Sourdough bread with buckwheat flakes

Category: Sourdough bread
Sourdough bread with buckwheat flakes

Ingredients

wheat sourdough 100% moisture active 140 grams
buckwheat flour 50 grams
buckwheat flakes 30 grams
premium wheat flour 350 grams
water 220-230 grams
vegetable oil 1 tbsp. the spoon
honey 1 tsp
salt 9 gram
instant yeast 1 gram

Cooking method

  • Feed the sourdough 5-8 hours before kneading.
  • Combine flour, cereal and yeast.
  • Mix the starter culture with water and honey.
  • Start kneading the dough.
  • Add oil and salt after 5 minutes.
  • Continue kneading for another 7-10 minutes.
  • Sourdough bread with buckwheat flakes The dough is soft, does not stick. Stretch-fold and ferment. Fermentation for 90 minutes. Stretch-fold once in the middle of the process.
  • Sourdough bread with buckwheat flakesSourdough bread with buckwheat flakesSourdough bread with buckwheat flakes Dough at the beginning, middle and end of fermentation.
  • Shape the bread. I made a triangle and folded it like a bagel. The seam was pinched.
  • Proof seam down on a sheet of paper for 60 minutes.
  • Baking on a stone with steam for the first 10 minutes at a temperature of 240 degrees. (We heat the stone together with the oven).
  • Then we remove the steam, lower the temperature to 180 degrees, briefly air the oven.
  • We bake until ready. My total baking time was 40 minutes.
  • We take it out, let it cool, cut it and enjoy delicious homemade bread.
  • Here's what happened:
  • \
  • Sourdough bread with buckwheat flakes
  • Sourdough bread with buckwheat flakes
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

3-3.5 hours

Cooking program:

harvester, oven.

Note

I really love bread with buckwheat flour. It is very aromatic and delicious. Fancy bread. Recommend!

Rada-dms
This kind of bread suits me !! Mmmmmm! Fluffy gentle! Eh, temptations again !!
Tanyulya
Angela, what a delicious bread.
I’m in Vietnam now, I’d make your bread. Still, give us bread and potatoes to the Slavs.
ang-kay
Oh girls, it's so delicious! I love it with buckwheat flour. I have a couple of options in my profile.
Ol,I think. what you like.
Quote: Tanyulya
I'm in Vietnam now
I've never been there. But I want more than bread!
Tanyulya
Angela, God forbid your wishes come true !!!!! I sooo wish you that.
And the bread is honestly good, I think I even smelled the taste of the edge.
ang-kay
Thank you!
Galina S
Angela !! Hi, I really respect buckwheat bread, how fragrant it is !!! you have the crumb !! just wah !!!!
ang-kay
Check mark,Hey. And you got my first buckwheat slime. Do you remember? How I liked him! Thank you and come back often. You are completely lost.
Loksa
And I love bread with buckwheat flour. I always add it to get gray bread.
THANKS for the recipe.
Tumanchik
Oh, what a beauty! The aroma through the monitor tempts! Angela count it for me, too, for yeast! Want!!!!!!!!!
ang-kay
Tumanchik, divide the leaven in half. Add flour and water to the original amount. Dry yeast in flour. About 1 gram per 100 grams of flour. Multiply fresh by 3
Tumanchik
I'll bake today
Anatolyevna
ang-kay, Angela is that without leaven
Quote: ang-kay
divide the leaven in half. Add flour and water to the original amount. Dry yeast in flour.
I understand correctly!
ang-kay
Well yes.
Tumanchik
Angela, dear girls! I baked this bread yesterday. It's just a treat! Crazy delicious. Tastier than cakes. Everything in order.
We have an abnormal heat in Minsk now. At home I have a fan (I'm afraid of air conditioners) +40. On the street I will not even say - the thermometer does not show. Thanks to the Ministry of Emergency Situations - everywhere there are tents with water and aerosols with water: if you want to drink, you want to douse yourself. And then you want bread. Therefore, baked in KhP with yeast without sourdough. All according to the recipe.Only flakes I have 5 cereals. There are simply no clean buckwheat. It is not realistic to turn on the oven at all. Kneaded in the Dough mode without butter and honey. After 5 minutes, the batch was turned off and left for another 5 minutes of rest. Then I added butter and honey and switched to Baking. And here is the most interesting thing. I cooked at night. I thought after the signal I would get up and take out the bread. But .. overslept. In the morning she jumped up as if she had been stung and galloped off to take out the bread. And he is ... the most beautiful. Very interesting color and aroma. It looks like black bread. To taste - fragrant buckwheat chtoli ... Do not convey.
Anzhik sun, you certainly taught me a lot, but it's so great to discover everything new and new. Thank you dear.
I recommend bread to everyone. In the morning we ate coffee with the WHOLE family.
ang-kay
Ira,so nice oooo! Especially. that the bread is author's. And thank you for the kind words! And what did I teach there ?! Little things!
Tumanchik
Quote: ang-kay
And what did I teach there ?! Little things!
taught the oven, taught to feel, taught to understand the dough ... oh sea to everything
Well, to submit to the forum of course!
ang-kay
Tumanchik
Quote: ang-kay

appreciate the feat. it's hot to move, but I went and took a picture of it. Sprinkled with oatmeal on top. In the morning I thought that it would get damp in HP. And he is generally gorgeous. The crumb is so delicious. Of course, the crust turned out to be soft, but I would have liked the dry crust in such bread less. Good bread! I don't even know why I turned out dark. maybe more from honey? but I liked it even more.
Sourdough bread with buckwheat flakes
Sourdough bread with buckwheat flakes
ang-kay
Good. Air.
Another crumb structure, but you did it by leaps and bounds.
It's hot here too. And from Monday an incredible heat is predicted.
Tumanchik
Quote: ang-kay

Good. Air.
Another crumb structure, but you did it by leaps and bounds.
It's hot here too. And from Monday an incredible heat is predicted.
and we have a cold snap ... to +34. but everyone is already waiting for this. get ready. cook, frost. then only to warm up. and be very careful with cold. we bought a melon yesterday. well, of course, in the refrigerator - it's hot. I ate. and now the throat ... and in the heat of the throat - shoot yourself.
Tumanchik
Quote: ang-kay
Another crumb structure, but you did it by leaps and bounds.
well, we liked it very much. it looks like black rye bread. but absolutely fancy (your word) taste and aroma.
ang-kay
Quote: Tumanchik
but completely fancy
It means the author's!
Tumanchik
Quote: ang-kay

It means the author's!
but for me - unusual, fabulous, magical, impressive ...
ang-kay
Pavla
ang-kay, Angela, please answer a couple of questions: 1) you can do without 1 gr. yeast or is it important? 2) Is it possible to use buckwheat flakes obtained from green buckwheat by flattening in a grain mill?
ang-kay
Tanya,everything is possible. Only without yeast will the process slow down and sourness may appear. This is bad for me.
Pavla
: rose: OK, thanks a lot, I'll try
Tumanchik
I bake for the umpteenth time. I consider it necessary to report - super bread !!! Perfectly baked in HP. I love it fresh, so I baked 1/2 the norm.

Sourdough bread with buckwheat flakes
ang-kay
Tumanchik, thanks for such a report. I am very glad that bread has taken root in the family. Pekies for health!
Anatolyevna
ang-kay, Angela will free myself a little and come to you as a student. I love that too.
You will teach how to bake correctly, you see Tumanchik, Ira bakes, but how am I.
I have a lot of questions. Would you mind?
ang-kay
Tonya,of course I will help, as well as Tumanchik.
Anatolyevna
ang-kay, Well done Angela you are so kind! I am very glad that you agree!
ang-kay
I'll cry with emotion! Stop praising me.
Zhannptica
Thank you!! I run to put wheat. The yeast is strong. By the evening it will be ready, although the hunt in the morning is all the same. Lan, we're not late.

I can't get enough of the forms (I brought L7 from Anapa, they seem to be called, Soviet ones for a loaf of bricks) I've baked two blackies three times in a row, I grease them with goose lard, there is no strength to come off

ang-kay

There is such a L7. For me, the most demanded. I have 3. From some bakery, the old ones got 3 together. Sawed one by one.What a filthy death they were. I had to boil it down. Spread it with butter. I burned it upside down. And now I grease it every other time. The crust is good and does not stick.

Waiting for bread)
Zhannptica
Necessarily)) the issue is resolved.
irina tukina
Hello everyone. And why is yeast in the recipe if we use sourdough?
ang-kay
irina tukina, I have answered this question more than once. To speed up all processes and eliminate sourness in bread.

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