Whole grain buckwheat bread

Category: Yeast bread
Whole grain buckwheat bread

Ingredients

Whole grain wheat flour 350 g
Buckwheat flour 110 g
(or 32% to wheat)
Curd serum 230 ml
(or 50% by weight of flour)
Salt 1.5 tsp.
Brown sugar 1 tbsp. l.
Mustard oil 2 tbsp. l.
Yeast Saf-instant 1.5 tsp.
Old cottage cheese 160 g
Buckwheat honey 1 tbsp. l.

Cooking method

  • Our bread will be made from wheat flour, with the addition of 32% buckwheat flour, so we will make the bun according to the rules of a wheat-rye bun, a wheat bun. Whole grain buckwheat bread
  • Whole grain buckwheat bread

Note

After cooling, cut and absorb
Summary: soft bread, well-baked, moderately moist crumb, finely porous.
The color of the bread is gray.
The taste has a slight aftertaste of buckwheat flour. The crumb after cooling the bread remained soft, airy.

Nice bread, delicious! I recommend cooking!
Other options for baking bread according to my recipes can be viewed here: My Bread Gallery by Admin

Bread Pete
Quote: Admin

Brown sugar - 1 tbsp l
I wonder what role does the "brownness" of sugar play in bread? In tea-coffee, I feel the difference in taste well, and I always drink these drinks only with brown. But I tried to put it in bread - I did not notice any difference.
Iya
Admin, no words, thank you very much, the bread is so tasty and aromatic. but the view is certainly not the same.

Image 063.jpg
Whole grain buckwheat bread
Iya
And this is in the context ...

Image 078.jpg
Whole grain buckwheat bread
Admin
Quote: Bread Pete

I wonder what role does the "brownness" of sugar play in bread? But I tried to put it in bread - I did not notice any difference.

Once at a time is not necessary, but when you add 2 s. l brown sugar (real, wet), then the taste is even felt - it tastes a little bitter and there is an aroma.
But in this case, the flour should be neutral in taste - purely wheat, in whole grain it is also felt.
In MIX flour, tastes are interrupted.

I only added brown sugar because I was putting buckwheat honey in the dough, there was only one st. l, and in order to preserve the buckwheat taste of bread (buckwheat flour, buckwheat honey), I added brown sugar - 1 tbsp. l.

That's the whole secret! Bread really smells and tastes like buckwheat

Today we had breakfast with this bread - the taste and smell were preserved, the crumb is just as soft - it turned out delicious
I'll take this recipe for buckwheat bread for the future.
Admin

I could not resist, I will add more

I always choose additives in bread - each bread and each flour needs its own additives to enhance the taste of the bread.

For example, making rye bread with sunflower, buckwheat oil, flower honey, buckwheat honey, sunflower oil, spices for bread, leavened wort, chicory malt for color is a purely Russian set of products, and rye bread itself is Russian bread, and I want would be a little closer to this in taste.
And the use of coffee and cocoa in rye bread - so Russian rye bread was not conceived by the ancient Russians

Add chestnut honey and brown sugar to the chestnut flour.

All these additives will enhance the taste of the main flour, we will also get the taste of finished bread that we intended - rye, chestnut, buckwheat, wheat, etc.

It's my opinion

I didn't want to offend anyone, bake your delicious bread for health
Markilena
I liked the recipe for its ingredients. But there is no time to play with the oven. And nobody tried the whole cycle in a bread maker? I have a Panasonic 255, if it affects ...
cherry
tell me, what does "old cottage cheese" mean?
Admin
Quote: cherry

tell me, what does "old cottage cheese" mean?

Old cottage cheese is cottage cheese that is specially kept for a long time in the refrigerator.During aging, the curd begins to acquire partly yeast and sourness, which has a beneficial effect on the dough.
cherry
Thank you! does the fat content of the curd matter?
Admin
Quote: cherry

Thank you! does the fat content of the curd matter?

Absolutely not!
SoNya 68
Admin regarding rye bread and additives in it, I agree to 100!
Tatiana444
Hello. I have one question. I bought Altai flour with sprouted wheat grains. I don’t know what to do with it. Can someone tell me the recipe. I looked at the forum, but didn't find anything. Maybe I didn't get it. PROMPT.
Admin
Tatyana444, in this thread # there are recipes and secrets of whole grain flour koloboks FOR - take a look and try to bake bread.
On the forum there are other recipes for bread from flour FOR, including you can see in my topic My gallery of breads.

Look for recipes made with whole grain flour.

There will be questions - ask in that topic
Markilena
Can you tell me in what mode to bake this bread in HP?
I want to bake it very early in the morning .. In Whole Grain or Basic?
And yet - will yesterday's cottage cheese work? I did not leave it in the fridge today on purpose, so that it could get old faster ...
Admin

I bake this bread on the Basic (basic) program. But it is possible on Whole Grain - the time difference is 30 minutes, for such a test in x \ n it will be good.

I age the cottage cheese for about two weeks in it then the fermenting yeast abilities open up, which has a very positive effect on the dough. It is not harmful for health, since you will not eat it raw, but it is normal for heat treatment.
Just make sure that the cottage cheese is not covered with a reddish film, then discard it.
Markilena
I made this bread today! Yeah ......
When the kolobok was kneading, another 100 ml of whey was added, since the dough was tore into pieces, a heartbreaking sight! She attributed this to the fact that the cottage cheese is homemade, dry, and still dry when aged. Then the bun leveled off, ran like wheat, well, the dough smeared a little along the bottom, but a little. But then he didn't get up. I baked it. Height 6 cm, weight 900 g, taste is normal, but of course, with such a height you can't call it fluffy ..... Wholegrain mode.
The question is what to do? Today I baked whole grain wheat-rye, but added panifarin, rose a little, but also not so hot - 10 centimeters, but the truth is I did it not with beer, but with kefir, and this one - I put everything exactly! What to do?
Yeast is beyond doubt - Dr. Otter.
Admin

Oh, it's hard to give advice without seeing the picture

Buckwheat flour is even more capricious than rye flour - it contains no gluten at all.
You can try to dilute the cottage cheese with whey and pour this mixture over buckwheat flour and leave overnight to make a fermented porridge, then make a batch. Helps

I use SAF-instant yeast (France) or SAF-moment - I think that this is a good and good yeast - although there are other quality yeasts.

Height 10 cm of wheat-rye bread with a weight of 900 grams, this is quite normal.
Another thing is the structure of the crumb.

I can recommend making more attempts at baking if the taste of the bread suits you.
After 2-3 attempts, it goes better and easier, you already take into account mistakes
Antonovka
Admin, and can I make this bread with old sour cream? Or not worth it? It's just a pity to throw it out
Admin
Antonovka , you can with old sour cream.
But buckwheat flour can be capricious, so use not greasy sour cream, and dilute it with water, at least 30%.

Success
Litvinka
Admin, can you please tell me, can this bread be baked only with whole grain wheat flour, or is it also possible with the first grade? And tell me, where is whole grain flour sold in specialized stores?
Admin

Litvinka, you can also bake with plain wheat flour, or wheat flour + 8% by weight of flour fiber or bran (instead of whole grain).
Whole grain flour can be bought in Moscow here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.0 quality flour.

Try it, the bread is delicious

Litvinka
Admin, thanks for the promptness I am from St. Petersburg, we also have a specialized store, but I have never been there yet, I will have to go, get acquainted with the assortment and prices

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