Wheat-buckwheat bread with kefir

I tried to make it without kefir, milk + water. all the same :-( a large bread with a height came out about 9 cm in total. I decided that it was still not a matter of milk, since other breads on this milk (selyanska 2.5%) are normally obtained. But it turns out that and it's not about kefir, except that there is such a kefir that somehow helps the bread to rise

To be honest, I always thought that on kefir everything, on the contrary, only rises better ...
Well, at least I can’t complain about the problems associated with kefir and I wish you all good luck !!!

Tatiana, you are probably right. Here they write: "Milk and dairy products have a charitable effect on the process of dough formation, improve the viscoplastic properties of the dough, enhance the process of its loosening." Eh, I'll probably try again, just put more yeast and more other kefir (I read that insufficient rise may be due to lack of liquid, I'll try to increase it)

Bread based on kefir and other fermented milk products turns out wonderful

KEY TO SUCCESS 3: MILK AND SOUR MILK PRODUCTS.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4612.0

Wheat bread with sour cream and whey
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3592.0

Wheat Wheat Wheat Bread by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3524.0

yoghurt milk bread with sesame seeds
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=821.0

Kefir bread
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=651.0

Kefir bread 3
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=674.0


So you are doing something wrong, try again.

Look in the recipes how much cottage cheese, sour cream, kefir, whey is put into the dough, and what a lush bread it turns out.
The listed products just have the properties to lift bread with a minimum yeast content, and make it delicate.

All these breads can be baked in the bread maker on the Basic (Basic) 3.50 time

Good luck. There is no need to make external direct links on the forum!

so yesterday there was an attempt # 4. I put baked milk instead of the usual, another brand of kefir, 40 ml more than in the original recipe. Plus, she added 2 tbsp. spoons of malt brewed with boiling water - I wanted to help the bread rise. The result is the same 9 cm of bread height for 550 grams of flour. On top of that, the malt hampered the taste and smell of buckwheat, resulting in a completely different bread. In general, I have run out of ideas so far, I give up).

s_tory can you replace yeast or another brand of wheat flour? And kefir has nothing to do with it, for example, lately I've been baking all the time on kefir with whey + I add cottage cheese and the result is always good.

tanya1962, I would have changed, but yeast (red saf-moment) and flour (kulindorovskaya) are tested, the main breads from the instructions are obtained with a bang!

I baked bread according to the recipe on the first page. I put it at night, didn't add anything, didn't see the kolobok. Diet regimen - for whole grain flour. Good airy bread turned out, regular shape, with a smooth convex roof. About the height of Elena Bo's quick bread.

practice, practice, practice ...
I, too, for a long time didn’t work out lush, beautiful bread according to this recipe, I also changed flour. and milk, and kefir, and yeast ...
but now - loaves of 19 cm rod)))

the only thing. what I changed in it - I add more kefir, about 40-60 ml. the recipe is 100 ml, and I pour 140-160. all other proportions are exactly according to the recipe.

I use professional yeast - I don't remember which ones. but definitely not saf, I buy at a bakery wholesaler, 0.5 kg packaging
flour - Makfa
milk, kefir - I found a local manufacturer, they swear that they make products without antibiotics

I do not know. what helped, probably the fact that I baked these 20 pieces of loaves until I achieved a good stable result)))

Rum Baba, thanks for the answer) I also use wheat Makfa and kefir Salus, only I don’t remember what buckwheat flour, in a white paper bag with blue inscriptions.And the saf-moment yeast is red. I'll have to get some more homemade milk somewhere and try with it

thanks, understood
(at the expense of milk, of course, not water)
In fact, I baked this bread, everything worked out and I liked it very much, I recommended it to my friends now and they bake, everyone is happy. Of course, the comments of the forum helped, I did too, for the first time when the water was baking, with fright
Thanks for the recipe to the author and for helping everyone.

Rum Baba, is kefir more due to water? Or is there just more liquid? (Maybe I didn't read carefully, I didn't understand something)

Regardless of how any liquid or product is added that contains liquid (cottage cheese, boiled potatoes, etc.), or the liquid is replaced with another completely or partially, it is necessary to focus not on the amount of liquid in the recipe, but on balance of flour and liquid - kolobok.

Then everything will work out for sure - guaranteed by experience!

[Wheat flour -500 grams.]

I bake for the first time and with fear. I didn't have enough wheat flour according to the recipe, so I added another 150 grams of rye to exactly fit into the recipe. Finnish buckwheat flour, a bun on the spot is tight-tight, very dense. Waiting for a miracle.

My bread is baked. The loaf is dense, the rise is low, but the dome of the loaf is not a donkey, the crumb is light and tasty.
What has changed in the recipe.

Wheat flour -500 grams.
I got 400 grams, so I added rye flour.
In addition, I thought that rye would not give a high rise and added 10 grams of flour improver. Recipe yeast. Sugar replaced with buckwheat honey - 2 tbsp. spoons.
So my experiment was successful.

[Fugaska]

Today I baked this bread. Followed the exact recipe of the author. Fugaska, thank you, as always you are on top. The bread is fragrant and airy.

Thanks for the recipe! Baked today for the first time in general, everything turned out perfectly

For some reason, my result improved with such changes: I reduced the amount of yeast by half a spoon, and added 500 ml of kefir (rather thick) as a liquid. The height came out 11 cm, the roof is smoother, and well, a very pleasant structure and taste. Thanks everyone)

[fugaska]

baked for the first time according to the very first recipe from this topic. The experience is still small (less than 10 breads), therefore, I got a little goofy. I replaced all the liquid with homemade serum. By the end of the first batch, the kolobok did not want to form, and I added another 1 tbsp. l. serum. The gingerbread man got ready, but suddenly (after about 1.5 minutes) it spread over the bucket. Here and the first batch ended. During the second, I began to add flour, but the property of buckwheat flour seemed to have affected. I will add a spoon, like a bun and beautiful and elastic, but after a couple of minutes again sticky and vague. In general, as a result, the bread turned out to be high, only the roof fell off. It did not fall into the middle of the loaf, but simply fell out of the hills of various steepness. But most importantly - the bread turned out to be very tasty Thank you so much fugaska per recipe

I baked this bread without any changes in the recipe, on a dietary mode, without a timer, size L. When kneading, I could not resist peeping, because the stove grunt, creaked, pushed, but it was kneading - I did not look for nothing, I had to clean up the "snot "from the sides of the bucket. The result is positive: the bread has risen well, the top is, of course, clumsy, but not ugly, nothing is burnt. The pulp is baked, not dry or damp. Fragrant, tasty bread, nothing for a change, so many thanks to the author. If anyone is interested, I can post a photo. But the tension during the kneading does not give me rest, in this regard, questions to the guru:
1. When adding 40-60 ml of kefir (as some bakers recommend here), will the load on the engine be removed and not at the expense of the quality of the bread?
2. Will the situation improve (including with regard to the dough residues on the sides of the bucket) if you put a spatula for rye bread instead of the standard one? And in general, maybe it should always be set if the recipe contains heavy flour?

This is the second time I have failed ... I don’t know what the problem is ...my mother loves such bread (it is not crumbly, so plump) but I just can't make it perfect ...

And today I bake this bread for the second time in a row) The first one turned out to be a handsome man - with a crispy crust, a flat roof, the taste and smell are amazing) I took half to work - they destroyed it in exactly 1.5 minutes - they said that it was even tastier than mustard) So I ran from work and put it back his - and then the family got a little)
Thank you very much for the recipe - I feel that this bread will very often show off on our table)

I would add 0.5 tsp yeast. and the time here is not clear how long. Peck in Moulinex 5002 using the usual recipe (3.2h), but next time I will be on the "French bun" mode - it is 3.5h - can it go up better?

Thank you so much for the recipe !!!!! The bread turned out to be just handsome !!!!

Tango, I tried to put another spatula, experimented with the amount of liquid - the stove still strains compared to other recipes (

Yesterday I baked the "Buckwheat on kefir" bread with slight variations. Yeast 1.5 h. l. wheat flour 1 grade 400 gr. buckwheat flour 100 gr. salt 1.5 tsp l brown sugar 1 tbsp, olive oil 2 tbsp. l, panifarin 1 tsp, liquid 320 ml (water 220 ml. and kefir 100 ml.) "Basic" program. The bread turned out to be high enough with a good dome, medium-porous, dark cream color, fragrant and very tasty. Thanks to the author for the recipe. BRAVO!!!!!

Why am I not getting a beautiful roof on my bread?
It tasted delicious.
The recipe has been slightly changed:
The amount of wheat flour (450g) was divided into 200g. wheat premium, 200gr. second grade and 50gr. decoys)
buckwheat flour 100g.
kefir 100ml.
baked milk 370 ml.
olive oil 2 tbsp l.
honey 1 tbsp. l.
salt 2 tbsp. l.
yeast 2 tsp

try to reduce the amount of yeast, it should help

Guard! Very tasty, but it looks so bad! Why? My husband is ashamed to show this.

Wonderful bread turned out. Thanks for the recipe

The bread according to this recipe is very tasty, I didn't even expect it. He has such a beautiful color. I bought buckwheat flour for testing and was right. True, the roof of the bread fell off, the bun was kneading steeply and I added kefir, apparently in vain. I will try to bake again, the bread is worth it.

The bread turned out to be VERY DELICIOUS !!!!
I made kefir - milk 50/50, and reduced the yeast to 1.5 hours. l.
Thank you!

thanks for the recipe. very delicious bread from my daughter after two pieces I had to hide bread

Today I baked this bread, everything was almost according to the recipe, although I had to add 50 ml of milk))) But what happened)))

I baked this bread today. And here it is, my first failure. The roof of the bread did not just fall, but formed a triangle and on one side it was somehow not very baked. It certainly did not affect the taste, it smelled soooo and delicious, it was almost eaten already. Probably a lot of liquid. Next time I will try to replace the other flour and yeast and pour less kefir, I hope to achieve a good result.

[Kobeika]

Kobeika, do not worry about failures, a lot of factors depend, I am still trying in our region to determine the best brand of flour, I have almost found the best one. but how can one hope. that it is all good, one batch is successful, the second is not very))) It happens that I have proven recipes because of flour or yeast are not perfect. but they do not affect the taste of bread, mainly on the appearance)))
So experiment and everything will be fine)))

Today, with the stubbornness of a capricorn, I decided to try again to get good bread. I strictly followed the recipe from the first page, did not add liquid, took fresh Lviv yeast. In the process of kneading, the handles were drawn to add milk or kefir, since the bun was torn and lay in pieces on the bucket. I waited until the last batch, pulled out the spatula, molded the bun by hand and put it on the rise. I was afraid to look further. Hurrah! The bread is baked, the roof is a little hilly, but did not collapse or fall. The weight turned out to be 940 g: nyam: So we will continue to bake. The bread is delicious, thanks for the recipe!

Fugasik! I make your bread !!!!

: flowers: and the dough after the first batch should be very steep? Panasik barely stirred, I had to add some milk .... And yesterday I got a "hurray" for corn ... I hung a photo there ...

Tell me, is this recipe suitable for cotton LJ 155?

[Gallina]

Fugasik! The bread was baked .... it rose well, I don’t know what was inside, I baked it as a gift ..... The roof sagged a bit ... is it because I added some slurry?

Gallina I think quite ...

ShuMakher, congratulations !!!
the roof sagged slightly, probably from the liquid, but this is not scary, but it is really tight - buckwheat flour is very heavy, I try not to add liquid, I leave even a tight dough: a little liquid will not correct the situation, but a lot can lead to the roof subsidence
I've already seen corn - handsome!

[fugaska]

fugaska I tried .... I would not add, but Panasik groaned so much, I was scared that it would break .... Maybe next time I put 50 grams of wheat less? Now the bread is cold, ripe, soft inside, and the crust is crispy ... Tomorrow mom will try, I will torture her ... Dad remembered how in his childhood there was buckwheat bread, so I baked it for him, let him be happy

it is better to put a little less buckwheat flour, it is heavier
and the bread turned out super !!!!!!!!!!!!!!!!!

Thank you very much for the recipe for this bread, everyone at home loved it! Added a couple of tablespoons of flaxseed flour and milk - yummy!

... I would not add, but Panasik groaned so much, I was scared that it would break ...

Don't worry about Panasik, he is smart and if it is very hard for him, he will not interfere and will stop. He will think about rest and will go further. Buckwheat flour is tricky. At the beginning of the batch, moisture quickly picks up, the bun is tight, you want to add - no need. At the end of the batch or when kneading, everything will be in order.

Yesterday I tried to put the bread with a delay for the night ... it turned out not very ... damp, poorly baked inside .. the taste is pleasant ... I'll try to follow the kolobok tomorrow ... maybe it will fit and bake better ...

[fugaska]

fugaska, thanks for such a wonderful bread! I looked at the recipe for a long time, but I dislike buckwheat porridge and therefore doubted whether it was worth it? The bread is super! I liked it very much: the middle is soft-soft, the crust is crispy, and the smell is a song!
Take

AAAAAAAAAAAAA! I baked it for the second time ... I replaced the milk component with water + vegetable cream, the size of a loaf is XL ... guys, it was so ripped apart ....... this is something ..... propped up the roof, barely twisted the handle , I wonder what's inside?

The monsters are coming ...



You shouldn't have put XL ...

My bread is being baked now. According to previous experience, no liquid was added, while such a handsome tall man with a dome was standing on the rise, and as soon as baking began, the dome became hills and fell slightly. Maybe he has a lot of yeast?

The bread was simply superb, although I added a little kefir during the mixing process, but as a result, it turned out that it was possible not to add the Taste and smell are divine, they ate without having time to cut. thank you very much for such a simple and delicious recipe

Thanks for the recipe! Yesterday I baked bread according to this recipe. The result is really very curvy, but darker both inside and out. It looks more like rye and with a rich taste of buckwheat, but very tasty. Apparently it depends on buckwheat flour, I have it rather dark ("Uvelka" company). The husband said that he didn't want any other bread now!

So, when I baked this bread for the first time, I added kefir, because the HP was strainingly humming, kneading the dough. As a result, the roof of the bread fell a little, and the bread itself did not rise very much, it turned out to be heavy, although it was baked normally. Now I read the recommendations of the members of the forum in this thread, next time I will not add liquid. I hope the bread will turn out better.