Bread with buckwheat on canned tomatoes

Bread with buckwheat on canned tomatoes

Category: Yeast bread

Ingredients
Flour	400 g
Buckwheat groats any	100 g
Canned tomatoes, chopped with a blender	350-380 ml
Honey / sugar	1.5 tbsp. l
Lard	45 g
Yeast	1.5 tsp
Salt if the tomatoes are not salty enough	taste

Cooking method

• I removed the skins from the tomatoes and chopped them with a blender right with the seeds and marinade, only the large grains of pepper and other additives were removed.
• I washed the groats, poured them over with a heated tomato and left them in the bucket until morning, but the bucket was tightly tightened with polyethylene to minimize evaporation. Then I added honey, flour and yeast, after the first kneading - lard. I did not add salt, because it seemed enough tomato. Gingerbread man controlled, in the process of kneading added 2 tbsp. l tomatoes.
• Bread with a pronounced buckwheat taste. I suppose useful.
• 

It’s even strange that there is not a single review for this amazing recipe.
For me, he became a discovery and a revelation.
Hell not once.
I tried to "mock" the recipe - I changed tomatoes for sour milk, decoctions and pickles. Bread is always obtained (I liked sour milk the least of all, but also edible). However, the most successful option is the one suggested by the author. If the tomatoes are fleshy, you can slightly dilute them with a decoction of potatoes or pumpkin (25-30 percent, no more). I usually fill the groats with cold tomatoes and leave them for up to 36 hours (if it's standing for a long time and it's warm at home, I put them in the refrigerator). I replaced the honey with sugar (with honey, I’m no longer stressed), I put it in 0.5 tablespoon. Sometimes I substitute lard for vegetable oil or ghee.
Yes, the gingerbread man needs to be controlled, but the bread is worth it. I usually put in not all the flour, leave 2-3 heaped tablespoons sifted and, if necessary, add when kneading.
The bread is perforated and light. When baking, there is an incredibly tasty smell. I liked this whole buckwheat bread more than buckwheat bread.
Thank you so much for the recipe!

Thanks for the detailed "research"! You have got very beautiful bread. And you and I understand that on whole buckwheat, and even not boiled, it is much healthier and tastier. Bake for the health of you and your loved ones.

[IvaNova]

interesting recipe. sorry there are no tomatoes, ate.
if yeast is replaced with sourdough, it will raise the dough
IvaNova, Irina, ATP for a detailed description of the experiments

Bookmarked! A couple of cans of precious tomatoes left! You can act!