Wheat-buckwheat bread with whole grain flour

Wheat-buckwheat bread with whole grain flour

Category: Yeast bread

Ingredients
Wheat flour	1/3 cup + 1 tbsp. l.
Whole grain flour	1/3 cup + 1 tbsp. l.
Buckwheat flour	1/3 cup
Salt	1/2 tsp
Sugar	1 tbsp. l.
Water	3/4 cup + 3 tbsp. l.
Butter	1 tbsp. l.
Dry yeast	1 tsp
Powdered milk	1 tbsp. l.
Panifarin (optional, can be dispensed with)	2-3 tsp

Cooking method

• I have Panasonic, cup = 240 ml
• Instead of water, I added 1/2 cup of strong tea brew and cream (no liquid milk) to the specified amount of liquid.
• Before baking, you can brush with strong tea leaves and sprinkle with sesame seeds.
• The dough was well formed; nothing had to be added during kneading.
• The loaf rose high (I put panifarin, as I wrote in the recipe).

Cooking program:

Mode - whole grain bread, small loaf.

Note

By chance, instead of whole grain flour, Belovodye bought one package of buckwheat of the same brand.
I liked this recipe for the presence of the whole grain flour that I initially tuned in to.
Thin crispy crust, the most delicate crumb of light gray-beige color, resembles Italian bread in consistency. Very pleasant delicate taste, without a pronounced buckwheat aftertaste. In short, I recommend!

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Wheat-buckwheat bread "Useful" (Elena K)

three days ago I bought Panasonik SD-255 ... and I have been experimenting all three days ...
I really want to try buckwheat bread ... I've already left all the ingredients in the container ...
But my oven does not have a "whole grain" mode. Please tell me which mode is better to bake?
Basic mode won't work?

You call this regime Diet. It works best for recipes that use whole flour because it is heated and helps the high bran flour to absorb more water and swell. You can also use French. Basically it is possible, but it will be worse.

Yesterday I did ... turned on the diet regimen.
The bread turned out to be very tasty!
Thank you very much!

Please explain to me, stupid, about buckwheat bread. I tried baking twice - and both times it turned out delicious, but terribly ugly. The first time the crust fell from above, the second time - the crust came out uneven, as if the hurricane had not passed.
And yet - so I still cannot understand what is the difference between plain flour and whole grain. I have not seen anything in stores other than the "bakery" of different manufacturers. How do they differ, is it really important to have these two types of flour for baking?

Please tell me, what can replace panifarin in this recipe? Unfortunately, I don't have it.

Please explain to me, stupid, about buckwheat bread. I tried baking twice - and both times it turned out delicious, but terribly ugly. The first time the crust fell from above, the second time - the crust came out uneven, as if the hurricane had not passed.
And yet - so I still cannot understand what is the difference between plain flour and whole grain. I have not seen anything in stores other than the "bakery" of different manufacturers. How do they differ, is it really important to have these two types of flour for baking?

I think that rarely anyone from the forum turns out buckwheat bread beautiful. Buckwheat flour should be a little.But tasty.
Whole grain flour differs from baker's content of bran and germ, which is definitely beneficial for the body

made such bread at night
it turned out very tasty (already in the morning), but with problems ...
put on a timer - at 6 o'clock I was woken up by a signal for adding grains
since I woke up - I decided to go see - and what was there
no kolobok - scraps of dough ... added water - left a little quickly, but decided to add more to the tight kolobok ... in the end, everything was more or less fine with me and went to sleep further
after baking, I stood on the heating for a couple of hours
the taste is awesome - what I have long dreamed of getting, but the view ..
judging by what I took out of the bucket - the bread went down after the start of baking - the roof is bumpy and folds on the sides - but the super-tasty crispy crust and moist crumb - even a couple of mm from the bottom seemed to be not baked

can someone tell me how to fix it?
compared with the programs from the book - the Peasant is suitable according to the 3rd program - there is a similar amount of flour with a much larger amount of water (360 versus 250 ml from the recipe) - but this is for a large loaf, and I put a smaller one (750 instead of 1000 gr)

and who to believe?

.......................

by the way, when translated into grams, it turned out like this:
water 250 ml (in a book recipe 360 ​​ml)
vegetable oil 1 tbsp. the spoon
powdered milk 1 tbsp. the spoon
sugar 1 tbsp. the spoon
salt 0.5 tsp (in a book recipe 2 tsp)
millet flour. 285 gr (instead of 300 gr)
whole grain flour 105 gr (instead of 150 gr)
buckwheat flour 135 gr (instead of rye 150 gr)
dry yeast 1 tsp (instead of 1.5 tablespoons)

there is no panifarin in the book, I put 2 tsp.

according to the book program, everything worked out as it should - I think, in the next. just replace rye flour with buckwheat, save the numbers from the book and put a program for a 1 kg loaf

Hi!!! Thank you girls, I finally found where to attach the buckwheat flour. Six months before the purchase of HP, I bought a bag of this flour. For some reason, it seemed to me a brilliant idea to bake pancakes on it. But then I did not know yet that there is no gluten in buckwheat flour and in its pure form it does not form a coherent dough. Imagine, I mixed the dough for pancakes, milk, a bunch of eggs. I try to fry - but this mixture does not stick together in a pancake, and remains separate particles, albeit steamed. In general, all this had to be poured out. And I wondered for a long time - what kind of smart guy in general came up with to make flour from buckwheat? Where is her?
And here is such a chance !!! The idea of ​​the recipe is great, but I, apparently, screwed up somewhere ... The bread turned out to be tasty and fragrant, but the roof: '(Failed and cracked in addition I put whey instead of water and vegetable oil instead of butter. Everything else is exactly according to the recipe, although measuring flour in ml is a rare torture ... I regret not having weighed the bulk ingredients. "Kolobok", apparently it was necessary "even more gradually" to top up, you see, the liquid would have been absorbed less and the roof would not have fallen in the end. Although the bread is not handsome, it has a very crispy crust and moist (albeit well-baked) crumb. combination! The bread has buckwheat flavor and taste too, I just wanted it. In general, I really liked it and I'll bake it later, maybe I'll figure it out with the roof

Myshanya, I don't know what recipe this bread was baked, but I can say from my own experience that the presence of buckwheat flour in the dough requires a slightly steeper bun. This is a feature of buckwheat flour .. No matter how much a normal bun did, the roof sags and the crumb is wet.
Try it - it might help

Thanks, Admin, for the advice, I'll try not to add anything, maybe these pieces will self-organize later? Baked according to the first recipe in this thread, which was brought by Lola, although for some reason the topic is called "Bread from Alexandra"

I wrote it in response to another topic, and Lola posted it as a separate topic
The recipe is not the author's, I don't remember where I took its basis from.If necessary, you can remove "from Alexandra" in the title, I do not pretend

It was a long time ago, I don’t bake such bread now, but I remember exactly, the bread turned out to be excellent. The lid sags due to excess moisture, since the moisture content of the flour can be different. Indeed, as Admin advises, you can add a little flour (wheat)

Thank you, Alexandra, now it's clear about the title of the topic: D And I sat and stupid - who is the author of the recipe? The bread in your pictures is just handsome and a success. I'll try, taking into account your and Romina's advice, to bring the roof to perfection. I still have half a packet of buckwheat flour left