Admin
Quote: Irina St.
decided today to still try to bake this bread ... I did everything according to the recipe, but the trouble is that the bun didn't even work out, large dense crumbs randomly dangled in the bucket (Panasonic 2512) ... I had to add warm water

The recipe is correct by the author.

But it should be borne in mind that buckwheat flour is very capricious in baking.
From the very beginning of the kneading, trace the consistency of the dough, the bun should be like "wheat" soft (but not liquid)
Irina St.
Helen_Ka_, Thanks for your support! I'm afraid that I might overdo it with water ... I'm waiting for the result, we'll see what happens in ... in 2:15
Helen_Ka_
Quote: Irina St.

Helen_Ka_, Thanks for your support! I'm afraid that I might overdo it with water ... I'm waiting for the result, we'll see what happens in ... in 2:15

GOOD LUCK!
Irina St.
Tatyana, I somehow got used to the fact that I made a bread machine according to the recipe for a book ... I tried to bake everything out of it and there was no feeling "like in a minefield" and "What will it work out and will it work out?" to see what is happening there and how, sometimes I corrected it (especially in "custard"), but my idea of ​​the kolobok is very approximate, I'm still a beginner .... it seems to me, it's all about "Makfa".
Admin
Irina St.
Thank you Tatiana! I'll bake pancakes for my granddaughter and go to educate
Nat28
Now I just add 50 grams of buckwheat flour to my daily bread (half wheat, half whole grain). And a little more water than usual, 10-20 grams. The bread turns out to be denser or something. Delicious.
Irina St.
But I was already in the sections that you, Tatiana, advised me! but seeing such a scale of information, I realized that I would leave it until better times, when there would be enough free time, and the brain would be ready to absorb what I read ... in a word, I was too lazy then and now the moment came when that knowledge was very useful to me I would not be too lazy to stay here and still go over the section ... "study, study and study again" - not only necessary, but also very useful, but we are still too lazy and have no time
Admin

Well, Ira, this was all written especially for you, beginners (and not only), in order to initially avoid "bread for the birds"
Irina St.
Panasonic SD 2501. Buckwheat bread
Well, somehow I did it
Irina St.
ur-r-r-r-r-a-a-ah! I even managed to insert a photo (well, finally!) ... and now about bread! .. its taste (oh, how can I put it?) - it's different! I don’t remember such a taste in store-bought bread and nothing like that came out in the oven ... either it’s not bored, or because it’s completely unfamiliar, this is the first time I taste bread made from buckwheat flour ... well, in general, it’s delicious! Thank Helen_Ka_ as it says: "the first pancake is lumpy"? here I would bet! yes, it turned out to be a little ugly (but I think I understood what my mistake was), not as tall as wheat, but tasty! (while I was tasting and trying to understand what kind of taste it had - I ate a good quarter of a loaf)
Helen_Ka_
Quote: Irina St.

ur-r-r-r-r-a-ah-ah! I even managed to insert a photo (well, finally!) ... and now about bread! .. its taste (oh, how can I put it?) - it's different! I don’t remember such a taste in store-bought bread and nothing like that came out in the oven ... either it’s not bored, or because it’s completely unfamiliar, this is the first time I taste bread made from buckwheat flour ... well, in general, it’s delicious! Thank Helen_Ka_ as it says: "the first pancake is lumpy"? here I would bet! yes, it turned out to be a little ugly (but I think I realized what my mistake was), not as tall as wheat, but tasty! (while I was tasting and trying to understand what kind of taste it had - I ate a good quarter of a loaf)

You, Great Dude! Another would have "broken", would have thrown this recipe and went to bake something that has turned out perfectly more than once ...Congratulations, and now in your book of recipes Bread from your favorite bread machine has appeared - Buckwheat Bread
Sestra
And buckwheat flour will be very different from just cereals grinded in a coffee grinder?
Bast1nda
Made this bread very fragrant. Soft, with a very thin crust! The color is slightly brownish, buckwheat flour gives. The aroma and taste of buckwheat is very tangible.
What else I want to add after a couple of days of eating)))) I have a lot of sugar, and I put one and a half tablespoons, the bread turned out to be sweet. I will put 1 spoon in the future, it tastes better for me. But sweet tea with cheese a la dor blue goes well.
The bread is very soft and aromatic even two days later!
Gofan
Good day, bakers!
I tried the recipe and ...

Oven Panasonic SD 2502.
There was no buckwheat flour in the nearest stores I had to use buckwheat and a coffee grinder (sifted through a large sieve)
When kneading, the dough seemed thick (too "torn" bun). Added 20 ml. water. There are no more deviations from the recipe.
40 minutes after turning on the stove, a great smell of buckwheat went through the house.

And here's the result.

Panasonic SD 2501. Buckwheat bread

Panasonic SD 2501. Buckwheat bread

The crust is thin, crispy! The crumb is lush and elastic! The taste and smell are awesome!

Conclusion: this is great! I will bake again! Definitely! Recommend!
Milanna
I liked the bread very much thanks for the recipe. Not a lot of crookedness turned out from one edge, as if it did not rise or something, but this did not affect the taste. I think there was not enough water for the kolobok. Oven Panasonic SD 2501
Flour Makfa and Garnets and Saf yeast

I will definitely cook.

Panasonic SD 2501. Buckwheat bread

Panasonic SD 2501. Buckwheat bread
Tatiana_C
Delicious bread. Has already baked three times. Thanks for the recipe
Panasonic SD 2501. Buckwheat bread Panasonic SD 2501. Buckwheat bread Panasonic SD 2501. Buckwheat bread
Kulya_)))
The recipe I liked was the presence of buckwheat flour! I remember that at one time I often bought buckwheat cookies, I really liked it, and then they stopped baking them there
And I didn't have this bread of buckwheat flour, so I ground the cereal on a coffee grinder, sifted it through a sieve, threw it into the bread maker and walked around it waiting
Panasonic SD 2501. Buckwheat bread
The bread is very fragrant! The height turned out to be 13 cm. This recipe is in my bookmarks, I will use it often!
Lilyalili
Lenochka, thank you very much for the wonderful recipe. the bread turned out the first time and was very soft and tasty. I didn't add sugar at all, I didn't have it at home and I risked making it without it. the yeast coped and the bread came out great
Panasonic SD 2501. Buckwheat bread
Anatoly_1960
Panasonic SD 2501. Buckwheat breadPanasonic SD 2501. Buckwheat bread

Here's what I got with the enlarged recipe. In the recipe for water 420 ml, I had to add 20-30 ml. Maybe this is due to the fact that there was no buckwheat flour, so I ground 150 grams of buckwheat on a coffee grinder?

The bread is tasty, airy, moist, smells like buckwheat. Thank you

Why did you get such a roof?
bedafi
Of all the buckwheat options I chose this one, although I have a Moulinex OW251E32.
I added 30 g of bran and about 50 ml of water to the original recipe (made with mineral water). The bread baked perfectly, but the excess water remained in the pores - it cooled down a little, lay down, and returned to normal. Instead of 2 tsp. sugar used 2 tbsp. l. buckwheat honey.
And it turned out just a miracle! Although not without dancing with a tambourine.
Firstly, my HP simply does not have a "main" mode. By typing, I used the "Bread without salt" mode (it seems to be the closest to the "basic" ones). The gingerbread man was forming hard, at the end of the batch he stopped the program and started the batch again. It worked, but next time I will try to do it in the "Rye bread" mode (as recommended by the manufacturer of HP).
The bread turned out great. I don't like buckwheat, but here I ate a big piece without everything (and he doesn't need anything!). It's good that I had time to try: a child, who recently refused to eat buckwheat porridge, swept away a loaf - as if blown away by the wind.
Great recipe, thanks a lot!
Admin
Quote: bedafi
Firstly, my HP simply does not have a "main" mode

But, there is a Basic mode, with the longest program in time, and two proofers for wheat bread.
Everyone has a different name for these programs - basic, basic ...

Bread with buckwheat flour is always difficult to mix, you do not need to add a lot of buckwheat flour
bedafi
Admin, it seems to me that Moulinex OW250 and 251 have just such a program called "Bread without salt".Longest after "French", and the results on wheat bread are adequate.
And I still tried this wonderful buckwheat bread on the "Rye bread" mode (as the manufacturer advises). Well, it turned out ... such a flat brick, quite edible, but ... I'll do it on the main one.
Admin
Quote: bedafi
tried it on the "Rye Bread" mode

Apparently from the fact that bread with buckwheat is wheat with the addition of other flour (such as rye), and provides for two proofing of the dough, then the dough is qualitatively proofed and ripened for baking.
In contrast to the rye mode, where there is only one proofing of dough, which is very insufficient for wheat dough.
Bober_kover
The bread is a little uneven, but very tasty!

Panasonic SD 2501. Buckwheat bread

Panasonic SD 2501. Buckwheat bread
Svetlana Ivolga


Yesterday I baked bread according to your recipe, it turned out delicious spongy lush. Tracked the kolobok during kneading added a bit of water thanks a lot for the good recipe I will definitely bake some more
AnnaChi
The bread is perfect - it has grown well, and the roof is flat.
Panasonic SD 2501. Buckwheat bread
Ilmirushka
The recipe was tested in the oven, but neither the temperature nor the baking time in the oven was written, it's a pity, I put it at random




Everything worked out!

It is a pity that the author has not been visiting the forum for a long time.
Suddenly, someone else will want like me ...
Kneading in a bread maker for 1.5 hours + additional proofing for 30 minutes in the oven at 40 degrees.
Baking at 180 degrees for 40 minutes.
Form 22 cm, bread rose well, browned.
And this is a cut

Everything is just wonderful and unusually tasty!
epopova
tasted delicious. Only on my Redmond with a dark crust it turned out too dark for my taste, so I will bake with a medium

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers