Buckwheat bread "Fluffy" (bread maker)

I had to add quite a lot of water - 5-6 spoons, I didn't want to stir in any way, and I formed the roof with damp hands before baking. No panifarin.
It turned out to be heavy (by weight) and tasty.
Thank you!

Yes, he took on too much water
At least 350 ml for 400 g of wheat + 100 g of buckwheat, I usually had enough + a couple more tbsp. l. vegetable oil, I've been pouring it by eye for a long time.
I am glad that it turned out delicious, which is the most important thing.

Question!!!!
And without panifarin, fluffy and airy will turn out !?

Well, of course not as fluffy and airy as wheat, but not dull either.
This is my second buckwheat, my first baked "wheat-buckwheat on kefir" on the pr-me with the pre. heating. After reading reviews about a large number of failures, out of fright, she broke all the rules that are possible, but he came out good, there is no panifarin in his recipe.
And according to this recipe, the crumb turned out to be dry and finely porous. More airy than the first.

Question!!!!
And without panifarin, fluffy and airy will turn out !?

It seems to me that if you reduce the buckwheat flour a little - to 70g instead of 100, it will be quite airy and fluffy.
And if you still make it in a sponge way -t. That is, knead half the wheat flour + 70 g buckwheat, yeast and water and leave to grow overnight, and in the morning add everything else, it should turn out to be elastic and very tasty, like all dough bread.

It seems to me that if you reduce the buckwheat flour a little - to 70g instead of 100, it will be quite airy and fluffy.
And if you still make it in a sponge way -t. That is, knead half the wheat flour + 70 g buckwheat, yeast and water and leave to grow overnight, and add everything else in the morning, it should turn out to be elastic and very tasty, like all dough bread.

Thanks for the answer!
I re-read everything, went to put it.

As always, we are waiting for the report on the results

I am reporting! Spouse cooked - I was an observer.
Yeast 1.75.
Everything else is prescription-only without panifarin.
The finished bread was rubbed with butter on all sides.
TASTY!!!!!!!!!!!!!!!!!!!!!!!!!! No strength.

Walnuts come in handy. Personally hand-crushed
The height is 3.4 buckets. The color is really like pink
In the evening there was no strength to take pictures, but today, in general, there is nothing, almost ate.
Next time I will definitely capture it and put it on display.
We will definitely repeat.

I read it and wanted to try it, because the only purchased bread is buckwheat, local baked goods of the Narodny supermarket. So this is what you need. : girl_claping: The only thing, I can't find how much 100 g of buckwheat flour will turn out in a cup. Can someone tell me?

I read it and wanted to try it, since the only purchased bread is buckwheat, local baked goods of the Narodny supermarket. So this is what you need. : girl_claping: The only thing, I can't find how much 100 g of buckwheat flour will turn out in a cup. Can someone tell me?

Well, it depends on how you ram flour
I would advise you to take 4 parts of wheat flour and 1 part of buckwheat, your standard recipe and in it, divide the volume of flour into 5 parts and replace 1 part with buckwheat. True, you will have to dance over the stove, adding liquid. Or climb the forum - somewhere there were topics with recalculations of different flours.

[Cindy]

Cindy

In a measuring cup for 240 ml -175 g of buckwheat flour, in a tablespoon 12 grams

Elena4ka, Freesia, thank you very much.
It's great to have such a great forum and it's great that you all share your knowledge generously.
Regarding tamping, I read here in some topic that it is necessary to tap the sifted flour on the sides of the glass and so measure it. Since I started using it, I stopped adding flour to the bun. Everything started to fit perfectly.
Do you think buckwheat flour should also be sieved?

[Cindy]

Cindy

I always sift flour, any

Freesia, thanks. I usually do too. But with buckwheat business was never before. I will try, I will definitely unsubscribe.

[Cindy]

Cindy

I always sift flour, any

I also!
I even managed to sift the finished mixture
And the bread is really delicious and "fluffy!"
Made with walnuts

... And the bread is really delicious and "fluffy!"
Made with walnuts.

Today I decided to return to the topic that is relevant today - buckwheat is now on everyone's lips. DEFICIT!



Cracked walnuts in a blender - almost got flour

ACHIOMA! As always on top! : bravo: Your masterpieces just inspire new "feats". Special thanks for the idea of ​​chopping nuts in a blender! I have already tried it, in the evening I will check on my own, whether they will not be indignant about nuts in bread (my men do not like nuts). And my husband recently brought buckwheat flakes, I ground them into flour in a coffee grinder (now there are problems not only with buckwheat but also with flour!) And bake them now. Has risen well and the smell in the house is delicious.

I slightly changed the recipe: I removed the lemon juice, and added malt and extra-R, 0.5 tsp each. The flakes were 4 cereals. After 10 minutes of kneading, I added 100 grams of ripe dough (instead of panifarin). The rest of the ingredients are exactly according to the recipe. It turned out to be black bread: very tasty and beautiful. And really very fluffy. Thanks for the recipe.

Do you think buckwheat flour should also be sieved?

Of course, any.

The meaning of sifting is not only in separating any garbage and stuck together lumps of flour, sifting loosens the flour, saturates it with oxygen. Sifted flour rises better.

The baker in our family is a husband! Today he was in a great hurry to get to work. I loaded everything into the bread maker, installed the program and ran off to work ...
When the bread was ready, I took it out of the HP. The husband himself has not seen him yet, we will try it only in the evening. I haven't even cut it yet - it's hot!
Here it is, our buckwheat:

They did everything according to the recipe, replacing only water with buttermilk. And without panifarin, we don't have it ...
Height 9.5 cm, weight 895 g. But it will cool down, the moisture will go away and it will feel better, I think.
This is our first buckwheat in HP. Before that, they always baked in the oven. Buckwheat has always been one of the most beloved. Now let's try from HP, compare.
Thanks to the author for the luxurious recipe!

I report: my nuts were still smelled, even chopped. The children flatly refused to eat, they said that they translated such delicious bread into nuts. The husband generously greased the piece with strawberry jam (now there is a big problem with sweet-Post, and he is a terrible sweet tooth!), Said that he would go with the jam, but asked not to put the nuts anymore. I took the other half to work, he did not arrive for dinner. My employees just tore bread! They say that they did not even suspect that such deliciousness can come out of buckwheat flour!
And I liked the bread with the addition of nuts. But alas, I will not bake for myself separately. We'll have to please the family.

and I forgot to salt yesterday Salted later, mixed a little. The dough stood just like that and put the pastries ... And so it happened - in some places salted on top ...

Radish i

[tanchik]

ACHIOMA! As always on top! : bravo: Your masterpieces just inspire new "feats". Special thanks for the idea of ​​chopping nuts in a blender! ...
... Has risen well and the smell in the house is delicious.

tanchik, thank you very much for the kind words

I report: mine still smelled nuts, even chopped. The children flatly refused to eat ...
... And I liked the bread with the addition of nuts. But alas, I will not bake for myself separately. We'll have to please the family.

Sorry.
Family is sacred!

the first time I baked this bread a month ago, it turned out very wonderful. And today I baked it, taking whole grain instead of white flour, and made it on dough, but it still rose badly, although delicious ... Why ??? My whole grain (Altai Health) has always behaved almost like white. Maybe there was too much water? .. Considering that flour is not white, I poured 30 ml more water. The gingerbread man was sticky, but according to the recipe, it should be dense ... Still try, or is it not worth trying from whole grain?

Good day! For the first time, buckwheat flour fell into my hands, baked according to the recipe from the first post, without panifrin and nuts. The bread rose splendidly, and then it took and fell, so much so that instead of a roof, it was a pit. I have moulinex2000, baked in the main mode, weight-1kg. I noticed that when I sift the flour (I usually don't do this), the bread falls off. Is it possible? Yes, or maybe you should have set the weight to 750, and not 1 kg.? All used products are proven, except for buckwheat flour. Tell me, because the taste of the bread is great, but the eye is not happy ... Thanks in advance.

Maybe I missed something somewhere Tell me, in Panas 255 what mode and size should I set? Pour nuts together with all the ingredients or into a dispenser? And is it possible to put a reprieve for the night or is it better to do it right away? Thank you!

She did not wait for an answer, put it overnight, fell asleep all at once, with nuts, for a delay, size XL. Ooooooooooooo delicious! I need a little more salt current for my taste. Thank you very much!!!!

[Elena4ka!]

Elena4ka! Thank you very much for the recipe. The bread is simply wonderful: tall, soft, fluffy and fragrant. I will definitely bake some more

I recently purchased an Ariete 0131 bread maker and thanks to your Forum I have not bought bread for 1.5 months. Thanks to all the members of the forum for the wonderful recipes. Even my picky husband liked buckwheat fluffy bread. THANK YOU!!!


Baked without nuts according to the recipe of the first post.
In general, I have not yet had unsuccessful bread, that is, it always rises, sometimes the roof collapsed a little (for rye and this, it did not affect the taste at all, this bread did not stale for a week, after heating in the microwave - like freshly baked ) I think that a lot depends on the yeast, I bought Voronezh by accident, after buying a bread machine on the very first evening I baked Italian bread with origano according to Admin's recipe, I got it just super, went up to the very lid. The next day I went and bought a lot of this yeast, I did not bake with others.
Thanks to Admin for the link to insert pictures

[Lidi]

Lidi, it's nice to hear that you are good at bread

Now we are learning how to insert our photo into a post. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Thanks for the recipe! The bread is very good! I baked according to the main recipe from the first post, only without panifarin (I don't even know such words), with crushed nuts. All class!

Today I bought a Scarlett x / oven, and baked bread according to this recipe with small differences. We sell flour "Wheat-buckwheat" in Minsk, wheat - 70%, buckwheat - 30%, and I did not add nuts, however, I sprinkled sesame seeds on top. Baked on the "Basic" mode. The bread turned out to be great, the "roof" did not fall, the crust is crispy, everything is super.

[Sergeevna]

Sergeevna, with a start!

Oh, I read about the tight bun too late. I should have added some water. I look at the bread - it's already the third rise, but it doesn't rise in any way. Okay, let's hope for the best.
The best didn’t happen :-( There wasn’t enough water. The crust was badly cracked. I suspect that the crumb "clearly not fluffy" will be

[Elenochka]

Elenochka Thank you so much for the recipe! When baked, the smell is breathtaking. I did everything according to a recipe for 400 g of wheat flour, etc. ... I closely tracked the bun, I had to add three times 10 ml of water each time, otherwise the bun was very cool.
This was such a bun was after the second batch before baking



This is how the bread turned out, still very hot, but when I took it out it felt like it was airy. I baked it for the first time and I think it was successful.The husband walks and pours himself like a cat.



Thanks again.

I made a reservation, such a bun was not before baking, but before the main rise. it's late and thoughts are floating.

The bread turned out - just a miracle, and really - fluffy. Out of inexperience, when I pulled it out of the bucket, I thought that it was empty under the crust.
The gingerbread man was really very tight, it was falling apart right into pieces, I added 60 ml of water, and then the gingerbread man was uneven, with grooves from the shoulder blade. But the bread turned out to be gorgeous.
And someone tried to set on a timer - it turns out? Otherwise, in the process of kneading, I removed flour from the walls with a spatula, watched the bun, maybe I would have kneaded myself? Moreover, I now know the amount of liquid for my flour.

Thank you for the recipe, though instead of buckwheat flour he poured toddler "Buckwheat with apple" porridge as the child refuses to eat it. NICE BREAD !!! How to insert a photo ???

[How to insert a photo into your message]

How to insert a photo into your message

A year has passed since my first buckwheat bread was baked.
Then I took only the first steps in baking and my loaf was far from perfect, but this recipe was firmly entrenched in our family. The bread is always airy and tasty. I make buckwheat flour from the thread or kernel myself, well, I replace the honey with sugar, the rest is according to the recipe.
I look after the bun, and also use a spatula for rye dough.
Once again, I thank the author for a successful recipe.

🔗

[Elena4ka]

And thank you very much from me, Elena4ka, per recipe. I baked it several times, I went off at work with a bang, everyone grabbed the recipe, they also baked it, and everyone really likes it.
I bake with minor changes:
1) Nuts are ground (the side of the bucket is coated because even crushed nuts scratch it, despite the fact that the manufacturer positions the coating as super strong - I have a Panasonic 2501)
2) I added 20 ml of water - a total of 370 ml, or rather 370 g, because I weigh everything and even water, and, as already written somewhere on the forum, I also have 370 ml of water not equal to 370 g. Next time I will try without nuts, but in walnut oil (I finally bought it), then pour 360 gr of water.
3) sugar poured 1 tbsp. l., but I still feel sweetness, then I will try to remove it completely, but on the contrary I added salt up to 1.5 tsp.
4) slightly increased the amount of yeast to 1.4 tsp.
5) I don’t put panifarin
The bread turns out to be incomparable !!! Well, delicious!

[dorinna]

dorinna, your recipe is different from the author's, this is a different bread! Let's put it up on the forum in accordance with all the rules on your behalf and according to your recipe, and YOUR BREADS will start counting in your profile!

I'm not sure if this is necessary, because the recipe is the same and Elena4ka's copyright. And my changes are not fundamental - a little there, a little here, I just read everything that is written on the forum about this bread and tried the options. It will be easier for the user (from my point of view) to understand what kind of bread is in question, and where and to what extent in the recipe you can step back and forth.

I'm not sure if this is necessary, because the recipe is the same and Elena4ka's copyright. And my changes are not fundamental - a little there, a little here, I just read everything that is written on the forum about this bread and tried the options. It will be easier for the user (from my point of view) to understand what kind of bread is in question, and where and to what extent in the recipe you can step back and forth.

Read the explanations here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125310.0
You already have your own recipe, since you have moved away from the recipe of the author of the recipe, and it is advisable to place it separately, thereby giving a new interpretation of the recipe, reflecting your deviations and showing what will come of it.

And what is very important - you open an account of your personal bread recipes (other dishes), and they are reflected in your profile

I baked your bread today. I really didn't eat anything tastier. Delicious just awesome bread. Moulinex bread maker - 3 days

Good evening! I want to say a big thank you to the author of such a wonderful recipe!
This is the first bread in the new HP Moulinex, before that there was Panas, now I'm mastering)
I did it without panifarin, the rest was strictly according to the recipe. Airy, delicious, and the family appreciated it!

Dear bakers, tell me how to bake buckwheat bread without wheat flour? My daughter is not allowed gluten and lactose, she was exhausted to pick up products for her (and she asks for bread, but she cannot.

And I have a similar question, how to bake such bread, but without buckwheat flour, can you replace it with something else? My child does not tolerate buckwheat (

And I have a similar question, how to bake such bread, but without buckwheat flour, can you replace it with something else? My child does not tolerate buckwheat (

Here on the forum there are 1,000,000 recipes for every taste. Go to the desired section and choose. And in this recipe, instead of buckwheat flour, pour in wheat flour, exclude panifarin, the rest is according to the recipe and you will have a wonderful bread.

[Elena4ka,]

Elena4ka, thanks for the bread!

INSANE TASTY, FRAGRANT, PERFECT !!!! I will definitely still bake such bread, the family approved. I baked three times in a row): complete delight, and now I have put another loaf by order for a friend

I did everything according to the recipe, I did not add panifarin, for not having it. I ground the nuts very finely, not to be seen, but they are felt.
Here is such a loaf of bread.

[my place is right here]

Baked to the New Year's table - FULL DELIGHT !!
Until now, I have NEVER made such awesome bread.
I must say that I have had a bread maker for the 4th year already, which bread I have not tried (I like different grains), but the second time (!?!) I opened your site, I realized that my place is right here)))