Wheat Buckwheat Bread

[505]

I got inspired and decided to do it. I used the main recipe, but adjusted for sugar as in the 6th post.
I measured it out with cups and spoons. First, I took 340 ml of water, added 6 tbsp. l of water - it is still very tight dough (it is not going into a bun), I felt sorry for the stove and kneaded the dough with my hands + 5 more tbsp. l. water. It turned out to be a nice bun, put it back in the bucket. She added the nuts on signal.
I counted. I got 340 ml of water + 11 tbsp. l. = 340 + 165 =505 ml of water
Now I'm waiting for the result (though for a long time) - so no photo.
It will be necessary to conduct an experiment - 500 ml of water at once - and see what happens.
Maybe my buckwheat flour is not like that? (buckwheat flour, according to TU 9293-003-51560870-2001, produced by OOO "Factory of food ingredients" Kashevar "for OOO" Baltic grocery ") - very fine grinding, it turns out, it absorbs water very strongly.

[Gin]

Gin, I have a question. What flour and how much did you put in the dough?

And how did you measure it, and with what?

Buckwheat flour is only 60 grams, it will additionally take water, but not a bucket. If measured in cups, 330 grams of wheat flour is just 2.2 cups + 0.4 cups of roughly buckwheat flour

Something incomparable figures are obtained with water and flour.
Can't go for 390 grams of flour - 500 ml. water, and even oil and other liquid ... That's a lot.

Read about flour to water ratio here.

Water as a component of the dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7208.0

Interaction of various types of flour with liquid
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4234.0

The amount of flour and other ingredients for making bread of various sizes.
"investigative experiment" with the volume and weight of water.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0


I constantly bake rye-buckwheat bread - according to my observations, buckwheat bread does not like a very soft bun, the roof collapses when baking, the bun should be a little tighter.

Wait for the result so that everything works out for you with baking!

[600]

LTD!!!! I realized!!!
here is the recipe (very first post)

Buckwheat bread. authors Dentist and Bello4ka

For 1 medium loaf:
315 ml. (1 1/3 cups) water (added another 2 tsp. - the dough did not want to collect in a bun)
3 tsp molasses (replaced by ¾ tbsp honey - well, I don't have molasses)
2 tbsp. l. olive oil or walnut oil
425 g (3 3/4 cups) white bread flour
75 g (3/4 cup) buckwheat flour
1 1/2 tbsp. l. milk powder
1 1/2 tsp salt
3/4 tsp Sahara
1 tsp dry yeast (added another ¼ tsp. - I was afraid that it would not be enough)
50 g (1/2 cup) walnuts (didn’t, husband doesn’t like walnuts).

All ingredients were measured in grams and milliliters.

Awesomely delicate taste and a very unobtrusive smell of buckwheat. I absolutely love it!

white bread flour - 425g !!! and in brackets - 3 3/4 cups !!!
I didn't count, I took 3 3/4 cups. but it turns out if in one cup 160 grams of psh. flour, then 3 3/4 = 160x3 + 120 =600gr !!!!!
and plus more buckwheat flour - 3/4 cup
I still wouldn't have enough water

the bread has now risen to the very top. baking should start in about five minutes. looking forward to
* * *
Hurrah! baked! I will cut it after cooling down completely. and outside - here he is, handsome (I specially put a lighter)

[600]

LTD!!!! I realized!!!
here is the recipe (very first post)
but it turns out if in one cup 160 grams of psh. flour, then 3 3/4 = 160x3 + 120 =600gr !!!!!

For information: be guided by the amount of wheat flour in a cup of 150 grams.

And the bread turned out to be beautiful, thanks to the bun. Now you understand what a kolobok is and why you need it.

Good luck!

The second time I bake such bread, I slightly increased the volume of buckwheat flour (due to wheat), and instead of sugar or molasses I put buckwheat honey ... Taste - no words! In general, I eat very little bread, if not to say that I do not eat at all, but this one is just awesome! The only problem is that I can’t achieve a beautiful top, it falls off during baking, I understand that there’s a lot of water, but the bun looks tight, I’m afraid to put too much ... But I hope that everything will work out with experience. Thank you all very much for such a wonderful site !!!

Today I baked buckwheat bread according to the recipe of Dentist and Bello4ka.
Delicious, but the top sagged a little, but it seemed like the bun was even a little taut Tell me, can I fix it?

Today I baked buckwheat bread according to the recipe of Dentist and Bello4ka.
Delicious, but the top sagged a little, but it seemed like the bun was even a little taut Tell me, can I fix it?

Hi Iren_Adler, I may not be at the right place, but I am addressing you as a seasoned baker. I bought a buckwheat fitness mix. Have you tried baking with it? This is from the House-Bread company, and for some reason they do not give tips on how to use their mixtures. I would be very grateful if someone would suggest something.

[rit37,]

Hi Iren_Adler, I may not be at the right place, but I am addressing you as a seasoned baker. I bought a buckwheat fitness mix. Have you tried baking with it? This is from the House-Bread company, and for some reason they do not give tips on how to use their mixtures. I would be very grateful if someone would suggest something.

rit37, I have not used such a mixture, but it seems to me that you can safely try this recipe if it attracts you. As far as I know fitness mixes, then bran is added to the flour. The only thing is to keep an eye on the bun during kneading. In this recipe, I increased the amount of water to 250 ml. (took the advice of this topic). This bread is one of the favorites in our family, sometimes I bake it without nuts.
Try it, everything will work out!

[rit37,]

rit37, I have not used such a mixture, but it seems to me that you can safely try this recipe if it attracts you. As far as I know fitness mixes, then bran is added to the flour. The only thing is to keep an eye on the bun during kneading. In this recipe, I increased the amount of water to 250 ml. (took the advice of this topic). This bread is one of the favorites in our family, sometimes I bake it without nuts.
Try it, everything will work out!

Iren-Adler, thanks for the quick response. Perhaps I will risk using this recipe tomorrow and add fitness. It says on the package that the mixture should be no more than 20%, so I'll try. I can report the result.

Good luck!

Good luck!

How good it is that there is such a site and such a community of well-wishers! What would I do without him ?! Thank you and everyone who considers it necessary to respond and help the drowning man

I really want to bake such a piece of bread today, but I can't decide on which mode to set - the main one for 3 hours, or on the whole grain mode at 4.20 and with 30 minutes preheating? Please advise

I really want to bake such a piece of bread today, but I can't decide on which mode to set - the main one for 3 hours, or on the whole grain mode at 4.20 and with 30 minutes preheating? Please advise

Yulya, I can't tell you, because I have a Panasonic 255, everything is different. But you have already baked in your oven, you should feel in what mode the oven is. You watch the rise of the bun and if by the time the baking starts it has already risen well, then let it bake. And if it has not risen enough, then I turn off the oven, let the dough rise, and then turn on the Baking mode. Make up your mind and bake. The bread is delicious. Good luck

Yulya, I can't tell you, because I have a Panasonic 255, everything is different. But you have already baked in your oven, you should feel in what mode the oven is. You watch the rise of the bun and if by the time the baking starts it has already risen well, then let it bake. And if it has not risen enough, then I turn off the oven, let the dough rise, and then turn on the Baking mode. Make up your mind and bake. The bread is delicious. Good luck

Thanks, I will try

During the fast, I boiled buckwheat porridge, I got tired of eating it, I tried adding porridge to the dough, I think it turned out no worse than with buckwheat flour. Groats and water - flour and water what's the difference? flour is ground from cereals or grain

Bread-super turned out Thanks to the authors

I baked in Kenwwod 450 in the main mode, I added water in excess of the norm - until the soulful bun did not work out. Still, it probably depends on flour. The loaf came out at 865 grams!

Hello everyone!
I have been baking this buckwheat bread for a long time - the recipe is excellent! And what amazes me especially is this incredible property of this bread not to stale. On the third day I have it as just baked. Amazing! Do you also have this?

Hello everyone!
I have been baking this buckwheat bread for a long time - the recipe is excellent! And what amazes me especially is this incredible property of this bread not to stale. On the third day I have it as just baked. Amazing! Do you also have this?

Judging by the chunk I just ate with milk, it won't survive for 3 days

[Yulya.Yalta]

Yulya.Yalta And it happens to me that it stays for the third, but only for the reason that my husband and I love rye, and our son is buckwheat or tomato. So for the third, there is usually at least something left

Bread-super turned out Thanks to the authors

Congratulations! You see, we took a chance and everything worked out. And the bread looks very appetizing. Good luck

Congratulations! You see, we took a chance and everything worked out. And the bread looks very appetizing. Good luck

Thank you! Will be one of my favorites There is already a small piece

Thank you! Will be one of my favorites There is already a small piece

Yulya, that's delicious, isn't it? But, nothing that is happy to eat, then everything is good. But I still like custard rye with coriander more! MMMMMM, pleasure. I made (asked at home) rye custard a little sweeter, put dried apricots, prunes and raisins. Rye gave less than whole grain. Well, my daughter doesn't need anything else for tea now. Good luck

Hello to all bakers! I want to share with you a recipe for buckwheat bread, which I really love. I buy buckwheat flour in "ASHAN" 🔗

BUCKET BREAD
Yeast 1.5 tsp
Wheat flour 400 g
Buckwheat flour 100 g
Salt 1.75 tsp
Sugar 1.5 tbsp. l.
The oil grows. 1.5 tbsp. l.
Panifarin 1 tbsp. l.
Water 430 ml

Please note that buckwheat flour takes a lot of water, so 430 ml is not a typo. The baking mode is the main one.
I wish you bon appetite, if you have any questions, I will be happy to answer.

I stole the recipe. I bake buckwheat with rye flour. He is capricious, however.

The recipe is excellent, I have been baking this recipe for a year now, in my opinion its authors are Dentist and Bello4ka - the bread is invariably high, ruddy, crispy crust, and the aroma. There are photos in my album !!

Well, sorry if I repeated someone else's recipe. Actually, I invented it myself experimentally. After 2 times baked "sandals" I used to use instant buckwheat porridge, it did not require increasing the water in the recipe. And buckwheat flour loves water as it turned out. Eat to your health.
I have a few more recipes, I'll post it sometimes.

and I baked without any changes to the recipe, but according to the very first one. and it turned out very nice and tasty
here, evaluate for yourself
Sorry, I forgot to turn the photo

Hello to all bakers! I want to share with you a recipe for buckwheat bread, which I really love. I buy buckwheat flour in "ASHAN" 🔗

It's a matter of taste, of course, but I like bread with rye flour much more, so I took the Admin recipe for rye-millet-buckwheat and slightly changed the proportions. And it turns out almost like in this recipe, only we get 400 g in total: 200 g rye + 200 whole wheat, and everything else is almost like in this recipe. But just too much liquid. I give 360 ​​ml, add more ground flaxseed, Extra-R. I bake in the Rye program and no problem. Perfectly baked bread, fragrant, tasty.

Oksana, you use the search and find a recipe for rye-wheat-mustard from Admin. She has other proportions and everything is given in detail, maybe it will suit you more in detail about baking. I have a Panas 255 and there is a Rye mode, if you have a different machine, maybe you need to follow her baking tips. But I did not find any whims either on the side of buckwheat flour, or on the side of rye. And this bread is the most popular with us. Success

This bread is my favorite. Only the dome did not turn out convex before, but now it turned out. Crooked, because the bun is wetter than necessary. But that's how I like it. I replayed the amount of water ten times.

[Hairpin]

Hairpin, I did it according to your recipe, only I replaced the wet yeast with what it was - dry, a bag of saf-moment for pizza (well, the other was over) instead of molasses - brown sugar, and I had to splash a little water - the bun turned out to be painfully cool, and in the end - it rose so well, such a beautiful dome was soft, smooth and .. began to fall off before the baking began, the taste is shorter, the color and smell are excellent, but it sat down thoroughly and instead of the dome there is a flat, bumpy roof
basic mode, M-ka, light crust .. what's wrong?

[Chantal]

Chantal!
It is difficult to advise anything given the different types of flour, the absence of molasses (though I don’t know what role it plays) and dry yeast ... I think there’s a difference in flour (it is unlikely that molasses, on dry ones, I got it ) ... So reduce water and crust average.

I'm glad I liked the taste!

girls, made several times already wheat-buckwheat with onions. just super! the smell in the kitchen is fabulous, I think. but today I did, but he did not rise
the crumb is moist and the bread barely reaches half of the bucket. although delicious. tested yeast, buckwheat flour too. but she brought wheat from my grandmother. she took it at the mill. so I don’t know either the type or the type of flour :) and it seemed to me that the flour was too moist. sowed somehow with difficulty. maybe from this? and what to do with flour? and maybe I still threw a lot of onions? Well can it affect?

sowed somehow with difficulty

My whole grain is sown with difficulty. She has different proportions. For whole grain, I take either 20% more flour, or 20% less water. Well, that's about.

no, it's not whole grain. usual.

Please tell me, for this bread, what mode should I put in a Panasonic bread maker ?? It seems that I re-read the whole topic, but did not decide ... Is it possible to use the French bread mode ??

Most mode is Basic. Clear. But is French possible or too long ?? I'm going to try ...

Today I baked this wonderful bread. Everything was laid down as according to the recipe from the first page, only I added a little water until a beautiful bun was achieved. The bread is delicious :)
Here is a photo report:
🔗 🔗

🔗 🔗

I decided to conduct an experiment and added Essentuki No. 17 instead of plain water. Well what can I say ... It tastes ok, but the bread hasn't risen at all! I do not know why ... In general, it cannot be done with mineral water. However, it may be a coincidence. And it was not destiny to receive bread that day.

It is impossible to do not with mineral water, but NOT with EVERY mineral water, IMHO I also tried with "Yessentuki" - it is too alkaline for bread and there are a lot of salts in it, and salts do not contribute to the yeast work

[Aunt Besya]

Aunt Besya, Thank you. This recipe is not allowed ?? And then French with Essentuki well, it turns out so wonderfully.
PS The husband asks (not finding fresh bread): "And what about us, the director of the bakery went on vacation?"

and I always pour beer instead of water

[Khimichka]

It is impossible to do not with mineral water, but NOT WITH EVERY mineral water, IMHO I also tried with "Yessentuki" - it is too alkaline for bread and there are a lot of salts in it, and salts do not contribute to the yeast work

Khimichka! Translate please. Otherwise I'm going to order indicator strips anyway. Maybe it will be easier for them to determine how the mineral water is good, which is not.

Aunt Besya! So if I am attracted to experimenting with mineral water, poke a glass of mineral water?

Hairpin! It is necessary for Khimichka to try. I am not a great expert in chemistry, but Esentuki, especially 17 (even in comparison with 4), is strongly alkaline. I drink it for my stomach needs and also tried to adapt it to bread - the results are sad I think that waters with a less pronounced taste like Sayanskaya, Borzhom, etc., will do.

I have already written more than once that hard water is better for bread.

High content of salts in water and especially magnesium salts, softens the dough, baked goods spread

Thank you all for the delicious bread recipe! There was no buckwheat flour, so I tried to make Nordic with buckwheat flakes. It turned out very tasty (y) I decided not to buy buckwheat flour, but I will always bake it with flakes. Try it for comparison.

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

After enthusiastic reviews from guests, Shpilki decided to try buckwheat according to her improved recipe.

But the flour, probably, is completely, completely different, so I had to add as much as 70 grams of wheat flour (and then a bun-smear came out).

But the bread turned out to be good, with a delicate lacy crumb and very fragrant and order with a roof.

Half have already gone to visit!

[about]

Let's count:
Dry ingredients - flour 390 grams, powdered milk 10 grams = about 400 grams (milk will dissolve in sweat)
Liquid components - water 350 ml, vegetable oil 24 ml, molasses 15 ml - about 390 ml.
According to the scheme for 400 grams of flour, you would need to add about 280 ml. liquids.

I don’t presume to judge the author of the recipe, and those who baked bread using it - I just made a breakdown of the flour / liquid ratio and perhaps answered the question of why batter is obtained.

Wheat-buckwheat bread with onion, garlic and dill
Yeast Saf-moment - 2.5 tsp.
Wheat flour Makfa V / S - 500 gr.
Buckwheat flour - 100 gr.
Salt - 2 tsp
Sugar - 2 tbsp. l.
Dried onions - 2 tbsp. l.
Dried dill - 1 tsp
Dry garlic granulate - 1 tsp.
Olive oil - 2 tablespoons l.
Water - 390 ml.

Lay in the order in which I wrote. Bake in basic mode, medium crust. There may not be enough water - you need to look during the kneading process, it depends on the quality of the flour. It will be possible to add 10-20 ml if the dough seems steep. Do not overdo it only! At the end of the rise of the dough, brush it with water and sprinkle with sesame seeds. Bon Appetit!
The baking smell was breathtaking! And the taste cannot be compared with any Ashanovsky!

Thanks for the recipe! The bread turned out to be very beautiful, and we will try when it cools down.