Wheat-buckwheat baguette

Category: Yeast bread
Wheat-buckwheat baguette

Ingredients

wheat flour 350gr.
buckwheat flour 150gr.
boiled water 320gr.
yeast 1h l.
salt 1.5h l.

Cooking method

  • Dissolve the yeast in water and leave for a few minutes to disperse.
  • Sift flour and mix with salt.
  • Pour flour into yeast water. Stir and knead the dough (I did it using a bread machine), 12-15 minutes.
  • Form the dough into a ball, place in a greased bowl and tighten with plastic wrap. Leave to rise for 1 hour. During this time, the dough will increase in volume by 1.5 times.
  • After 1 hour, fold the dough several times, within 10 minutes.
  • Collect the dough into a ball and leave again for 1 hour.
  • After an hour, knead the dough and let it rest for 10-15 minutes.
  • Divide the dough into 3 parts.
  • Roll each piece into a rectangle, distribute the filling (grated cheese, garlic, bacon cubes, sun-dried tomatoes) I put sun-dried tomatoes and sprinkled with Italian herbs.
  • Roll the dough into a roll, pinch the seam and ends.
  • Place the baguettes, seam side down, on the parchment.
  • Allow to distance, under the film, about an hour.
  • Preheat the oven to 190C. 5 minutes before planting the bread in the oven, spray the oven with water.
  • Make cuts on the baguettes and put them in the oven. Bake for 25 minutes.

Cooking program:

Oven

Note

To be honest, I didn't like buckwheat bread. But since the flour was bought (well, do not waste the good!), And this recipe caught my eye, the desire to bake turned out to be stronger. The taste of the baguette exceeded all my expectations! With an incredible note of sun-dried tomatoes! And buckwheat flour only intensified and emphasized this taste!
Will I still bake these baguettes? Definitely yes! And the flour will have to be bought.

A source 🔗

Galina S
and I love everything with buckwheat flour! to bookmarks . Thank you
Natali06
After this baguette, I also reconsidered my attitude to buckwheat flour Galina S, try it, to your health!
Natali06
Merri, I somehow did not notice, it never occurred to me. It's a pity they ate quickly, there is nothing to re-photograph
Lomarga
Natali06 Interesting recipe, thanks !!!! I often add buckwheat flour, although I like green buckwheat flour more, it is more delicate ... but with a filling - a great idea !!!! Thank you!!! I will definitely try to bake !!!!
Twist
Natashawhat an original baguette recipe! Can you write how much filling?
Natali06
Quote: Twist

Natashawhat an original baguette recipe! Can you write how much filling?
Marish, Thank you! The amount of filling is optional. I just distributed it evenly.
Quote: Lomarga

Natali06 Interesting recipe, thanks !!!! I often add buckwheat flour, although I like green buckwheat flour more, it is more delicate ... but with a filling - a great idea !!!! Thank you!!! I will definitely try to bake !!!!
Lomarga , thanks, try your health! You can not buy a simple one from us everywhere. But I bought green buckwheat, I'll try to grind it.
Lomarga
Natali06 I grind green buckwheat in a coffee grinder ... the grain is soft and grinds quickly .... I really like it! I will be glad if you try too !!!!
Natali06
Lomarga, thanks, I will try!
Vasilisa VV
Can this recipe be adapted to a bread maker?
Natali06
Vasilisa, to be honest, I have not tried it. But on our forum there are many good recipes with buckwheat flour for a bread machine. The tomatoes can be added to the dispenser.
Kasanko
wonderful baguettes with a peculiar taste, the taste of buckwheat as such is not felt. baked 3 times, found that the family prefers baguettes with cheese and garlic, but with olives and sun-dried tomatoes they remain undernourished. husband loves warm on top with more soft cheese spread (even if the filling is cheese)
I make baguettes like this: knead in HP for a full cycle, then wrinkle, leave it for another hour in warm HP. then again I knead, divide into 3 parts, then according to the recipe. I put it on a mold for baguettes, there are just 3 compartments (bought from moymir)
I always worry when HP kneads the dough: it is like plasticine. I help with a spatula. the first 2 times topped up with water, it seemed that there was not enough, the dough turned out to be very sticky. the third time I didn't add anything, everything turned out fine
THANK YOU
Natali06
prefers baguettes with cheese and garlic
Well, of course, there I suppose you can only choke on the smell?
I often also help with kneading, both in the stove and in the combine. It's more reliable this way.
Kasanko, thanks for the tip! glad the recipe did not disappoint
Happy New Year! And good luck in baking bread!
Ovelini
Natalya, today I baked bread according to your recipe (this was my first acquaintance with buckwheat flour). I came to say thanks. The result is very good. pleased. Crunchy, tasty - stuffed, probably just fly away

Here, I cut it still warm - I could not resist:
Wheat-buckwheat baguette

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