Wheat Buckwheat Bread

[Delicious buckwheat bread]

Delicious buckwheat bread

water - 1 glass + 3 tablespoons
yeast - 1.25 teaspoon
salt - 1.5 teaspoon
sugar - 1 tablespoon
wheat flour - 2 cups
buckwheat flour - 1 glass

I decided to bake bread according to the recipe. I put everything in the stove. I usually do not watch the mixing process and everything else, but then I was drawn to the viewing window. When I saw the whole thing, I was horrified !!!. The gingerbread man was like plasticine, did not mix at all, I added a little water, still nothing worked. I then stopped the whole thing, took the dough out of the oven and put it aside. And she quickly threw another bread (I didn't want to be left without bread for the evening.)
In the evening, I just remembered about the deferred dough, I look, it lay down, it seemed to become softer and even rose. Then I put it in the refrigerator at night. The next day I took it out, added a little water, mixed it with my hands and put it back in the stove, and ..... come what may. After 3 hours 40 minutes I got the result (it is in the photo). Maybe it looks like bread and not very much, but it tastes pretty good. I made a conclusion for myself - you need to add a little more water initially.

I made a conclusion for myself - you need to add a little more water initially.

And I concluded that much more Yesterday I tried to make buckwheat for the first time, during the kneading I added an order of liquid. The approximate ratio of flour to liquid was as follows:

Wheat flour: 315 g (1 1/2 cups)
Buckwheat flour: 160 g (1/2 cup)

AMENDMENT!
yesterday incorrectly translated the volume into weight. Hope no one got hurt

Wheat flour: 300 g
Buckwheat flour: 100 g

Water + serum: 400 ml

(glass 370 ml)

I won't write the whole recipe yet, I will have to work it out, but I'll post a photo:



The bread turned out to be beautiful and tasty, however, for some reason I did not feel the smell and taste of buckwheat.

Bread Pete, please tell me what kind of bread maker you have. I have a DeLonghi, but I want an H.P. with a horizontal shape, not a vertical one.

Bread Pete, please tell me what kind of bread maker you have. I have a DeLonghi, but I want an H.P. with a horizontal shape, not a vertical one.

The model of my stove is written, like many here on the forum, under my nickname to the left of the message: Panasonic SD-254

I would like to ask the forum specialists.
Recently I looked through the technical documentation for new varieties of bread. Among them were very exotic and, frankly speaking. controversial. One recipe aroused interest, in which, in addition to flour, water. salt, sugar. vegetable oil and yeast were present "steamed buckwheat" It was, as a percentage of the weight of flour, about 20%, if I'm not mistaken.
So I was puzzled, but I didn't find anything like that in the forum recipes, maybe I didn't see it?
A question for connoisseurs: is it worth boiling buckwheat (options: steamed. Boil until cooked) and put into a wheat or rye-wheat bun when kneading? What do you predict the result of such an experiment?

It's hard to judge until you do it yourself.

If you look at the result of buckwheat bread with buckwheat sourdough, then I really liked it. It would seem a lot of liquid too.
And MISHA made such bread, also a handsome man.

I make wheat, rye, buckwheat - my favorite bread. But I love the moderately dry crumb of bread.
And I noticed that buckwheat loves a bun that is cooler than wheat, otherwise the dome settles and a temper forms below, even if bread is baked in the oven.

High-quality pancakes are recommended to bake just with the addition of well-boiled buckwheat porridge spread. But these are pancakes. And they are next to me.

And experience, son of difficult mistakes ...

[Cake]

Cake , sometimes, when I bake bread, I add the rest of the porridge.
I tried it with wheat (spring), pumpkin-rice-millet, buckwheat, rice-millet, semolina.
It rises worse with wheat and buckwheat than with the rest. And milk porridge, or on water - affects the taste, but not dramatically.

water - 260 ml
yeast - 1.25 teaspoon
salt - 1.5 teaspoon
sugar - 1 tablespoon
wheat flour - 2 cups
buckwheat flour (from baby food) - 1 glass
olive oil - 1 tablespoon
If sugar is added to baby food, then I take 1 hour. l. sugar instead of canteen

Hello! I am new to baking, I decided to try to bake bread according to this recipe. I poured everything as written, turned on the stove ... and after 3 posts I read that the glasses here are 250 ml each, and not 200, as in previous posts ... Out of fear, I poured the missing 150 ml of flour .. A little later I opened the stove - there is flour rolls from corner to corner steeper than in shortcrust pastry - I ran to add water .. topped up ml 300 probably ... of course, now I had to add flour ... In general, now I stand, I look: fit - won't fit, run away - won't run away ... I don't even want to think about taste, although - who knows ...

In this regard, the question is ripe: are there any fixed proportions between water and flour, some kind of coefficient or ratios ??? I really want to try new recipes, but the impression is that this ratio is different for each stove. And how to count the amount for your own?

[Ele * ele]

Ele * ele
Focus on grams and your head won't hurt
And the glasses can be counted if desired.
But the Temka dedicated to the recipe, as I understand it, is better to finish reading to the end in order to avoid unnecessary surprises, and to follow the kolobok.

look here:

A guide to baking bread in a homemade bread maker.
#

The amount of flour and other ingredients for making bread of various sizes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Ele * ele - buy electronic kitchen scales, and you will never have such problems. For example, the simplest ones, trony t-ks1000ep, are 369 rubles in MIR. The approximate ratio of all liquid products (water, vegetable oil, eggs, etc.) is 70% by weight of flour. for example "flour" 500 grams, "all liquid products" together 350 grams. But not applicable to all recipes!

meaning so.
did it my way.

wheat flour - 2 cups
buckwheat flour - 1 glass
yeast - 1.5 teaspoon
salt - 1.5 teaspoon
sugar - 1 tablespoon
kefir - 240ml
kvass - 80ml
1 table. spoon of olive oil

in the process of mixing, added 30-40 ml of water to the eye.

interfered in Panas twice on the "pelmeni" mode.

formed a loaf, laid the dough on the parchment, made three cuts, sprinkled a little flour on top.

proofing - an hour.

preheated the oven to 180.

baked for 45 minutes, then another 40 for 160.

it turned out such a miracle:


insanely delicious. especially if poured with good olive oil ...
mmm ...
nothing else is needed.
bread, olive oil and wine ...)

/ I think three cuts are a lot. in the next. I'll do it twice. but, this is a cool recipe. Yes.

Elena4ka, thanks for the recipe! Did it without nuts and panaferin, it turned out to be a very tasty tender bread

Alas. The view is poor. The top has not formed. Some kind of rose turned out. I will not say about the taste yet, the product is cooling down, but looking at this "masterpiece", I do not salivate. I wanted to post a photo, so my husband said so as not to be disgraced.
I put everything according to the recipe, no gag ...
They made a test. The taste cannot be compared with the appearance. If any of the site visitors was in Kiev (I see that everyone is from Russia) and tried our black bread, which is called "Ukrainian", then the taste of this "buckwheat" is very reminiscent of it. Really VERY DELICIOUS. I would definitely bake him, but his "appearance" scares. Maybe the author has any unsaid secrets for this recipe? I ask you to share.

Yes, what is interesting, the taste is similar to "Ukrainian". Although for the first time I did it in general naively - I just replaced the rye flour from the recipe with buckwheat ... what was at least a little edible resembled "Ukrainian"

Hello everyone! After reading everything on this "buckwheat" bread = I decided not to get dirty, but to bake ... here is a recipe, in which, taking the advice of experienced people, I just included buckwheat flour ... and now I eat and eat .. and I can't stop = it's time save yourself! .. recipe: I took a basic recipe for white bread for mulka
1. Olive oil. = 3.5. h. l.
2. Water 190ml +3 tbsp. l = added in the process, but it is necessary immediately
3.salt 1 tsp.
4.Sugar = 2.5 tsp (apparently she was mistaken and put st. l., because sweetish bread)
5. Powdered milk = 1.5 tbsp. l
6. Flour 300 g wheat + 50 g buckwheat = sow
7. yeast = 1. tsp
Mode white bread 1 + 500 g + crust "3"
Here .. the photo has already taken the leftovers = baked in the night, until I can lay out, but a beautiful loaf. Here's the question - sometimes the mixer remains in the bucket (as in this case), and sometimes in the bread, and then I forget and start cutting and even scratched it with a knife ... now I need to change it ... but how? And in which case the stirrer remains in the bread. m. b. do I get it out of the bucket early? Who knows?

I read the topic and came to a common denominator:
1.5 tsp yeast
300 gr white flour
100 gr buckwheat flour
1 tbsp. l gluten
2 tbsp. l milk powder
1.5 tsp salt
1 tbsp. l sugar
2 tbsp. l olive oil
400 ml of water + topped up during the mixing process, unfortunately I did not measure how much it took.
But here's what happened

The top crumpled a little when I pulled it out.
Yes, buckwheat bread is something

[allabella]

Here's the question - sometimes the mixer remains in the bucket (as in this case), and sometimes in the bread, and then I forget and start cutting and even scratched it with a knife ... now I need to change it ... but how? And in which case the stirrer remains in the bread. m. b. do I get it out of the bucket early? Who knows?

allabella Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.0

[we control the batch]

I constantly make bread with different flours. In particular, buckwheat.

I use the recipe for ordinary wheat bread, just replace a quarter (or slightly less) of wheat flour with buckwheat.
In addition, I try not to forget to add panifarin, but to be honest, I didn't feel the difference.
Water for such bread needs a little more than the norm. If you add water strictly according to the recipe, then it will be absorbed into the buckwheat flour even at the stage of temperature equalization (this will be perfectly visible after 10 minutes after the start - there will be swollen flour on the surface, and there will be almost no water in a free state).
Therefore, we control the batch... At the start of kneading, we open the lid and see that the dough is like dry cottage cheese chasing along a bucket. We add water gradually. I add a total of about 70..80 ml (per 100 g of buckwheat flour replaced). Sometimes a little more, sometimes a little less - it very much depends on the quality of all the flour.
It is better to add a little more than less, because gluten in buckwheat flour swells longer (although it is less), and if you bring the dough to an ideal condition at the kneading stage, at the end of the proofing we will get a dry dough.

For the elasticity of the dough, you can use a little oil. Sometimes I pour 2-3 times more than the norm (especially if it is unconventional - such as eucalyptus, walnut, etc.), and it turns out fine.

That is, in total, I get:

• yeast - 1.5 tsp.
• wheat flour - 400 gr
• buckwheat flour - 100 gr
• salt - 1.5 tsp.
• sugar - 1.5 tbsp. spoons or honey - from 1.5 tbsp. spoons (often I just put a lot)
• vegetable oil - 1.5 tbsp. l. or more

The use of increased doses of honey or oil has never led to a bad result.
Unless it affects the crust: with a large amount of sugar / honey, it turns out to be thicker (but softer), with a larger amount of vegetable oil - more crisp.

I have been looking for recipes for bread with buckwheat flour for a long time and finally found it on this wonderful forum! I can now say that bread with buckwheat flour is wonderful !!!
I read a lot of recipes, but in the absence of some products, my own was born (I decided not to exhibit a separate topic, although maybe in vain?)

Wheat-buckwheat bread with walnuts
1.5 tsp. yeast
350 g wheat flour
100 g buckwheat flour
1.5 tsp. salt
1.5 tbsp. l. honey
2 tbsp. l. vegetable oil
a glass of natural yoghurt (125 g) + warm water to a volume of 350 ml (I added a little more water when mixing)
50 g coarsely chopped walnuts (into dispenser or add after beep)
Program "basic", size "medium".

This is how bread turned out

[julia-bor]

julia-bor you got a great bread !!! Congratulations!!! It is possible and a separate topic !!

Yesterday I baked 1 kg wheat-buckwheat bread in a Philips HD9015 / 30 bread maker.

I read the recipe here, slightly adapting it to the weight in my hp:
1. Wheat flour, premium grade - 400 g
2. Buckwheat flour "Garnets" - 150 g
3. Water - 370 g + 3 tbsp. l.
4. Salt - 12 g (less)
5. Sugar - 30 g (it turned out not enough, honey would be tastier)
5. Fresh yeast - 16 g

Baking white bread according to the main program No. 1. In the process of kneading, he actively helped with a wooden spatula, since the dough consistency was like soft plasticine and the formed bun was simply spinning on the spatula inside the bowl. After the last kneading, I kneaded the bun in the shape of a bowl.





The color of the raw dough is like "oatmeal gray".
Everything worked out, the crumb is homogeneous, the cut without coils, the crust is medium (baked on a medium crust), cooled down for about 8 hours. The taste is salty, not sweet, smells a little of yeast. Next time I will correct: fresh yeast (14 g), sugar + honey (30 + 30 g), salt (10 g). What will I write.