Buckwheat bread

Category: Yeast bread
Buckwheat bread

Ingredients

Water 140 ml
Milk 55 ml + 1 tbsp. l.
Olive oil 0.8 tbsp. l.
Salt 0.9 tsp
Buckwheat honey 0.5 tbsp. l.
Wheat flour 1 grade 210 g
Buckwheat flour 60 g
Rye flour 30 g
Dry yeast 1.1 tsp

Cooking method

  • Put the ingredients in the HP bucket according to the instructions.
  • Recipe from Anna Kitaeva's book "I and My Bread Maker".
  • The gingerbread man must be traced, it will be dense. The author recommends putting in all the wheat and buckwheat flour first, and adding rye flour as needed. I poured all the flour into a bucket at once and added 1 tbsp. l. milk.

The dish is designed for

500 g

Time for preparing:

3 hours 20 minutes

Cooking program:

Wholegrain

Note

Incision
Buckwheat bread
Buckwheat + rye flour gives the bread a gray tint. But the bread is delicious. Like table bread, for every day - we really liked it.

Original composition for 900 gr. loaf:
Water - 250 ml
Kefir, whey or other fermented milk products - 100 ml
Vegetable oil - 1.5 tbsp. l.
Salt - 1.7 tsp.
Honey (preferably mustard) - 1 tbsp. l.
Flour in / s or 1 grade - 380 gr.
Buckwheat flour - 100 gr.
Rye flour - 60 gr.
Dry yeast - 2 tsp.

Bon Appetit!

fluff
Ksenia!
Beautiful bread.
Tell me baked in moulinex?
Ksyushk @ -Plushk @
Quote: fluff

Ksenia!
Beautiful bread.
Tell me baked in moulinex?
Thank you!
No, this copy was baked at Binatone.
14anna08
Ksyusha, how does it taste?
Ksyushk @ -Plushk @
Quote: 14anna08

Ksyusha, how does it taste?
Anyut, bread tastes with such a content of buckwheat flour is not very specific, although buckwheat is felt so slightly, a hint. Delicious bread. Both my husband and daughter liked me. We dined twice and the bread ran out
14anna08
let's try! oh, and you love to give recipes from 0.9 to 0.8 tsp, then I stand and measure it out ...
Ksyushk @ -Plushk @
Quote: 14anna08

let's try! oh, and you love to give recipes from 0.9 to 0.8 tsp, then I stand and measure it out ...
Anh, I want you to write a composition for 900 grams?
14anna08
thank you, come on and then I'll decide how to get out or maybe a loaf, but I love small ones, eat them and you can try a new one !!!
Ksyushk @ -Plushk @
Quote: 14anna08

thank you, come on and then I'll decide how to get out or maybe a loaf, but I love small ones, eat them and you can try a new one !!!
Anh, she added in the notes. Tell me later what happened
Axioma
Quote: Ksyushk @ -Plushk @

Anh, she added in the notes. Tell me later what happened

Ksyushk @ -Plushk @, Hello! Or can I skip the line, instead of Ani, I will show what happened according to the original recipe from the "Notes" in my HP Panasonic SD 255:

Buckwheat bread

Instead of honey, put 2 Art. l. dark molasses.

Buckwheat bread Buckwheat bread Buckwheat bread

Why did I consume more molasses than prescription honey?
Honey contains about 99% solids, and molasses - from 68 to 72%.
Ksyushk @ -Plushk @
AXIOMA, good day! What a handsome man you have turned out. And how does it taste to you? And what sour milk did you use? Didn't you correct the gingerbread man? You understand, professional interest
Axioma
Quote: Ksyushk @ -Plushk @

AXIOMA, good day! What a handsome man you have turned out. And how does it taste to you? And what sour milk did you use? Didn't you correct the gingerbread man? You understand, professional interest

Ksyushk @ -Plushk @!
Thank you!
I used whey in the recipe, I don't know how to work with kefir or yogurt
Kolobok DIDN'T CORRECT! In my opinion, the ratio of water to flour is absolutely correct. Despite the fact that
buckwheat flour is EXTREMELY capricious due to its high moisture absorption.
Next time I'll put 10 g more buckwheat flour and the "roof" will be more beautiful ...
14anna08
Ksyusha, I made it a long time ago, but it did not work out, I still won't post pictures. I have an eternal problem with the roof - well, I can't overcome it
Buckwheat bread
Buckwheat bread
Buckwheat bread
I need to try a little one more time
Ksyushk @ -Plushk @
Quote: 14anna08

Ksyusha, I made it a long time ago, but it did not work out, I still won't post pictures. I have an eternal problem with the roof - well, I can't overcome it

Anh, a bright roof, right? So otherwise I don't see anything that is not successful.
14anna08
duck, some humps, light - okay, but these humps and non-convexity ESPECIALLY IRRITATE ME and I can't find an answer to the question of how to make it beautifully on the forum
Ksyushk @ -Plushk @
Quote: 14anna08

duck, some humps, light - okay, but these humps and non-convexity ESPECIALLY IRRITATE ME and I can't find an answer to the question of how to make it beautifully on the forum

Well, my identity is not ideal. Buckwheat is capricious. In my HP I make the kolobok a little taut, just a little. Then there is a dome and I will see
Dobrina
as if buckwheat is capricious, I also can't have a beautiful "roof" with it
Evgeniya r
Quote: AXIOMA

Ksyushk @ -Plushk @!
Thank you!
I used whey in the recipe, I don't know how to work with kefir or yogurt
Kolobok DIDN'T CORRECT! In my opinion, the ratio of water to flour is absolutely correct. Despite the fact that
buckwheat flour is EXTREMELY capricious due to its high moisture absorption.
Next time I'll put 10 g more buckwheat flour and the "roof" will be more beautiful ...
And who can tell? I do it without buckwheat flour, wheat and rye together, sometimes I add bran - and my crust constantly falls through? already reduced the water, it does not work. what needs to be changed?
Admin

You just need to learn how to make bread dough, maintain the flour / liquid balance and take the optimal amount of ingredients and measure and weigh them correctly.

Let's go here to study: The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
Ksyushk @ -Plushk @
Evgeniya, if the reduction of water does not help me personally (it also happens), I add flour (usually wheat) 1-2 tsp.
St. Kuklin
baked a handsome buckwheat today ... MMMMMMM .... nya m yum
it turned out to be even, but only some sort of not very big ... baked 900 gram ...
thanks for the recipe
Ksyushk @ -Plushk @
Svetlana, thank you for trusting the recipe.
And yes, bread is often not very high. Apparently the peculiarity of buckwheat flour is as follows.
quince
did exactly according to the book, only 60 grams of rye flour and 60 grams of water replaced with sourdough. baked well, my relatives took it away and I didn't stay :)
Ksyushk @ -Plushk @
quince, bake again, but don't show it to anyone else.
Dixsi
Ksyushk @ -Plushk @, Ksenia, I am grateful for the bread recipe. Mine quickly appreciated the 500 gram loaf and demanded more. I did it again, for the second time today. This time - 900 gr. Thanks for sharing!
Svetlana
Ksyushk @ -Plushk @, Hello. I baked buckwheat bread according to your recipe (I liked the fact that for a 500 gram bar). Of course, it turned out not as pretty as yours, but we will strive. My Redmond-1910 bread maker. The bread has a pleasant taste, I agree, there is a buckwheat taste. Here are my photos. Baked in whole grain mode, weight 500 grams. But your time is 3h 25min, while mine bakes 3h 50min. Buckwheat bread Buckwheat bread Buckwheat bread Buckwheat bread
Ksyushk @ -Plushk @
Svetlana, thank you very much for your feedback.
If the bread is to your taste, then this is the main thing. And the time in different bread makers on programs with the same name may be different.
As for the beauty: I would add a drop of water, it would have turned out smoother. Try to follow during kneading. I wrote in the recipe about the correction of the kolobok. But in general, as far as I can see, a good porous bread.
Svetlana
Ksyushk @ -Plushk @, Ksenia, thank you, I definitely should have added more water.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers