Wheat-buckwheat bread with kefir

I always get airy, even when I make it entirely on kefir ... try to put less buckwheat flour, but be sure to control the bun and add only wheat flour (if necessary). if the bun turns out to be tight, add liquids! flour does absorb moisture in different ways ...

I get this bread in different ways .. then the roof collapses, then it turns out a dry brick of low height, sometimes everything is fine .. I sin on flour and kefir .. I sometimes take 1%, I think they add some thickeners there-from it just might appear brick, Makfa flour is just some kind of horror .. and there is no other in the area, I really think to enroll in a platypus just for the sake of Altai flour ... but the bread is still delicious .. I just won't bake it anymore on the timer ..

[Bagel]

Bagel, try "Prostokvashino" kefir, if you have one for sale. He did not misfire.

[Princess Budurr]

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

I tried this recipe yesterday. It is a pity that it was not included in the main list of recipes (I had to look for a long time - I didn't copy it, but I remembered that there is a recipe for buckwheat without honey and kefir, which I don't have now, and with baby porridge :)). The bread turned out the way I like it - moderately dense (I specially set M to be denser), similar to the factory one, but much tastier :)
The only thing is that I just can't decide on the weight of the flour. The second time I take a recipe, where everything by weight is indicated in ml. and the second time I am mistaken with the liquid, I have to add ... I understand correctly that if the recipe contains 2 cups of flour, 240 ml each, then I can measure these 480 ml of flour with my glass and everything should be good? Judging by the fact that there is not enough water, I'm still mistaken ...

Princess Budurr, please take out this recipe a separate topic, well, a very good recipe ...

I also made with porridge, it turned out very tasty !!! But with buckwheat flour it did not work out ... I did not guess something with water.

I also made porridge, it turned out very tasty !!! But with buckwheat flour it did not work out ... I did not guess something with water.

And you are on milk, on ghee Buckwheat, she loves milk.

And you are on milk, on ghee Buckwheat, she loves milk.

Well, I generally meant liquid, I just did it on ghee, but apparently I had to add it in the process, but I didn't know how the bun should look if different types of flour were used. It turned out to be very coolly mixed, in the end it did not rise and did not bake from above, it was pressed inside, and, accordingly, it was impossible to eat. But I do not give up, I will soon continue the experiments. By the way, it is also possible that because of flour, because I just ground buckwheat in a coffee grinder, maybe it turned out too large

[Pupstt]

Pupstt, after a coffee grinder it is advisable to sift. Itself baked only on factory or children porridge. And the bun should look like wheat and before kneading buckwheat flour should not come into contact with liquid.
Look above for what recipe and in what mode I do it, it always turns out, but you need to follow your kolobok friend, at least for the first time.

[Pupstt]

Pupstt, after a coffee grinder it is advisable to sift. buckwheat flour should not come into contact with liquid.

These points have been met.
When I looked into the oven, the dough was kneaded in pieces (well, that is, very cool). I wanted to add water, but I remembered that someone wrote how then the liquid-liquid dough became and did not add, I thought that everything was as it should (after all, I strictly did it according to the recipe). Now I understand that I need to add liquid next time. Then I will write whether it worked or what kind of attack happened

When I looked into the oven, the dough was kneaded in pieces (well, that is, very cool). wanted to add water,

It was nevertheless necessary to add a little, if in pieces, then there was definitely not enough water, maybe a very tight bun

I constantly bake this bread !!!!! It is necessary to add 60 ml of kefir (found out by trial and error) and everything will be OK. One of the most loved breads. And in general, HELLO ALL - I returned to normal life, human food and my favorite forum !!!!!!!!!!!!

I constantly bake this bread !!!!! It is necessary to add 60 ml of kefir (found out by trial and error) and everything will be OK. One of the most beloved breads. And in general, HELLO ALL - I returned to normal life, human food and my favorite forum !!!!!!!!!!!!

Hello, I've already started worrying
Happy Holidays !!!
Everyone here is very fond of buckwheat bread, and, as a rule, I add liquid, especially if the kefir was thick.

Today I baked buckwheat bread for children. porridge, however, instead of a vegetable bed, creamy margarine in almost all the bread .. and milk in half with water, very tasty! thanks for the recipe!

I decided to bake buckwheat bread. I bought children's porridge, but as it turned out I needed dairy-free, and I bought milk. There is a difference? will it be more accurate?

I decided to bake buckwheat bread. I bought baby porridge, but as it turned out I needed dairy-free, and I bought milk. There is a difference? will it be more accurate?

It seems to me that it will only be tastier and there is no need to add milk, just kefir and water or just water (although it tastes better on kefir IMHO)

I decided to bake buckwheat bread. I bought children's porridge, but as it turned out I needed dairy-free, and I bought milk. There is a difference? will it be more accurate?

Sometimes I bake this bread with a mixture of water, kefir and milk ... it turns out well ... but I don't feel much difference with or without milk (I pour less than 100 ml of milk)

Here it is, this recipe!
Aya already in another topic, about yeast, I am writing my problem.
Baked bread for the first time - very good. It seemed that there was little liquid. The second loaf came out just great! fairy tale, not bread.
But since then there have been 5 loaves of bread - one more nasty than the other. Do not rise, dense, heavy, torn (and the whole bun is torn).

I sin mainly on yeast (I checked them in a bowl of water - no bubbling, and SAF moment, the October batch, not fake).

just made a new bookmark. 3 tsp yeast, more kefir, salt and sugar in the corners. I just didn't understand the point: before kneading, buckwheat flour should not come into contact with liquid. And in my first bread it touched and - and everything is fine. And how not to touch it? pour yeast, buckwheat flour, wheat flour on top, and then pour milk and kefir?

And how not to touch it? pour yeast, buckwheat flour, wheat flour on top, and then pour milk and kefir?

This is how it is poured very carefully.

It is clear, such subtleties, nowhere do they write about it ...
And the first bread and without it turned out ... Okay, next. if I try to isolate this way, otherwise I am constantly mixing buckwheat and wheat flour, so that it is even, then I sift it together.

Now the bun is mixed up. TTT, great bun! Maybe it's all the same in the amount of kefir and HIS MARK.

Okay, I'll tell you the result in a couple of hours.

Happened!
An extra spoonful of yeast and an extra volume of kefir and another brand of kefir seem to have done the trick.
The gingerbread man was even, the bread rose well. Only the top is slightly uneven.
Wait a minute to remember that I made my first two successful breads on this brand of kefir AND without any tricks in closing buckwheat flour from liquid ... Although, of course, now I will do this too

Chelyabinsk citizens! take the Chebarkul products, and the Ereminskaya of the first dairy - into the furnace!

Baba's Rum roof could have collapsed due to the addition of yeast.

Baba's Rum roof could have collapsed due to the addition of yeast.

I agree, but it failed slightly, and on the one hand. It is better to let the roof collapse a little than no effect at all ... There is almost no yeast. I checked them: so, they move slightly ...
I cut some bread in the morning

began to put yeast according to the recipe - again it is poorly understood, now 4 breads in a row. I checked the yeast (warm water, yeast, sugar) - they bubble well in the water, and there is foam ...
Probably, you still need to put more yeast and not bother ...
Or the oven is not on the rye program, but on the main one, there the rise time is longer

I wonder what if buckwheat flakes are added? Has anyone tried it?
I love bread with cornmeal, substituting it for 2/3 cup of wheat in all breads.
We sell buckwheat, corn, oat and rye flour at the crossroads, domestic, inexpensive.
In the evening I will try to play buckwheat bread, tomorrow I will unsubscribe.

Somewhere here I read that people instead of buckwheat flour (they cannot find it) use children's dairy-free buckwheat cereals
at the worst end - milk buckwheat porridge

I wonder what if buckwheat flakes are added? Has anyone tried it?

And buckwheat and whatever, mixed with the appropriate flour and by themselves, but not more than 20% of the flour mixture. 500 gr = 400 gr wheat + 100 gr additive is the maximum. You need to keep an eye on the kolobok, different flour and flakes are taken in different ways.

Or the oven is not on the rye program, but on the main one, there the rise time is longer

Of course, on the main program. Instead of flour, you can put baby cereals, but the bread will be more expensive, in any case the result will be better than just grind the cereal.

Yesterday I baked a loaf, one might say, "blinded from what was." Gone are the remains of yogurt, milk, 2 tablespoons of oatmeal, 3 tablespoons of buckwheat, crumbled the remnants of hard cheese, nuts and 2 tablespoons of rye flour. I put the preheat for 15 minutes. It turned out very well. Immediately from the hot bread, she chopped off a crust and mixed it with olive oil, garlic and salt.

Finally, I got to that bread. Very tasty and the aroma of buckwheat is unobtrusive. Only now ... che-che ... I got such a dome that the moonlit landscape was resting. I just followed the bun and left the house, then he prepared himself. Next time I will bring the roof into a divine form before baking.

Over the past month, I have baked about 30 of these breads ... And I can consider myself a specialist in them. I had a curvy roof only for the first 3 or 4 breads.
What can I say, the best result (all other things being equal) on Finnish flour rises 1.5 times higher and the taste is awesome (although it is also delicious on ordinary inexpensive flour), and the smell !!! if you close your eyes, it seems that buckwheat with milk is under your nose.

In general, this is a complex bread. Almost the same quality of milk or kefir, for example, is already worse suited, or something else ...
I also don't have very good yeast, so I put more of it.
Yes, and here they wrote above that kefir is not 100, but 160 ml. It is truth too. But I have more than 27 degrees Celsius at home, this must be taken into account.

Only now ... cough-cough ... my dome came out so that the lunar landscape is resting

Exactly. And I (in the sense, my bread) instead of a dome, "shooting from space." Otherwise, everything is great, everyone liked it! Thanks to the author for the recipe.

My valleys and hills of this bread. And I tried to fix the roof - it turned out to be useless.

great mountains and valleys! this is a feature of this bread, because buckwheat flour is heavy

[Bottom line: do not rush to add water to this dough, let it stir for about 10 minutes, then look - if it's really tight - add a little bit, literally a teaspoon! Such is the peculiarity of buckwheat flour.]

I baked according to this recipe 2 times - for the first time it seemed a little liquid, added to the normal kolobok, in the end - the bread fell heavily
Today I baked again - I followed the kneading, but was in no hurry to add liquid (baked on whey) - in the end I had to add a little liquid so that the dough gathered in a lump, and then it turned out interestingly: a tight and shapeless lump of dough in 15-18 minutes became very soft, it seemed to me even too
But the bread came out - mega-super! Moreover, with an absolutely wonderful roof - flat and smooth.
Bottom line: do not rush to add water to this dough, let it stir for about 10 minutes, then look - if it's really tight - add a little bit, literally a teaspoon! Such is the peculiarity of buckwheat flour. Otherwise, at the end of the kneading, the dough will begin to stretch and stick to the bucket, and the roof will fall off as a result of baking.

bookmark order:
kefir 100 ml
milk 300 ml
olive oil 2 tbsp l.
buckwheat flour 100 gr
wheat flour 450 gr
sugar 2 tbsp. l.
salt 1.5 tsp
yeast 2 tsp
(or vice versa, if the instructions for the stove require)
whole grain program (preheated), large loaf (I got 930g), dark crust

Thank you very much for the recipe! very good delicious!!! the only thing he really did not go up very much, despite the fact that it was designed for 1 kg, although it was baked evenly ...

(y) Yesterday I baked bread according to this recipe, I don't have buckwheat flour, replaced it with dairy-free baby porridge, also by weight. The bread did not rise very high, but it was baked perfectly, the taste was awesome, I added another 50 grams of sunflower seeds, it seemed to me, in vain, the taste of buckwheat interrupted a little. Overall, excellent!

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

Today I baked bread according to this recipe, it turned out low, but very tasty! And then I was worried where to put the porridge, the child for some reason does not like it !!! And now, it came in handy! The bread is excellent !!! Thanks for the recipe !!!

fugasochka, thank you so much for the recipe. True, my bread cannot be called airy (it rose a little), but the taste is what the doctor ordered. I didn't even expect such an amazing taste. And what would have happened if I had it turned out as expected :) Specify, please, there is still a difference between the varieties and density of kefir and the contact of buckwheat flour with liquid. Or all of this is not significant. I liked the bread so much, even in my version, that now it is my friend, but I would like to achieve more (try the airy one). I generally like your recipes (for example, Darnitsky). Thanks. We are waiting for the new one. Good luck to everyone!

well, this bread will not be high (at least without additives) - buckwheat flour is very heavy. here either you need to reduce to a minimum the amount of buckwheat flour, or put up with a bad rise
contact with liquid - I don't know how important it is. this is solely to help buckwheat flour, so that it steamed better, because it does not have much time given according to the program
the density of kefir probably depends on its fat content. I have not tried to do it on fat-free, but it is just the most liquid.just when using liquid kefir you will have to add more flour. when choosing kefir, you should still pay attention to its taste - if you don't like it (sour or with unpleasant aftertastes), then it is better not to use it, because you will definitely feel it in the finished bread. if you like baked milk, try adding it, it turns out very tasty. and also whey (I make cottage cheese for the kids myself, there is always whey) gives tenderness to the bread

I read here, and decided to also try good luck with buckwheat on kefir. We survived the first batch with my HP safely. I think for the second add walnuts. The end result will be in the morning. Then I will report "on the work done"

So, I report: the bread turned out to be quite heavy, although it was baked normally. In general, he did not cause much delight in our house.
The bread that I baked according to the recipe from here

I also decided to bake bread according to this recipe, that's what happened.

🔗

🔗

The bread turned out to be good in height, 17 cm.
Porous, gray. The taste of buckwheat is practically not felt, its only 100 grams per 450 grams of wheat.

Conclusion: good table bread.

Advice for those who did not succeed in this bread: watch out for the bun. The gingerbread man should be as soft as wheat bread. Such a small amount of buckwheat flour does not in any way affect the state of the kolobok, and one should not blame the severity of the buckwheat flour.

My report: the crumb is slightly darker than usual, with a pleasant smell of buckwheat. Baby food from Nestlé was used as buckwheat flour. It tasted amazing, the opinion was supported by four more experimenters, who, while I was finishing my sandwich and talking on the phone, ate the rest of the loaf! So the experiment will have to be repeated. Thank you so much for the recipe!

As far as I understand, the desired fineness of grinding does not work in the coffee grinder ...

I want to brag about my successes. I bought some quality yeast, and my hand seems to be full, but I just get this bread with a bang. Smooth convex top, high - crawls out of the bucket by 2-3-4 cm, the crumb texture is excellent ... Well, the taste, of course (only kefir I pour more, not 100, but 140 ml)
I'm so happy! Thanks for the recipe!

[fugaska]

Baked buckwheat bread for the first time. Added buckwheat honey instead of sugar and prunes, the rest is according to the recipe. And reduced the quantity by only 1/3.

The result is such a small, fragrant, tasty loaf.

fugaska, thanks for the recipe!

Thanks for the recipe, the bread tastes very good. I did it according to the recipe originally given here, it was upsetting that it did not rise very much - 9cm in height; (and the consistency is not dry and airy, but so moist. baking was such a torn top as it was laid out here, and as a result, it turned out to be low (. Baking in the main mode, hp 255 Panasonic. Maybe it was a mistake that buckwheat flour was poured on top of wheat and milk with kefir right on it? here they wrote that it should not buckwheat in contact with liquid

Thanks for the recipe!
I really didn't climb very high, although the bun was tight and beautiful. I added another 35 grams to everything. sunflower seeds - I crush bread on both cheeks

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 decided to make bread according to this recipe, put everything exactly as indicated. But during kneading, the bun was so dense and tight that the stove barely kneaded. I had to add somewhere else 50-70 ml of milk. Suitable now. I don't know what will happen
Suitable ...Outwardly it is very similar to ordinary wheat, but only the smell of buckwheat It remains to be hoped that everything will work out ...

The bread was not very high, only 10 cm, but the size was M.
Inside, the crumb is porous, airy, a little uneven roof. The taste is quite specific, for an amateur.
But in general - good bread! Delicious!
Thanks for the recipe!

Fugasochka, thank you for another awesome bread in my "piggy bank" !!! I did everything according to the first recipe, I did not report liquid and flour in excess of the described norm - everything turned out great !!! Lush, ruddy and delicious brick! In Mulechka, baked in the 3rd mode (with warming up, called Whole Grain). The height of the brick is 15 cm.
My daughter dies with a trash force, and my husband and I barely waited for cooling yesterday ... And this is at 10 pm
Thank you!!!!!

Tatyana, please tell me what kind of kefir you used, what fat content? And milk?

Tatyana, please tell me what kind of kefir you used, what fat content? And milk?

Kefir - House in the village, 3.2%
but I buy homemade milk ... I can only say that it is clearly not 2.5 and not even 3.2%, since the layer of cream remains on it for about a centimeter and a half ...

Thank you! maybe it's the milk. I’m thinking I might even try not to put kefir, only the milk is fatter. kefir seems to neutralize yeast, maybe that's why it doesn't rise

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