Buckwheat bread with sourdough cumin

Category: Sourdough bread
Buckwheat bread with sourdough cumin

Ingredients

Wheat sourdough 100% moisture active 135 grams
buckwheat flour 38 gram
peeled rye flour 38 grams
water*** 212 gram
unfermented malt 0.5 tsp
fermented malt 0.5 tsp
honey 1 tsp
vegetable oil b / s 1 tbsp. the spoon
dry yeast 1.5 grams
Wheat flour 1 grade 307 gram
fine sea salt 7 grams
caraway 1 tsp

Cooking method

  • Leaven
  • The day before, I fed twice according to the scheme 10 * 10 * 10; 30 * 60 * 60. The last dressing is 4-6 hours before kneading.
  • Dough.
  • Mix all ingredients without salt and oil. Knead until flour is moistened. Autolysis 20 minutes. Add salt and oil. Knead with a hook until the dough is smooth and shiny. About 10 minutes. Add the cumin. I crushed it in a mortar. The dough is soft. Doesn't stick. We put on fermentation in a greased dish. Stretch-fold once every hour.
  • Form bread of any shape and proof in the basket with the seam up. The dough should double in size. It took me 60 minutes. Make cuts before planting in the oven. Baked in an oven preheated to 240 degrees on a stone. The first 15 minutes under a hood. Then she removed the cap, lowered the temperature to 180 degrees and brought it to readiness. The total baking time was 40 minutes. Chilled on the wire rack.
  • Buckwheat bread with sourdough cumin
  • Buckwheat bread with sourdough cumin

The dish is designed for

1 loaf 690 grams

Time for preparing:

3.5 hours

Cooking program:

oven.

Note

Recipe 🔗 our Galina S. I reduced it a little. I needed more water than the recipe. To my amount, I also added 2 teaspoons ***. The bread is fragrant, softest and delicious. Everything is superb. The next day, there was a tiny piece that was so soft that it was impossible to cut it, like on the first day. I advise everyone to try it.

🔗

Rada-dms
Beautiful and just to taste for our family !!! We take !!!
Something there I printed in "thank you", sorry !!
Galina S
Angela hello what did you get it: girl_claping: awesome !! and I started adding malt extract and molasses to it. I have it quite dark now. I will bring a bake to show, only I am lazy in shape I bake everything

well done for showing the recipe, the bread is delicious, can anyone bake
ang-kay
I give it with pleasure in good hands! You will not regret. Very tasty! 🔗
ang-kay
Quote: Galina S

Hello angela
Quote: Galina S
how awesome he is !!
Thank you for the recipe and feedback. Very good.
Quote: Galina S
and I started adding malt extract and molasses to it. I have it quite dark now
I decided to put in some dry malt, although there is an extract. But meya's molasses is transparent, I can't buy dark.
Quote: Galina S
I will bring a bake to show, only I am lazy in shape I bake everything
Come on. I will wait.
Quote: Galina S


well done for showing the recipe, the bread is delicious, can anyone bake
The bread is worth it. Thank you for the recipe.
Galina S
Quote: ang-kay
But meya's molasses is transparent, I can't buy dark.
but I can't buy a light one, we don't have any on sale. I was told where to look, at the horsemen. they add it to the feed for the kids, so they sent me 7 liters from the village, I already distributed half of it and now I push it everywhere and I bake all the gingerbread
ang-kay
Lucky you! 🔗It's a pity that you live far away, I would have begged you.
Pavla
Beautiful, magnificent bread and, probably, really delicious! Can't you add yeast? Or without them in any way?
ang-kay
Pavla, Tatiana, thank you. You may not add. Then the processes need to be increased. Sourness may appear.
barbariscka
Angela, what a fluffy piece of bread!
ang-kay
barbariscka, Vasilisa!Thank you dear. And delicious!
Ne_lipa
You have such a beautiful bread! I took it to the bookmarks, though my friendship with hearth bread does not work out for me, I have to do it in uniform.
ang-kay
Victoria, It is possible in the form. It will be good too. Thanks for the praise.
ang-kay
Rada-dms
Buckwheat bread with sourdough cumin
My gratitude has no limits for this bread !!! I baked according to recipes for a long time - until 1938 I baked almost everything. Then she got tired and began to bake by sight. Now I decided to return to the ranks of honest bakers!
I baked a couple of good breads, but this bread turned out to be just perfect for us! I will print and laminate the recipe!
She baked on the go, the leaven did not stand, she just defrosted it in the oven on a sheet, suddenly people came, the tables were occupied, and formed a loaf in the air over a canopy, then she forgot that the poor man was coming in the oven (he stood for 3 hours), the oven was already exhausted, on replacement! But the bread turned out to be fabulous!
Everything in it is moderate, harmonious, not sour, not dry and not very moist, not heavy, but so solid, the crust is thin, crispy, the crumb is wonderful. I cut it warm, I have it too small, but this is from the fact that it stood and did not stand in the basket.
Girls! You yourself know that when bread is to our taste, for us, spoiled by pastries, it is important both for the mood and for the nutrition of our household. And this bread goes with everything - with honey and butter, and with feta cheese, and with sausage!
The changes were minor - rye malt and buckwheat honey.
ang-kay
Olga,thanks for such a detailed report! Glad I liked the bread! Hope to be loved.
The bread is really superb. I bake it myself regularly. Fragrant, tasty, does not stale for a long time.Check mark,Thank you again for such a wonderful recipe!
Galina S
How glad I am that someone is baking this bread, I myself love it immensely !!! it tastes good to me and my mother got hooked on it, only without caraway seeds and she and I bake mine do not like it. Angela thank you for moving the recipe
ang-kay
Check mark!Thank you for such a miracle. I just performed.
Tumanchik
Angela, can I bake it with yeast? help me translate the leaven. you have it over there three times. and my malt is only fermented. I really want to bake buckwheat.
ang-kay
Ir, the leaven is not overfed. but just fed it twice before baking. I already thought. how to replace the leaven. You can simply take equal amounts of flour and water, add a pinch of dry yeast. mix, cover and leave for 8 hours. Here is the leaven, dough (pre-enzyme). Take 135 grams, and the rest is script. You don't have to take white malt. Replace the amount with flour. Did you understand it?
Tumanchik
Quote: ang-kay
Ir, the leaven is not overfed. but just fed it twice before baking.
all clear. the phrase just scared:
"The day before, I fed twice according to the scheme 10 * 10 * 10; 30 * 60 * 60."
well.
ang-kay
Quote: Tumanchik
I fed twice the day before
Well, if the leaven has stood in the refrigerator for a long time without doing anything and feeding, then you need to feed it two, or even three times, so that it gains strength.
Tumanchik
Angela, I baked this handsome man. True for important reasons without caraway and malt, with yeast and in a bread machine. Therefore, I am not attaching a photo. But the taste is unique. I liked it very much. I will definitely bake it according to the original recipe. Thank you dear for your work and skill.
ang-kay
To your health. Let the bread according to this recipe please.

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