Wheat-rye-buckwheat bread

Category: Yeast bread
Wheat-rye-buckwheat bread

Ingredients

Buckwheat flour 60 g
Rye flour 100 g
Wheat flour, premium 290 g
Water 350 g
Salt 1 1/2 tsp
Buckwheat honey 1 tbsp. l.
Sunflower oil nerafin. 2 tbsp. l.
Dry yeast 1 1/2 tsp
Ground coriander 1 tbsp. l.
Lemon juice 1 tbsp. l.
Buckwheat flakes 15 g

Cooking method

  • Put the food in the bucket of the bread machine so that buckwheat and rye flour do not come into contact with water before kneading, and buckwheat flakes, on the contrary, are covered with water. Put on the Rye Bread program. For Panasonic owners, replace the blade first.

Cooking program:

"Rye bread"

Note

Source here: https://Mcooker-enn.tomathouse.com/fo...c.php?f=23&t=2576&start=0

Recipe author Yana... Thank you very much I do not for the recipe!
Well, my humble photo:
Very tasty bread, I am silent about the aroma ... her, all the same I will say, he is AWESOME !!!

Admin

Crochet, well, very pretty bread
COGT
I kneaded the bread, the bun was pretty, and after the second kneading, a little dough remained at the bottom. I got in, felt it, and the bun became sticky! Now it is rising, but I am afraid that it will either fall or not bake. Tell me what's wrong?
Well, that's how I knew it! At the beginning of baking it rose so well, I was delighted, but early! Immediately after the end of baking, the roof sagged, which means my bread was not baked. I put it on baking, but now it probably won't fix anything
Sonia's mom
Innusya, bread is just a bomb! I alternate it with Fugaskin buckwheat on kefir. The softest, the most delicate, the most delicious! I'm going to put on "thank you".
COGT
Oh, I shouldn't have been so scared! The bread turned out to be absolutely wonderful. Soft, gentle! And the aroma is simply incomparable! My husband came just from a ski trip, so he didn't even let the bread cool down, cut off a piece of bread. Next time I'll be bolder, I won't panic ahead of time. Thanks for the wonderful recipe
Crochet
MOM SONY
Olenka, my good health! How great that this recipe has taken root in you too! I also love this bread ...

COGT
All is well that ends well ! Glad that you are not disappointed! Good health to you and your family!
COGT
Krosh, I’m back to you for advice! I baked this bread again today, and again the same thing. The gingerbread man kneads well, but then it becomes soft; when kneading, a little dough remains at the bottom. It rose perfectly, the roof is convex, and after the end of baking, in the process of cooling (I have 20 minutes in the program), I got hooked. The roof is almost flat and wrinkled. Have you ever had this? Maybe I'm doing something wrong? Please tell me, the bread is very tasty, and I want to achieve perfection
Sonia's mom
Innus, can I put in my 5 kopecks? So, add a little flour for the first batch. My roof is also uneven, with humps, but not flat. By the way, all the buckwheat breads that I baked have the same roof. Probably, it should be so. I rummage in the computer, I can find a picture and show it.
COGT
Thanks for the answer! My bread has a flat and convex roof when it rises, and after baking it immediately falls off. I will not say that it becomes completely flat, but it falls noticeably. This time I had to add almost 3 spoons of flour, but apparently not enough. Next time I'll try to add more. I'm not going to give up, it's very tasty!
Crochet
Quote: MAMA SONY

Innus, can I put in my 5 kopecks?
MOM SONY
Olenka, you need it! Thank you dear !

Quote: KOGotok

My bread has a flat and convex roof when it rises, and after baking it immediately falls off. I will not say that it becomes completely flat, but it falls noticeably.
COGT
And the roof of my bread begins to fall off almost immediately after the start of baking ... I don’t know what it is ... but in spite of everything, the family loves bread very much!

P.S.Girls, yesterday I baked this bread with live yeast, reduced the water by 2 tbsp. l. (for 30 ml.), I thought the roof would come out more beautiful ... did not come out ... but the taste Wheat-rye-buckwheat bread!!!
COGT
Yes, this bread tastes really great! In our family, he is now the most beloved. And the smell! And not hungry, but drooling. I want to share my observation. When I baked it for the first time, I did not know how many grams of buckwheat flakes were in a spoon and poured into the eye. Then it turned out that more than necessary. But just then the dough was kneaded better, and the smell was more intense. So, I think it makes sense to increase the amount of flakes to 25 grams. Usually I have to add flour when kneading, and then the bun was kneaded pretty almost immediately
Zhannika
Tell me, please, but what is buckwheat flakes? These are the ones that make instant porridge? Or some others?
COGT
Buckwheat, like oatmeal. We call it "Clear sun". They make porridge
Selmaya
Do I have to add lemon juice?
Crochet
Selmaya, you can not add, only a tablespoon of water instead of juice additionally do not forget to pour ...
Selmaya
And another question - you have written 350 grams of water - exactly grams, not milliliters, right? because in my opinion these are different volumes. Liked your recipe, (I'm looking for the perfect buckwheat bread)
Crochet
Quote: Selmaya
exactly grams, not milliliters, right?

With regard to water, they are the same thing.
Tumanchik
Quote: Krosh

With regard to water, they are the same thing.
I bet Kroshik. Unless, of course, my scales and glasses are not lying. I always take the coefficient 0.93 to milliliters. Weight is less than displacement. It's not noticeable on little things, and the more, the more significant.
Raynox
Quote: Tumanchik
I bet Kroshik. Unless, of course, my scales and glasses are not lying. I always take the coefficient 0.93 to milliliters. Weight is less than displacement. It's not noticeable on little things, and the more, the more significant.

If you pour sunflower oil instead of water, then such a coefficient will turn out. And you can calibrate the scales by water.
Tumanchik
Quote: Raynox

This is if you pour sunflower oil instead of water, then such a coefficient will turn out. And you can calibrate the scales by water.
the specialist weighed a pack of pasta. exactly! measuring cups are another matter. Well, in general, you should always follow the kolobok. so it's good if the author takes a photo of it. to see what kind of dough should be.
Selmaya
Kroshik, and yet (on my scales these indicators differ, I checked) you measure milliliters with a measuring cup or grams on a scale? Forgive my meticulousness))) I think the amount of water is very important here
Crochet
I always measuring on the scales ...
Selmaya
So, I cooked, you can say what happened. The taste is excellent, the appearance really let us down. (the same tip fell) But it was absolutely baked. It took 370 ml of water in a measuring glass (by weight 350 g), so I decided not to add a spoonful of lemon juice. On the advice here I put more buckwheat flakes 25 gr.

Wheat-rye-buckwheat bread

Experts, please comment on how to improve the appearance))))?

And another question about the baking regime - if I do not have the Rye bread (Kenwood bread maker) regime I have Sweet bread - was this necessary? I googled - French bread is recommended for rye
Selmaya
Choosing the right regimen here's what a wonderful result I got. The bread is short, but very beautiful on the outside and still tastes great! Thanks to the author!

Wheat-rye-buckwheat bread

Wheat-rye-buckwheat bread

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