Wheat-buckwheat creamy-honey bread (oven)

Wheat-buckwheat creamy-honey bread (oven)

Category: Yeast bread

Ingredients
baking wheat flour	230 gram
whole wheat flour	70 grams
whole grain buckwheat flour	100g
clean water at room temperature	280 ml.
butter	40 grams
buckwheat honey	1.5 tbsp. l.
coarse salt	8 grams, or 2% by weight of flour
instant yeast	1.2 tsp

Cooking method

• On prescription:
• - whole grain wheat flour - 70 grams, you can also 100 grams, I got the rest of the flour))
• - buckwheat honey - 1.5 tbsp. l. crystallized soft but not hard
• Put all the ingredients in the bowl of the food processor, cut the butter into small pieces.
• Knead the dough first at MINIMUM. speed for 2-3 minutes to thoroughly mix all the products.
• Transfer the kneading to speed 2, and thoroughly knead the dough until the dough is plastic, and so that no flour slurry forms under the dough.
• If there is liquid under the dough, the dough is very runny, add 1-3 tbsp. l. flour and let it stir in the dough.
• If the dough is very steep, add 1-2 tbsp. l. water, and let the dough mix thoroughly, but so that there is no liquid under the dough. the total kneading time at 2 speeds is about 10 minutes.
• Dough with buckwheat flour does not like very soft, vague dough, otherwise the finished crumb will turn out baked, but damp on the bite. It is best to make the dough of a normal consistency, and not tough or too soft. In my recipe, the flour / liquid balance (taking into account the presence of oil and honey) is fully verified.
• The finished dough goes for the 1st proofing in the oven at 30 * C until the dough piece is doubled. After kneading, the dough is a little sticky, so you need to sprinkle 1/2 tsp on the sides of the bowl. vegetable oil and form a bun out of the dough, dip it in oil so that the dough does not stick to the sides of the bowl later. Cover the bowl with foil so that the dough does not wind from above.
• After raising the dough, take it out of the bowl onto the rug, knead it, shape an oblong loaf, put it on a baking sheet for the 2nd proofing in the oven at 30 * C. Cover the dough piece from above with a large bag so that it does not get aired and stays warm without drafts.
• We keep the dough piece in the oven for about 10 minutes, then take it out and leave it on the table for 15 minutes while the oven heats up to 230 * C.
• We put the blank on a baking sheet in a preheated oven for about 10-15 minutes. The piece will not expand much in the oven, this is normal as the dough contains buckwheat flour.
• Then we reduce the temperature to 200 * C, then after 7-10 minutes to 180-170 * C and bring the bread to readiness.
• We check the readiness with a temperature probe, inside the bread the temperature should reach 96-98 * C, then the bread is ready, you can safely take it out on the wire rack and cool completely to room temperature.
• Now the bread is completely ready and you can taste it!
• 
• 

Note

Delicious and light bread!

The crumb is baked, not wet! The upper crust is thin and soft, the lower crust is also soft, but crunches a little pleasantly when biting.

Very pleasant taste of bread, with a taste of buckwheat, buckwheat honey. A little bit sweet from honey, which makes it spicy.

The pulp is soft, creamy from the presence of butter.

If desired, honey can be replaced with sugar, or the amount of honey and sugar can be reduced.

It turned out to be a good and tasty table and dessert bread for all occasions, for lunch and breakfast!

Cook with pleasure and bon appetit!

Awesome bread, incredible taste, sweetish buckwheat, just creamy.Why are there no reviews? I decided to bake it when I tried a store-bought loaf of about the same name, drove it into the search and found what I needed. Baked in a mold in the oven, the crust is awesome, crispy, immediately ate 3 pieces of tea, my husband's eyes widened. And in the morning with coffee, with butter. But I wanted more sweetness, and I put seeds in everything. The second baked on the main, XL, dark crust. I just decided to increase the size to 500 g of the total amount of flour, that is, I took 1st grade flour millet 230, buckwheat flour. increased to 170 g, CP 70, + 35 g each of corn and barley flour, the open cream disappeared, I decided to use 300 ml. but thick, + 140 ml more. curd whey, butter cream. 30 g (cut into pieces), yeast 1.5 tsp, 1 tbsp. l. apple cider vinegar (for some reason?), a full dispenser - salted seeds., pumpkin, sesame seeds, washed raisins on top of it all (so that they fall out). At first, the gingerbread man did not work out, but just before the ascent it suddenly formed once. You may think that this is a different bread, but your recipe is still basic. Huge merci.

[belockka]

belockka, to your health!

Yes, a great combination with the addition of buckwheat flour I also really like
And a lot of different seeds and raisins are also good - the dessert version of bread turns out

[Admin]

AdminI am very grateful once again, this bread is the second after Darnitsa bread, tasty and healthy, I really want to be recognized and baked, baked, baked. How did it happen that he was not noticed? For coffee with cheese-yum-yum ......

[THANK YOU]

THANK YOU for the kind words!

Admin hello!
Do you think it is possible to make this bread in a bread machine completely or at least partially (for example, kneading in a bread machine ... and proofing and baking are already in the oven) and if you use a bread machine, then the mode should be BASIC or DIETARY (for bread with whole grain flour)?

[Luda]

Luda, kneading and baking can be combined
Knead and make dough in a cold oven, full cycle on Dough mode. Then make a loaf molding (or put in a mold), proofing on the table or in the oven - and bake in the oven, according to my scheme in the recipe.

Or you can bake completely in a x / oven, BASIC mode (basic) - it will also work out well.

You can also try DIETARY (for bread with whole wheat flour). I have a baking time with whole grain flour in a x / oven about 4.20 and that's enough.

For the x / stove, be sure to monitor the flour-liquid balance Whole grain flour gingerbread man. Master Class

Good luck!

AdminThank you very much for your response and recommendations!

Today I baked this bread again. The awesome crust is obtained in the oven. Very, very delicious !!!!!!!!!!!!!!!!!! Increased buckwheat to 130, 100 psh each. flour of 1 grade and high. varieties, 70 tsz, water at first 280, but added even before the kolobok. Since the post, I did it without cream. oil, replaced 1 tbsp. l. sesame oil and 1 tbsp. l. sunflower. butter in a bun at the end of the batch, and salting. and pumpkin seeds (I love you, you know). Bake this bread in the oven, I baked it in a mold. Rises very well. YM-YM-Y-Y-Y-Y-Y-M !!!!!!

[belockka]

belockka, to your health! I hope you will continue to bake bread in the oven

[Admin]

Admin, thanks for the recipe, indeed, it has become more oven-shaped. I'll go eat another piece while my husband doesn't see ...

I baked your bread-yummyoooo. I liked it very much. I did it strictly according to the recipe, it is really strange that this bread remained unnoticed (((It is worth attention. And the smell was ... Thanks

To your health! The bread is wonderful, bake more, please the family

Yesterday I baked this bread. I'm in awe !!! I will definitely bake some more. Thank you, Tatyana, for the recipe.

[Natasha]

Natasha, to your health! Decent bread