Wheat-buckwheat bread with kefir

very cool bread thanks
I'm still a beginner, but I'm already making small progress, your bread turned out to be great

Great bread turned out! The family members said that everything, do not experiment anymore - this is the best (yeah, out of three!).
It's very good for a sandwich!
Yes, I put it on the timer - so I didn't follow the bun.

Very good bread! Only I changed the composition of the liquid: 300 ml - kefir, 100 ml - water. The gingerbread man turned out very well! My husband really liked the taste! Buckwheat-creamy speaking! Baked in the oven with a loaf. I didn't have time to take a picture, they crumpled at once ... Thanks for the recipe !!!!!!

Thanks to the author for the recipe, and to the forum users for helpful tips. The bread is really delicious. I bake it often, because everyone likes it, but I still haven't figured out the "secret": with an ideally seasoned recipe, the bun is dry and torn, the finished top is uneven and I would like more rise, although the taste is wonderful. The addition of 40-50 g of milk makes a wonderful bun, rising above the roof, but before baking the bread falls and does not rise to its previous height (although it tastes great again). I want to achieve a beautiful dome!

A beautiful dome of this bread will turn out only if you form a loaf by hand, after the last deboning.

And here is my first failure! Twice I bake this bread, both times the roof sagged! I observed the proportions of the recipe, I couldn't get enough of a handsome bun! And 40 minutes before the end of the program, the roof began to sag in the center ... Checked flour, yeast too ... Maybe you need less yeast? In general, the bread is delicious, airy, fragrant. Help make the roof bulging!

I bought Kudesnitsa buckwheat flour here in Okey ... there is a recipe for a bread machine on a pack:
- buckwheat flour - 100 g
- wheat flour - 300 g
- fine salt - 1 tsp.
- granulated sugar - 2 tsp.
- vegetable oil - 2 tbsp. l.
- water - 300 ml.
- yeast - 1 tsp.
Baking mode - for grain bread or other, but always with preheating. Everything works out. I have a simple Moulinex Home Brad ... 2000 in my opinion.
And the baking mode is 750 g, the crust is dark.

Fugasochka thank you very much for such a wonderful recipe! The first time I did it with buckwheat flour and everything worked out

Means like this: baked in the main mode, the crust is dark; the boxes turned out to be good, even, although during the kneading it was necessary to periodically pick up pieces of dough flying over the sides; the dough has risen under the edges of the bucket, but the result .... Exceeded all expectations!
The pulp is airy and very tender! And the crust is unusually crispy

To your health!

And here is my result.
Thank you for the recipe. The bread turned out very tender and rose well.
the first time I baked buckwheat. And with soup and breakfast is good.

[serebro]

serebro BEAUTIFUL BREAD !!! WELL DONE!!!

Good evening! I also started buckwheat bread. It seemed that I put everything according to the norm, but the bun turned out to be somehow torn. The spatula just chopped it down. Added a little milk (about 4 teaspoons). It feels right, but it's hard to call it a kolobok. Now it stands, let's see what happens next. Maybe the luminaries will tell you what I did wrong? Thank you in advance

WHITE, while the luminaries do not see, buckwheat is very tasty, but also capricious. Buckwheat flour swells while proofing, and it turns out pretty well. The bread is delicious, and the flaws are corrected by trial and error. The main thing is not to be discouraged. I have a relationship with rye on you. but the custard turns out well. Good luck to you.

Thank you, Strawberry! My bread is still in the proofing, but something does not rise very well. Now I'll wait for r
the result, tomorrow I will share my impressions.

The bread turned out to be good, although it did not rise very high. Very tender, soft and tasty. True, there is no pronounced smell of buckwheat, but while baking, it smelled so! I liked it very much, I am using it. Many thanks to the author for the recipe!

Girls, tell me!
I did everything exactly according to the recipe. Size XL also set the program "Diet" for 5 hours. But he didn't get up.
Well, not so much like a sole - you can eat, but like store rye bread - so dense, dense. And low. What could be the reason?
In the middle of the cycle I felt during the kneading - the bun was dense, dense, even a piece flew off from it, but rather plastic. I topped up a couple of spoons of kefir, but then the batch ended. I was scared that the dough cycle had now begun. She pulled out the bun, kneaded it with her hands and put it back. It has become better than it was, but still the dough came out steep. But I have nothing to compare with - I am an inexperienced user - two weeks ago I bought HP and I never knew how to use a kolobok, I didn't even know that it was necessary - I just read here on the forum. And then the batch started again. Maybe someone can help with advice?

how much yeast did you use? and what?

how much yeast did you use? and what?

Saf-moment fast acting. Fresh, everything went up perfectly for me so far.
By the way, I’ll ask a passing question. I also have a bag of saf-moment "for baking". The instructions say that you must first dissolve it in milk with warmth. Is this yeast suitable for my Panasonic 257, if the yeast is poured to the bottom, and then all the dry ingredients, and only then - liquid?

about yeast for baking: they must be used exactly as it is written on the package - dissolved in milk. the principle of the bookmark will not change, only dry yeast does not need to be poured to the bottom, it will be in the milk.
and your buckwheat bread turned out to be tough, so it did not rise high. I have this bread rises slightly above the middle of the bucket, but always soft. buckwheat flour is very heavy, try to reduce its amount (50-75gr), and correct the bun with wheat flour only.

And I am grateful to Fugasca for such a wonderful bread that is baking right now! I bake it very often, a bun and I have a ragged and shaggy one, I just add decently (100 grams) kefir and all the things! Fugasca, do not pay attention to rudeness, people are all sorts. And the bread is just great! I rush, I bring "thank you"!

Here's my bread. Delicious, soft to the point. The bread maker began to "twist its tail", because the roof is so "unburned".



Thank you Fugasca, we have one of our favorite breads.

Enjoy your meal! This is also one of my favorite breads.

Delicious bread! I love buckwheat in any of its preparation And then you can also bake bread!

It was one of my first breads and became one of my favorites !!! Many thanks to the author for the recipe, I bake this bread very often

Can you have sourdough instead of yeast? how much then to put?

you can sourdough, but given the severity of buckwheat flour, I would also insure myself with dry yeast ... usually I put the sourdough "by eye". either half of what has grown, or in general I use everything completely (when I get tired of feeding her) in general, with the leaven, it is imperative to control the process

"big loaf (I got 930 g)"

Please tell me, for a Panasonic 2502 what size of a loaf should I choose? I don't understand something
there is M, L, XL

I got this bread!
Delicious, delicious!
And, in my opinion, beautiful ... I just tried to smooth the lid, but it turned out to be completely non-ironable.
Thank you very much!

🔗
Looks short, but that's half the norm!

[fugaska]

Made in Panasonic 2502 - XL size, program 4.
Well what can I say .... EXCELLENT !!!!
fugaskaThanks a lot for the recipe!
I did everything exactly according to the recipe from the 1st page - the taste and truth of buckwheat with milk crumb is sooo delicate, of course I could not resist, did not let it ripen, cut off a piece but very tasty!
here he is

Please tell me, if you bake this bread in the oven, what is the algorithm of actions? Kneading and lifting on pizza, shaping and lifting again? Another question: if you add rye flour and walnuts, will it worsen the taste of the bread? I want a bright buckwheat taste. Thank you.

It is better to put the dough on the Dough mode and go through the entire cycle from kneading to proofing, about 1.30-1.40 time is enough for a full dough.
Then mold the dough and put it in the mold, let it stand again and then bake in the oven.

We prepare bread to our taste, so decide for yourself whether it is worth putting nuts and other additives - the taste will tell itself

Admin, thanks, so I'm in the right direction. Pizza - that's how I abbreviated the name of the Pizza Dough program.

Admin, thanks, so I'm in the right direction. Pizza - that's how I abbreviated the name of the Pizza Dough program.

These are different programs: pizza dough and baking dough and they have different functions and times.
Choose prog DESTO for baking (bread)

I don't have a program called Dough for baking, I shouldn't have written about pizza, I just had to Dough (a program with a long kneading and an hourly rise in Moulinex) so that there was no confusion

You need a program for a time of 1.30-1.40 and so that a long proofing was with a batch.
On the prog, the pizza dough, time only 40-50 minutes lasts

In my bread maker, the Dough program (called Pizza Dough in the instructions) lasts 1.30. Half an hour of kneading and an hour of lifting.
Already baked yesterday, tried at night I had to add a little liquids. It turned out great; with nuts, I think it will be good too.

Here's my handsome. For the first time in 1, 5 months of owning a bread maker, I opened the lid during the process - I read that this option does not always work, so I decided to see what was happening there. 20 minutes before the start of baking, I took out the dough (by the way, I put a mixer for rye dough), gave it a rounded shape and put it back. Here - it turned out glorious, the smell is so pleasant. Thanks for the recipe!



In the morning I cut it - medium-porous, well baked. Delicious! Now I already eat 2 pieces with the remains of that same kefir. I will definitely do more.

Thanks a lot for the recipe from fugaska. I baked according to the recipe on the 1st page with adjusting the amount of kefir (after reading the reviews) - I poured 160 ml (but 10 ml then glass along the walls back into the glass). In my model HP used program No. 04 dietary (5 hours of work), size XL. The weight of the bread turned out to be 970 g. I never open the window to control the process: I am afraid that I will ruin it, and it seems that there is no need - I always get bread according to all recipes (I bake almost daily since mid-December 2014). I took a photo, but I don't know how to put it in my message. The bread turned out to be well-baked, even, fine-pored. I really like the fine porosity - can someone tell me how to get fine porous white bread (like a purchased loaf)? I took someone's recipe for a loaf, I no longer remember from whom (there is 575 g of wheat flour) - this was my only unsuccessful bread ...

🔗

Thanks for the recipe, baked:

kefir 100 ml
milk 340 ml
olive oil 2 tbsp l.
buckwheat flour 100 g
wheat flour 450 g
sugar 2 tbsp. l.
salt 1.5 tsp
yeast 2 tsp

Basic program, L, light crust

Kefir took a thick, fatty (3.2), milk too. The order of the bookmark was observed (first, the liquids), but, unable to bear the appearance of the torn kolobok, I added another 30-40 ml of milk. It looks like I re-added, the roof still fell slightly. Next time I will endure or add less.

The bread is really very tender. The inside is grayish. Unusual buckwheat taste and aroma, and with sourness. For an amateur. I will experiment.

[Maramashka]

Maramashka, so I put this bread, but on the whole grain program - 5 hours. Flour / water was bummed with weight and volume. I did it as in your recipe, I also added water, since the bun was kneaded just awful! I wanted to throw it right out without waiting for the batch. It is in pieces, crumbles, according to IMHO in the recipe there is mostly little water. Maybe, of course, my flour is good, with gluten, the protein is high - 13, but, all the same, I have not seen such a kolobok in 5 years. Strange.
And I began to bake, because in the description of Admin I saw this recipe in "working on mistakes", and even with adjustments, at first I wanted Roma's adjustments, then I got scared, I didn’t burn ROMA (experience, dough flair, etc. skills mute at all), and settled on the original recipe for the fugasca. Well, it started, kefirchik was still just in surplus)))))
Here, I'm sitting, worrying ... it seems to me that the liquid still had to be added, the barrel at the bun is not smooth-smooth, but again there is buckwheat flour ...
After kneading on the dumplings program, I pulled it out, well, in order to look into his eyes (heavy, moderately sticky, almost homogeneous, taut), I thought with my hands of water to mix it into it, but then I put it back, added some more water to the bucket and mixed itself.
In the end, I got it according to this recipe: 350 ml per 420 grams of wheat flour and 100 buckwheat flour. (the bun, of course, is very unusual). I took a photo - I'll post it.

[Bast1nda]

Bast1nda, I'm worried about your bread. I often bake this recipe, we really like it. I do it according to the recipe.

[Ekaterina2]

Ekaterina2, I'm still waiting, I'm waiting. She did not open it in the second batch, so that later it would not affect the result. After reading the topic, I realized that the bread is quite controversial, someone writes soft, porous, and someone that does not rise and like a brick. I'm just surprised that there are such diametrically opposite reviews about one recipe!
But I am already baking ..... I love the buckwheat taste in bread, I want to really master it.
And I also read in the same thread that a buckwheat bun is a somewhat different bun, so I would like a more detailed description of its inaccuracy.

Katerina, tell me, when you first knead it, too, in lumps, does it go a little dry, or is it a smooth bun, like a wheat bun?

[fugaska]

fugaska, big request, add to the recipe a photo of bread, what it should be + slice. I read that an uneven (lunar surface) roof is almost 100% an option, since buckwheat flour is heavy. I would like to see what we are striving for.

Well, here he is ready. On the program, whole grain, size L, medium crust. It is very soft, sides and bottom are good, fragrant, there is a clear aroma of buckwheat. But the roof was torn, the dough was baked like strands, not smooth and rather soft. The smoothness of the kolobok was not enough. Probably still need to add water. Although, considering how I danced with him, adding water to the kolobok ... this is rather a natural result.
Until I cut it, it is cooling down, so I haven't seen the insides and I don't know the taste.

Weight 900 grams. Height about 12 cm. Here is a photo. Bottom view. I like it, beautiful.


Here is the roof (((((Very soft, maybe not baked inside?


Here's another roof.


Or can you fold it straight according to the recipe and not pay attention to the fact that the bun is torn and piece?

By the way, those who write that they achieved an even domed roof, write, what kind of bun did you actually have? Did you achieve smoothness, like a wheat one, or did you leave it torn as it is, then it softened and everything became OK?

[Bast1nda]

Bast1nda, I just pulled out and leveled the bun with my hands only for the first time. Now I add everything up and turn on the HP at night, so I won't say anything about the bun. The roof of your bread, of course, is not very beautiful. I did not have one. It is necessary, however, to bake it the other day and photograph it.

fugaska, big request, add a photo of bread to the recipe, what it should be + slice. I read that an uneven (lunar surface) roof is almost 100% an option, since buckwheat flour is heavy. I would like to see what we are striving for.

unfortunately I can't show the top completely (the computer with the photos is faulty), but in my gallery there is a photo of the section, the roof is slightly visible.


I try to take out the dough at the very beginning of the last proofing and form a bun with a more or less flat roof.

[fugaska]

fugaska, yeah, more or less clear. You should not expect an ideal roof, especially with a fully mechanized process. In the photo, the crash is almost like mine, but I did not mold the bun. There is also a feeling that the maximum weight had to be chosen from the loaf, it would have been baked even better. I did not see in your first post the weight and crust.
Tell me more, the crumb is a little wet, it feels like, right? It seems not raw, but like damp, but does not stick together. small-hole such, very fragrant, grayish. I'll also play with the proportions of wheat / buckwheat flour. And put more weight. Weighing 900 came out, not a brick. crumples well and straightens.

[fugaska]

fugaskaThere is also a feeling that the maximum weight should have been chosen from the loaf, it would have been baked even better.

I've been doing this for a long time

fugaska I did not see in your first post an indication of weight and crust.

technical costs of editing recipes, I have no rights to "change anything"

fugaska Tell me more, the crumb is a little wet, it feels like, right? It seems not raw, but like damp, but does not stick together. small-hole such, very fragrant, grayish.

that's right, that's the way it is

[Bast1nda]

Bast1nda, Did you bake in Panas? There is a program of c / c 5 hours, 2 tsp. Yeast a bit too much, judging by the photo, maybe try 1.5? I put 1 tsp on this program. dry yeast, and just right, it would have been more overweight with such a roof about ...

Girls, please tell me who baked this miracle in the oven?

The dough is simple, there is not enough buckwheat, the bun is ordinary, it is quite possible to bake in the oven - better molded