Wheat-buckwheat bread (Author Tatiana A)

Wheat-buckwheat bread (Author Tatiana A)

Category: Yeast bread

Ingredients
Wheat flour	500 g
Buckwheat flour	120 g
Water	360 ml
Salt	2 tsp
Dry yeast	2 tsp (I put 1.5 tsp.)

Cooking method

• finished product weight 1kg
• Place the ingredients in the order recommended for your bread machine.

Time for preparing:

3 h. 30 min.

Note

I want to share with you a recipe for my favorite buckwheat bread
The bread is high, airy, with a slight buckwheat flavor
Olesha Photos

Similar recipes

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

Wheat-buckwheat bread "Useful" (Elena K)

Wheat-buckwheat bread with rye sourdough (Omela)

do not need any sugar or butter ??
and another - 3 hours 30 minutes at Panas. - what is it?

Korata, no sugar, no butter needed. bread is already airy and beautiful, but I can't say anything about Panasonic. because I have moulinex 3000

I just delivered this recipe bread. I am in a panic ... I poured in an additional 100 ml of liquid, and even vegetable oil (by eye) - otherwise the bun was absolutely not formed. Now all in doubts - will we eat bread today or not fate ...

Korata
3h 30min -this is the rye bread mode in Panasonic

I just delivered this recipe bread. I am in a panic ... I poured in an additional 100 ml of liquid, and even vegetable oil (by eye) - otherwise the bun was absolutely not formed. Now all in doubts - will we eat bread today or not fate ...

I think you shouldn't have poured it in ... Even by eye it is clear that the ratio of flour and liquid in the recipe is quite consistent.
Let's hope that butter won't spoil not only porridge.
Write what happened?

I didn’t pour it in for nothing. It’s probably, buckwheat took a lot of water, although the recipe looks quite balanced.
In general, it turned out Pekla in the main Panasonic mode, the largest loaf, medium crust. The crust is crispy, light brown. The top came out a little uneven and pale (maybe she really overdid it with water). The loaf is not very high, but the crumb is not dense, quite fluffy. Buckwheat taste is quite felt. Next time I will try to pour more water right away, and during the kneading I will add more accurately, a little bit.
The continuation of the experiments follows ...

Thank you very much for the delicious bread recipe. Hell in the main accelerated mode. It turned out great!

I found for myself the best option for buckwheat bread, may be useful to someone:

Dry tremors - 1 1/2 h. l.

Wheat flour - 2 tbsp. (I took bakery)

Buckwheat flour - 1 tbsp.

salt - 1/2 tsp

sugar - 2 tbsp. l.

oil - 2 tbsp. L. (I have olive)

liquid - only 330 ml. (of which 170 ml. milk, 30 ml. water (I had to add, like a bun and did not smell, kefir - 130 gr., if thick, you may need a little more liquid)

I also added 1 tsp. panifarin, but I think without him there would be the same result.
Glass from Panasonic (240 ml.)

The "main" mode, as soon as the kolobok stopped, I turned off the stove for 2 hours, gave time to rise. It was immediately clear that the top would be uneven, but it didn't interest me much.

Bottom line: the bread rose, baked wonderfully (65 min), and it was delicious, I did not even expect it, a slight taste of buckwheat, the color of cocoa with milk, I could not resist, cut it hot and ate it with butter (although I am opposed to absorbing hot bread)

I recommend, maybe you will succeed?

[Celestine]

Celestine
I tried it without panifaran, otherwise, the bread comes out low and quite dense.
Instead of simple sugar, I put in this bread - black sugar (produced by Martinique), there is a lot of molasses in it and the color is like a cappuccino. I am silent about the taste, BUT panifarin is definitely needed.

[Celestine]

Celestine
I tried it without panifaran, otherwise, the bread comes out low and quite dense.
Instead of simple sugar, I put in this bread - black sugar (produced by Martinique), there is a lot of molasses in it and the color is like a cappuccino. I am silent about the taste, BUT panifarin is definitely needed.

Why don't you talk about taste? We have not seen black sugar, only brown. And the color is already very appetizing (cocoa with milk). It's somehow scary to try without panifarin (yes, I put in just a teaspoon).
I also want to try to replace the water with unfiltered beer. Interesting...

Good day!
I'm still a beginner, I make good wheat bread
but from buckwheat something in any way. Bread maker Panasonic CD 255
In your recipe, is flour measured in grams or a glass from a bread machine?

Good afternoon, Natalya32!

I have an electronic scale, so I measure flour and all dry components in grams, and use a glass for liquid.

Good luck!

Good day!
I'm still a beginner, I make good wheat bread
but from buckwheat something in any way. Bread maker Panasonic CD 255
In your recipe, is flour measured in grams or a glass from a bread machine?

According to my cheat sheet, a glass of 250 ml = 210 g of buckwheat flour or 160 g of wheat flour.

Good afternoon Lika!
I also have good bread made from wheat flour, but not very good from buckwheat and rye. But recently I bought an amazing flour (buckwheat) and the bread turned out to be just wonderful. I used a recipe that includes kefir and milk. The bread turned out to be very successful - the taste is extraordinary.
At the weekend I'll sit down completely at the computer and post a photo of flour and bread, of course. Sorry to wait until the weekend, there is simply no way to do it earlier.

[Natalya32]

Natalya32 , like I didn't complain about buckwheat bread, but in my answer I used your own quote. If you are interested, I take "LARGE" buckwheat flour and it did not give punctures. It is especially tasty with baked milk and fermented baked milk, either individually or in a mixture. We have this one of the most "hit" bread.

Good afternoon Tatiana! Thank you very much for your recommendations.
I hasten to boast of my new achievements. I already wrote that bread made from rye and buckwheat flour is not very good for me. But here's the recipe for buckwheat bread with kefir pleased me. I added 100 gr. seeds and in the process had to add 20 ml of water. The regimen was used for dietary bread. But the result is pleasing!
The bread is closer to black in color, the taste is amazing!

And I was seduced by the simplicity of Tatiana's buckwheat bread recipe. Now - in the process.
Honestly, hope is somehow not enough ...
Maybe I'm too impressionable, of course, but the bread doesn't look good
Instead of water, she poured 320 ml of water and 60 ml of milk. In the course of the batch, I added 1 tbsp. l. honey and 2 tbsp. l. oils. I am sure that if I had not made these changes, the kolobok would not have formed at all.
In general, we are waiting, sir.

I will inform you about the result without fail!

Just in case, I am reporting the exact proportions of my recipe:

320 ml water
60 ml milk
2 tsp salt
2 tbsp. l. oils
1 tbsp. l. honey
500 g flour
120 g buckwheat flour
1.5 tsp. yeast

__________

I counted about 70 ml extra. liquids. The honey melted and became a liquid - 15ml. Oil-35ml. Water and milk-380 instead of 360ml. Try to reduce the water next time, otherwise you will not see the kolobok. I baked this bread without butter, it was very fluffy and so airy that it melted and I had to bake another one for dinner.

Yes, Viki, then you are right.
They haven't tasted it yet, but the bread has fallen off ... And this, as you know, is a sign of an excess of liquid. Well, "learn from mistakes"
We'll be smarter next time.
Tomorrow we will try and unsubscribe what happened

_______________

Try it! If you add 2 tbsp. spoons of oil, subtract 2 tbsp. l. water! Write what happened, I will keep my fists for your buckwheat!

[tortik]

tortik, no need to strive for the perfect kolobok! for buckwheat flour, the wheat ball rule does not work, follow the recipe. The dough with buckwheat flour seems a little dry at first, and then after the second kneading it creeps. The main thing is that the ingredients just mix well. I sometimes help the HP - I push the flour with a spatula from the corners to the mixer - for a "heavy" dough.

[tortik]

tortik, no need to strive for the perfect kolobok! for buckwheat flour, the wheat ball rule does not work, follow the recipe. The dough with buckwheat flour seems a little dry at first, and then after the second kneading it creeps. The main thing is that the ingredients just mix well. I sometimes help the HP - I push the flour with a spatula from the corners to the mixer - for a "heavy" dough.

I almost always push her like that, because otherwise HP does not collect all the flour in the corners
By the way, is this normal? I suspect not

Enjoyed the masterpiece today
I honestly am not happy. But everyone at home is lovable. Maybe I'm just not a fan of buckwheat delicacies. I don’t remember ever trying something made from buckwheat flour. Although it may be all about my inappropriate additions during the preparation

As a result, the bread turned out to be very dense, not completely baked for my taste ...

In general, I will try further

Thank you all for the advice!
I couldn't have done it without you.

________________

As a result, the bread turned out to be very dense, not completely baked for my taste ...

Actually, buckwheat bread should be fluffy, I would say, the crumb feels like cotton

Yes??? Means - failed

Cake!
Try to get acquainted with buckwheat bread in the simplest version: in the recipe for ordinary white bread, replace 50-100 grams of wheat flour with buckwheat, and water or part of the water with fermented baked milk (only 10-20 ml more).

The taste is pleasant, the crumb is airy and creamy.

: in the recipe for ordinary white bread, replace 50-100 grams of wheat flour with buckwheat, and water or part of the water with fermented baked milk (only 10-20 ml more).

The taste is pleasant, the crumb is airy and creamy.

In, this is exactly how I baked at the beginning, only not on fermented baked milk, but on kefir

It turned out very tasty, but the roof fell off. Apparently because she added more water. I see I'm not the only one!

I found several similar recipes for buckwheat bread, so I decided to report on the success in all the topics that I studied

it turned out delicious, delicious bread
water - 350 ml
sugar -1.5 tbsp. l. (it would be honey, it would be even better)
salt - 1 tsp.
rast oil - 2 tbsp. l
wheat flour - 400 g
buckwheat flour - 100 g
yeast - 1.25 tsp
panifarin - 1 tsp
walnuts - a little, up to 100 g
It turned out very, very tasty!
It's a pity, I can't insert pictures, and they ate it in record time
The roof was beautiful, correct. Air pulp.
Already ordered a supplement

Another good example of this bread!
With small additions (1 tablespoon olive oil and 2 tablespoons water).
Without any panifarin (something in Kharkov with such a thing strained or looked badly ...).
I can't say anything about the taste yet, my beloved was engaged in the manufacture of this masterpiece, but in his words: "The taste is super!"
When I get home, I'll try.

I really liked the buckwheat bread from Tatiana A.
I baked it several times, it turns out very tasty bread, only it rises badly. Buckwheat flour is very heavy, it takes a lot of water. I tried to change the ratio of flour to water, but still the bread is low. Although I continue to experiment.
Maybe this bread shouldn't be high?
Prompt

I really liked the buckwheat bread from Tatiana A.
I baked it several times, it turns out very tasty bread, only it rises badly. Buckwheat flour is very heavy, it takes a lot of water. I tried to change the ratio of flour to water, but still the bread is low. Although I continue to experiment.
Maybe this bread shouldn't be high?
Prompt

Look for the reason in something else, for example, in a kolobok.

120 grams of buckwheat flour per 500 grams of wheat flour is not a lot, its taste is not even so noticeable, gray bread. It turns out a good gray table bread and very fluffy. The photo can be viewed in the topic Forming a wheat bun, post # 2, at the same time to work on the mistakes.

Good luck!

Thank you, I am guided by these photos, trying to achieve the correct kolobok, but even if the kolobok turns out, the bread does not rise well anyway.
Maybe you should put 2 tsp. yeast?

[Lizi]

Lizi , maybe it's yeast? Actually, he turns out to be tall ...

Tatyana A, thanks for the response, like the author of the recipe, I wanted to know if the amount of ingredients is exactly observed, does the bread turn out to be high?
Since when laying products in strict accordance with the recipe (I use scales), my bun began to fall apart due to lack of water and I was adding water, as a result the bread did not rise well.
Then I tried to change the ratio of flour and water several times, but I didn’t achieve a rise.
And I bake with yeast Saf-moment, every day, all the rest of the bread is high.

[Lizi]

Lizi, I also use the saf-moment ... and when I baked for the first time, I was afraid that the bun was falling apart ... and then I read on the Internet that when baking buckwheat bread, it is necessary that the buckwheat flour is soaked in water and waits until the second batch starts and do not add water or oil, then everything will work out fine, or maybe the whole point is that you have a different model of a bread machine?

Tatyana A, I have Kenwood-350, maybe I should try it exactly according to the recipe ... without adding water.
And I have never added oil according to this recipe.
I bake exactly according to the recipe, changing only the ratio of water and flour. I'll put 2 tsp next time. yeast.
Even my daughter appreciated buckwheat bread, she rarely praises anything with me.

Tatyana A, we recently bought a bread maker and from all types of bread, for some reason my daughter liked this particular buckwheat bread.
By the way, I baked buckwheat bread with the addition of honey and sugar, but it’s not very good for me, but it’s for my taste.

I have been baking Lizi bread for about two years ... and all sorts of buns, cakes, etc. oh-oh-very long ago, I don't really like honey in baked goods, and they say it should not be heated (for example, put in boiling water), i.e. because it "turns" into poison ...

[Lizi]

Lizi, I also use the saf-moment ... and when I baked for the first time, I was afraid that the bun was falling apart ... and then I read on the Internet that when baking buckwheat bread, it is necessary that the buckwheat flour is soaked in water and waits until the second batch starts and do not add water or oil, then everything will work out fine, or maybe the whole point is that you have a different model of a bread machine?

Girls, you have not buckwheat bread, but wheat bread, but with the addition of a small amount of buckwheat flour, which does not particularly affect the texture and taste of the bread.
I repeat once again that I baked this bread for control, so I can talk about it.

Check if you measure the flour and water correctly, in what units - flour in grams, water in milliliters, and check the bun, it should be the most ordinary one. There is enough yeast in the recipe, no more. Cool bun, add water when kneading, or better according to the "flour in water" principle, it is better to add a little less flour when kneading, and then add it gradually, focusing on the bun.

Do it again, the bread is very simple to bake (educational option), nothing special, you should get it. Good luck!

Tell me, my bread rolls with buckwheat flour get "wet" inside. Is this normal or where to look for the cause.
I baked according to two different recipes, and in one and the other I had to add liquid (about 100 ml) to a normal kolobok, otherwise the dry "flakes" in the bucket were spinning

[Svetik]

Tell me, my bread rolls with buckwheat flour get "wet" inside. Is this normal or where to look for the cause.
I baked according to two different recipes, and in one and the other I had to add liquid (about 100 ml) to a normal kolobok, otherwise the dry "flakes" in a bucket were spinning

Svetik, make it a rule to put all liquid foods in the bucket first. And on the contrary, do not add 1 \ 2 cup of flour. When the kneading begins, pour a little flour into the bucket, but as much as needed until the bun of the desired consistency (try it with your hands). It may turn out that the flour either remains in the cup (you shouldn't be afraid of that), or, on the contrary, you will have to add a little more from the bag. Your task is not to pour all the flour measured according to the recipe into the dough into something, but to achieve a good kolobok. And this can happen with less (more) amount of flour poured into the dough.

Bread is wet inside with buckwheat flour - more liquid may have been poured. Try to do as I wrote. Should help.

Once again, take a close look at my topic on Forming a Kolobok.

Thank you! I will preach ... Yesterday I just remembered late that I needed to not get enough flour (there was already an experience) ... That's why I had to stand the whole batch over the bucket ...
And in this case, it is probably better not to add wheat (buckwheat is only 80 grams)?

Thank you! I will preach ... Yesterday I just remembered late that I needed to not get enough flour (there was already an experience) ... That's why I had to stand the whole batch over the bucket ...
And in this case, it is probably better not to add wheat (buckwheat is only 80 grams)?

Wheat, of course.

I baked according to two different recipes, and in one and the other I had to add liquid (about 100 ml) to a normal kolobok, otherwise the dry "flakes" in the bucket were spinning

Wow, how much water did you add!
When this bread was made for the first time, 20 g of water was added, because the bun did not want to form. The roof has fallen a little, maybe because of this.
We stopped at +10 g. To the recipe, a wonderful bread comes out.
Tall, not wet.

[Olesha]

Olesha, tell me, please, in what mode are you baking bread? There are many where the "rye" mode is indicated, but we do not have it - the mulinexes I read the carved options - and first knead, wait, bake, and knead and bake on a fast and just whole grain ... Confused. How is it correct?

Can I answer you? I also have Moulinex ... and so I chose the ideal mode for baking rye for myself (I tried all the options and combinations, and settled on this rye, it turns out just amazing (my opinion)). Here's what happened: kneading (without proofing) in the "Yeast dough" mode (aka "Pizza") + again the "Yeast dough" mode, only this time with proofing + baking (1 hour-1 hour 10 minutes).

Thank you for your prompt reply Only I did not quite understand the sequence

It turns out:
1. put everything in the oven, turn on the dough mode.
2. More dough
3. We are waiting for 1 hour
4. we bake for 1 hour.

So? Something got confused with the proofing ...
And one more thing: what if you put it at night? It turns out, if the oven is rye, then dance around the oven?

Lemira, I see you and I have one x / n model, namesake in some way ... so, again:
1. We put all the ingredients in a bucket.
2. Turn on the "yeast dough" mode.
3. At the end of the batch (after 25 minutes), turn off the stove.
4. We turn on the "false yeast dough" mode - full cycle (1h 25min.) - t. e. until the end of the program.
5. Turn on the "baking" mode (not forgetting to define and set the color of the crust). I set the time to a maximum of 1 hour 10 minutes, if I deem it necessary, I turn it off earlier (but as a rule, I don’t do this).
But for the night ... this number will not work. If for the night, then on the "whole grain" mode will have to, although, to be honest, rye baked in this mode, I do not like (IMHO) ...

[Olesha]

Olesha, tell me, please, in what mode are you baking bread?

We bake this bread according to program 2 (French bun).
Just now, our next handsome man is coming to HP ...