Wheat-buckwheat bread with kefir

Wheat-buckwheat bread with kefir

Category: Yeast bread

Ingredients
Wheat flour	450 g
Buckwheat flour	100 g
Milk	300 ml
Salt	1.5 tsp.
Sugar	2 tbsp. l.
Olive oil	2 tbsp. l.
Dry yeast	2 tsp
Kefir 3.2%	100 ml

Cooking method

• the order of the bookmark is as follows (or vice versa, if the instructions for the stove require)
• large loaf (I got 930 g), dark crust.
• it was kneaded perfectly (I just looked out the window), the bun turned out to be beautiful. it rose no higher than a bucket, but it turned out enough airy bread - buckwheat is hard to see!

Cooking program:

whole grain flour program (preheated)

Note

Sorry, I didn't have time to take a picture!
simple ingredients and delicious bread! recommend

Photo Ekaterina2

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Now baking, everything is strictly according to the recipe.
I looked under the cover, the dome turned out to be well sooo curvy
I'll show you a photo tomorrow
the main thing is to get inside
Here is such a bread!

Excellent taste, buckwheat
And the density is excellent, as I like
Thanks for the recipe!

Yesterday I baked buckwheat bread on kefir. When mixing, I had to add about 50-60 ml. milk (baked) - poured out with fright, because the machine hummed with tension. The baking on the "Basic" mode with a medium crust turned out to be VERY tasty! Cream-colored bread (probably because of baked milk - there was no other) tender, tender and very creamy - it seems that it has already been smeared with butter, well, very tasty bread. Thanks as always !!!!!

Thanks so much for the recipe for this bread! Today I baked it. It turned out to be so tasty and pretty. Now this is my favorite bread. Well, a very pleasant flavor combination: buckwheat with milk.

Sorry, but where do you buy buckwheat flour. I have been using it for several years now (for buckwheat pancakes). I use Henz buckwheat baby porridge. Maybe it will do for this bread. I really want to.
And yet, and such a recipe probably cannot be put on a timer?

Just yesterday I baked buckwheat bread on baby porridge, I OU VERY liked it! She took porridge "Baby" buckwheat dairy-free.
The recipe is as follows:
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
True, I put 3/4 cups of porridge, and 2 1/4 cups of flour. And I also added 1 tbsp of milk powder.
I have LG HB 155 CJ, baked in Main mode (And turned on the timer). Glass 240 ml.
Next time I will try to put honey instead of sugar, it will probably be even more aromatic

And yet, and such a recipe probably cannot be put on a timer?

I baked this bread again yesterday. I set the timer for 9.5 hours. It turned out as tasty as always.

Buckwheat flour, as well as corn flour, can be obtained by grinding cereals on a coffee grinder. For these purposes, I have kept a coffee grinder since my child's childhood. Then in the hungry Soviet times there were no children's cereals. The child had to grind the groats.

It seems to me that the coffee grinder still turns out to be too large Although, maybe it depends on the model of the coffee grinder?
It's easier for me to buy instant porridge in the children's department - buckwheat flour is included in the composition there (either corn flour, or a mixture of cereals, depending on what you need). By sampling, you can choose which manufacturer you like best for your taste.There are so many of them now!
I buy "Baby" dairy-free (buckwheat or corn) from "ISTRA-Nutricia" (well, I mean, she's Nutricia, only made in the Moscow region). Just yesterday I baked cornbread with her - my husband was delighted! It turned out to be a very cheerful yellow color ...

Buckwheat bread with kefir:

Personally, I like the color (soft cream in the cut) and taste (buckwheat with baked milk), and awesome aroma and consistency. Thanks for the Fugaske recipe! This bread is not translated here.

Baked. Bread is a miracle. Thank you very much. Only I have a problem - the dough rises well, and when the baking process begins, the middle falls inward. Reduced the amount of yeast - increased less, but the problem remained. HELP!!!

It seems to me that the coffee grinder still turns out to be too large Although, maybe it depends on the model of the coffee grinder?
It's easier for me to buy instant porridge in the children's department - buckwheat flour is included in the composition there (either corn flour, or a mixture of cereals, depending on what you need). By sampling, you can choose which manufacturer you like best for your taste. There are so many of them now!
I buy "Baby" dairy-free (buckwheat or corn) from "ISTRA-Nutricia" (well, I mean, she's Nutricia, only made in the Moscow region). Just yesterday I baked cornbread with her - my husband was delighted! It turned out to be a very cheerful yellow color ...

It is better to grind not buckwheat itself on a coffee grinder, but buckwheat made - and smaller and cheaper. And somewhere in the internet I came across the fact that it is better to bake cornbread not from flour or ground cereal, but from cooked hominy porridge. It will turn out softer and more airy.

Baked. Bread is a miracle. Thank you very much. Only I have a problem - the dough rises well, and when the baking process begins, the middle falls inward. Reduced the amount of yeast - increased less, but the problem remained. HELP!!!

I have the same problem .... how to deal with it?

Thanks for the recipe. It turned out very tasty bread. I did it with baked milk, only the bun had to be straightened and laid out in the middle of the bucket, it was too crooked and torn after kneading. The crust rose remarkably and very even and beautiful (main mode, XL, light crust). Is it possible to replace kefir with RYAZHENKA?

I have the same problem .... how to deal with it?

Usually - reduce the volume of liquid by 30 milliliters.

[quote author = Lika link = topic = 678.0 date = 1194715548]
Is it possible to replace kefir with RYAZHENKA?
[/ quote]

I changed it - I liked it, the fermented baked milk needs to be slightly re-fermented, otherwise the loaf is not very lush, because the fermented baked milk is not as sour as kefir.

Sorry, but where do you buy buckwheat flour. I have been using it for several years now (for buckwheat pancakes). I use Henz buckwheat baby porridge. Maybe it will do for this bread. I really want to.
And yet, and such a recipe probably cannot be put on a timer?

I walked for a long time and looked for buckwheat flour and found PANCAKE BUCKWHEAT FLOUR (it seems France) at 84 rubles per kg (but this is in the expensive Azbuka Vkusa store, which contains only buckwheat flour (and all of them) are recommended to be used for pancakes, pastries and cereals! that an interesting option for reading what is written on the packages, I have already taken and tried, I really liked my first buckwheat bread.

And for a minute I grinded buckwheat flakes in a coffee grinder, it seemed like nothing like flour came out, small. This bread is baked now, by the way

be careful when buying flour - the pancake is not suitable for baking bread !!! take pure buckwheat flour !!!

So if the pancake only contains buckwheat flour, then what is there to be afraid of?
and the recommendations say that for pancakes, pastries and cereals?
I understand that there is nothing but buckwheat!

pancake is not suitable !!!!! baking means non-yeast !!!!!

[fugaska]

pancake is not suitable !!!!! baking means non-yeast !!!!!

fugaska, I didn't understand anything!

I have a pancake flour called. "pancake buckwheat flour".
I write further from the package:
Bl. buckwheat flour ... made from peeled buckwheat by grinding it into flour. In addition to pancakes, it can be used to make bread, pies, waffles, cakes and porridge.
Ingredients: buckwheat flour.

then the recipe for making pancakes is given - you need to take yeast, sour cream, sugar. salt, etc., knead ....

Manufacturer Finland.

It turns out that flour is without additives, although I have not used it yet. At first I bought it like ordinary flour, then I read that it was a pancake (I didn't understand the composition in detail) and put it off until better times, now I think. that I’ll put it in bread.

As far as I know, something is added to the pancake flour (I won't lie, it was a long time ago). but if it says that there is nothing but flour itself, then it is strange that it is called "pancake"!
but in any case, buckwheat flour is very heavy, it needs to be added a little to bread. and with pancake flour (in the classical sense), you need to be even more careful in terms of quantity.

Baking powder is added to the pancake flour, which is completely unnecessary for yeast bread.

I put everything according to the recipe. The dough turned out to be catastrophically dry, did not rise, was badly mixed, and it remained to lie like a brick at the bottom. I did not follow the batch, and everyone else also listened to the choking bread maker. I threw out the dough nafig.

Perhaps, I gave up the experiments. Nichrome does not come out with enviable constancy.

I put everything according to the recipe. The dough turned out to be catastrophically dry, did not rise, was badly mixed, and it remained to lie like a brick at the bottom. I did not follow the batch, and everyone else also listened to the choking bread maker. I threw out the dough nafig.

Perhaps, I gave up the experiments. Nichrome does not come out with enviable constancy.

100 grams of buckwheat flour is normal, in general, everything in the recipe is in proportion. Judging by the description of your problems - the dough was not monitored, and the dough is dry - little liquid.

Try again, success!

On the advice of ValVe, I reduced the volume of liquid by 30 ml, but the problem remained - the top settles during baking.

On the advice of ValVe, I reduced the volume of liquid by 30 ml, but the problem remained - the top settles during baking.

I already wrote that there are several variants of this defect, and not just liquid.

Open the main page, at the bottom left section "Solving possible problems with baking bread", copy it and keep it at hand. And - KOLOBOK!

Only there is a difference between wheat and rye collob.

my first bread (I chose buckwheat)

delicious Hurray !!!
THANKS FOR THE RECIPE !!!!!!!

The bread turned out to be very cute. At least outwardly, since the taste has not yet been tested, it cools down. Recipe for size M:
Yeast - 1 1/4 tsp
Wheat flour - 325g
Buckwheat flour - 75g
Sugar - 1 tbsp. l.
Salt - 1 hour l.
Vegetable oil - 1.5 tbsp. l
Kefir 3,2% - 150ml (old)
Milk -100ml
At first I poured 120 ml of milk, so I had to add more flour during the kneading process, so I think 100 ml will be enough. Whole grain program (dietary) 5 hours, size M.

I did it too! Thanks for the recipe!
I did everything exactly according to the original recipe. Program No. 4 "whole grain flour bread" 3h 45min. the crust is medium. Flour - Makfa, buckwheat - which I wrote about above, fresh kefir.
The bread rose perfectly, got out of the bucket by 4 cm. Loaf height 17cm, weight 950g. The bread is golden, it smells delicious!
But I won't cut it - I'll take it to my mother tomorrow, otherwise there are three types of bread at home (thanks to the forum) - I have to finish it. So mom will appreciate the taste tomorrow.

[Link]

Link, and the roof of the bread sagged or so it seemed to me? I had a smooth, convex, only after cooling, it seemed to wrinkle a little.

Yes, it sank a little. Maybe because I pressed it when I pulled it out of the bucket? The bread was so high that the handle of the bucket made it difficult to pull it out. Yeast exactly 2 tsp. it was - without a top.Is this sinking a big drawback? Can mom not wear it? Or does it not affect the taste?

Is this sinking a big drawback? Maybe mom shouldn't wear it? Or does it not affect the taste?

When you cut a piece from a loaf, will the taste change? Carry it boldly, buckwheat bread is something that you can't buy in a store or try it anywhere.
The day before yesterday the buckwheat top was so shriveled, it began to remind ... I will not say that, the taste is the same, although I noticed a little more moisture, maybe that's why it skipped, I don't bother with such matters, not at the exhibition

[Fugaska]

Fugaska, thank you so much for the recipe. The bread is delicious. I think that now he will be our frequent guest.

Yes, it sank a little. Maybe because I pressed it when I pulled it out of the bucket? The bread was so high that the handle of the bucket made it difficult to pull it out. Yeast exactly 2 tsp. it was - without a top. Is this sinking a big drawback? Can mom not wear it? Or does it not affect the taste?

I asked this because now I want to bake larger bread.
And it does not affect the taste at all, so be sure to treat Mom.

I hasten to say thank you for the recipe - it turned out very tasty and tender bread - I try to insert a picture that does not work out - well, at least the middle

I don’t understand what’s going on with flour lately ... in general .. 5 times I baked this magnificent bread, everything is wonderful .. on the timer including .. and here .. everything is measured on the scales, the same ingredients .. the stove creaked I don’t know what .. I added milk .. I was afraid to pour it, stopped, it turned out all the same very viscous kolobok .. I thought it would disperse .. no .. it rose slightly, very dense.

I wanted to consult with members of the forum. I had a strange situation. To control the bun, when there is no time, I use the Pizza program, then let the dough rise as it should and put it on the baking. The last time I made buckwheat on kefir, added flour (the bun seemed a little soft), and made a good bun. And on the second batch, the dough suddenly became liquid. What happened?

I wanted to consult with members of the forum. I had a strange situation. To control the bun, when there is no time, I use the Pizza program, then I let the dough rise as it should and put it on the baking. The last time I made buckwheat on kefir, added flour (the bun seemed a little soft), and made a good bun. And on the second batch, the dough suddenly became liquid. What happened?

By the way, I bake almost all the bread this way, but I can also say about buckwheat, sometimes it seems like a good bun, even a little dry, and then the dough spreads out, I think. buckwheat flour absorbs liquid for a long time, but how it absorbs ...

That is, we achieve a good kolobok only in the first batch, and it’s not even worth looking at the second batch? Convenient way to bake, right? And they say that Panasonic cannot be programmed

I wanted to consult with members of the forum. I had a strange situation. To control the bun, when there is no time, I use the Pizza program, then let the dough rise as it should and put it on the baking. The last time I made buckwheat on kefir, added flour (the bun seemed a little soft), and made a good bun. And on the second batch, the dough suddenly became liquid. What happened?

Girls, watch carefully the topic Properties of rye flour, wheat flour and others.
Wheat flour has a "correct" bun only, since it contains gluten, that is, gluten, which is not in other flour, and other flour behaves differently, absorbs water in different ways. The steeper the bun made of such flour, the drier and harder and lower in height the bread will turn out.
When working with such flour, you do not need to be guided by a wheat bun, here kneading is closer as with rye flour.

I want to say thank you very much for this recipe. Very, very, well, very tasty bread turned out. Very soft.
P.S. Such bread has never been obtained from the book of recipes from Mulinex.

I baked bread according to this recipe, it turned out to be a very dry bun, the bread itself is dense and low like a brick. I measured everything exactly on the scales, set it on the timer for the morning to the usual mode. What can be the matter of my mind I don’t know, maybe the kefir is too thick, but we should take a thin one? In general, you want buckwheat very much, but you don't need such a dense one, and judging by the reviews from someone, it turns out to be quite airy.

Zubastic, I don't know why, but I also can't get good buckwheat bread. I tried it several times, I even followed the kolobok, it still turned out to be a low dense brick. I also tried the second recipe (without kefir) - the same thing. In general, I even stopped trying

And I have the same story ...
The bread is dense, raw in appearance (although it does not taste). The presence of buckwheat flour is almost not felt. Baked in baked milk. Smooth brick, with fine pores. Edible, but would like a better result.
By the way, I constantly follow the kolobok.

I got used to baking different bread according to the recipe BATON TIME STANDING (just a magical recipe). I just change the ingredients: I replace part of the wheat flour with a similar amount of buckwheat, rice, corn flour, 5 cereals for muesli ... The bread always turns out excellent, though you need to control the bun, as different flour absorbs moisture in different ways.

But Linka's post on the previous page with a photo proves that bread can still be airy, well, it doesn't look like a brick.
fugaska, what kind of bread do you get?

I replace part of the wheat flour with a similar amount of buckwheat, rice, corn flour, 5 cereals for muesli ...

Hope, how much flour do you take for replacement?

I usually put 60 grams of other flour, and muesli 40. Probably you can replace more flour, but I have not tried it.

Here is another option, which I am baking unattended, I took it somewhere here, I think the author will spoil me:

400 gr wheat flour
100 gr buckwheat flour
170 ml PEROXID kefir / curdled milk
180 ml water, if the curdled milk is very thick, you can change the ratio, but the total volume of liquid is not more than 350 ml
1.5 tbsp butter
1.5 tsp salt
2 tbsp sugar
1.5 tsp yeast

You can 350 ml of a mixture of kefir + water, replace with 100 lm of kefir PEROXIDE + 300 ml of baked milk.
When laying, make sure that the BUCKWHEAT flour does not come into contact with the liquid before the start of kneading, especially on the timer. Basic mode, size L, light crust.

And I made this bread according to the recipe from the beginning of this topic. But instead of kefir + milk, I used only sour milk of not long-term storage. And instead of sugar, I used honey. The bread is very soft and airy. But almost at the very beginning I added a little milk (I was afraid that the dough was tight), and then a little wheat flour. (but I think that they just compensated for each other).