Sauza
I love buckwheat bread! And my pets too) does not even have time to dry out, is eaten instantly)))
Angela, thanks for the recipe! I baked half the rate, last time it turned out to be a huge loaf))Buckwheat bread (one more)
Buckwheat bread (one more)
ang-kay
Sauza, you have very good bread. Well done. You keep your word!
Quote: Sauza
last time it turned out to be a huge loaf))
So the layout is in two.
Thank you for such a wonderful report)
Galina S
Angela !! delicious bread as always, thank you !!
Buckwheat bread (one more)
ang-kay
Check mark, he's gorgeous as always. I am very glad that bread has settled in your family)
Svetlenki
Galina Sand I do not get tired of admiring. My favorite is the mold. Just BRAVO!
Galina S
Angela! I never tire of thanking you !!!
Buckwheat bread (one more)
ang-kay
Check mark, and I never tire of admiring your performance. Thank you. I am very pleased that this bread is yours.
Svetlenki
Angela, I bake this bread regularly with some changes (old dough instead of sourdough, with yours, by the way) and now I made an involuntary discovery. I hasten to share.

I bake in a bread machine, I have a Panasonic 2501, with preliminary autolysis. That is, I knead the pizza on the program until all the ingredients are combined (except for salt, oil, yeast and old dough) and start the main program. Usually, the main program starts 30 minutes after the start, but in summer, when it's hot, already in an hour !!! So, after 1 hour of autolysis, the aroma of buckwheat in bread is much more pronounced !!! It was a pleasant and surprising discovery for me.

Thanks again for the recipe
ang-kay
Svetik, glad the recipe stuck.
Quote: Svetlenki
but in summer, when it's hot, already in an hour !!!
Very interesting. All processes go faster in the summer, but here they also stretch?
Quote: Svetlenki
the aroma of buckwheat in bread is much more pronounced
Do you see how it is?
Svetlenki
Quote: ang-kay
Very interesting. All processes go faster in the summer, but here they also stretch?

It does not really relate to bread, but I will explain - this hour (in summer) in Panas's program is called rest, that is, the ingredients loaded into the bread maker simply lie motionless (liquid on top). It turns out that they lie longer without moving, and kneading-fermentation-proofing-baking is reduced by 30 minutes in the summer ...

And bread, yes, delicious, also healthy.
ang-kay
Then of course. I understood differently.
TATUSYA
Angela, thanks for your buckwheat bread recipe! The taste is awesome! Well, maybe it turned out not so beautiful for me, but delicious! I am just learning how to bake bread and this bread is my fourth in a row.
ang-kay
Natalia, I will be glad if everything works out. It's good that I liked the bread. Bake yourself and loved ones, please!
TATUSYA
Here's a bread I got.
Buckwheat bread (one more)
ang-kay
Natalia, great!

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