Wheat-buckwheat bread with sour milk

Category: Yeast bread
Wheat-buckwheat bread with sour milk

Ingredients

Fermented milk product 180 ml
Eggs 1 PC
Rust oil 2 tbsp. l
Buckwheat flour 90 g
Wheat flour, higher. varieties 180 g
Salt 1 tsp
Sugar 3 tsp
Yeast 1 tsp

Cooking method

  • I used the fermented milk product "Zakvaska" Brest-Litovskaya, I think you can just use kefir (very similar to the taste) or I want to try it on fermented baked milk. Baking on normal mode (3 hours). The bread is very tender, fluffy, with a distinct taste and aroma of buckwheat, a little sweetish (you will need to try to reduce sugar)
  • This is the cut:
  • Wheat-buckwheat bread with sour milkWheat-buckwheat bread with sour milk

The dish is designed for

470 g

Time for preparing:

3 hours

Cooking program:

Normal (main)

Note

The roof cracked a little, but it did not affect the taste, I even like it the same as my mother's from the stove

Lenusya
We tried this bread yesterday. I liked it very much!
Stove Scarlett-400 (16 programs), "French" mode for 500g.
The loaf is 494 grams. You can do more, otherwise they ate quickly, did not have time to take a picture
I made 2.5% on kefir, took 1 tsp of sugar, it turned out not at all sweet, with a slight sourness (apparently, because of kefir), they decided that more sugar was needed. And the roof turned out to be not even, but not cracked.
I will bake more
V-tina
I am very glad that you liked the bread! Bon Appetit

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