Wheat-Buckwheat with a high content of buckwheat flour

Category: Yeast bread
Wheat-Buckwheat with a high content of buckwheat flour

Ingredients

Yeast 1.25 tsp
Wheat flour, premium 220 gr.
Buckwheat flour 130 gr.
Sugar 1 tbsp. l.
Salt 1.5 tsp
Water 330-350

Cooking method

  • The bread is very tasty, with the highest content of buckwheat flour.
  • The amount of water should be controlled according to the feeling of a kolobok, depending on different conditions it can vary. I wrote a range, but variants are also possible. It is better not to put this bread on the timer so that there are no surprises in the morning.))
  • last batch
  • Wheat-Buckwheat with a high content of buckwheat flour
  • before baking, this is how it was beveled on one side and baked, of course I did not show in the pictures
  • Wheat-Buckwheat with a high content of buckwheat flour

Time for preparing:

4 hours

Cooking program:

Basic mode, small size

Note

During kneading, he helped the mixer to knead the dough better with a spoon. My gingerbread man was uneven, bumpy and ragged, I'm not sure what is needed, I don't have enough experience to understand what this test needs.
I put it on the main mode, a small loaf. There are also doubts that this is necessary, and not to stir up some kind of regime)).

This is not a completely new recipe, there is a topic in which the first message is the recipe that served as a prototype for this, but everything is in ml and glasses. I translated into grams and published on page 3 (here). I really like the recipe and I want others to try to make it, maybe someone will have ideas on how to improve the result, which comes out differently for me all the time.

Admin
It's called - let's go!

Photo to the studio for viewing
visual73
Quote: Admin

It's called - let's go!

Photo to the studio for viewing

I could not resist and ran in front of the locomotive

The photo will be as baked
I took pictures of koloboks too, but I'm scared to post them, you will laugh

When will you bake yours?
Admin
Quote: visual73


The photo will be as baked
I took pictures of koloboks too, but I'm scared to post them, you will laugh

Why laugh, they themselves were and still spoil and doubt

Here's my buckwheat bread for the collection, look:

Whole grain buckwheat bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14593.0

Wheat-buckwheat bread with poppy seeds, flax seeds, walnuts https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75284.0

Wheat-rye buckwheat bread on potatoes 🔗

Here you can see the consistency of the dough, the amount of flour and liquid in each case.

I'll bake my own one of these days, while there are fresh supplies
visual73
Beauty! Thank you.
All the same, when you bake bread with handles, it turns out much more beautiful, and I think that it is tastier, because you yourself control all the processes, almost like a programmable bread maker, but the latter is inferior in flexibility and in the oven, the oven is better than a small box with a lid
Admin

You're right!

The dough has a free flight, but I only control it and help the dough and baking

In the x / stove there is a tough program in terms of modes and time, whether the dough likes it or not.
visual73
Well, here are the pictures
Of course the photo is the best of all. When you open the lid of the stove, your heart crashes down to your heels. Such horror can be felt by anyone who bakes only a gluten-free bread with a good rise. Here it is a different matter - the cake lies at the bottom and pretends that it has nothing to do with food.
As always - delicious, but I'm not sure that I did everything right
Admin
Quote: visual73

Well, here are the pictures
Of course the photo is the best of all.When you open the lid of the stove, your heart crashes down to your heels. Such horror can be felt by anyone who bakes only a gluten-free bread with a good rise. Here it is a different matter - the cake lies at the bottom and pretends that it has nothing to do with food.
As always - delicious, but I'm not sure that I did everything right

With humor, you are all right

And the bread seemed to work out nothing
visual73
Quote: Admin

And the bread seemed to work out nothing

Thanks for the support, thanks to her I probably tried hard not to lose my face in the mud

But still, it seems to me that if it is done correctly, he can rise higher. Then it will not be so moist, the consistency will improve. How to raise it a little more, I don't know
Admin
The bread turned out to be low, since there was a small amount of dough (weight), so it settled down in one corner and then spread along the bottom of the bucket, the bread turned out to be low

And the bun looks like a good one!
visual73
Quote: Admin

And the bun looks like a good one!
I caught the moments so that I looked like a bun, and so there was only one

I'll go to bed, half past one is already at night, and tomorrow ... that is, today I still have to go to work
Admin

A good start has been made - we are working on the recipe further!

I wish you success !
visual73
Thank you Tatiana! But there is no way with working off, there is no movement
Admin
Try to look at my breads, ingredients, dough - that's the movement. Yes, and this recipe has a lot to work on, a good start

The main thing is that the roof has not fallen, the bread is even, and the crumb is decent! We were able to find the flour / liquid balance, now you know what to focus on

It's just that the bread turned out to be too small for your x / stove
sanchovy
I tried to bake bread according to this recipe yesterday ...
This is the first time I had to add water to the dough (there was actually no dough, the pieces were floundering in the flour)
And the first unsuccessful bread, when he was sitting in the oven, rose well even as soon as he pulled out the roof
when it cooled down and I began to cut, I realized that I would have to throw it away, inside there was "rubber porridge"
I thought the night would lie down and dry up, the moisture would go away a little, but no, for breakfast the same rubber sole
Wheat-Buckwheat with a high content of buckwheat flourWheat-Buckwheat with a high content of buckwheat flour
with an "initiative" so to speak me
although I tried to bake bread with buckwheat flour, I don't remember whose recipe (maybe Admin)), I only remember the presence of honey there ... and in principle it was a success
Apparently I have not yet grown to such heights (in terms of the high content of buckwheat flour)
But by the way, I'm not going to stop there either, dare to boom
visual73
Quote: sanchous

I tried to bake bread according to this recipe yesterday ...

I think you shouldn't have added water. This is evidenced by the roof of the resulting bread.
The bread is not very simple, but due to the different absorbency of flour, water needs a different amount, however, as with any bread. It is very difficult to see the gingerbread man as such with this bread, but if you see it, the bread will turn out.
In general, here it is already necessary to switch to sourdough, yeast no longer draws out bread.

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