Steamed buckwheat bread

[buckwheat bread.]

Another buckwheat bread.
I found this way of making bread on the internet and had been planning to try it for a long time. Finally, here is the result of our plans. I will say right away - the bread comes out soft fluffy - very tasty. Recipe
here maybe, I think, anyone. I made buckwheat, just
I divided it into two portions - one was baked in a mold in the oven, as usual, and the other was steamed (I have a lifesaver - a slow cooker, that's where bread was steamed). The bread turned out to be just the most tender.
And the recipe is like this:

One more buckwheat bread.

-400 gr wheat

-100 gr. buckwheat

-250 gr grape sourdough
by Stone

-1 tbsp. l. add sour cream with water
up to 290 ml - stir

Knead the dough and give
rest for 1 - 1.5 hours

Then add:

- 12 grams of salt

-10 gr sesame oil

-and 2 tbsp. l. (30 gr.) Buckwheat
flakes.

Steam cooking time is about 45 - 50 minutes. I think it will depend on the size of the bread (+, - 10 minutes).

But the bread according to the same recipe is baked in the oven.

[Misha]

Misha
Awesome! For the first time I heard about this method of making bread! True, at one time she fed her boiled yeast dumplings, but then boiled, and yours steamed ... And how does it taste? Looks like the one from the oven?

-250 g grape starter, Stone

If possible, more about this moment pliiiz I understand that without this there is no point in fussing this whole garden?

Read the topic about grape leaven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=70.0 Grape starter can be grown in many different ways, but the end result is roughly the same. From myself I will add that I use it not only for bread, but now I make all yeast baked goods on it. And I will not tire of praising her. Here you can see how good she is in any bakinghttps://en.Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7783.0 [url]]]]

If we compare the taste of both of these breads (I specially made one recipe for the purity of the experiment, so to speak), the taste of sourdough bread with a crispy crust is probably represented by many who bake such breads in the oven, children really like them - they are big lovers of crispy humpbacks. But to my taste it seemed more interesting to the crumb of steamed bread (of course, we are not talking about a crust, such bread is more likely to be a solid crumb), it is much softer and fluffier (the time of proofing of the breads is the same and approximately the same by weight).

It turns out that the bread is steamed during the allotted time of 45-50 minutes and is steamed and "baked", sorry, cooked.
Or, first, in a container for a double boiler, let the dough stand in a warm place until the volume increases, and then we put it on hot steam in a double boiler to cook.

Do I understand?

Yes, that's right, at first we distribute, as usual, until the volume is approximately doubled, then transferred to a cartoon container and baked and steamed for 45 minutes.

[Misha]

Misha , the Chinese have liked this bread for several centuries. Their famous baozi are made from yeast dough and "baked" steamed (with or without fillings). Sometimes I myself sin by steaming buns. It turns out really delicious! True, there is a small minus of steamed bread - it needs to be eaten faster than its counterpart from the oven, however for someone this is a plus
Your breads, both from the oven and steamed, are simply handsome!

I would also like to add that steamed bread retains nutrients and vitamins (the temperature in a double boiler is 100 * C), unlike bread that is baked in the oven at high temperatures of 180-230 * C.

[Misha]

Misha,
Please tell me if I understood you correctly that you can steam bread according to any recipe for sourdough or yeast bread? And one more thing ... What is the approximate weight of the dough to be placed in the steamer rack? I'm afraid to put too much, I already had the good fortune to wash the inside of the lid of the multicooker ... due to too much dough ...

[Crochet]

Crochet,

Both starter and yeast are suitable for any recipe. I think you just need to cook it as for baking on the hearth, that is, the bun is a little tighter than for the mold. Arrange separately, and then transfer to the steamer rack.
By weight, you need to calculate so that there is enough space - the multicooker is not very large in volume - bread is about 300 - 400 grams of flour. Steamed bread will rise more than in the oven (maybe because the temperature is low -100 * C - and the bread manages to rise well, hence such fluffiness).

[Misha]

Misha, I steam dumplings, such buns without a crust, from wheat yeast dough. Yummy! Especially with stewed cabbage and meat.

[Admin]

I can't decide on a wet "bald" top of bread, it really reminds me of someone.

Admin,
...
And I seem to have made up my mind ... tomorrow ... nave rnoe ... I'll just pick up the recipe and bake it. It hurts Misha "bald" is attractive ...

[-220 gr wheat-100 gr wheat sourdough-100 ml of waterKnead, for 40 minutes "rest", then add-6 grams of salt-5 gr wheat bran-2 g (quite a bit) of grape seed oil.]

Well then, one more "bald", to make it easier to decide on an experiment. I have such bread is no longer experimental, I make "for the soul" half a portion.

Baked according to this recipe:

-220 gr wheat
-100 gr wheat sourdough
-100 ml of water
Knead, for 40 minutes "rest", then add
-6 grams of salt
-5 gr wheat bran
-2 g (quite a bit) of grape seed oil.


Bread for proofing, then steamed in a slow cooker for 50 minutes.

Here's what I found on the internet: "Many scientists believe that bread should be excluded from the diet, this is partly due to the fact that when bread is baked at high temperatures (200-300 degrees), the structure of proteins, fiber, water and mineral salts is destroyed contained in bread Is it worth giving up bread?
There is no definite answer. If you have free time and
wish you can bake bread yourself, it is better to do it in water or
steamed at a temperature not exceeding 100 degrees (see recipes
of bread). Of course, the taste is not so pleasant, but this
will allow you to be sure that your body is getting everything
the nutrients and vitamins that make up bread. "

Something seems to me that at a temperature of three hundred degrees the bread will simply burn out - this is certainly harmful. In general, about steamed bread - an interesting idea ...

200 - 300 degrees means, most likely, baked the first 5-10 minutes in bakeries. And at home in the oven, for example, I bake the first 10 minutes at a temperature of 230-250 * C, and then with a decreasing T 180 * C.

[MISHA,]

MISHA, wanted to clarify, it turns out that the bread is wet on the outside as a result?
I do not have a multicooker and I do not know how the process goes inside there, there is only an ordinary steamer, it drips slightly into the middle.
Although, in theory, the lids are everywhere designed so that it flows down the sides, and not inward, but here it is digging.

Of course, I love the crust, but I also want less useful amino acids and proteins to be killed in a buckwheat bread, it is useful for my son to grow, and besides, he likes all buckwheat breads.
While I was writing the last phrase, I remembered that the temperature inside the finished bread is up to 95-97 degrees, therefore, heat treatment affects only the crust, but inside all the usefulness is preserved the same, both in the oven and in the double boiler.

When you take the bread out of the steamer, let it dry a little, and then you can grease it with vegetable oil. It will not be wet. But here's the crust ..... I also like the crust from the oven ..... but the crumb is more than steamed bread. And how to be in such a situation so that everything is in one at once

And how to be in such a situation so that everything is in one at once

Dry a little and put it under the grill

I already thought about it. But initially, the bread was conceived as a crustless one, I wanted to try, and, accordingly, show this method of cooking. You never know for some reason someone may be contraindicated with a ruddy crust. By the way, I remember from my childhood that my grandmother ate bread this way, cut off the crust, and left the crumb.

The idea of ​​bread without a crust made me think seriously. I just can't eat the crust. But, as far as I understood, in a steamed bread, the crumb is also softer than in normally baked bread? Then another problem arises: I can't eat too fresh bread either. I eat only yesterday's or the day before yesterday's bread. How to be?

The problem of crumb freshness and softness is not the same thing. What will prevent you from eating yesterday's steamed bread? Just like the usual one, store and eat to your health!

Does steamed bread keep well?

I ate dumplings with cherries this summer in my beloved Western Ukraine - steamed yeast. the recipe got hold of what the question is: and without ferments, no one tried to make yeast bread for a couple?
otherwise I'm like this ... egegei ... I'll get lost ... like I'm going to experiment

[sweetka]

and without ferments, just yeast bread no one tried to do with a couple?

sweetka
I used to bake the most common white yeast bread for a couple. I made some steamed pies, there was yeast dough left, well, I baked it in the form of a steamed bread in a slow cooker, the bread turned out superb! His daughter still remembers him (she really liked him), but I’m not going to repeat something ...

but I was honored to make bread ... it's very, very, very tasty !!!! and if greased with oil, the bread does not stale for a long time. and such a gentle, yyyyyyyyyyyyy ...
Or is it home sphinxes that affect me that way?

[Caprice]

Caprice , in general, we did not manage to store it for a long time. because it is really very soft, delicate and tasty.

I did not make this bread steamed, but in our national cuisine (I am Korean) there are steamed byagodya pies (pigodya) and steamed buns (manti). If you are confused by the appearance of the loaf, make small buns, it will go easier. We cook pies in a large mantyshnitsa (a large family) there it is easy to struggle with dripping from the lid, the lid is wrapped in gauze and installed as usual, the condensate is absorbed into the cheesecloth and does not drip onto the buns, before removing the buns from the mantyshnitsa, the lid is first opened a few cm and everyone is waiting. 10-15 minutes until the steam evaporates, so that the rolls do not fall, they do not sit down from the sharp contact with the cold air with their wet barrels. Such buns can be stored for several days (in our country they are stored in a towel and in a saucepan), they can be eaten cold, or they can be heated (steamed or just in a plastic bag and in the microwave for a minute), it depends on the dough. If the dough is tight, it is better to warm it up, so they will be softer, and if the dough is fluffy and soft, then it can be cold. And do not look at their faded appearance, it's just a force of habit, we have such buns at home better than baked ones, the absence of a crust is quite experienced.

[Purring Happiness]

wow, great !!! Purring Happiness , but somehow more detailed recipe for buns: composition. what sizes, etc.? I'd love to try it!

Any dough, yeast or sourdough, does not matter, steam is just a way of cooking. Tomorrow I will make buns and take pictures right away, so that the dimensions and in general can be seen.

[P.S.]

And here are my steamed buns:

🔗

Recently, I have been baking them quite often, because they do not allow me to turn on the oven (you see them hot), I make a dough from 200 grams of flour, it turns out exactly 6 buns, just one basket-steamer from a multicooker. You can, of course, get a 3-storey double boiler out of the pantry and make more buns at once, but I'm lazy ... I'd rather often and little by little ...

P.S.The dough recipe for these buns is borrowed from here: 🔗

Hello! I cooked buns in a slow cooker for a couple. She made the dough like Kroshi's. For 200g of flour.I deviated from the recipe only in that I replaced pork fat with vegetable oil and took wet yeast (I always use them). She hovered for 25 minutes, because I made them not 6, but 5 pieces and was afraid that they would not cook, because their size turned out to be larger. Very tasty! But for some reason I didn't get a smooth surface. When I opened the lid of the multi, they immediately shrank and wrinkled ... It's a pity ... Crumb, tell me, please, what needs to be done so that they are as beautiful as yours. And further. Do you put them on paper? I put each one on a separate round piece of paper. How are you doing? Steam for 20 minutes (as in the recipe)? Thank you in advance.

I am sincerely sure that Krosh will put everything in its place, explain the situation! I'll just insert my 5 kopecks. how much wet yeast did you use? I have a suspicion that it is more than necessary. hdeb sometimes falls off in this way when there is more yeast than necessary ...

[Sweetka]

Sweetka, Thank you. It can be really a lot. I have no scales. I divide a 100g pack of yeast into 10 parts and use each part for one tab in the HP. Here I also took such a part, that is, about 10g. This is probably a lot. It was possible to take less. Although the top of the buns did not look the way it does if the roof falls through. They were convex and quite regular in shape. Only the top of them is all wrinkled, and not as beautiful and even as in Krosh's photo. And they were somehow blown away when the lid was opened ...

[Krolenka]

Krolenka , 10 g of live yeast per 200 g of flour ??? it is very busy. I think the reason is precisely this ... I somehow wrote out in a notebook from our forum:
... 10 grams of live yeast per 500 gr flour ...
... a 42 g briquette divided into 3 parts - 450-600 g portion. flour ...
... 1 tsp dry yeast - about 4 g ...
but this is all about bread. with baked goods, everything is a little different.

Yes, it seemed to me too much. I usually put it on 500g - 10g of wet yeast. But the recipe says - 1 hour. l. (incomplete) yeast and 200g flour. I read that dry and wet should be put at the rate: 1: 3. That is, 1h. l. dry - 4g = 12g wet. So I put in about 10g.

[Krolenka]

But for some reason I didn't get a smooth surface. When I opened the lid of the multi, they immediately shrank and wrinkled ... It's a pity ... Crumb, tell me, please, what needs to be done so that they are as beautiful as yours.

Krolenka
Possible (and most likely true) cause sweetka I have already voiced you and helped you figure it out (sweetka thank you so much !). I do not work with fresh yeast, you cannot buy it from us, so I can say little about baking with fresh yeast ... How do you mold your buns, maybe this is also the case? I baked for steamHave and buns and breads many times, but the roof has never "wrinkled" ... the truth is, I shape all round buns and breads always the same ...

Do you put them on paper? I put each one on a separate round piece of paper. How are you doing? Steam for 20 minutes (as in the recipe)? Thank you in advance.

No, I put them directly on the steamer grate, although I pre-grease the grate with a small piece of butter, vegetable oil is also suitable.

Steam for 20 minutes (as in the recipe)?

Yeah, exactly 20 minutes.

[Crochet]

Crochet, thanks for the answer. I'll try with dry yeast. I'll put it as written 1 tsp. (incomplete). And no paper. I shape in the simplest way: I cut off a piece of dough, hold it in the palm of my left hand, and with my right hand, as it were, I collect (or pull) the dough into the middle. The surface that lies on the left hand turns out to be smooth, even and round. How do you mold? Do you place them right in the steamer grate?

Misha, Krosh
Thank you very much. Buns (piggya) are served in our house as a side dish. Delicious and non-standard. It is important that the dough can always be at hand (in a cold proofing) and turns into delicious buns in 20 minutes. Want to find options for burgers.
Krolenka
in the subject already wrote that buns for cooking cannot be shocked with cold air. Once the buns were also blown out in front of my eyes, when my husband, with a lightning movement of his hand, wanted to demonstrate yummy.

Thanks for the recipe !!! I tried to bake steamed bread, CLASS !!! I did not even imagine that SUCH bread would turn out. I baked with sourdough, without yeast, fermented in a silicone mold, and then baked in it. There is also a MB, but it seemed to me that the height of the tray was too small, so I baked it in an ordinary mantool. THANK YOU!!!

Can anyone know how to steam yeast-free bread? Only without grape leaven

I bake with rye sourdough, and lately, only with steam. If you are interested, I will write a recipe. Although, if you need it urgently, I write right away. You can grow the sourdough yourself. There is a temka about leavens here. Only do not add yeast. The point is just this.
Sourdough bread
3-4 tablespoons of sourdough, 3 tablespoons of sugar (I put unrefined), 0.5 liters of warm water, 1.5 cups (6 with a slide of tablespoons) rye flour, 1.5 cups (6 with a slide of tablespoons) wheat flour flour (I put whole grain), stir, put in a warm place for 5-7 hours, cover with a towel. It is possible for the night.
In the morning we take a little dough from this sourdough, pour it into a jar and put it in the refrigerator until next time.
Add salt to the bulk (I put 1 heaped teaspoon, having previously dissolved it in water so that the garbage can settle), 0.5 liters of warm water, 0.5 liters of rye flour, 1 liter of wheat flour (whole grain), knead, put in form and put in a warm place for 2 hours (I get it for 1-1.5 hours). Serves for 2 large loaves of bread.
I add 1 cup of peeled seeds and 0.5 cups of sesame seeds to the whole dough. I spread half of the dough, and in the second I add 0.5 cups of poppy. It turns out 4 small loaves.

And rye sourdough is probably very difficult too? Didn't you do anything without them?

leaven is very easy. just 4 days you need to give her 2 minutes of attention and that's it. After 4 days, it is ready to continue, just remember to put it off before salt.
If you are from Ukraine, I can send dry ready-made sourdough in an envelope. I don’t know if this letter will be passed to another country.

Oh, no!) I'm from Moscow.

I would be very grateful if you could write a recipe for the simplest leaven that you know.

🔗 - here on this site is the leaven that I have. I only make bread without yeast. Thermophilic yeast is very unhealthy. Somewhere, once I met a leaven with pictures of rye flour - everything was very simple there, I can't find it now. For some reason, there are recipes with yeast. If you choose the simplest option, in Moscow you can go to an Orthodox monastery and ask them for a little leaven. And at home just feed her.
I now have a mixed sourdough made from whole wheat and rye flour. it came from the original sourdough on the site that I wrote the link. It is stored in the refrigerator for 2-3 weeks.

found !!! https: //Mcooker-enn.tomathouse.com/s-image/1696/schoolcook/basis/20111101-bread/
Rye sourdough
Day 1: Mix 100 g of rye flour with clean water until the consistency of thick sour cream, cover with a damp cloth and put in a warm place without drafts.
Day 2: bubbles should appear on the leaven. If there are few of them, that's okay. Now the leaven needs to be fed. Add 100 g of flour and add water to get the consistency of thick sour cream again. Leave it in a warm place again.
Day 3: The starter culture has grown in size and has a foamy structure. Add 100 g of flour and water again and leave in a warm place.
After a day, the starter is ready for use. We divide it in half, put one part in a jar and cover with a cloth or a lid with holes to breathe, and put it in the refrigerator. We use the other part for baking bread.

and further: https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=41.0