Wheat-buckwheat bread with poppy seeds, flax seeds, walnuts

[Trying]

Wheat-buckwheat bread with poppy seeds, flax seeds, walnuts

Category: Yeast bread

Ingredients
Wheat flour	300 g
Buckwheat flour	150 g
Water	300 ml (actually it took 450 ml for a kolobok)
Salt	1.5 tsp.
Sugar	1 tbsp. l.
Vegetable oil	1 tbsp. l.
Yeast	1.5 tsp.
Poppy	1.5 tbsp. l.
Flax seeds	1.5 tbsp. l.
Walnuts	10 halves chop not very finely

Cooking method

• 
• Comment to the water. The estimated amount for a given amount of flour is approximately 300 ml. From the heat, the flour dried out a lot and I had to constantly add water, as a result, it took 450 ml of water.
• Consistency koloboka - soft.
• Kneading dough in x \ n mode Dough, focusing on the state of the bun in the second batch, the dough is soft and turn off the mode.
• 5 minutes before the end of the kneading, add poppy seeds, flax seeds, nuts to the dough. The additives worked well into the dough, the nuts did not collapse.
• Proofers dough: the first in a bowl, the second in the form. Proofing can now be done on the table. In cold weather, proofing at a temperature of 28-30 * C.
• Baking bread in the oven at a temperature of 180 * C.
• 

Note

Trying…
The color of the bread turned out to be grayish lilac.
The structure of the crumb is very delicate and difficult to cut. After baking, the bread breathed, I had to cool it on its side so that it would not sag under its own weight.
The taste of the bread is amazing - for me! Apparently I will sit down on this bread for a long time! I had to hide from myself, my beloved, I constantly want to bite another piece
I recommend this bread to lovers of buckwheat flour!

Bon appetit, everyone!

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Wheat-buckwheat bread with sour milk (V-tina)

[Wheat buckwheat bread]

Wheat buckwheat bread - another take!

Today I baked a hearth version of this bread.



I took flour today:
160 grams buckwheat
300 grams of wheat
water has left today 400 ml.
the rest is unchanged.
the bun is soft.
when the additives fell asleep, the bun became denser, but after a while it began to smear at the bottom - I immediately turned off the x \ n and put the dough to proof.
Dough after kneading in cotton, proofing in a bowl



and the first and second proofing passed very quickly, the heat affects.
Especially the second proofing - only the oven had time to heat up to 200 *, which is about 15 minutes.

The bread is so soft and fluffy that it doesn't hold its shape. It is advisable to make such bread in the form, and you still have to cool on the side, since the finished bread settles a little under its own weight

And the taste of the bread ... perfect, for buckwheat bread, with a high content of buckwheat flour.

How am I in love with this bread !!!!!!!

Already which call I make, and moreover constantly - and I'm ready to bake this bread! Doesn't get boring at all!
The result is always pleasing!





It rose very well, the dough is grateful in the work.
After baking, the crumb is so soft inside that you have to put the bread on the barrel to cool, otherwise it will settle under its own weight!
Even here it can be seen on the cut - that side (the left side, on which the bread was lying) is even, but the other still slightly bent under the weight!
But, this does not at all affect the taste of the bread!



Thinly slicing bread will not work - too soft, airy.

Bon appetit, everyone!

Bake this bread - you won't regret it! No, it's a matter of taste, of course ...

Admin, dear, today I baked this bread in a bread maker, did everything according to the recipe, poured 300 ml of water, but when kneading, individual lumps of very tight dough turned out, and I began to add water. I added almost exactly 120 ml.There, in another recipe for wheat-buckwheat, you have a photo of a kolobok - I didn't succeed, mine was tighter, and the oven creaked harshly and swayed in place. I baked it anyway.
The result is a low bread with a flat, albeit convex, for some reason very light roof. It was heavy in my hands, I thought that it was not baked. While it was cooling down, its roof fell off and fell slightly.
But it tasted excellent! In my opinion, he was baked, although his crumb is very wet - I just really liked it! The bread was normally cut with a knife and the crumb did not wrinkle or stick together.
I would like to understand why the roof collapsed, how to make it stay pretty. And yet - you write that this is airy bread, and mine, although very tasty, cannot be called airy. Apparently, I did not understand how to add water correctly. Now, I don't understand how to add a photo. But you already understood everything. Can you advise?

[soft]

How to insert a photo into a post read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

About bread.
In the recipe, I already noted that the following ratio of flour and water left me:
1. Wheat flour - 300 grams
Buckwheat flour - 150 grams
Water - 300 ml. (actually it took 450 ml. for a bun)

2.160 grams of buckwheat
300 grams of wheat
water has left today 400 ml.

As you can see, there is much more water than is provided by the standards of bread in cotton, where about 300 ml is required for 450 grams of flour. water.

I baked bread in the heat, and so far I associate this with the great dryness of the flour from the heat.
I haven't baked this bread yet.

Therefore, I can recommend, achieve soft kolobok. And not to seek my ratio of flour and water - you may have another.
In the first batch, pour 300 grams of flour (for 450-460 grams of flour), and immediately follow the state of the kolobok, if necessary add water in 1-2 tbsp. l until you achieve a normally soft kolobok. Don't let the x \ n squeak hysterically.

Buckwheat flour is capricious in baked goods, especially with a large content in the batch. As a last resort, you can reduce the amount of buckwheat flour, up to 20% by weight of wheat flour. Then reduce the amount of water to the required one.

But, the bread turns out super - great !!!

Try it - it will work

Admin, thanks for the answer! Today I baked this bread again, I did everything as yesterday, only I immediately poured 420 ml of water, and decided, if there is a lot, I will add wheat flour when kneading. But it turned out that nothing needs to be added. The gingerbread man turned out, in my opinion, normal and was softer than yesterday.
And when the bread was baked, yesterday's story repeated itself: I took out a round loaf with a light gray top, and while the bread was cooling down, its roof collapsed, although it tasted excellent again, it was normally cut with a knife. Here is a photo. What, after all, is wrong?

[OOLGA]

OOLGAalready better

If the taste of the bread suits you, bring the recipe to the desired and beautiful one. This means that you need a little less water. Try to go from the opposite, according to the principle of "flour in water" - take as much water as you need according to the recipe (no matter which one - yours or mine), and add flour gradually until the desired bun. This method works well!

I bake this bread every day, tried to take more or less water - the result is the same: it turns out surprisingly tasty and very ugly bread! I gave up on beauty. Everyone likes bread anyway: both relatives and guests. I pour 430 ml of water. The gingerbread man turns out to be soft, but not smeared. The stove kneads it all the same with difficulty. The roof will settle either directly during baking, or while it cools. If you put it on its side, the roof collapses slightly inside the loaf, the view will still be bad. But this bread will reliably have a delicious very fragile crust and a pleasantly wet, fluffy crumb. And during storage, the crust will also become soft, and the crumb does not dry out and does not change!
Admin - thanks for the recipe !!! Now let's wait while she teaches us how to bake this wonderful bread in a bread maker.
Admin, do you think, maybe try to bake it on the rye setting, or vice versa, on some long one?

Admin - thanks for the recipe !!! Now let's wait while she teaches us how to bake this wonderful bread in a bread maker.
Admin, do you think, maybe try to bake it on the rye setting, or vice versa, on some long one?

Bake and eat for health

Well, in x \ n, I'm hardly going to bake bread now, I'm already used to the oven, it has more opportunities and tastes better

The mode should not be changed. It's all about the liquid - choose the bun for yourself.
The crumb of the bread is really airy and soft - I cool the bread on the side so that it doesn't sag

Admin, tell me, is it possible to replace buckwheat flour with buckwheat flakes in this recipe?
And if so, how much?

So "tasty" about bread you write that you wanted to bake right tomorrow!

[Homochka]

Homochka, according to my recipe 50% buckwheat flour is a lot! Buckwheat flour is very capricious in dough and in ready-made bread - personally checked!

Flakes can be used instead of flour, but I would add no more than 30% in total, up to 50 grams, no more!

And watch out for the dough, it should be soft but not runny!

And look in my profile, there are recipes for wheat bread with buckwheat flakes

Good bread for you!

And the bread is awesomely delicious!

Thank you! I'll try and be sure to report back with a photo))) Even if a disgrace comes out!

I tried it!
I replaced buckwheat flour with 50 grams of flakes, I also had to do without poppy seeds and flax seeds ...
Here's what happened. Frankly, it turned out very tasty, the crust is thin, crispy, the crumb is soft, tender, perforated. It tastes like a miracle!

I will definitely continue! Thanks for the recipe

[Homochka]

Homochka, the bread turned out cool, smooth, and decent crumb!

Tell me, are the buckwheat flakes? They are similar in color to buckwheat!

Thank you for your performance and kind words!

[Admin,]

Admin, yes, buckwheat flakes.

I had to add flour about 4 tbsp. l. First, I formed a bun on the "Dough" program, it turned out to be quite dense, but sticky. Then she stopped the batch and turned on the French program (I have 4 hours). So, after the second kneading, the bun practically lost its shape, became semi-liquid, but at my own peril and risk I did not add anything to it. And I didn’t regret it!

P.S. The color of the crumb fascinated - really grayish lilac!

[Homochka]

Homochka, to your health! I love bread with buckwheat - my taste!

Admin, I am now with you from the ranks of lovers of bread with buckwheat.
Special thanks for the description of my bread, your compliments are the highest award for us with the stove!

[Homochka]

Homochka, please tell me in what mode you baked. I really want to try it too. Thank you

Oh, you already wrote !!!!!!! Sorry, I got carried away with anticipation !!!! Admin, thanks for the great recipe!

Admin, thanks for the great recipe!

Girls, bake to your health!

Admin, as a professional, let me ask you one more question - how did you get such a crust? Thinner than classic (by the standards of my oven) French, but much crisper?
Does it depend on the presence of buckwheat in the bread or on the fact that I first, roughly speaking, kneaded the dough and then put it in the oven?
I liked the result very much, namely the texture, I want to repeat))

It depends on the properties of buckwheat flour - there is absolutely no gluten in it, and the cereal itself is dry, the flour does not take liquid well

Today I put this bread again, it seems like I made the same bun as last time, and the products are the same, with the exception of yeast from another store (they even look different, lighter and thinner than vermicelli) ... In short, it rises out of hand , I don’t even know what will happen (in appearance, I don’t doubt the taste) .. ((

And it’s true, it’s a disgrace. But delicious!


Cutaway

[Photo report.]

Taaaaaaaaaaak-s! I'm trying to rehabilitate myself. I bought buckwheat flour, it tastes, in my opinion, the same as with cereals - how delicious it is!

What and how much I put: buckwheat flour - 100 grams, flaxseed has not yet got hold of, therefore, without it, the rest is according to the recipe. I had to add another 100 ml of water.

Photo report.
This is how the bun looked like, which arranged for me to look and feel, conjured over it for a very long time, compared it with the butt of a two-month-old daughter)))

I made a bun and went to bed, took out some bread at night, he managed to stand for about an hour on the heating, as a result "sweated". It looked like this:

The roof collapsed, in theory I know that there is either a lot of liquid or a lot of yeast, but in practice I come across this for the first time.
Incision.


Something like that.
Now I think how to fix it back to what happened in the first attempt (I posted a photo in this thread above). There the bun was wetter, even slightly smearing under the stirrer.
Tell me, professionals, is it normal to participate in the recipe for buckwheat flour "daub"?

Happy New Year, everyone! As ROMA says - good bread!

Here, from my own practice, buckwheat does not like daubs under the dough I always make the dough a little tighter - well, this is how it is, buckwheat flour ...
She stepped on this rake many times, even with wheat-rye flour, and here buckwheat does not want to give up, it is in the lead in terms of kolobok!

In general - if you like bread, then pick up keys for buckwheat - you will definitely reciprocate!

And the bread turned out to be nostril, airy, I like this I even licked my lips, imagining the taste, go tomorrow to put something

HAPPY NEW YEAR TO YOU, and good bread for you!

So the most interesting thing is that with the daubs under the dough there is just awesome beauty of bread, and here there was a tight little bun and here you are ...

Admin, tell me what seasonings do you add to your bread?
and how you can do the Greek yourself. flour?

Admin, tell me what seasonings do you add to your bread?
and how you can do the Greek yourself. flour?

This recipe includes poppy seeds, flax seeds, walnuts. I can add various additives to other breads at will, I like fresh dill, sesame seeds, a mixture of spices for bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8242.0 and others depending on the type of torment and desire.

You can make flour yourself - grind buckwheat in a coffee grinder (blender), sift through a fine sieve. Be careful, the grinder is not intended for grinding flour, it will not take a large amount.

[Admin,]

Admin, thank you and the answer)) I made a kefir sourdough, it is standing in the withers, because the bread does not need to be made yet, after how many days can it be baked without feeding it again (cycle)?

[Tanyusya b]

Tanyusya b , it is difficult for me now to answer your question, I am not engaged in sourdough at this time, and the principle of growing sourdough has changed, against what I did.

In order not to harm you, refer to the Starter cultures section - there they will definitely help you https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

Thank you, I hope for your understanding

[Admin,]

Admin, What kind of bread do you prefer to bake now?
I constantly bake Rzh-millet bread from your other site with infusion and dough, super)

Oh, good to hear! If you work out and like the bread, then bake for health and for the joy of the family!

And I’m always in search ... I’m looking for everything and experimenting. I really like to put the dough on old, sour dough - it tastes interesting

And now I have been choosing a bread recipe for a long time, I will put a dough on the night, if it works out well, I will definitely post the recipe for you.

I also have such a loaf of bread with cheese and whey, height 16 cm turned out

Good luck with your bread!

it has good crumb and flavor)
Let's get the recipe for whey .. just there it is.
Tanya, do you know this site?
🔗

Occasionally I go to this site - there are interesting recipes and ideas

and the recipe I'm waiting for tomorrow ... I'm going to bed)

Admin,
I have long wanted to express my gratitude to you. Thank you so much for the science of kolobok, for the wonderful recipes and valuable information that you bring to the forum.
Thanks to your advice, I, in fact, made friends with my HP.
The bread according to this recipe is simply a masterpiece. Very, very tasty.
Thank you: rose: yu
By the way, it took me exactly 300 ml of water for the specified amount of flour. But we have a slushy off-season outside our window, and the flour, accordingly, is more humid than in the summer.

[CAIS]

CAIS, thank you for your kind words!

Bake bread for your health and let your bread always turn out with a bang!

[Admin]

Admin, you promised to give a recipe for high-whey bread)))

[Admin]

Admin, you promised to give a recipe for high-whey bread)))

Yes? I don’t remember something, sorry. I must take it as a keepsake ... I'll try to look. If anything, write in a personal

Oh, good to hear! If you work out and like the bread, then bake for health and for the joy of the family!

And I’m always in search ... I’m looking for everything and experimenting. I really like to put the dough on old, sour dough - it tastes interesting

And now I have been choosing a bread recipe for a long time, I will put a dough on the night, if it works out well, I will definitely post the recipe for you.

I also have such a loaf of bread with cheese and whey, height 16 cm turned out

Good luck with your bread!

slightly higher on the page

Yesterday I baked this wonderful bread !!!
Slightly reduced the proportions, initially took 250 grams of water, 200 grams of psh. flour and 75 g of buckwheat flour (salt 1.5 tsp, sugar 0.5 tsp, dry yeast 1.5 tsp). In the process of mixing, I added 4 tbsp. l. psh. flour and 3 tbsp. l. gr. flour.
Here is a step-by-step photo:


and this is the bread itself:


and crumb:


I did "French" on the program, there baked goods for 75 minutes, but I interrupted it 15 minutes before the end, because the smell went as if the bread was starting to burn ... but nothing was burnt, everything was baked perfectly (apparently turned off on time), the crumb turned out airy and as if a little trembling - for some reason it reminded me of the most tender jellied meat
The bread is sooo delicious !! Thank you very much for the recipe !!!

[vishnevaia]

vishnevaia, wonderful bread turned out! Great! I love buckwheat bread very much!

Bake to your health!

I read the branch and decided to bake buckwheat bread. Initially I took 300 gr. water for 300 gr. flour (wheat 200 + buckwheat 100). But, apparently, my buckwheat flour is not so "watery", and I had to add another 120 grams of wheat flour during the kneading process. The gingerbread man is perfect. Now the first proofing is in progress. As a spec, I will unsubscribe.

As promised I UNSUBSCRIBE
Here is my bread
Something my radical hung, I'll go figure it out

With the radical, everything is somehow sad. Doesn't want to work, an infection. Brake.
But take my word for it, the bread in the context is very appetizing.
ROMA, thanks for the recipe.

On the tenth attempt, I managed to copy the bread in a cut

I baked bread without any additives, it was not., It still turned out delicious. Thanks again.

I really want to try this bread, but I don't know which CP regime is more suitable: basic, French, wholemeal, or maybe some other?

Wheat flour predominates in this dough, so two proofers are needed for the dough. Bread can be baked in basic setting. We monitor the balance of flour / liquid, the dough should be elastic.

Bake bread for health, it turns out worthy

Wheat flour predominates in this dough, so two proofers are needed for the dough. Bread can be baked in basic setting. We monitor the balance of flour / liquid, the dough should be elastic.

Bake bread for health, it turns out worthy

Tatyana, thank you very much! Maybe there are topics on the forum where the correspondence of breads with different proportions of flour to the HP programs is roughly described? (specifically I'm still interested in rye-wheat bread 50:50) I could not find it.

No, we do not keep such records. We divide bread only by the ratio of different types of flour in the dough.
This can be seen in the Yeast Bread section.

The bread can be with one or two proofings. What it depends on can be read in the topics:
What we mean by "Wheat Bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=127653.0
What we mean by "Wheat-rye bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138321.0
What we mean by "rye-wheat bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138732.0

Or here is Wheat-rye bread 50x50 with live yeast (bread machine) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0

All bread recipes are in the Yeast bread section