Wheat bread with sour cream and buckwheat
Category: Yeast bread
Ingredients
Wheat flour 550 g
Buckwheat flakes
(all that remained in the bag) 60 g
Milk (2.5%) 120 ml
Curdled milk
(1.5%, kvassim for the child) 120 ml
Salt 1.5 tsp (dimensional)
Sugar 2 tbsp. l. (dimensional)
Sesame oil 2 tbsp l.
(not measured, ordinary)
Yeast saf-moment 2 tsp. (dimensional)
Sour cream (20%, thick and not sour) 120 ml
Cooking method

she heated the milk and dissolved the sugar and salt in it.
all this on the preheat mode for a large loaf (1 kg). the bun will be a little tight and the bread is dense (it is cut well)
very important - first buckwheat, and only then flour. then the buckwheat will steam out on heating, become soft, and the bucket will not be

Cooking program: rye or whole grain mode
Note
Yesterday I had an experiment - everything that comes to hand, that is, emptied the refrigerator.
the bread is excellent - it rose perfectly, there is a slight buckwheat aftertaste, and buckwheat is not visible at all!
I wish you all successful experiments !!!
Celestine
I baked such bread today, only there were no buckwheat flakes, I added oatmeal, it turned out to be very large and delicious, I really liked it. Thank you)

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