Buckwheat bread "Fluffy" (bread maker)

Buckwheat bread "Fluffy" (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	400 g
Buckwheat flour	100 g
Water	350 ml
Salt	1 tsp
Sugar	1.5 tbsp. l.
Olive oil	2 tbsp. l.
Dry yeast	1.25 tsp
Panifarin	1 tsp
Walnuts	approximately

Cooking method

• Mode - standard not fast, 1 kg, medium crust.
• Everything in the oven is in the order recommended by the manufacturer.

Note

It turned out just SUUUUPER!
And further. I liked the buckwheat flour in wheat bread much more than the version of wheat-rye-buckwheat bread. In my opinion, buckwheat flour does not play a special role there, but here it is just a fairy tale. You definitely can't do without it.

Viki Photos

Similar recipes

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Buckwheat bread with buckwheat sourdough (Misha)

Buckwheat bread (Ksyushk @ -Plushk @)

Here is such a handsome man. But no nuts. it happened...


I will improve

I constantly bake this wonderful bread. In the last 2 times I noticed that it did not rise so much and the roof is flat. And then it dawns on me that I took buckwheat flour from a new pack. It used to be for 45 rubles Large, and this one for 70 rubles Belovodye. So hello to you. Does anyone bake on buckwheat from Belovodye?

And I baked it yesterday, just forgot that I had left it for the night in KHP, thought it would sweat, got it out this morning, such a handsome man, but delicious! True, the roof is slightly cracked.

Elena4ka. Thanks again for the wonderful recipe. This bread we have number 1))))) I bake it every day It rises to the edge of the bucket, fluffy, does not stale for a long time, and I grind flour from buckwheat unroasted chaff on a coffee grinder, it turns out just super !!!!! And the cost price pleases The cut costs 15 rubles per kg
I put 370-380 ml of water.

Elena4ka. Thanks again for the wonderful recipe. This bread we have number 1))))) I bake it every day It rises to the edge of the bucket, fluffy, does not stale for a long time, and I grind flour from buckwheat unroasted chaff on a coffee grinder, it turns out just super !!!!! And the cost price pleases The cut costs 15 rubles per kg
I put 370-380 ml of water.

To your health! I will also try to grind buckwheat when the flour is over. Maybe ground buckwheat just requires a little more water, I will take into account your amendments.
Bon Appetit!

Summer, or what? I read rave reviews and decided to make buckwheat again. And then I got carried away with all the pasque (Easter cakes) and rolled back the sieve. This is probably a conspiracy of water and flour all over the site - added 30 ml of water! It's good that I did not do it on the timer, otherwise it would have turned out to be bread crumbs. So trust your own recipes after that.

Yesterday I baked buckwheat bread
Elena4ka, thanks for the recipe, though I counted it for my baby.
The gingerbread man began to hammer against the walls like a madman, well, I grudgingly poured a couple of tablespoons of water, sloshed, mixed up, the gingerbread man is good, even taut. Well, on the second batch, I opened the lid: it greases it on the bottom for me, twists it into the sausage, I had to add flour.
In the end, the bread turned out great

I take ground buckwheat in a coffee grinder and everything is ok with me with a bun, both on the first and on the second batch. Now I counted on 600 g of flour and without nuts, you can't beat (((
Today I bake it 2 times already, and yesterday I baked it. Households require such bread every deeeeeen.

[Uncle Sam]

And something incomprehensible is happening with the water - I baked it the day before yesterday, I also added water, as much as 30 ml.
And usually I put on the timer, that would be a sight in the morning!

Girls, this is probably exactly what I was talking about Uncle Sam

Having scrolled through the forum posts in my head, I came to the conclusion that most problems with raising bread do not arise in summer or winter, but in the off-season (when the humidity of the air changes sharply, followed by the humidity of the flour).

[Mueslik]

Exactly, exactly. Thank you, Mueslik, for the info!
We will be especially careful in the offseason. Although the stove is such a cute toy for me, even now I manage to put something in it and follow the adventures of the kolobok

UmSabir , we have this bread under the code name "fluffy", and it is immediately clear which bread to bake

[Viki]

Now I will definitely not add a photo of my bread with a light roof (a feature of the Mulinexes), even better on yours and on Viki admire
Yeleno4ka this bread was also baked by mulik on a light crust.

Yeleno4ka this bread was also baked by mulik on a light crust.

Mulik ??? On light?
Did you twist something there? I only get baked goods of this color. The main thing is that it is baked inside, and from above we no longer look

I have this bread always on light baked. but egg on a dark crust, almost charred, it turns out very dark. I have a mulik 100130, but I'm waiting for a panasonic. the second x / n is very necessary, because mine eat 3-4 bread a day !!!

[Elena4ka]

Mulik ??? On light?
Did you twist something there? I only get baked goods of this color. The main thing is that it is baked inside, and from above we no longer look

Elena4ka , I tightened the self-tapping screw, now it is so fried!
Just right to reduce the heat a little, I put a light crust almost everywhere

And what to twist and in which direction? I would like to turn it down, sometimes it bakes a lot.

[tenidia]

tenidia , look here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1433.0

Here I photographed our favorite bread, this is probably the hundredth loaf)))))



I counted it at 600 g of flour, because the average loaf flew away too quickly.

Handsome!
And 600 flour is all or only wheat?
Recalculation to the studio! Maybe someone else will come in handy.
And my stove does not pull more than a kilogram, but sometimes I bake 2 bread a day and teach pleasure.
go what to do buckwheat?

Conversion to a large loaf (1 kg)
yeast 1.5 tsp
wheat flour 1 s or premium 480 g
buckwheat flour 120 g
salt 1.2 tsp
sugar 1.8 tbsp. l.
the oil grows. 2.4 tbsp. l.
water 420 ml if I take ready-made flour and 440 ml if I grind buckwheat myself on a coffee grinder
walnuts in a dispenser "by eye"
XL size medium crust

handles have reached this recipe. really delicious bread.

I took flour 380 gr. (I noticed that with the purchase of scales, you have to add water to the kolobok, not flour, so I began to take 30-50 g less flour in all recipes)

With the mode, a slight misfire came out - in the main mode, the middle crust under the crust (bottom and sides) came out of the dullness. The sides even turned out to be concave. the rest of the crumb - very, very much.

though there is one more thing - maybe he influenced. 20 minutes before the end of baking, I wanted to grease the roof with oil and sprinkle with nuts. The oil ran down the sides. The nuts still didn't stick.

The bread was immediately eaten and a new one had to be installed. But here I was already braking. I just had to put the timer on, and I looked for a while after the formation of the kolobok - it was well sooo late, and after the DR and the summer cottage - no way to get up at night. Therefore, I stopped the program and set the already kneaded dough on the timer (dir. French). The dough is fermented, so the bread turned out to be low, but baked and the crumb is dense and even. Not so sweet. But quite edible table bread.

I will definitely do a resume!

I took flour 380 gr. (I noticed that with the purchase of scales, you have to add water to the kolobok, not flour, so I began to take 30-50 g less flour in all recipes)

though there is one more thing - maybe he influenced. 20 minutes before the end of baking, I wanted to grease the roof with oil and sprinkle with nuts. The oil ran down the sides. The nuts still didn't stick.

Try the "flour in water" principle, when water is poured into a bucket all according to the recipe, and there is as much flour as is needed to form a bun (not for a timer). This is more convenient for kneading dough.

This is the reason more real for the "marriage" of bread. It's called - don't go where you don't need to.
Nothing is also a baking school

and so it turns out.
I put the products strictly according to the instructions - flour in water.
If I replace part of the water with kefir, then I have to lay in half of the flour right away, and the second - how much it will take when mixing.
I am a diligent student, everyone just has twists

But I made buckwheat bread, it turned out super: light, fluffy, but mine didn't really like it. Buckwheat flavor is very audible. And now I don't know what to do with this flour. Maybe you will advise something else to add. : - \ Here is my recipe:
Water - 340ml, sunflower oil 2 tbsp. l. , salt 1.5 tsp. sugar, 1 tbsp. spoon, powdered milk 2 tbsp. l., baking wheat flour 440g, buckwheat flour 110g, yeast 1.5 tsp.
True, I did not take a photo. But they ate the bread anyway. : red: Baked whole grain bread according to the program (because everything is preheated there) 1 kg., crust 3.

But I made buckwheat bread, it turned out super: light, fluffy, but mine didn't really like it. Buckwheat flavor is very audible. And now I don't know what to do with this flour. Maybe you will advise something else to add. : - \ Here is my recipe:
Water - 340ml, sunflower oil 2 tbsp. l. , salt 1.5 tsp. sugar, 1 tbsp. spoon, powdered milk 2 tbsp. l., baking wheat flour 440g, buckwheat flour 110g, yeast 1.5 tsp.
True, I did not take a photo. But they ate the bread anyway. : red: Baked whole grain bread according to the program (because everything is preheated there) 1 kg., crust 3.

What can you do here? My sister also does not eat buckwheat bread - it reminds her of the taste of porridge with milk. And the rye are going with a bang
You can add buckwheat flour and wheat-rye flour, and make pancakes to try. Or just reduce the amount of buckwheat flour and replace it with wheat flour in this recipe. So that the taste of buckwheat is less.

Yesterday I baked Buckwheat bread with whey:
330ml serum
1.1 / 2 tsp salt
1,3 / 4 tbsp. l. honey
2st. l. nut butter
75g buckwheat flour
375g wheat flour
1.5h l. yeast
2st. l. flax seeds
2st. l. sunflower seeds
seeds in dispenser
Program "Basic with raisins", M, medium crust.
Very tasty ! Crispy crust!
I liked it very much !!!

And yet, how to lubricate it so that the nuts stick on top?

And yet, how to lubricate it so that the nuts stick on top?

5 minutes before baking, I smeared with warm milk and sprinkled with sunflower and flax seeds (everyone has walnuts in the recipe, but I had no time to beat them ...) - everyone stuck

Thanks to the author for the recipe !!!!!
I added about 60 ml of water. 2 tbsp. spoons of kefir sourdough, controlled the bun.

tell me! Is it necessary to add panifarin, otherwise we don't have such a thing in Chernivtsi?

tell me! Is it necessary to add panifarin, otherwise we don't have such a thing in Chernivtsi?

On the first page is a photo of my buckwheat according to this recipe, there is no panifarin in it.

And I bake without panifarin, photo on page 2 of my bread

Thanks for the recipe! The first time I baked bread with buckwheat flour. True, I did not add panifarin and nuts, but I added another 40 ml of water. I baked it late in the evening and left it on the table until morning. I was worried so that the crust did not get stiff, but it remained soft. And the bread tastes delicious! Really fluffy!

She baked Fluffy buckwheat bread. But I made small changes. Yeast added to 1 tsp. more and baked on fast mode. It turned out super!

[Elena4ka]

Elena4ka,
Thanks a lot for the recipe. Baked yesterday.
Delicious bread! I have never had such perforated bread.
Very soft, really fluffy, even a crust.

My bloopers: I immediately added 30 ml to 350 ml of water. And with this amount of water, the stove creaked during kneading!
The gingerbread man smeared on the walls, but I did not intervene.
The result is a flat (but not completely fallen), slightly bubbly roof.
The taste is very, very!

Now I'm baking the second one. This time I also took 380 ml of water, but during the kneading I added two tablespoons (with a slide) of flour. When smeared with an egg, the roof seemed softish anyway. Baking is about to start. I'll see what happened this time. Yes, I also took 2 teaspoons of yeast this time.

The second time was the same as the first. Delicious, but the roof is flat.
The third time I took 380 ml of water. I tortured the kolobok during the whole process. The gingerbread man became tough, like a wheat one. The dome was round, but ... the bread inside is finely porous, dense - that's not it ...

The day before yesterday I charged it for the night with a delay of 10 hours.
Fully adhered to the recipe.
Buckwheat flour for water, then wheat.

The result is amazing - the bread is porous, soft, fluffy,
with a beautiful top (early in the morning I even managed to grease it before baking). And most importantly, it is 1.5 times higher than the previous ones!
And most importantly - delicious, but it is as always.

As I understand it, the gluten swelled overnight, or something else, but the result speaks for itself:

[Elena4ka]

Elena4ka, thank you very much for the recipe! For some reason, buckwheat bread did not work for me at all, I threw it away all the time, there is no need to eat, but this bread is simply incomparable, the taste is amazing. nuts and buckwheat create such a bouquet! This is something extraordinary!
He baked twice. First time prescription, but no nuts, delicious too. The second time I made it more rich (for tea), sugar uv. up to 3 tbsp. l., olive oil replaced with butter. I will insert a photo tomorrow.
Thank you!
To you from me. +

[Elenka69]

Elenka69, to your health! I myself experiment with it, the main thing is probably to put a little buckwheat flour. And try to make it spicy method (all buckwheat + half of wheat flour, yeast and 2/3 of water, knead, preferably leave in a bucket overnight), then add everything you need and continue as always.
Then the crumb becomes elastic, and the big holes are just brown lace, and not bread turns out.

[Elena4ka]

Elena4ka , here is a photo of my buckwheat bread. The cut is a little unfortunate, but the smell ... just awesome, it seems to me that buckwheat flowers smell like that. Nuts are very successful in this bread, I ground them with a blender, which gave the bread a beautiful pink color. Bread for 5+ (or 12 points) And the second time I put 4 tbsp. l. buckwheat flour and it seemed to me enough. And on a cold dough, I will definitely make it (I make all the bread on it), only now there is not much time - the bustle of pre-celebration.

[Elenochka]

Elenochka! the recipe is wonderful, thank you. I did it according to the technology described by you, as a sponge method. I didn't put the dough in the refrigerator - it turned out to be super tender bread with a thin note of buckwheat. In general, it turned out great.
It's a pity that our flour is not very good - it floats, so the roof turned out to be even, but the taste did not suffer from this. Wonderful bread!

Yes, dough bread is much tastier. Or you can simply knead a double portion of dough and leave half in the refrigerator for a couple of days, the bread also becomes very elastic.
I often knead a lot of dough (not buckwheat, ordinary bread) and then put half of it in the refrigerator in case there is no time to knead the dough, but I want delicious bread.
Oh, girls, I thought - why hasn't anyone baked fluffy buckwheat in the oven yet? We must try, because in the oven it tastes completely different. If no one is ahead of me in the experiment, I will deal with this issue.

Tell me, who knows, gluten and panifirin are not the same thing? I bought gluten and now I don't know where to add it,.

Tell me, who knows, gluten and panifirin are not the same thing? I bought gluten and now I don't know where to add it,.

Panifarin-gluten / gluten /, ascorbic acid, enzymes - add 0.5-2% of the total weight of flour. Gluten: Composition - Wheat - Add 0.5-3% to reduced flour. Panifarin is gluten free only with additives.Information from the site of Khlebdom.

Thanks for the detailed information, I will use it.

This is my first successful experience with buckwheat bread. Not that they did not work before, no, they were edible, but they asked them not to bake anymore. This one turned out to be just fluffy. But I added flour, the dough was very runny. I added flour over a tablespoon. I think 2.5 would be just right, otherwise when I plumped a full third spoon into the dough, I had to add half a spoon of water. But I liked the result. They ate it and didn't even ask for a name.

I read the title of the topic - and believed that you have buckwheat bread. And it is not buckwheat at all, but wheat with the addition of buckwheat flour.
Did anyone really bake buckwheat (more than half of buckwheat flour)? I wonder how it tastes and looks?

Well, I baked, it turned out nonsense, firstly, there is no gluten in buckwheat flour, they add it, no more than 100 grams. My crumbly bread came out, with a sugary taste and smell of buckwheat, I didn't like the family either, as I baked it a year ago, I never tried it again.

[Sergey Rzhanoy]

Sergey Rzhanoy , look - Homemade buckwheat bread:
700 g buckwheat flour
1 teaspoon sea salt
15 g fresh yeast (or 1.5 teaspoons dry)
1 tablespoon maple syrup
600 ml water at room temperature
Option: you can add 2 tablespoons of olive oil, reducing the amount of water by 50 g
🔗

That would be more to adapt it under HP !!!!!!!!!!!!!!

[Markilena]

Markilena, easily, knead in a bread maker, let me come up and bake ...