Wheat-buckwheat-rye bread

Category: Yeast bread

Ingredients

Baking wheat flour of the highest grade 250 g
Buckwheat flour 100 g
Rye flour 50 g
Dry fast-acting yeast 1 1/3 tsp
Salt 1 tsp
Honey 1 tbsp. l.
Olive oil 1 tbsp. l.
Water 300 ml
Bran (optional) 3 tbsp. l.
Panifarin 1 tsp or 0.5%

Cooking method

  • Add all the ingredients in the order indicated in the instructions for the bread maker. Baked in Basic mode, dark crust. The spatula used the usual one. At the end of baking - take out the bread and let cool in a towel for a couple of hours.

Time for preparing:

4 hours

Cooking program:

Temperature equalization: up to 1 hour. Kneading - 15-30 minutes. Ascent: 1 hour 10 min - 1 hour 30 min. Baking - 50 minutes.

Note

I have a program in my breadmaker: equalization of temperature, only then - kneading. And in the Fast Bread mode it is 2 hours.
Bread with elastic, beautiful crumb, with a light buckwheat aroma. Panifarin added just in case, since the amount of gluten-free ingredients is still 37.5%.

Barmamam
thanks for the recipe. baked without panifarin on potato broth. It turned out to be a tall, tasty bread.

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