Bread "Pear" with buckwheat flour

Category: Yeast bread
Bread Pear with buckwheat flour

Ingredients

Poolish
buckwheat flour 27 grams
wheat flour 1 grade 108 gram
water 125 gram
dry yeast 0.2 grams
Dough
pulish whole
wheat flour 1 grade 252 grams
water*** 103 grams
salt 7 grams
walnuts 28 grams
dried pears 70 grams
wine (I have dry red) 70 grams
dry yeast 1.7 grams

Cooking method

  • Bread Pear with buckwheat flour We mix all the ingredients for pulish and leave at room temperature, covered with foil, for 12-16 hours.
  • Dough
  • Soak pears in wine for one hour. We take out.
  • Fry the nuts in a dry frying pan, coarsely break them.
  • Mix flour with yeast.
  • From all the ingredients, except for salt, nuts and pears, knead the dough. After 5 minutes of mixing, add salt. The total kneading time in the combine with a hook is approximately 12 minutes.
  • Add nuts and pears. We mix them in at low speed or with our hands. The dough is soft, not sticky. Round the dough and put it in a greased dish. Fermentation for 90 minutes with one stir in the middle.
  • Bread Pear with buckwheat flourBread Pear with buckwheat flourBread Pear with buckwheat flour Dough at the beginning, middle and end of fermentation.
  • Bread Pear with buckwheat flourBread Pear with buckwheat flour Form a pear from the dough. Proof with seam down. We prop up the sides to control the shape. We cover. Full proofing 60-75 minutes.
  • Bread Pear with buckwheat flour Place the pear stencil and sprinkle with flour. We carefully remove it, make cuts and put it in the oven. Baking with steam for the first 15 minutes at a temperature of 240 degrees. Then we remove the steam, lower the temperature to 180 degrees and bake until tender. The total baking time for me was 40 minutes. Baked on a perforated baking sheet.
  • We take it out, let it cool, cut it and enjoy!
  • Bread Pear with buckwheat flour
  • Bread Pear with buckwheat flour
  • Bread Pear with buckwheat flour
  • Good bread to you.

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

oven, food processor

Note

Buckwheat flour is a source of vegetable protein. This protein is considered the most useful food for our body. The low fat and high fiber content makes buckwheat flour an indispensable product for a healthy balanced diet.
There is very little sugar and carbohydrates in buckwheat flour; frequent consumption of buckwheat helps to quickly cleanse the body of toxins and other harmful substances. With an average calorie content, buckwheat flour is a frequent ingredient in dietary meals for people with diabetes. Buckwheat flour contains zinc, magnesium, potassium and iron, vitamins B, E, antioxidants and rutin. Ordinary wheat flour cannot boast even half of the beneficial properties that buckwheat flour has.
I wrote about the benefits of nuts and pears earlier in other recipes.
Now about bread. The recipe was taken on the flour forum from Natali06. Thank her very much.
The taste of this bread is GREAT! You cannot say otherwise. I've baked it several times already. I will repeat it many times.
*** added 2 teaspoons of water.

lappl1
Angel, I would not refuse such a pear! Nice, no words! And the crumb ... well, just pear! Bravo, Angela! Clever girl!
ang-kay
Lyudochka,thank you dear!
Tumanchik
this is the composition! this is molding! well done Angela! master pro, what can you say! I'm rooting for you !!!
ang-kay
Irochka, Thank you. You know how to support!
Anatolyevna
ang-kay, Angela is a beautiful and delicious bread! Master class that you need!
ang-kay
Antonina, Thank you. I tried to!
Tumanchik
Quote: ang-kay
You know how to support!
Angela is not flattery! I seriously think that your breads are very worthy! You're doing fine!
ang-kay
Mikhaska
Angela! The bread is awesome! Even one kind of it makes you want to immediately break off a piece and eat with milk!
A very interesting recipe! And very unusual! However, like all your recipes!
ang-kay
Ira,Thank you, dear, for such warm responses!
NataliARH
Angela, a great recipe, drunken pears in bread are something, but a smelly, perfumed, probably
ang-kay
NataliARH, Thank you. The smell and taste are very, very, but the wine is not felt.
tuskarora
Angela, the bread is simply amazing! The beauty! You are a rare craftswoman! Bread bookmarks.
MariV
Angela, beauty is extraordinary!
kisuri
Yes, the bread is wonderful! ! Well done, Angela!
I also love Natasha's bread!
ang-kay
Elena, Olga, kisuri, thank you very much for the kind words and for taking the time to go into the topic.

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