Buckwheat bread "Fluffy" (bread maker)

Take a chance, do you think?
Probably in Whole Grain mode, huh?

Thank you, I'll try pure buckwheat, but with sourdough - since I threw out all the yeast. I will inform you about the result.
And I added 100 grams of buckwheat flour to rye with sourdough - it stinks, just like Suslya wrote.
I often bake rye in sourdough (rye flour 200g + 350g = 550g) with the addition of 100g of coarse wheat, 100g of corn, 50g of oatmeal, 30g of buckwheat (so as not to stink) and 50g of bran. The taste is normal.

And I like the buckwheat smell. My family's favorite is Wheat-Buckwheat with Kefir from Fugaski - there is also 100 grams of buckwheat flour.
We generally love buckwheat! Therefore, I would like such that more buckwheat, but fluffy
This is me who, if someone knows this recipe, hang down, eh?

And I like the buckwheat smell. Therefore, I would like such that more buckwheat, but fluffy
This is me who, if someone knows this recipe, hang down, eh?

So here he is this recipe! Have you tried the oven with this recipe?
I think that bread will not disappoint you.

So here he is this recipe! Have you tried the oven with this recipe?
I think that bread will not disappoint you.

So here is exactly the same ratio of buckwheat-wheat as in Fugasca, only instead of kefir - water. And hozza for more buckwheat ...

So here is exactly the same ratio of buckwheat-wheat as in Fugasca, only instead of kefir - water. And hozza for more buckwheat ...

So he is dull then it turns out, if it's really more. I even put less stock than in the recipe - the aroma - "well, very buckwheat" turns out. Try it!
but Fugaskin turns out to be rather heavy for me, I "abandoned" him
absolutely, and this one became a favorite buckwheat.
We have some pointless conversation ... Try it, then compare.
P.S. By the way, I just looked at the recipe for Buckwheat Bread from the Local Bakery - 1/3 cup of buckwheat flour for one loaf.

Everything, everything! I'm running to bet!

About 100% buckwheat bread.
I tried to make very buckwheat pancakes for Shrovetide according to the recipe of Maxim Syrnikov - there, for 3 tablespoons of buckwheat flour, only 0.5 tablespoons of wheat were needed. I was worn out with them - they were torn, and I did not really like the taste.
The situation was saved by an emergency infusion of milk and the addition of wheat flour. When it became about 50 to 50, things went smoothly. So I am no longer an experimenter with a lot of buckwheat flour, but who will make super buckwheat bread - bring the experience to the masses

[Fluffy buckwheat bread]

Fluffy buckwheat bread

We need:
water -350 ml,
salt - 1 tsp.
sugar 1.5 tbsp. l
olive oil - 2 tbsp. l
wheat flour - 400 g
buckwheat flour - 100 g
yeast 1.25 tsp
panifarin - 1 tsp.
walnuts - by eye
Mode - standard not fast, 1 kg, medium crust.
Everything in the stove 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.

Yeleno4ka, tell me, but if without panifarin and olive oil (add oil), I'll spoil it? or not worth trying?

Atlantis, don't screw it up! I myself often bake without panifarin and in sunflower oil, there is practically no difference, and many people do without panifarin. Panifarin gives fluffiness if the flour is bad, but you can do without it completely, on premium flour.Try it, I hope the result will not disappoint you

Delicious bread! Thank you very much for the recipe, everything worked out!
True, the roof collapsed a little, during the kneading it was a painfully tight bun, so the bucket was thrashing, so I added a little water, and that's why the roof probably fell too. And the taste is awesome !!!

[Elena4ka]

... - 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 had to reluctantly Elena4ka, get ahead of you - I baked fluffy buckwheat bread in the oven:

,

and here is the cut:



Everything suits me in this bread - the taste, the smell and the rise during proofing

Wonderful fluffy buckwheat bread!

[AXIOMA]

AXIOMA what a wonderful bread! And the crumb is beautiful and the crust is thin!
I want this too ...
Did you bake it on the hearth?

[Elenka69]

Elenka69.
On a baking stone in the oven. Temperature range 200 ° С.
The mixing was carried out in a combine at 2nd speed for 12 -14 minutes, Caution adding water ... Usually the roof of bread with buckwheat flour when baked in a x / oven collapses, which, in my opinion, spoils the presentation. The form must match the content!
Proofing (1 hour 40 minutes) was carried out in a basket of Czech vine for a kilogram of bread, putting a linen napkin, rubbed with flour beforehand - and apparently poured a little flour - I forgot where my tablets are from greed - a little dough stuck to the napkin
Replaced dry yeast with pressed Kryvyi Rih "Red Record".
Walnuts turn the crumb to gray and I like to add them to prune baguettes.
That's all the difficulty ...
I wish you good luck in the fight for quality buckwheat bread.

[Elena4ka]

Delicious bread! Thank you very much for the recipe, everything worked out!
True, the roof collapsed a little, during kneading it was a painfully tight bun, so the bucket threshed, so I added a little water, and therefore the roof probably fell too. And the taste is awesome !!!

I also had a very tight bun, but only visually, and the dough was soft to the touch. I also thought to add water, but did not, I trusted the author of the recipe, and did the right thing, the bread turned out to be wonderful, fluffy and very tasty! Thanks for the recipe, Elena4ka! Now it will take its rightful place in our family collection of the best breads from!

[AXIOMA]

AXIOMA , thank you for a complete and meaningful answer!
You talk professionally and you have bread.
According to this recipe, buckwheat in KhP I got it the first time (answer # 39), and I disagree about the gray nut crumb, it turns out pinkish for me. Maybe the color depends on the type of nuts.
According to your algorithm, I must bake bread.

Thank you, Elena4ka!
I bake "Fluffy" without panifarin, in sunflower oil and without nuts (they don't like mine). It turns out awesome! 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!
Now I will do it as in the recipe, fluffiness is important for us!

I also bake this bread all the time. I take sunflower oil, and I don't put nuts, I tried it with nuts - it doesn't taste good to me.
And now he (bread) is at work, in KP.

It's strange .... I always bake buckwheat according to this recipe and the roof never falls through, sometimes it is slightly "cordillera" ..

Thank you, Elena4ka!
wheat flour - 350 g
buckwheat flour - 150 g
The result is a dense and small brick. But delicious!

In buckwheat, gluten is completely absent. The flour is dry and heavy. It's not even rye flour.
By all indicators - buckwheat flour should be put into the dough no more than 30% by weight of wheat flour
In your case, no more than 100 grams.

Drove on my own experience

[Admin]

In buckwheat, gluten is completely absent. The flour is dry and heavy. It's not even rye flour.
By all indicators - buckwheat flour should be put into the dough no more than 30% by weight of wheat flour
In your case, no more than 100 grams.

Drove on my own experience

Yes, I also suffered with pancakes when I took 4/5 comb flour and only 1/5 wheat flour for the dough. They were torn. The situation was saved only by the addition of liquid and wheat flour.
Admin, and if you add more panifarin? Should help you get up? This is gluten.

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.

Yeleno4ka, yesterday I baked your bread. I was very afraid that the "roof" would collapse, but surprisingly it turned out very beautifully and very tasty.
Made with serum. The gingerbread man was very dense, it was necessary to press the whole batch to the shoulder blade. And the bread is high enough and really "fluffy"
Thank you very much for the recipe !!!!!

But I got such a bread.




Didn't use panifarin, didn't add nuts. Yes, in general, they are not needed there in my opinion. The crumb turned out to be dense, soft, the crust is thin. And the taste of buckwheat flour was not felt at all. In fact, it tastes like regular wheat-rye bread. But for all its qualities, it is absolutely worthy to be on the table as a simple loaf instead of a store one.

[Squirrel]

did not add nuts. Yes, in general, they are not needed there in my opinion. The crumb turned out to be dense, soft, the crust is thin.

You know, Squirrel, crushed walnuts significantly change the taste, color and texture of this bread. "Fluffy buckwheat" is my favorite, I baked it in different ways, once without nuts ("mice" ate). Without nuts, this bread is not as expressive.
With nuts, the pulp is fluffier, the color is not grayish, but pinkish, and the taste! Nuts release oil into the dough - and the difference is significant.
My warm thanks again to the author of the recipe !!! and further

And I do not use panifarin either.

[Frost]

Thank you Frost, for an explanation. Next time I'll try adding nuts. Only in this regard, the question: should the nut be crushed to small crumbs or can the roasted be ground? And how does this affect the taste and texture of the crumb?

I, out of my own laziness, added the broken ones to pieces. And recently, in a book by Richard Bertinier, I read his opinion that nuts that are not too finely ground in a mortar or with the end of a rolling pin give off their fragrant oil more easily than those ground in a combine. Try it!

I ran out of panifarin long ago, and I didn't buy it anymore, I was convinced that the dough rises well without it.
I try to make this bread with nuts, I grind them with a rolling pin, but so that they feel on the tooth.

Many thanks to the author! I specially registered to thank :-)

Amazingly delicious bread, the ingredients are just perfect. I didn't think that nuts with buckwheat flour would create such an interesting taste (not nutty, and not buckwheat). This is my first really tasty bread with buckwheat flour, before everything somehow did not work out so well, as if there was bread with the taste of porridge.

I did everything strictly according to the recipe, instead of panifarin I added a teaspoon of gluten, we sell it dry, and sprinkled nuts generously. When the bread was kneaded, I realized that it was a little dry and added a couple more spoons of milk - then the bun turned out to be wonderful, it went gorgeous, the bread came out very airy. Everything we love - a thin crispy crust on top, an airy and tender crumb inside :)
I will definitely still bake such bread!

[banditka_do]

banditka_dor, to your health!
I am glad that you liked it so much that they even registered
I got it like this by accident, probably especially if I tried and didn't work out so well.
And here on the forum there are so many delicious things that once I registered, I stayed here for a long time, which is what I wish for you.

[Elena4ka]

Elena4ka, thank you very much for the recipe for a delicious, aromatic and airy bread, I am a beginner "baker", but everything worked out the first time, no problems, I am very pleased with the result.
And here is the bread itself.
🔗 🔗

[Lunatik]

Lunatik, to your health! I hope you enjoy many of the breads on the forum. Bon appetit and delicious breads - fluffy buckwheat buns and all the most delicious

[Elena4ka]

Elena4ka and thank you very much !! This is my second bread on a brand new stove. I baked without walnuts, yesterday in Auchan I glanced at them and walked by, if I knew that in the evening I’ll choose your recipe, okay, next. time. It turned out to be excellent bread, only the shape is for some reason uneven, the same as that of Squirrels okay, it's all aesthetics, taste is more important.

To your health!
(In secret). In this bread, the main thing is that there is buckwheat flour, wheat flour, water and yeast, and everything else is desirable, but if not, then only there is more desire to repeat the bread next time, but also with nuts, for example.

Thank you, Elena!
I could not resist and also made this bread) We liked everything very much! We will continue to bake it))
[/ Url

Good evening everyone) I also decided to register to thank the author of the recipe
It turned out the first time (I have a Panasonic 255), only during the batch I saw the bun was very "cool" and I added a total of 30 ml of water. I did it without panifarin, I got up very well without it.
Bread has become my favorite now

[Darlingss]

Darlingss, to your health! It is very pleasant that you liked the bread.

I baked bread according to your recipe! Dough with nuts. High - 20 cm and beautiful, the color is very nice !! The crumb is lacy, and surely fluffy! The gingerbread man could not control, my son did not give. At the end of the kneading, the dough stuck to the mold and hands. I will bake some more! Thank you!

I baked bread according to your recipe! Dough with nuts. High - 20 cm and beautiful, the color is very nice !! The crumb is lacy, and surely fluffy! The gingerbread man could not control, my son did not give. At the end of the kneading, the dough stuck to the mold and hands. I will bake some more! Thank you!

To your health!
Dough generally turns out insanely tasty, and bread crumbles less, at least in my oven
To attract my little son to the kolobok, my "assistants" like to look there, but with them the cooking is certainly much longer and it is not always possible to control the same kolobok.

Thanks for the recipe! I have never baked or tasted bread with buckwheat flour. It's nice that it turned out to be so delicious!
I have no panifarin, so I baked it without it. But with walnuts. Buckwheat flour - "Uvelka".
The family also liked it.

[Olga]

Olga, to your health! You have such a handsome man - for some reason I never managed to have such a high roof
Give your at least to the exhibition

Lena! Thank you for your pleasant words and kind attitude!
I gave a little more yeast due to the lack of panifarin. And the bun turned out to be somewhat ovoid and stopped in an upright position.

Insanely delicious bread. Thanks to the author. Now this is our favorite bread. My 1.6 year old child just loves him.

Insanely delicious bread. Thanks to the author. Now this is our favorite bread. My 1.6 year old child just loves him.

To your health!
Of course, a child is better off with homemade bread, without preservatives and with love, than factory bread.

To your health!
Of course, a child is better off with homemade bread, without preservatives and with love, than factory bread.

The first time I put your bread in. Part of water - 50 ml replaced with kefir ... Let's see what happens

Well, if the bun looked like itself, then at least it will be edible, and not just food for the birds

Well, if the bun looked like itself, then at least it will be edible, and not just food for the birds

I had to add 4 tablespoons of water - the spatula could not even stir in the first batch. I pulled it out now - the top is like after an earthquake, it's cooling down in the ravines now, we'll see in 30 minutes how it tastes

The results of my experiment are positive, there are not so
The bread turned out to be tasty, with a subtle note of buckwheat aftertaste. Soft and delicate.
And now about the cons. As a result of my change in technology (I think that is why) the wheat kneading spatula could not stand it - as it was rubbed with sandpaper Here is a photo -
strange, the photo-radical does not open the site .... I'll try to post it later.
On Monday I'll go to a crust of bread for a new spatula, buy two And I'll try to make this bread again, but completely according to the recipe

aha, it worked. Here is my shovel after experimenting



Therefore, the owners of Panasov are more careful

Here is my fluffy buckwheat:

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!