Bread mix with buckwheat note

Category: Yeast bread
Bread mix with buckwheat note

Ingredients

Pulish
wheat flour 1 grade 100g
water 100g
pressed yeast 1 gram
Dough
pulish whole
wheat flour / grade 220 grams
Rye flour 35 grams
buckwheat flour 35 grams
wheat bran 35 grams
water 200 grams
buckwheat honey 10 grams
pressed yeast 10 grams
sea ​​salt 8.5 grams

Cooking method

  • Pulish
  • Dissolve yeast in water. Mix liquid with flour. Cover and leave at room temperature for 10-12 hours.
  • The mass is all in bubbles and begins to squat in the middle.
  • Dough
  • The dough was kneaded in KhP on the "Dough" program (5 * 5 * 10)
  • Dissolve yeast and honey in water.
  • Load the pulish and liquid into the HP bucket. add flour.
  • Add salt after 5 minutes.
  • Water may be required, either more or less. It all depends on your flour.
  • Bread mix with buckwheat note The dough is soft, slightly sticky.
  • Stretch the dough, fold and ferment. Fermentation for 90 minutes. Stretch-fold once after 45 minutes.
  • Bread mix with buckwheat noteBread mix with buckwheat noteBread mix with buckwheat note Dough at the beginning, middle and end of fermentation.
  • We form bread of any shape.
  • Proof on baking paper, seam down, 45-50 minutes. I make a "hoop" out of a linen towel to make the bread grow up.
  • We bake at a temperature of 240 degrees on a stone under a hood. We heat the cap and stone together with the oven. Remove the cap after 15 minutes. Reduce the temperature to 200 degrees and bake until tender. I still have 15 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • Bread mix with buckwheat note
  • Bread mix with buckwheat note
  • Bread mix with buckwheat note
  • Bread mix with buckwheat note
  • May there always be bread and bread in your home!

The dish is designed for

1 roll

Time for preparing:

3 hours

Cooking program:

HP, oven

Note

The most fragrant, airy bread. Buckwheat flavor is distinctly present. Fantasy bread. Recommend!

Galina S
Angela !!!! oh miracle !! miracle bread !! love with buckwheat
Innushka
Beauty, such an airy and rosy bread
ang-kay
Check mark, Innushkathank you girls!
Galya, it's definitely yours! I think I will like it, knowing your taste.
Galina S
Quote: ang-kay
Galya, this is definitely yours! I think I will like it, knowing your taste.
yeah, buckwheat, bran, I even have 1 grade of flour. Very beautiful lace crumb, Angel !!
ang-kay
Thank you, my dear!
Tumanchik

I was waiting for him !!!!! thank you very much!
ang-kay
Tumanchik, you waited! And I think, where do you go?
Tumanchik
Quote: ang-kay

Tumanchik, you waited! And I think, where do you go?
trying to cook EVERYTHING! using only one multicooker and microwave! the gas was turned off!
ang-kay
Take an example with Tanyuli. She does not have a stove, not a frying pan. And he cooks.
Tumanchik
Quote: ang-kay

Take an example with Tanyuli. She does not have a stove, not a frying pan. And he cooks.
I'm not going to be ruined in the world let's go! it's cheaper for me on gas. simply not adapted to military field conditions. so I'm getting out
ninza
Oh, Angela, there is also some bread. That would be your bread and your vinaigrette - just a feast for the soul! I take everything. Thank you dear.
ang-kay
Ninochka, take it, take it. I am very pleased. I really liked the bread.
Tumanchik
Anzhik! I baked it! The smell is breathtaking. Beautiful colour. Sorry, I won't show you. I screwed up. Baked in a bread maker (you know, yes). I did not correctly select the program and slightly stood up, the roof fell off. But it didn't affect the taste. There will be gas - I will repeat it beautifully!
Thank you dear!
ang-kay
Tumanchik, I have no doubt that you will repeat it. Sign about the taste and health!
lungwort
: hi: Angela, all your bread is in the bookmarks. I don’t bake only those that require leaven. It ended with me, but they don't reach a new hand. There is no sourdough in this recipe, so I will definitely bake!
ang-kay
Natalia, I hope you will share your impressions and the recipe will take root
lungwort
As soon as I bake, I'll post it right there.
ang-kay
Boom wait!
Rada-dms
I baked your bread, Angela !! Delicious, soft, porous, aromatic! Why, I gave half of it, and half was almost eaten! I had dinner with them, practically! As soon as I tasted a piece, I didn't want anything else, I poured it with pumpkin oil and ... you understand yourself !! What a filling, just like meat!
The only thing is, I forgot to put the bran, I saw only now splashes on your photo, I climbed to look at the recipe and saw it. It's just that the tablet was discharged, and I remembered flour and so on, but there was no bran. And I think that this is so little flour, and I added flour. It turned out that I was wrong.
A very good recipe, even with problems with my oven, a gorgeous crumb turned out. Now I got used to raising the temperature by turning on the grill at full power, I manage to catch up to 200. Then it still falls heavily, but at least something.
How is your new oven happy?

Bread mix with buckwheat note
ang-kay
Olenka! Great bread turned out. And I have no doubt that it is delicious. she herself ate it with great pleasure. I hope you will bake it more than once and you will not forget about the bran. Thanks for the great report.
The oven is still happy. Voltage or current is not enough. Up to 280, as stated, does not heat. Maximum 250. Well, that's good.
Fotina
Angela, I also baked this bread! Only instead of 320 g of premium wheat flour and 35 g of bran (ended) I used 150 g of whole grain flour and 200 g of premium wheat. And instead of water - light beer.
The rest is by prescription. I tried to form a narrow loaf. Or a wide baguette - I'm learning how to make bread for sandwiches.)))
Bread mix with buckwheat note

Bread mix with buckwheat note
It seemed that the dough was cool, but I was afraid to add water, because it was already smeared a little on the HP bucket. Next time I will add water. Or I will argue longer. The crumb tastes good, but I would like to look larger than the hole, mine is fine-pored.
The color is probably darker because of the flour and beer. Didn't add malt))
ang-kay
Svetlana, thanks for sharing. But you already have a completely different bread to your taste. Good bread. And over time it will get better and better. The main thing is to love it.
Here's how I mold the loaves.


Wheat bread with dill seed (master class) (ang-kay)

Bread mix with buckwheat note
Fotina
Thank you! That's so beautiful!
irina tukina
Hello girls. The recipe contains buckwheat flour. Can you grind buckwheat in a koyemolka so as not to buy a separate bag of buckwheat flour, or even replace these 35 grams with whole grain?
ang-kay
Irina, Hello. Can be grinded well in a coffee grinder. You can, of course, replace, but there will no longer be exactly the taste that I wanted.
Fotina
Irina, it's better to grind. These 35 grams give such a chic buckwheat flavor
I didn't even think it would be so noticeable in the total amount of flour.
irina tukina
Thanks for the advice Svetlana. I will try to report the results.
Galina S
Angel, baked, without having tried everything, I froze, I already went to work from the 4th, baked, as I had a minute to spare. I'll bring you a photo as we eat

I liked the appearance and smell. I think I'll replace pulish with sourdough and such
ang-kay
Check mark, wait. Of course, you can also use sourdough. Some girls just ask me to bake something by leaps and bounds.
Galina S
Angela !! Hello! Here she brought a piece, forgive me, they defrost it without me, cut it and ate it almost took a piece for you. I liked it very much! me and my husband. Such a rich taste and rye here and buckwheat and bran !! all right!
Quote: ang-kay
Some girls just ask me to bake something by leaps and bounds.
so it is clear, I will be leavened. It's easier for me Angela mulion thanks
Bread mix with buckwheat note
ang-kay
Check mark, Thank you. As always, everything is great.

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