Wheat Buckwheat Bread

Wheat Buckwheat Bread

Category: Yeast bread

Ingredients
For 1 medium loaf:
White bread flour	425 g (3 3/4 cups)
Buckwheat flour	75 g (3/4 cup)
Water (added 2 more tsp. the dough did not want to collect in a bun)	315 ml (1 1/3 cup)
Salt	1 1/2 tsp
Sugar	3/4 tsp
Olive oil or walnut oil	2 tbsp. l.
Dry yeast (added another ¼ h. l. I was afraid that it would not be enough)	1 tsp
Syrup (replaced by ¾ tbsp. l. honey well, I have no molasses)	3 tsp
Powdered milk	1 1/2 tbsp. l.
Walnuts (didn’t, my husband doesn’t like walnuts)	50 g (1/2 cup)

Cooking method

• All ingredients were measured in grams and milliliters.

Note

Buckwheat bread. authors Dentist and Bello4ka
Awesomely delicate taste and a very unobtrusive smell of buckwheat. I absolutely love it!

Photo goracio71

Similar recipes

Wheat-buckwheat bread with poppy seeds, flax seeds, walnuts (Admin)

Wheat-buckwheat bread with whole grain flour (Alexandra)

Wheat-buckwheat bread "Useful" (Elena K)

I also baked according to this recipe, but I had to add 60 ml (by the way, I made it with baked milk). it turned out to be a tight bun, but as a result the bread is just super!

tried this recipe too! plump turned out. but as for me the taste of buckwheat is rather weak.

I have been tormenting buckwheat bread for a long time ... I still lack the spirit of the experimenter to bring to mind the bread, where there will be at least a third of buckwheat flour, not to mention half.

[WALNUT BREAD WITH WALNUTS]

I also baked according to this recipe, only slightly modernized it. At the first kneading, the dough bun was too tight, so I had to add water. And the composition of the flour changed a little. And I didn't put sugar at all. As a result, the bread turned out to be absolutely wonderful, tall, soft and well baked. Here are my changes:

WALNUT BREAD WITH WALNUTS

Ingredients:

For 1 loaf:
2 cups of water
2 tbsp. l. molasses
2 tablespoons olive oil or walnut oil
1 1/2 tbsp. l milk powder
1 1/2 tsp salt
3 cups white bread flour
3/4 cup whole wheat flour
3/4 cup buckwheat flour
1 1/2 tsp dry yeast
1/2 cup walnuts

Put the bread maker on mode "whole flour baked goods", medium crust. Press the "Start" button. Add walnuts when the bread maker beeps after the first kneading
When on the signal, I also added to the dough, in addition to nuts, another half a glass of slightly cooked buckwheat (in the half-cooked stage)

I would like to thank Dentist and Bello4ke for a wonderful recipe. Today, having finally got hold of buckwheat flour, I decided to experiment. The bread turned out with a bang! Now it is standing and cooling down. What it tasted like (nuts, though I didn't add), I will report tomorrow.

Girls! It's just a miracle! The bread turned out to be so delicious that it's just Wow! I really adapted the recipe for my oven. I took more water (40-350 ml), since buckwheat flour is rather heavier than rye flour. I measured flour and other ingredients with a measuring cup to the stove according to your proportion. The only honey (in the absence of molasses) I put from the heart (1.5 tbsp. L.), Because I was carried away by baking. So I didn't add sugar. The result is a well-formed kolobok and the taste of honey, despite the amount, is not felt. This is my favorite bread !!!!!!!!!!!

I hasten to share my fiasco. I put the bread to bake yesterday. I downloaded everything just like last time. I even added nuts. It turned out such horror. The crust is clumsy inside, damp. I don't even know what to sin on (probably a bit too much water flopped). In general, one disorder. But, I won't give up !!! Maybe the weather affected

I baked bread using this recipe.The bread turned out to be delicious! Lush, tasty, fragrant. I absolutely love it !!
She poured 360 ml of water.

I hasten to share my fiasco. I put the bread to bake yesterday. I downloaded everything like last time. I even added nuts. It turned out such horror. The crust is clumsy inside, damp. I don't even know what to sin on (probably a bit too much water flopped). In general, one disorder. But, I won't give up !!! Maybe the weather affected

It seems to me that with heavy flour you need to control the bun, and not set the timer.

Strange, why is buckwheat flour heavier?
No, I don’t argue, I didn’t weigh it ... But when kneading because of buckwheat flour, the Dough became much more airy than when kneading only wheat!
And the bread rose better ...
Paradox?
But buckwheat flour takes more water, a fact!

heavier than 200% ...
only not in terms of weight, but in terms of lifting. Increase the ratio of buckwheat flour and see for yourself.

Thank you, Du-Duca, but somehow I do!
The bread turned out to be delicious, and just with a slight taste of buckwheat. I used 1/3 of the wheat flour. More, it will be worse, in my opinion.
And that I got up well, I lied a little ... Now I looked at the pictures - ah-ay-ay! - I poured a lot of liquid! Apparently, that's why it seemed to me "easier" ...

Is it possible to somehow make buckwheat flour yourself? And if you grind buckwheat?

absolutely no problem: flour is ground grains. the main thing is that it should be smaller.

Thank you! And what is better to grind? Will a meat grinder work?

a coffee grinder will do it, but it will take a long time. there are also different grinders (in terms of size) - I use tefal, grind meat, vegetables, cereals for the child ...

Strange, why is buckwheat flour heavier?
No, I don’t argue, I didn’t weigh it ... But when kneading because of buckwheat flour, the Dough became much more airy than when kneading only wheat!
And the bread rose better ...
Paradox?
But buckwheat flour takes more water, a fact!

Heavy not in weight. and the properties are the same as oats, etc. Buckwheat is dry, there is no gluten and should take a lot of water.

Thank you, Du-Duca, but somehow I do!
The bread turned out to be delicious, and just with a slight taste of buckwheat. I used 1/3 of the wheat flour. More, it will be worse, in my opinion.
And that I got up well, I lied a little ... Now I looked at the pictures - ah-ay-ay! - I poured a lot of liquid! Apparently, that's why it seemed to me "easier" ...

here and I have the same usual. If there is less water, then stretching is obtained, but inside is dry.
if there is more water, then the top falls, inside it is wet, but rises more.

Probably the best thing is to knead the dough in a bread machine, then knead it by hand, form a neat loaf and bake in the bread machine further.

Tall and soft bread will not work, but a bright buckwheat taste and aesthetic appearance are provided!

Tall and soft bread will not work, but a bright buckwheat taste and aesthetic appearance are provided!

I have, apparently, again in the wrong letter.
There was no pronounced buckwheat taste. But it rose to heaven and was baked excellently. There is a smell, but for some reason there is no special taste.
That is, it is tasty, good bread, but when the smell disappeared, I would not distinguish it from the usual one with the addition of rye flour.

Next time I will take not 400/100, but 300/200 wheat / buckwheat flour. And more honey ... Let he, bastard, give ... it would be better not to rise that way, but it will be more "buckwheat"!

Or am I doing something wrong?

RubbeR You try another recipe for buckwheat bread from Luke, I think it is more buckwheat, but it does not rise high. And I really like the bread from Dentist and Bello4ka, for 3 days already 2 times its baking goes off with a bang.

The experiment was practically a success.
The recipe changes were as follows:
Wheat flour - 300, buckwheat - 200 gr.
Honey - three tablespoons. (three times more)
Sugar - one tablespoon. (instead of a teahouse)

Horror, isn't it?

I sifted all the flour.

Water had to be added when mixing, at least half a cup.

The oven cannot interfere with the resulting dough on its own - the mixer jiggles inside the kolobok, and what you write outside will remain. I had to help: six or seven times in the second cycle, remove the kolobok from the mixer and lay it sideways, trampling it more tightly to the bottom. As soon as it gathers in a bun, you take it off again and put it on its side, pressing it so that the mixer goes inside. At the same time, the dough was neither dry nor steep - the oven interferes without reducing the speed.

Oddly enough, the dough rose, although there was a feeling that a little less wheat flour would not rise at all.

I baked according to program 1 - standard bread.
It was necessary to bake more, I think, for at least 15 minutes.

What happened:
- the crust is light, although dark has been established.
- the top of the loaf is torn, "combed" in one direction.
- enough spongy crumb of gray-brown color, damp - another time I will bake longer, and then stand on the wire rack.

The taste is simply superb. Much tastier than last time.
Bright, buckwheat, it smells like honey - everything is at its best.

Thanks to the authors for the recipe, the result is excellent, especially after modification.

All of the above is the personal opinion of the author.

RubbeR I noticed that when I put more honey in rye or buckwheat, my crumb turns out to be moist (I love this crumb), but this does not mean that the bread is not baked.

Then the effect is clear ...

And what kind of bread is then called unbaked?

Honestly, I haven’t come across this.

[RubbeR]

RubbeRWhy are you torturing your bread maker like that! It's scary to read, but in reality ...
What is easier - pour the liquid into a bucket and add as much flour as the dough and bun requires.

Made buckwheat bread with minor changes in the recipe:
water -350 ml,
salt - 1 tsp.
sugar 1.5 tbsp. l
olive oil - 2 tbsp. l
wheat flour - 400 g
buckwheat flour - 100 g
yeast 1.25 tsp
panifarin - 1 tsp.
walnuts - by eye
It turned out just SUUUUPER!
The mother-in-law liked it. This is only the second bread that she liked so much in 2 months of continuous experiments on household members
I haven't tried all the breads yet, so I rarely bake the same bread a second time. An exception will be made for this.
And further. I liked the buckwheat flour in wheat bread much more than the version of wheat-rye-buckwheat bread. In my opinion, buckwheat flour does not play a special role there, but here it is just a fairy tale. You definitely can't do without it.
Thanks to the authors for the recipe!
And the producers for the stove!
And I, of course, for trying

I made buckwheat bread with minor changes in the recipe:
...

Elena4ka, and what settings (mode / weight / crust)?

Elena4ka, and what settings (mode / weight / crust)?

Basic mode. In my mulinex 2000 per 1 kg it is 3.13, the stove works immediately, without preliminary heating of the components, the crust is medium (these stoves always have a light top, but with buckwheat bread it turned out beautiful, dark)

Elena4ka, thank you for the recipe. Today I tried it, it turned out just super. Bread with a pink color and buckwheat aroma.
I really put fragrant sunflower oil instead of olive oil and I don't have panifarin.
All the household appreciated, the children picked out almost all the nuts

And I think that buckwheat bread from Yeleno4ka should be inserted as a separate topic. Moreover, he deserves it

Viki, I support your suggestion. The bread is very successful, I will bake it often.

I liked it too. And if it is a separate topic, I will also add a photo. It turned out very beautiful!

[Viki]

And I think that buckwheat bread from Yeleno4ka should be inserted as a separate topic. Moreover, he deserves it

Thank you for your recognition. Honestly, I didn't expect
Okay, I'll put it as a separate topic, but this will be the fifth buckwheat bread
Moreover, the idea is not mine - I just slightly modified those recipes that I read here on the site.

https://Mcooker-enn.tomathouse.com/in...ic=3341.0
link to recipe.
Viki, for you a photo

[Elena4ka]

Thank you for your recognition. Honestly, I didn't expect
Okay, I'll put it as a separate topic, but this will be the fifth buckwheat bread

Elena4ka, so it's great when there are several options for similar recipes. Everyone's tastes are different and everyone can choose what they like best.

Grind just toasted buckwheat in a coffee grinder, and there will be excellent flour

Grind just toasted buckwheat in a coffee grinder, and there will be excellent flour

Is not a fact. I studied the forum for a long time and read somewhere that it is will look like flour, but not flour in its properties.and even more so, grind 100 grams at a time in a coffee grinder - the motor will not overheat?

Yeleno4ka, why won't there be flour from the ground buckwheat? All my life I believed that wheat flour is milled wheat, rye rye, and then buckwheat flour is made of what.

Please note that you will be grilling buckwheat already fried. It may be easier to grind buckwheat chaff (done).
Ground buckwheat absorbs less liquid than buckwheat flour (at least for me). Until I bought the flour, I ground the chaff and was quite happy.

Is not a fact. I studied the forum for a long time and read somewhere that it is will look like flour, but not flour in its properties.and even more so, grind 100 grams at a time in a coffee grinder - the motor will not overheat?

Yeah ... and milled wheat is not flour, it just looks like it

Elena4ka, not everything that is written (even on our forum) is true))

Buckwheat flour is ground buckwheat (I wonder what else it can be made from). And so that the coffee grinders do not heat up, you need a millstone mill (where that is a separate topic about them).
I grind and use buckwheat flour (I don’t fry anything), and it makes a wonderful bread.

Maybe not everything that is written on the forum is true, but if you grind fried buckwheat, then logically there will be fried flour?
And here is someone else's experience, answer 31
https://Mcooker-enn.tomathouse.com/in...topic=326.0
Answer 4, the person refers to technologists - why not believe it?
https://Mcooker-enn.tomathouse.com/in...topic=639.0
Of course, if there is no buckwheat flour at all, then you can grind the porridge too, it seems, I do not argue. And if there is, then why not use it for its intended purpose? As I bought the stove, I made a discovery for myself - so many "torments and agony" are sold here, but I didn't know

Maybe not everything that is written on the forum is true, but if you grind fried buckwheat, then logically there will be fried flour?
And here is someone else's experience, answer 31
https://Mcooker-enn.tomathouse.com/in...topic=326.0
answer 4, the person refers to technologists - why not believe it?
https://Mcooker-enn.tomathouse.com/in...topic=639.0
Of course, if there is no buckwheat flour at all, then you can grind the porridge too, it seems, I do not argue. And if there is, then why not use it for its intended purpose? As I bought the stove, I made a discovery for myself - so many "torments and agony" are sold here, but I didn't know

Elena4ka,
on the first link - I will assume that most likely there was not enough fine grinding (my ground cereal does not look like fine cereal, but just such a grayish-beige flour)

The second link says that flour is obtained from steamed grains. Maybe it turns out from steamed, I do not argue. I'm only talking about my experience that normal flour is obtained from ordinary, NOT fried, NOT boiled, NOT steamed buckwheat.

And if you can easily buy all sorts of flour from you - then why argue at all. I'm grinding, because buckwheat flour is not sold nearby

I'm only talking about my experience that normal flour is obtained from ordinary, NOT fried, NOT boiled, NOT steamed buckwheat.
And if you can easily buy all sorts of flour from you - then why argue at all. I'm grinding, because buckwheat flour is not sold nearby

I will know, there is nothing to argue

super bread! thanks for the recipe!

Yesterday I made bread according to your recipe !!!!
It turned out quite specific, but it smells like buckwheat !!! I have hitachi and I put it on the whole grain bread mode !!!! Maybe I did something wrong ???

Yesterday I made bread according to your recipe !!!!
It turned out quite specific, but it smells like buckwheat !!! I have hitachi and I put it on the whole grain bread mode !!!! Maybe I did something wrong ???

I also have Hitachi. The bread bakes well on Basic 3.50.

I baked this bread this morning, I'm delighted
Maybe, of course, I really like buckwheat ... I myself did not expect such a result.
Buckwheat flour "Uvelka" appeared in the supermarket (MIRACLE !!!), I bought it for fun, and now I got one of my favorite recipes
Thank you!

Thank you for the recipe. I make it one of the most successful. Only after the variations did I stop at the next number of ingredients.

350 ml. water
3 tsp molasses
1.6 tbsp. l. olive oil or walnut oil
330 g white bread flour
60 g buckwheat flour
1 tbsp. l. milk powder
1 tsp salt
0.6 tsp Sahara
1 tsp dry yeast
Dough + rye program

Dough + rye program

Do you use only kneading in the Dough program? or use it to the end, that is, with proofing, shaking?
And another question: is there temperature equalization in the Rye program in Kenwood? Or does the program start with a batch? How long is it?

I use the dough mode completely. I don’t know about alignment. Rye mode begins with kneading. By time - 3.40.
My Kenwood in Rye mode does not have a special knife with a hole. That is, I have only one knife.

Thank you, Hairpin!