Wheat buckwheat bread with flax seeds

Wheat buckwheat bread with flax seeds

Category: Yeast bread

Ingredients
Wheat flour	350 g
Buckwheat flour	100 g
Water	350 ml
Salt	1 tsp
Honey	1 tbsp. l.
Rast. oil	2 tbsp. l.
Dry yeast	2 tsp
Flax seeds	30 g

Cooking method

• cup 240 ml
• mode main

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[GruSha]

GruSha, tell me, is there not a lot of water, especially in combination with honey? Or will the flax seed pull it away? Are you adding it immediately or on a beeper signal?

[Ulitka]

Ulitka, I downloaded everything at once. And the amount of water - I made a good bread with that amount. A little honey, I put in maple syrup this time. Probably, just in case, you need to follow the kolobok (I did not follow, I was not at home)

[GruSha]

GruSha, tell me, is there not a lot of water, especially in combination with honey? Or will the flax seed pull it away? Are you adding it immediately or on a beeper signal?

There is not a lot of liquid for such a proportion, buckwheat flour takes up the liquid very strongly ... look at other buckwheat bread recipes, there is not little liquid there, in comparison with ordinary bread

[ANSOL]

ANSOLBefore writing, I looked through and compared the "buckwheat" recipes (I had a home order for buckwheat bread in the morning), this is the maximum amount of water, but the excess will obviously absorb the flax seed. Look what lambs are seen in the photo!

I often bake Buckwheat on kefir from Fugaski, there is a ratio ..
kefir 100 ml
milk 300 ml
buckwheat flour 100 gr
wheat flour 450 gr
millet flour. 100 g more than yours, and 50 g more liquid.
It seems to me that seeds cannot absorb liquid in such a short time, because in recipes with the addition of other seeds, the amount of liquid does not increase ...
My IMHO is buckwheat that takes all the moisture

Yes, I just looked at Funaska's recipe and made it earlier. But she has milk-buckwheat bread! And for wheat I know for sure that milk is required more than water (380 ml of water is replaced by 420 ml of milk).
Let's not argue, I will try to bake it today, if I can now buy flax seeds at a nearby pharmacy. I don't mind water for buckwheat

Yes, I just looked at Funaska's recipe and made it earlier. But she has milk-buckwheat bread! And for wheat I know for sure that milk is required more than water (380 ml of water is replaced by 420 ml of milk).
Let's not argue, I will try to bake it today, if I can now buy flax seeds at a nearby pharmacy. I don't mind water for buckwheat

yes, I don’t argue ... by the way, I put it myself today according to the fugasca recipe ... and poured flax seeds ... I'm waiting ...

Girls,
who bakes buckwheat bread, tell me,
can buckwheat flour be replaced with instant buckwheat flakes?
When I know baby food, I didn't find pure buckwheat baby porridge with us.

I baked according to the recipe with oatmeal, completely replacing the flakes with instant buckwheat, it turned out very cool! Only during mixing did I add water immeasurably in the full sense of the word!
Dentist Oat Bread Recipe.

Yesterday I baked buckwheat on the water, chew, savor, report. There were no flax seeds in the pharmacy, only herbal tea "Edel-5" with flax seeds. As far as I understand, the seeds are simply defatted and packaged, since there was nothing but them in the bag ...
As I expected, there was a lot of water, 100 g of buckwheat choked and required the addition of flour. I added both buckwheat and wheat.Went fine, but the roof sagged a little in the last half hour. At the exit, the weight was 880 g. In the context - solid nostrils and porosity, the taste is excellent, honey-buckwheat.
I will customize this recipe to suit my "flour"
Fugaskin buckwheat bread recipe is great, but it's dairy! It is not always possible to get real milk, and store milk is basically a mixture of something with something, not milk. It's a pity to translate food and time ... And Lent will soon come ... Time to master bread on water

What a beautiful bread !!!
I will definitely try to bake!

[Ulitka]

Ulitka glad that I liked the bread ... of course, everyone adjusts the recipe for themselves ...
natalka thanks, I hope you like it too ...

Rustic stove I took buckwheat porridge, I can’t find flour in any way, but it looks like now I’m not going to look too much - porridge works well

[GruSha]

GruSha, I am quite calm about such adjustments, because we all have different products and models of stoves. Tonight I will try to make this bread with another more viscous wheat flour - high gluten, VIP-class "Amina". Yesterday's "Kolosok" on the elastic and tender Belotserkovskaya flour has almost disappeared. And real flax seeds will need to be looked for in the market.

I took buckwheat porridge, I can’t find flour in any way, but it looks like now I’m not going to look too much - porridge works well

I don’t understand. So flour or porridge was used in the recipe ??? And the casket just opened ... For porridge, perhaps more water is needed ...

She baked on her Moulinex without departing from the recipe. DELICIOUS! But how much less water to take next time? Or maybe a little less yeast?

[Ulitka]

Ulitka the porridge also includes milk ... so at the expense of water, I don’t even know whether it is worth reducing (if done with porridge) ?!

NatalyaN glad you liked the bread

GruSha, my husband said: "Cool!" He generally refuses to eat bread except rye, and even then only one recipe from Gennady, but even yesterday he cut it off for himself when he ate, he did not go for black.

Good day!
I baked this bread 2 times. Both times very, very tasty !!!!

But both times the roof sagged - why eh? I did everything according to the recipe

and flax seeds - just pour it entirely?
I've bought it for bread, bake ..... I doubt .... whole or grind them?

The photo shows that the seeds in the bread are whole grains

Yes, I see, a photo.
here in another recipe they write who fries them, who grinds ...
so I'm wondering what's best)))

Better so - as you personally like, so everyone makes options.
Do it yourself and you will understand better
Ground seeds have a specific taste.

I often bake Buckwheat on kefir from Fugaski, there is a ratio ..
kefir 100 ml
milk 300 ml
buckwheat flour 100 gr
wheat flour 450 gr
millet flour. 100 g more than yours, and 50 g more liquid.
It seems to me that the seeds cannot absorb liquid in such a short time, because in recipes with the addition of other seeds, the amount of liquid does not increase ...
My IMHO is buckwheat that takes all the moisture
[/ quot

Thank you very much. Now I baked bread in Panasonic according to your recipe. It turned out great. I did not wait for it to cool down, I break it from the hot. I can't tear myself away. And the smell, mmm ...

I baked it a couple of times, but unfortunately it doesn't turn out beautiful and baked ...
Every time the roof is dropped and the crumb is damp. You really need to understand the ratio of flour and water.

Thank you Grusha for the recipe. I decided to add walnuts instead of seeds. It turned out delicious. I added everything according to the recipe, but the bun was not going to. added 20 ml of water ... After baking, sagged a little. But it still worked out well. Not wet inside. And here is the photo. I had buckwheat flour, not porridge, so it probably turned out darker

I baked this bread yesterday. After reading the recipe, I also thought that the amount of water is too much for 450 g of flour.Then I saw in the comments that many of the upper crust fell off and was even more confirmed in this opinion.
Therefore, I initially reduced the amount of water to 270 ml. and at the same time I reduced the yeast (I have dry Pakmaya) to 1.5 tsp. In the process of mixing, I saw that the bun was still very soft and sticky, I had to add about 70-80 ml more. wheat flour (I did not weigh, but simply poured flour into a measuring cup, from which I added it gradually). The last part of the flour was added after the signal about the addition of dried fruit, which is distributed in my oven about 15 minutes before the end of the main batch. The gingerbread man still remained softer than on ordinary wheat bread, but did not dare to add flour yet.
The bread grew to 2/3 of the bucket, after baking it did not fall off, the upper crust is convex, with a small crack, about 1/3 of the area of ​​the upper crust. The crumb is not rubber, even, I would say, a little dry, but with uneven pores, in the upper half of the crumb (closer to the upper crust) in the middle of the loaf, a huge pore has formed somewhere in the two centimeters in diameter! The pores themselves are both round and oval, there are many very "flattened" pores, in the upper half of the loaf the pores are mostly very large. Unfortunately, I didn’t have time to take a picture of my bread, because in the morning there’s not time, and already half of the loaf is gone.
Another change to the recipe: replaced honey with sugar in the amount of 1.5 large scoops and reduced salt to 0.5 small scoops. The bread tasted a little bland, so I think you shouldn't have reduced the salt and added a little more sugar.
But, in general, I liked the bread, this is the first wheat-buckwheat bread that I got with an unbroken roof. So thanks to the author for the recipe!