Sourdough buckwheat bread

[Attention, sourdough bread cannot be crushed.]

Sourdough buckwheat bread

Category: Sourdough bread

Kitchen: Russian

Ingredients
Wheat flour of the highest grade	150g.
Whole grain wheat flour	200g.
Buckwheat flour	50g.
Honey	1.5 tbsp. l.
Salt	1.5h l.
Whole wheat flour sourdough	150ml
Water	260ml
Vegetable oil	2st. l.

Cooking method

• Put sifted flour, honey, salt into a baking dish. Then dilute the starter in water at room temperature and pour into a mold. Turn on the bread maker in the dumpling dough mode for 20 minutes, when a bun is formed from the dough, pour 2 tablespoons of vegetable oil into it and continue kneading without stopping the bread maker (the amount of water may increase or decrease depending on the flour you use to make bread). After the end of the kneading program, turn off the bread maker. Distribute the bun in the middle of the form and put cling film on top of the form, securing it with an elastic band, put the form back into the bakery. Leave the dough for 3-4 hours depending on the maturity of the sourdough, when the dough comes up (it should increase in volume by about 2.5 times), remove the film and set the baking mode for 1 hour.
• Attention, sourdough bread cannot be crushed.

The dish is designed for

700gr.

Time for preparing:

4 hours 20 minutes

Note

If you are interested in my bread, which is made on sourdough without using yeast, please contact me, I will be glad to answer your questions.

Similar recipes

Panasonic SD 2501. Buckwheat bread (Helen_Ka_)

Buckwheat stew with vegetables and pork (Brand 6060 pressure cooker smokehouse) (Husky)

Granola with green buckwheat (Alycha)

Simone, good bread! I will also try to bake according to your recipe. I have wheat sourdough - the bread did not work out, and rye - it turned out very low. I really did it with two strokes, maybe the reason is this? Do you need a starter culture 150 ml or gr?

VishenkaSV, in principle, I measure with scales, when I add 150 ml of yeast, and when I forget to switch the scales, then 150 grams. And as for the leaven: I made eternal rye, for rye bread, but it did not take root with me, because it was moldy. But whole wheat wheat very much even came to the house. If you want to write a recipe for its preparation, I have been using it for almost a year and the bread always turns out to be very beautiful and tasty, the main thing is not to look at the dough. And I also use it for rye bread.

Yes, email me the recipe. Maybe this one will make bread. If you want, in a personal. Thank you

[Simone]

Wonderful bread! I have long dreamed of mastering yeast-free baking. The question is in the leaven. How to do it right?
Simone, please write your recipe for wheat whole grain starter culture, I'm also very interested. Thank you in advance!

Hello Simone!
In search of a recipe for yeast-free bread, I came across your topic.
I like the recipe very much.
But I can't find anywhere how to make this very leaven, help, please !!!

Yes, email me the recipe. Maybe this one will make bread. If you want, in a personal. Thank you

Not. for general review and application.

[but just cover with the lid.]

Sourdough recipe.
4st. l. kefir, 150 ml of boiled water, 1 hour. l. Sahara
200 gr. whole grain wheat flour (if there is no whole grain, you can add wheat flour and 2-3 hours l. wheat bran).
Preparation:
Mix all the ingredients until a medium-thick sour cream is obtained, I use a 600 ml screw-top glass of food grade plastic and stir everything with a wooden spoon.
Then I close the glass with a lid tightly and put it in a warm place for a day (I put it in the oven), after a day you will see bubbles and an increase in volume in the leaven, you need to feed the leaven again, add a little water, flour and close it tightly with a lid again and put it on for a day ... On the third day, I take out the leaven, it should rest against the glass lid and bubble. All your starter is ready. You use one part for baking, the other part needs to be stirred (a little water, sugar, kefir, whole grain flour). After mixing, put the starter in the refrigerator until the next time, but just cover with the lid.
With my observation of the leaven, the fermentation process also occurs in the refrigerator, of course not so actively, but sometimes even in the refrigerator, after mixing, the lid is knocked out
If you do not use the starter for several days, it can be cut off, but do not be alarmed, the main thing is that mold does not form on the edges. To do this, after each use of the starter, I pour the second part into a clean glass and add it to it already. The sourdough smells like alcohol, but this is due to the fermentation process.
Before cooking, you need to get the leaven for a few hours so that it comes to life.
I got the sourdough the first time and the bread on it too. True, at first, it will take more time to dilute the dough, maybe 6-8 hours, but each time your leaven will be stronger and you will need no more than 3-4 hours for proving. I have it since May 2012. and the dough rises in 3-4 hours. The dough is not crumpled. You can make everything with this sourdough: bread, pies, pizza, Easter cakes, etc.

[Simone]

Simone! Thank you very much!
Small question: You write: stir (a little water, sugar, kefir, whole grain flour). - Little is about how much?

Thank you . Never made leaven before. Will be studying.

Nuta_, 100ml water, 3h. l. kefir, 0.5 tsp. sugar, in principle, according to the recipe that I took in the internet, you can supplement without kefir, but I like it more with kefir, the sourdough then turns out to be stronger in my opinion. And in principle, depending on how much you need, if you want more, for example, put both rye and wheat, then feed with a large amount. By the way, on pure rye bread, I add 200 ml of sourdough. As I bake rye, I'll take a picture and display it.
chaki2005, be sure to try it, at first I did the eternal one, but it didn't work out for me and I got upset, threw it all for six months somewhere. And then I found the recipe for this starter culture and it turned out to be very suitable for me. So go for it!

Nuta_, I completely forgot enough flour to get the consistency of medium thick sour cream.

[Simone]

Simone, thanks for the clarification, I will try.

Simona1, thanks again!

[Simone]

Simone, good evening! Today I finally baked some bread. I did everything exactly according to the recipe, and this is what happened:



The dough with the young sourdough took only 4.5 hours to stand, there was not enough patience for more. Therefore, it is probably a little low, but still very happy with the result. Moreover, the bread turned out to be delicious. Your recipe is very successful. Once again, thanks a lot!

Nuta_, great bread turned out, I'm very happy! At my house now only this leaven lives and no yeast. And over time, you will only have it stronger and the bread will rise even better, tested on itself.

Nuta_, great bread turned out, I'm very happy! At my house now only this leaven lives and no yeast. And over time, you will only have it stronger and the bread will rise even better, tested on itself.

Hello Simone! Please post a recipe for rye bread on this sourdough

Pavla, I have already posted the recipe for rye bread on this leaven. Look in the category: sourdough bread, and the name is rye bread with caraway seeds and sourdough coriander.

Hello Simone! I liked your recipe very much, I want to try to bake this bread.
I would like to add chopped walnuts to it.
Tell me, please, at what point is it better to do it?
I usually knead on the dough program (2.05 hours), there is a sound signal for adding additional ingredients.
And according to your recipe, you need to knead on dumplings for 20 minutes.
Thank you in advance.

Thanks for the recipe!

Sourdough recipe.

Please insert the starter recipe into the main recipe. When printed, the starter recipe is not displayed.
Thank you!
If it doesn't work out on its own, maybe the moderators will respond?

Hello Simone! I want to thank you for the recipe and the starter! I bake different breads according to the recipes of the forum, but still our favorite buckwheat! This unique taste, which buckwheat flour gives, makes it delicious and the sourdough stuck in me

Madika, I am very glad and very pleased!

Dear Simona, I prepared a sourdough according to your recipe, and then baked buckwheat bread on it, also your recipe. Everything went well, but when baking, the middle settled. In the evening I kneaded the dough in HP, with this sourdough, all the ingredients in the right amount, put it right in the bucket overnight, covered it with polyethylene. Eight hours later, there was an almost full bucket of dough, it rose well, I sprinkled with seeds and turned on the baking for an hour, after 20 minutes I saw through the window xn that the center had fallen badly. In total, it seems to me that the bread is slightly damp in the place of the failure, although I cannot say for sure, the taste is pleasant, not sour, but in the center it wrinkles very much when cutting, from which I conclude that it is wet. What could be the reason for the failure of the top of the bread? I am grateful for the help and answers.
If you tell me how, I will upload a photo for each stage. Can't find the attachment function

The bread rises, but falls inward. Causes.

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Sourdough bread:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

[Iuliia-kr]

Iuliia-kr, most likely your dough stopped, it happened to me when I forgot about it. Eight hours for proofing the dough is a lot, it should not rise to the edges of the bread maker's bucket, somewhere up to 2/3.

Dear Simona, hello! Today I went to this page to copy a recipe for a starter culture for a friend. It turns out that two years have passed since I wrote to you to thank you for your recipe, and today again I want to say thank you very much for sharing with an excellent recipe. This is a universal recipe that does not require any practical effort at all. I made this recipe and forgot it. The bread is always successful. I also bake pancakes with this leaven. I am very pleased.