Buckwheat bread "Fluffy" (bread maker)

after reading reviews about bread, I also decided to try the recipe from the first post
only without nuts
I'll write later: mail1: what happens

bread turned out very good. tasty
thanks for the recipe

Baked already twice according to your recipe.
It turns out very tasty bread.
Thank you for such a wonderful recipe for buckwheat bread

Well, very tasty bread, worthy of attention on the forum. While baking, the smell in the apartment was breathtaking. The first time I baked buckwheat flour using this recipe, I ground it myself in a coffee grinder, the result was not particularly impressive, so I postponed the recipe. And recently I bought ready-made buckwheat flour, the result is great. Only the recipe itself needs to be adjusted, there is not enough liquid.

Thanks to the author !!! baked strictly according to the recipe - it turned out delicious!

So what did I do with your recipe ....

For which I beg your pardon, but I can’t change anything))) I rarely adhere to the recipe ...

I immediately cut the recipe in half, since our family is small ... we usually don't eat up ...

I wanted more buckwheat ... 70g buckwheat ...
I wanted to make it healthier .... 80g of whole grain wheat and 120g of premium wheat, a spoonful of sesame flour also went there)
Everything else is prescription
I only added more flour in the process of kolobking
And made buns out of dough


It turned out really airy so ... pretty ... But the whole grain and the contrast of buckwheat did their job .... there was a feeling that you were chewing buckwheat porridge, but with sugar ... and something I didn't like ... I sharpened a couple of buns ... I did not slip my husband ... he already laughs with my experiments at my fanaticism for baking ...
well ... I'm an experimenter like this ...
and it was far from the worst experience
I will repeat this recipe according to the recipe.

Cool recipe, probably I will bake more than once.
Most importantly, the sweets are right, not too sweet but not bland.
And it rose perfectly, without adjusting the recipe.
True, I didn't put panifarin and walnuts, but even so, in my opinion, it's very good!

Can you bake buckwheat bread without panifarin?

Can you bake buckwheat bread without panifarin?

I bake without panifarin, we simply don't have it, the result is excellent

Len, my photo report: girl_haha: While I thought he was getting cold under the towel
https://Mcooker-enn.tomathouse.com/ga...erpics/75463/IMG_0434.JPG]
I added 3 tablespoons of light and dark flax instead of nuts. Thanks for the yummy

17 rubles for a piece of happiness!
I thank the author for the recipe for this miracle - I bake every day - it does not bother me - and fills me with happiness! And the money is not very annoying!
Instead of nuts (it's too expensive) I use peeled sunflower seeds (we have them for 80 rubles per kilo - I put a couple of three tablespoons - until a certain moment I did not know that under the influence of temperature during baking - raw seeds become softer and their presence in the dough piece is very handy) If someone is interested in the monetary layouts of this baking (and what if someone is the same as a curmudgeon), then the numbers are lower, - once again a low bow to the author!
Buckwheat bread "Fluffy" (bread maker)
Ingredients
Wheat baking flour (bought in Dixie - hung in 2 kilograms in paper bags)
400 g (20 rubles per kg) -8 rubles
Buckwheat flour
100 g (30 rubles per kg) -3 rubles
Water
350 ml (17.70 + 14.90 per cubic meter) - 10 kopecks
Salt
1 tsp. (10 rubles per kg) -7 grams in a teaspoon - 10 kopecks
Sugar
1.5 tbsp. l. (27 rubles per kg) -12 grams in a tablespoon - 18 grams - 54 kopecks
Olive oil
2 tbsp.l. (I use unrefined sunflower 900 grams - 59 rubles) -15 grams in a tablespoon - 30 grams - 2 rubles
Dry yeast
1.25 tsp (12 grams in a bag - I took in the supermarket "attacks from the children's world" -4 rubles 60 kopecks per bag) -2 rubles 30 kopecks
electricity per baking -0.28 kilo Watts - measured with a portable household wattmeter Duvolt (price kWH - 3 rubles 58 kopecks) - 1 ruble 20 kopecks
Total: it takes 17 rubles 24 kopecks to bake one loaf of buckwheat bread weighing 900 grams (+ 2 rubles for peeled seeds)

Yesterday I baked this bread, but without nuts and panifarin. The taste is simply amazing. I added it to my bookmarks.

I didn't see (maybe I read it inattentively) What is Panifarin and how can it be replaced?

I didn't see (maybe I read it inattentively) What is Panifarin and how can it be replaced?

You can not use it at all

Table of contents of the section "Ingredients for bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

Topic: Openers and Dough Improvers .... Agram, Panifarin and other improvers, starter cultures, malt additives, products https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=25352.0

Thank you for the recipe! I just have buckwheat flour, my neighbor gave it away as unnecessary. I will report on the results later!

Admin, thanks! I'll bake tomorrow then. Now honey-buckwheat has already been baked.

[Admin!]

Admin!The result is a wonderful fragrant bread!
Thank you! Nobody has eaten yet, but half a loaf is left ... everyone has tried it a little bit! Girlfriend just buried her nose in a chunk !!!
True, it seemed to me that he did not rise very much, so I forcibly stopped the program in order to distance it longer ...


I will definitely bake again!

[Admin!]

Admin!The result is a wonderful fragrant bread!
Thank you! Nobody has eaten yet, but half a loaf is left ... everyone has tried it a little bit! Girlfriend just buried her nose in a chunk !!!
True, it seemed to me that he did not rise very much, so I forcibly stopped the program in order to distance it longer ...


I will definitely bake again!

Light, FOR HEALTH !!!

The bread is very beautiful!

But it's not worth chasing the height of the bread! Each bread will tell itself how much it needs to rise! Only 2 times, and no more and then baked goods! If you hold more, the dough will stop and settle, it will no longer be lifted!

[Admin,]

Admin, Well, I’m without fanaticism !!!
It seems to me that everything turned out well! Or rather - even very, very ...

Eh, I read it, I wanted it so much, I specially bought buckwheat flour. I poured everything into a bucket, began to put it in the HP, and in the other hand a child, the bucket fell out of his hands on the table ((It's a pity for the food, scraped everything into a bucket from the table, let's see what happens. The gingerbread man is not very good at feeling.

If someone makes buckwheat flour on their own from buckwheat groats, then this information will not be superfluous for you, that's for sure! If you grind buckwheat after roasting in a frying pan, then huge difficulties arise with raising the dough, - the roof is flat - dotted with depressions, the loaf itself is low. So the option with calcining the cereal to give more strength to the flavor bouquet in the finished product will not work here. Perhaps I overdid it with calcining, of course, but the result was not pleasing. He did the following: washed the buckwheat on a sieve, waited until the water was completely drained - put the washed damp buckwheat in the pan and turned on the gas, - continuously stirring the cereal with a silicone spatula - brought the cereal to a golden shine (while the grains dried from moisture after washing).

calcination of buckwheat is simply necessary - so that after grinding and sifting the ground buckwheat on a sieve, the flour yield (that which passed through a fine sieve) is maximum. The calcination does not affect the rise of the dough piece, if the rise does not occur at the proper speed - we are looking for the reason in other components of the recipe (yeast, wheat flour) Question to Admin - I have to cook buckwheat flour in a pan for 20 minutes to calcine the cereal to the state, when the grains become as if slightly exploded (like popcorn) - the question is: if you buy a microwave oven - will the process of dehydration (calcination) of buckwheat be facilitated, what will happen if you use a microwave oven for roasting cereals - have you had such an experience?

I join in the delight of a successful recipe !!
the bread is really very soft and as the author of the recipe called it - FLUFFY. moist crumb with huge holes. It is impossible to hold a bun in your hands, just press it shrinks like a sponge. I don't post the photo (it went up very well, but the roof is all in waves, not very presentable) is definitely better than the previous buckwheat with rye flour and honey (it rose badly, it was very heavy and an unbearable buckwheat-sugary smell ... although I like buckwheat in pure form)) Instead of panifarin somewhere I casually read that you can use semolina, well, I blew 2 teashops, when the kneading began, for a long time the dough could not gather into a bun, at the beginning of the branch everyone wrote about the lack of water, so I added 3- 4 tbsp. , it seemed to be kneaded poorly, but after the first proofing it turned into a soooo sticky blot, that the horror on the 2nd and 3rd batch was already smeared with might and main on the sides and bottom of the bucket, I thought - truncated, spoiled the bread ... but it went up very well and decided to wait for the end of the program .....
the result is MAGNIFICENT in taste and crumb structure (in the village at the bakery earlier the 2nd grade of bread resembles this) the smell of buckwheat is barely perceptible, everything is super!
thanks for the recipe, next time I probably won't add water, but everything turned out fine with semolina (I'll leave it in my recipe)) well, maybe someone will also come in handy for a note

It's amazing, but I had to add almost three tablespoons of flour, now I'm waiting for the result.

It's amazing, but I had to add almost three tablespoons of flour, now I'm waiting for the result.

No wonder! Three tbsp. l. this is not so much, it means your flour was high humidity

Thank you, judging by the roof they have become superfluous?

[Admin]

Admin, hello, I ask for help: -) ... I want to bake buckwheat bread in HP Panasonic with pressed yeast. How much to take, I know that by weight it is necessary to multiply by three ... but here's how and when to lay them in HP. I WANT TO DO EVERYTHING RIGHT :-) :-) :-)

Bookmark in the usual way, but it is advisable to dissolve a little water, make gruel

[Admin]

Admin, urrra! How quickly did you answer :-). Thank you for the advice and I'll go right now to try to bake, I have no patience, although the heat is at 40 degrees, I want bread, I'm dying :-) :-) :-). I can give up everything ... NO BREAD !!!

There are nuts in the house, but I want to go without them, so as not to increase the Calorie content of bread! :-) Tell me more - how to change the recipe in this case, add a little more flour?

You don't need to change anything. Just track the flour-liquid balance as needed.

I baked bread with pressed yeast, I think I relieved them ... 12 g ... They are fresh, good and strong. But in the recipe they are dry and not in grams, but "in spoons" - and I gave a blunder with the recount ... something affected me by the heat. Probably 7 grams of flour would be enough for me? Respond if anyone baked this bread with wet yeast :-). As a result, the dome did not work well, the roof is flat ... I followed the bun, so I think everything is correct with the flour :-) :-), the earlobe and :-) the bun resembled the cat's belly. I think the dough "outplayed" either from the heat, or because of excess yeast :-). It can be seen on the sides of the bucket that it rose higher, and then fell .... I will try again ... Thanks for the recipe and advice.

For every 100 grams of wheat flour, 2 grams of fresh yeast is required, for 500 grams - 10 grams.

Hello, the child was prescribed a diet - all without cereals, he can no longer look at bread. We decided to bake the bread ourselves. You can from the available - only from buckwheat or corn flour. But in all the recipes found, there is wheat flour in the composition. Can someone tell me a recipe, and is it possible to simply exclude wheat flour from all recipes, the kneading will work?

[Alexander]

Alexander, it is not entirely clear what kind of diet. If

all without cereals

, then corn is not good for you, it is cereal. Can't gluten? Or is it wheat that is not allowed?
Without wheat (or at least rye) flour, it is problematic to get real bread. But probably.Some bread makers have a special "gluten-free bread" setting. The loaf turns out to be low, dense, but still it is bread.
Search for "Gluten Free Bread and Pastry", there will be many links, maybe you will find something for yourself

Yes, you're right, gluten is not allowed. Thanks for the advice.

[Elena4ka]

Elena4ka, you suggested a good recipe, thanks! The bread is delicious and beautiful. I always bake bread from a mixture of wheat flour with something else, my son and I liked this option.

A very good recipe!

I cannot show the cut: I could not cut the bread with one hand, but how my household sawed it cannot be made public

Thank you for this wonderful bread))) everything turned out perfect. Made strictly according to the recipe. Yesterday in the Bread Maker (Panasonic 2501), today in the oven. In HP it is more fluffy, and in the oven you will give everything for a crust))

Excuse me, well, I just can't figure out how to insert a photo here))

When a photo is posted in the forum gallery, you need to copy the top or bottom link to the photo and carry it to your post, in the right place, and paste it - you don't need to do anything else

I just understood that, thanks !! For some reason, the whole line is not copied for me .. I will try.

I just understood that, thanks !! For some reason, the whole line is not copied for me .. I will try.

Click on the line with the mouse, and in the window click "copy"

Here is my bread for this recipe. Flour had to be added because the dough for some reason turned out to be very liquid, even the bun was not formed. But thanks to this forum I already have some experience) I poured flour to a normal bun. I did not wait until it cooled down and cut it right away to take a photo))

Thank you, Elena4ka!
.... But it seemed a little buckwheat. I tried to bake in the ratio:
wheat flour - 350 g
buckwheat flour - 150 g
The result is a dense and small brick. But delicious!

It also seemed to me not enough buckwheat flour, so I originally laid it in such a accordance) But as I wrote above, it turned out very liquid, so I added wheat flour.

great bread turned out according to this recipe. Pekla in Panasonic 2500 in the "basic" mode

Why panifarin? He may not save.
The bread tastes good; normal bread is obtained with 30% buckwheat.

The balance of water and flour is also important here. Oddly enough, buckwheat loves a lot of water, but the bun is cooler than usual. This is especially noticeable when you make bread with buckwheat and rye flour.

Another option is to add ready-made buckwheat porridge to the dough - it can change the taste.

About buckwheat pancakes - go to the Dough section, see recipes for buckwheat pancakes. And check the tips for making dough with buckwheat, they also advise adding buckwheat porridge instead of flour.
The taste is different for raw and boiled buckwheat.

That is, 100% buckwheat bread will never work?
If you make buckwheat flour, water, yeast, salt and sugar?
I was terribly upset, I specially bought HP, hoping to cook buckwheat, rice and corn bread, and wheat is present everywhere.
Or maybe I just haven't found the recipe I need yet?

[Elena4ka]

Elena4kathanks for the bread. I bake without panifarin and nuts in sunflower oil with one spoonful of sugar. The first one was baked with a light crust. When I shook the bread out of the bread machine, it deformed. I realized that I needed a harder crust. Now I bake it with a dark crust and on a low-yeast prog. The only thing that I can hardly bear is the sight of the kolobok and the sounds of the cat. publishes a bread maker when kneading. But I do not add anything courageously. Since the recipe is CORRECT! The taste is great! [

[kolobok view]

The only thing that I can hardly bear is kolobok view

And in vain! The gingerbread man asks for a little water, the dough is very dense, and therefore the creak of the oven AND the bread will be dense.
Enough 1-3 tbsp. l. water when kneading, make the dough soft (but not liquid!) and the quality of the bread and the crumb will become completely different, for the better. After all, the name of the recipe is "fluffy bread", which means the crumb is soft, fluffy

[Admin]

Admin, The bread is airy, soft, the shape is excellent. I think if you add water, the roof will collapse.

Well, let it be so I just focus on the appearance of the bun