Buckwheat bread "Fluffy" (bread maker)

[Admin]

Admin, kolobok "creepy", I agree

This is my favorite bread, and not only mine, everyone likes whom I treated. I've been baking it for several years. And now I worked this bread with sourdough, without purchased yeast at all. I just put 200 g of French 100% sourdough, took 100 g of the total amount of flour and water. Baking on the "French" mode - 6 hours. If the leaven is at its peak, then without delay, if not fed from the refrigerator, then with a delay of 3-4 hours. First, I weighed 200 g of sourdough into a bucket of KhP, then warm water (I had whey), sugar, then flour and everything else. The bread turned out to be excellent. I remembered about the pictures, when almost everything was lost, a piece remained. Here he is:


The photo is not very clear, but the crumb structure is visible. Has already baked three times, every time the result is excellent!

I baked a small loaf. I wanted to see how the HP would work out. Everything worked out. I took 320 g of millet. flour, 80 g buckwheat, 1/2 tsp. yeast, 3/4 tsp. salt, 3/4 tbsp. l. sugar, 1.5 tbsp. l. sunflower. oil, 310 ml. water. Size M, medium crust. Mode 02 (low yeast)
Once I tried to bake bread with potato broth - I didn't like it, it tastes better on water.

Once I tried to bake bread with potato broth - I didn't like it, it tastes better on water.

I always bake with whey, because I make cottage cheese myself in a mullet and whey turns out a lot. Like.

[dorinna]

dorinnaand I have no serum. Not yet . I read about the leaven for the cat. You baked - very tempting, but LAZY.

very seductive, but LAZY

I also thought it was troublesome, but I raised myself a Frenchwoman and am not overjoyed. It is troublesome only for the first 3-4 days while growing it. And then it's okay. I feed 50g of leaven (I add 100g of water and 100g of flour), keep it warm for half an hour, an hour, sometimes I immediately put it in the refrigerator on the door. On the 3rd day I took it out of the refrigerator, allowed it to warm up, added 200 g to the bread, fed the rest and put it in the refrigerator. If I need it more often (when besides bread I bake something rich), I take it out of the refrigerator earlier and put it in a warm place. As soon as it rises and bubbles, the leaven is ready. I love. Now I don't use purchased yeast at all, neither dry nor pressed.

[Sveta]

I don't have serum

Sveta, dilute yogurt-yogurt with a little water - and order

Sveta, dilute yogurt-yogurt with a little water - and order

Tanya, and I liked it further with natural yogurt to dilute - the real taste of whey, with kefir and sour cream some not "whey taste"

Elena4ka, thanks for the recipe!

Everything turned out great, as many wrote here before me, who tried your recipe!

The topic somehow died down, I'll try to revive it.

I bought buckwheat flour, decided to try the recipes with it, in addition to my favorite buckwheat porridge I wanted buckwheat bread in terms of content, but, as, probably, often happens, the first pancake was not even lumpy, but just had to separate the crust (it's a pity!) From completely unbaked inside of a loaf, which he knocked off the crust and threw out, because it turned out to be some kind of semi-liquid mess, not suitable even for birds to feed!

Recipe - "Wheat-buckwheat bread on rye sourdough", from here, from the site.

In general, it's better not to remember!

It was the first time I dealt with buckwheat flour, and therefore - seeing what a dryish lump it turns out, not much resembling a familiar bun in a bowl of a bread machine - poured "a bit" of water into it to get the usual bun, but apparently overdid it, hence the result!

Well, you know, our people are not looking for easy ways, so they started looking for other solutions.

I tried "Wheat Buckwheat-Oat Bread with Bran" - from here, from the site, already remembering the bad experience with buckwheat flour, I was on my guard with the desire to add water beyond that specified in the recipe.
It turned out well, loved ones liked it.

Now here is another success with your recipe!

I think, nevertheless, to repeat the unsuccessfully obtained recipe - "Wheat-buckwheat bread with rye sourdough", which is with beer in the recipe.

And, of course, considering past experience.

Hopefully the second try will be more successful.
Although, to be honest, you can only stop at your recipe for wheat-buckwheat bread.

It's just that failure haunts you!

And I don’t exhibit a photo of your bread, because it’s quickly eaten by guests today!

My wife had a birthday, guests came and everything quickly faded away!

Now, after they left, I put more leaven, already for tomorrow.
I will bake in aluminum L-12 molds and also try a hearth on a baking stone.

Judging by how high the bread has risen, the hearth should also be high.
True, I also used gluten, maybe it also played its role as a catalyst for the high rise of the workpiece, let's look at the second attempt.

I ground the nuts in a cup - as it was written earlier on the site, the color of the bread turns out to be pinkish.

I will post the photo tomorrow, we do not expect guests, so there will be something to photograph.
I haven't posted the photos yet, I'm still a beginner here, but I think there shouldn't be any problems with that!

Once again, Elena4ka, thank you for the recipe for delicious and beautiful bread!

Happy loaves to all members of the forum!

Regards Admin

Added Thursday, 23 March 2017 00:30

P.S.

I forgot to write that I put all the components by weight in the bucket of the bread machine in the same way as indicated in the recipe on the first page, only added a little more water - not 350, but 380 grams.

The baking is not in a bread maker, I use it as a kneader, but in a gas oven, over a baking stone.
I do not warm up the oven before baking, I sprinkle it abundantly, even pour water on the stone.
I bake for exactly an hour, at maximum heat - nothing burns, because the stone holds back excess heat.
I put the molds with dough pieces on the wire rack from the gas oven at about the middle of the oven height.

Proofing - in the same place, I slightly spray the walls of the chamber with water and water the stone itself abundantly with water, as I already wrote, then I turn on the gas for one and a half or two minutes until the viewing glass of the chamber fogs up, turn off the gas and that's it, I wait for the dough to rise.

I bake not with yeast, with wheat leaven.

Today the dough in the molds rose in just 1 hour and 40 minutes, and not in 2.5-3 hours, as usual.
Probably because 400 grams of sourdough was put on 900 grams of the whole dough - 200 grams of flour and water each, which was taken into account when the recipe ingredients were laid down, that is, the amount of flour and water in the sourdough was subtracted from the total weight of flour and water in the recipe.

This is me for those who, like me, are just starting their way as a baker!

Good luck to all!

Admin

[Admin]

Admin, thanks for bringing such a good recipe to life! And shared their experiences. The next bread will be this

This bread also interested me, I will try to bake it today, and then I will report back.

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. sunflower seeds
seeds in dispenser

And I already baked 2 times using this option, I took cedar oil, I ground buckwheat myself. Magically! Moreover, the second time there was little buckwheat flour, I replaced it with bran - also good, but with buckwheat it is better. Thank you, Lenochka, for the recipe, it will be one of the most popular.

Already baked! Smells !!! And very tasty. Definitely, I will often bake! True, the first time I did it without nuts. And put the salt and yeast in 1.5 tsp.

[Elena4ka]

Elena4ka, So I baked your bread. A miracle as good - fully corresponds to its name. True, I baked a small loaf for testing. Now this bread will be a frequent guest on our table

You squeeze it, and it straightens out. And the fact that it was rumpled on the side, this husband could not bear, opened the crust still hot and crumpled the roof pretty much.
Thank you!

Thanks a lot for the recipe. The bread turned out the first time (I beat myself on the hands, looking at the dense bun so as not to add water), for the first time I tried to make it with nuts and did not regret it, it tasted good! Thanks to the commentators, without their participation I would not have dared to do it - I was embarrassed by the panifarin, which I never had and did not meet on sale in my city.
Opinions were divided about nuts - my eldest daughter and I were delighted, the younger one said that she would prefer bread without nuts (how to please everyone?)

[Little dragon]

Little dragon, I made panifarin according to this recipe Do-it-yourself panifarin

I bake without panifarin. The bread is soft and delicious.

[izumka]

izumka, thanks, I read
$ vetLana, so I baked without him - the girls previously unsubscribed, which is possible without him, the result is still excellent!

Good evening) Thanks for the recipe and for the experience to all the participants - it turned out to be awesome bread. The child made a "scandal" - he really liked the buckwheat bread made from the ready-made mixture, and I bought only one pack for a sample, so I got here for the recipe)
Took 400 wheat flour and 100 buckwheat, 5 gr. gluten free, 2 tsp Salt and 2 tbsp. l. Sugar, for a more pronounced taste, yeast from a briquette, 13 g, added water a little over 350 ml, focusing on the bun - maybe 30 or 40 ml turned out - left the bun a little torn and dry. And it turned out just perfect. I'll feed the customer tomorrow))

Thanks for the delicious bread recipe! It turned out to be tall and soft. Good for soup and in a sandwich for tea. I will bake again!

Yelenochka, thank you for the recipe for "fluffy buckwheat bread" Vkusnyashka! ......... The roof is just a little weird, well, ooochchchchchen delicious. I'll try to insert a photo, it may turn out)))

[Elena4ka]

Elena4ka,

Hello! I baked this bread, putting the dough overnight on your advice. The bowl of dough was tightly tightened with plastic wrap and left overnight at room temperature. In the morning, the dough smelled sour and then, in the finished bread, a certain sourness was felt. Is this how it should be or did I do the wrong thing with the dough? Maybe it doesn't need to be covered with foil? Or is it better to leave it in the refrigerator overnight? Explain to the layman, please))) But despite the flaws, the bread is very, very tasty! Thank you!

Hello, thanks again for the recipe, the bread is delicious. But I had a question, if wheat flour is replaced with whole grain wheat flour, will it need to be 400g as well, or will it be necessary to change the proportion? I just don't know such subtleties yet.

The proportions do not need to be changed. But the amount of water will have to be increased, since c / h flour requires more liquid.
The dough is soft, we keep the flour-liquid balance.

Read here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" and the section MASTER CLASSES for KNITTING THE TEST (BOLS)

Thank you very much 😊



Admin, I looked and read. I realized that I needed to look at the kolobok, and I also found your experiments with different flour and cereals by the amount of water absorption. For 30 gr. millet. c / w flour takes 3 s / l (45 ml.) of water. That is, if I cleaned it correctly, but I need 600 ml of flour for 400g. Water and + another 90 ml. Water for buckwheat flour. And a bread maker will withstand so much (Panasonic 2502) in the recipe for a bread maker, the largest amount of water is 430 ml. Of course, I will track the bun, but I don't want to break the bread maker))), otherwise my brother won't understand me and be offended that he broke his gift

Wow! I found my photo report on this recipe already on page 6 (dated March 15, 2011)
Now it's 2018, and this fluffy pet with a magical aroma has firmly settled in our house!
And now the next kolobok fits in my favorite "ski" (HP LG HB3002 BYT)
The recipe turned out to be very beneficial for all sorts of "liberties" and I, it happens, walk from the recipe back and forth, replacing water with milk, buttermilk, sugar - buckwheat (perfect!), And sometimes any other honey, dry yeast - pressed, and wheat flour - other types of flour. Always 100 grams remains unchanged. buckwheat.Just the other day, there was not enough wheat at home, I was filling up with rye from despair (the guests were already driving, there was no time to hesitate)
And the bread came out beyond praise! The guests even took the remains of the loaf with them and wrote down the recipe (from the first page, of course, not my exercises)
As an experiment, I sprinkle the top of the head (before the baking mode) with seeds, sesame seeds, then bran, or even just multigrain flakes. A very elegant furry always comes out!
In general, a deep bow to the author and gratitude not only from our family, but also from all those people who had a chance to taste this masterpiece, fragrant and truly FLUFFY bread!
Time-tested recipe

I also put this bread. Already the second climb went. But she changed something.
General purpose flour-125 gr
Oat bran-50 gr
Linseed fiber with blueberries-50 gr
Oat flour-25 gr
Sunflower seeds, sesame seeds, flax seed-50 gr (total)
Buckwheat flour-100 gr
Unstrained whey (with cottage cheese lumps) -250 gr
Pressed yeast-20 gr
The rest is prescription.
I did everything in HP.
Let's see what happens, but judging by the bun and the rise, it should be excellent!

The family loves this bread very much! Thanks for the recipe!

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:

Can you please tell me, I have a Panasonic SD-2510, in which mode did you bake? Thank you very much!

[Karishka_34]

Karishka_34, I bake this in Panasonic on standard and low-yeast modes. Bread is slightly different, on the standard crumb is slightly denser.

Is it possible on this principle pea?

the question is, can you replace buckwheat flour with pea flour?

the question is, can you replace buckwheat flour with pea flour?

You will already have ANOTHER bread. The author has a good balanced recipe. Look for a recipe with pea flour. There are no recipes on the site. Type in the search what you need.

You will already have ANOTHER bread. The author has a good balanced recipe. Look for a recipe with pea flour. There are no recipes on the site. Type in the search what you need.

thanks for the answer

thanks for the bread. super-duper

Good day. I want to tell you, thank you so much for this recipe. I've baked it 4 times already. Our family likes him. This time I did it on cold dough, took potato broth, added 1 tbsp with nuts. l. poppy. The bread is high and soft. I will definitely repeat.

I baked some bread. Thank you for the recipe. The dough was kneaded by HP, baked in the oven. It's just that I bake several breads at once on one of my weekends, the oven was already preheated. So I decided to bake in the oven. The bread is very beautiful and fragrant. Haven't tried it yet.


Before baking, I made a cut on the roof, so I wanted to. And it turned out beautifully.

Thanks for the great recipe! It so happened that I had not baked bread for five years and now I retired and decided to start again. I started with your recipe and the bread came out surprisingly just great and very, very tasty!

[Elena4ka]

bought a MAXIMA MBM-0319 stove with a 500 gram loaf! Give, if possible, a buckwheat recipe calculated for such a loaf (500 grams)! I used to bake in panasonic SDZB 2500 - but on the inside of the bucket, the entire coating was practically unusable!



Elena4ka, bought a MAXIMA MBM-0319 stove with a 500 gram loaf! Give, if possible, a recipe for buckwheat converted to such a loaf (500 grams) (I'm just an amateur in this matter)! I used to bake in a panasonic SDZB 2500 - but on the inside of the bucket, the entire coating was almost unusable!

[advkolomna]

advkolomna, Dmitriy, Yeleno4ka has not visited the forum for a long time. The forum has a topic on how to count the amount,
https://Mcooker-enn.tomathouse.com/in...ic=7646.0

[zhita]

zhita, Thank you !