Wheat Buckwheat Cake

Category: Yeast bread
Wheat Buckwheat Cake

Ingredients

Buckwheat flour 70 g
Wheat flour 380 g
Buckwheat flakes 15 g
Egg
+ milk up to the 320 ml mark
1 PC.
Salt 1 tsp
Brown sugar 2 tbsp. l.
Butter 20 g
Walnut oil 2 tbsp. l.
Dry yeast 1 1/2 tsp
Buckwheat honey 2 tbsp. l.
Ground walnuts 50 g
Raisins - (in a dispenser or on a signal) 100 g

Cooking method

  • Break the egg into a measuring cup and add milk up to the 320 ml mark. Add to the rest of the products in the bucket of the bread machine. For owners of "Panasonic", insert ingredients according to the recipe. And the rest so that the flakes are covered with water, and buckwheat flour, on the contrary, does not come into contact with water before kneading.
  • Put on the Diet (Whole Grain) Bread program, size L (large).
  • 🔗

Cooking program:

"Whole wheat bread"

Note

Source here: https://Mcooker-enn.tomathouse.com/fo...viewtopic.php?f=23&t=2752
Photos are mine
Wonderful, airy, fluffy and very, very tasty ... Well, not a cupcake, of course, but rather a sweet bread,but you can't erase words from a song but since the author "called it" so, then so be it ... I did everything as indicated in the recipe. Baked in KhP Mulinex, program "Whole grain bread", medium crust. The family really liked the bread, even the husband, who is not a fan of sweet pastries, came for more, and this already says a lot!

owlblack
I decided to bake this bread. Doubts arose immediately about the amount of water, since buckwheat flour absorbs water like a sponge. I had to add almost 60 ml. water, since the bun is dry, dangles on the bucket with a knock. Now I look at the dough and think whether to throw it out right away or still try to bake it. Has anyone else baked this bread?
Crochet
owlblack
I baked this bread three times and for me never I didn't have to correct the author's recipe ... And at first glance, the amount of liquid in the recipe is all right (IMHO). Unsubscribe please, that in the end you did it, very interesting ...
owlblack
She baked the bread. I thought it would be horror, but no.
She realized that there was not enough water when the batch was already over. I have topped up the water several times, so I won't say the exact amount of water now. Last time I refilled. The kneading has stopped. Look in a bucket, and there the dough is separate, water is separate. I don't know what to do, I'm a beginner baker.
She turned off the bread maker, drained some of the water and put it on the main mode. He stood with me for an hour and the kneading began. The dough was soft, because I added about a tablespoon of buckwheat flour. Then I thought about it, and added the same amount of vegetable oil.
After baking, it turned out to be a heavy loaf. The bread is slightly moist, but baked and very tasty.
So the recipe is normal, the difference in the amount of water was attributed to flour. But next time I will only do it with nuts, because the raisins interrupt the taste of buckwheat.
Crochet
Quote: owlblack

The bread is slightly moist, but baked and very tasty.
owlblack
Ufff (exhaled), Thank God that you did it! And then I honestly worried about your bread ...

Quote: owlblack

So the recipe is normal, the difference in the amount of water was attributed to flour.
For some reason, I immediately thought that the matter was in flour, I myself faced this more than once ...

Thank you very much for your report!

Babovka
Urgent need. Buy buckwheat. Flakes

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