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

I got acquainted, many human thanks!
I have a steam oven, I have to use this, next bread this bake with steam

I got acquainted, many human thanks!
I have a steam oven, I have to use this, next bread this bake with steam

To your health! I will wait for the result and worry in the bushes

Tatyana, I want to share with you !!!
For the third time I bake buckwheat bread (of course, with all sorts of changes). And today, instead of water, I did it with potato broth, it rose so wonderful !!!
The dough after the second proofing was so airy and fluffy. Usually, when the stirrer was taken out, it was heavy and did not rise by a gram, only it rose a little during baking. And today, it was straight lush 1.50 before the end of the program, when the stirrers were removed, it rose straight and became elastic.
I think potato broth is the best liquid for "heavy flour"
What a delicious buckwheat bread

Olya, it is quite possible that it was the potatoes that helped and had such an effect on the dough And just do the potatoes have a strong effect on the dough
Very useful info about the combination of buckwheat and potatoes - THANKS!
I'm very happy for you, don't be afraid to experiment

Oh, I love to experiment

Tatyana, here is a photo for comparison (I forgot to show it yesterday):
The first (lower) on water and with poppy seeds, the second on potato broth and with flax seeds, the amount of flour and other products is the same.

Tatyana, here is a photo for comparison (I forgot to show it yesterday):
The first (lower) on water and with poppy seeds, the second on potato broth and with flax seeds, the amount of flour and other products is the same.

Olya, it is clear that the potato bread turned out to be higher.Now you understand what is the power of potato

Yes, the potato rules

[Tatyana]

Tatyana, baked this bread again, but now completely in HP.

It seems to me this time I added a little more water and HP, unlike the oven, did not forgive me. The roof of the bread went a bit, that is, it was blown away. Of course, the taste of bread is incomparable, we like it very much, but nevertheless in the oven it turns out both better and tastier

[Galya]

Galya, for me, bread from the oven is better, and more predictable In a x / oven, what you want to get is not always guessed - it's true
I also like wheat-rye-buckwheat bread, I have one. These two bread from the series "I can eat all the time and will not get bored"

[Tatyan]

wheat-rye-buckwheat bread

Tatyan, you give a link to it, something I didn't find You have recipes and can't count ...

[Tatyan]

Tatyan, you give a link to it, something I didn’t find You have recipes and cannot be counted ...

That's just it, Galya herself got confused, tomorrow I'll look

[Galinka]

Galinka, the promised bread recipe is here: Wheat-rye bread on potatoes (oven) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136612.0

One of my favorite combinations of different flours, including buckwheat

Now I'm waiting for your baking impressions

[Tatyana]

ABOUT! How many different interesting components are there. Tatyana, Thank you. As soon as I bake, I will definitely report.
For now, questions.
1. I have no wort, I have fermented malt. Can I replace, or is it better not to change anything in the recipe the first time? If possible, how much is needed.
2. The recipe contains both beer and wort. Why both, and not one?

Dark beer contains rye and barley malt
Kvass wort contains rye and barley malt

Gal, the recipe is from 2010, then we proceeded that we have
Try not to change anything yet, work out the dough, and then you will go for a replacement, buckwheat is capricious and in combination with rye flour
Look at a good dark beer, such as a real porter or a leavened wort.

And then we proceed to discuss the link, we will knead the dough there

[Tatyan]

Tatyan, I am with the next thank you for the bread. I bake it again, so we like it!
But I’m not going to try it with poppy seeds. Either there was no poppy, then you have to replace poppy with black sesame, my daughter is allergic to poppy. I bake it in the oven, it is definitely better there. But for me it does not turn out to be a beautiful bar, but some kind of stubby, as if in a hat on one side. When standing on the proofer, it first grows upward, and then, when it reaches the top of the form, it begins to creep to the sides. Tatyan, can you do something about this? Now I also want beauty. Maybe you need a form higher?


There are no complaints about the crumb, what you need

[Galya]

Galya, the crumb is very beautiful and porous, I love these!

Look at my photo of bread on the first page, the crumb is also crooked-obliquely, but here the crumb is so soft that the loaf could not stand, I had to hold it on its side and constantly shift it until it cools down and a little ossifies
If the dough is spreading, there is a chance that you overexposed it in the proofer. Look after the dough, there are a little side cracks, gaps are outlined, immediately for baking and do not let go anymore. Here you need to keep the oven ready.

And the bread is really tasty, I love it!

Here's my bread! Tanya, the bread is just excellent, I really measured out 400g of wheat flour and 50g of buckwheat, the bread does not crumble, very tasty, I will do it again, no doubt!

[Tanya]

Tanya, to your health! Very neat and beautiful bread turned out!

[Admin]

Admin, this is not the first time I have baked your bread. Buckwheat is in my favorites - an indescribable taste, a subtle hint of buckwheat - hmm! (tear me off the loaf!)

Somehow at once it turned out that I made my own alterations
* bran loose 30g / I shove them everywhere, without them - nothing! , does not affect the taste /
* buckwheat flour. 100gr
* whole grain flour / French thing / 60gr. (today it was 70, and accordingly, wheat is 10 grams less)
* premium wheat flour 250 gr
- that is, a total of 450 grams of "dry" products.
* water 370 sugar, salt - 1 tsp each, yeast - 1 tsp.
Baking mode # 1 Basic (in Panasonic 2502).
The bread is not very tall and not as light and airy as yours. Baked in the oven, and in the x / stove, and in a non-standard form. The best option is in regular form, but it is far from airy. I understand that c / w flour is denser than ordinary wheat, and, m. so it won't be that tall?

Tell me if I'm doing the right thing - dry ext. no, and the flour / water ratio is skewed. Maybe subtract ml-10 water? (won't the bun too tight?)
Maybe bring the yeast to 1.5 tsp, how are you?
Put on a different baking mode, for example, No. 4, with a proofing for 20 minutes longer? By the way, the roof is always flat, maybe there is just not enough proofing time?

I noticed: when I bake bread in the oven, I always carefully control the quality of the bun and the rise of the dough.
And, when in hp - I often forget to look, I trust the whole process to electronics

I wrote this opus and understood - I must try!

I wrote this opus and understood - I must try!

Here is the correct answer!

Buckwheat flour is very capricious, I also chose the ratio for a long time so that everything would come together. And sometimes it's hard to understand what he lacks bread
The dough is soft but not runny! Judging by the photo of my bread, it also turns out to be clumsy. But, delicious !!!!

[Admin]

Admin,

Girls, good evening. For the sixth loaf of wheat-buckwheat she has baked, but the result is the same, it blows the roof. I don't know what else to do. I watched the bun, and reduced the yeast, and poured less water and changed the flour. I don’t know why it’s blowing away. Today I reduced the buckwheat to 80 grams and again the defeat. lay down. saf-levure yeast-1.25 gr, sand-1.5 s l, salt-1 tsp, vegetable oil-2 st l, high flour-420, buckwheat-80.potato broth-370. My stove is Gorene, and when the first kneading is in progress, I have to pause and knead the bun until smooth by hand. Baked in both basic and French and whole grain.

blows the roof

What is "blowing the roof off"? It is desirable to see a photo of this roof ...

You completely changed my bread recipe. Compare with mine in the first post.
And carefully read my comments and answers to questions on this bread in the topic.

Buckwheat flour in bread is very capricious, I wrote about it all the time.

I can't understand the exact recipe of your dough: it says "knead the bun by hand until smooth" means the dough is too tight, and at the same time, 400 ml of liquid is added to the dough. against 350 ml. according to the norm and the dough should be liquid

Something doesn't add up

Admin, good morning. After all, I didn't write what I did according to your recipe, I found it somewhere on the Internet, and only then I found this site. That such a roof blows down, so I meant that it falls off all the time. And liquid means water and vegetable oil must be counted together? And the bun has to be taken out and mixed by hand, because if you don't knead it in my bread maker, then it won't stir. I have been baking yeast pies for a long time, I make the dough so that it does not cling to my hands, so I will knead the first kolobok with my hands so that it takes a good shape .. and then it is further stirred into xn. But when the second batch begins, the bun pulls a little along the bottom. Yes, I have already laid down the water and less, all the same the roof falls off. Somewhere you came across, you wrote that buckwheat flour can be soaked for a while before baking. Yesterday the whole veche only did what I read your information. Today I will try to bake according to your recipe. I baked the main breads mainly from the first grade flour and the highest, those breads did not fall off. We still need to learn how to upload photos. I'm still a beginner and don't know how to display a photo. There you have a link somewhere. Here you have to go and read.

Posted on Friday 25 Nov 2016 10:27 am

And I also ask for importunity. For 900 grams, take the ratio as you wrote it ..

[The flour is very dry from the heat]

I didn't write what I did according to your recipe.

But, questions arose in my bread topic, hence my reaction to the composition of the dough

I recommend that you start your acquaintance with bread dough from here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" almost all the answers to your questions are here, and especially the MASTER CLASSES for KNITTING THE Dough (BOX)

There is a special topic for you: The bread rises, but falls inward. Causes.
And yes - butter (including butter) is also included in the liquid, like cottage cheese, cheese, honey, and so on ..

Somewhere you came across, you wrote that buckwheat flour can be soaked for a while before baking - I didn't write that about buckwheat flour.
There is my other phrase "Commentary on water. The estimated amount for a given amount of flour is approximately 300 ml. The flour is very dry from the heat and I had to constantly add water, as a result, it took 450 ml. "
This is a particular situation when flour is too dry to achieve a flour-liquid balance.
And the dough piece as a whole "The consistency of the kolobok is soft."

Thank you very much. I have studied these sections more than once, until I have registered on your forum. It settles, they write either a lot of water, or yeast. But I've tried both. So I can't find a consensus. And the bun in fact every now and then turns out to be soft, not tight. Today I will bake according to your recipe, but what is the weight of the loaf? 00 grams or 900? Thank you in advance. I read how to insert a photo, there is also not everything clear. I'll wait for my son and ask him to explain.

[I have studied these sections more than once.]

I have studied these sections more than once.
So you have to study more and more. But now with pen and paper, with feeling, with sense, with arrangement, writing down the most important thing on paper. And then practice and bake, bake, bake ... bake a lot. And remember, write down your mistakes, and then correct them with new baked goods.
And constantly take a photo, so that later you can view and draw conclusions about what went wrong.

What is there to do? This is how we learn to bake bread!
The weight of bread for 450 grams of flour should be about 700-750 grams.
I do not bake in a x / oven, although the dough is the same in the batch. And you better make a dough a bit cooler than very soft

Read more on this topic Preparation of seeds, grains, fruits, berries for laying in bread dough

How to make bread dough, we read in the CONTENTS section, then MASTER CLASSES for KNITTING THE Dough (BOLS) - I gave a link to the section above.
Until you master the rules for kneading dough, flour-liquid balance, bun - there will always be problems with bread

Tatiana, good morning. Yesterday I baked bread again. I added water as in the recipe. The roof did not fall, but it did not rise and it turned out like a brick.

Check the ingredient tab. This cannot be if it is done correctly according to the recipe. The recipe has been checked many times.

And try it, learn to start making the dough using ordinary wheat and wheat-rye flour. I gave links to bread above.

Yes, I bake simple and it turns out great. Well, I did everything according to the bookmark, I even bought jewelry scales for something small to measure with accuracy. The gingerbread man in the first batch was washed twice until smooth, then proofed, after which the bun became softer, I already thought that everything, this time it would turn out perfect, it did not smear and spun exactly in the middle of the bucket and was not tight. I hang the ingredients carefully. It's warm in the kitchen, so I don't heat all the ingredients, but I make them stay at room temperature.

The test does not always need a jewelry scale, and everything that you write about to the accuracy of a gram.
The test needs to be understood and felt! With eyes, hands, all his whims and flaws

Here is an example of how a person "without gram" gets out of the situation

Moulinex OW-500230. White bread "By eye". (Morozik)

This is how you should succeed

I gave you all the links - we are learning to make bread dough!

So simple bread turns out to be super for me. But with buckwheat it does not work. It's no longer a simple hunt, but you want something new. Well, with yeast dough, I studied all my conscious work as a cook, and the pies turn out to be great, whoever tried it, he certainly asks for a recipe. And when I was working on the dredger, it was not possible to buy bread in the villages, they sold only by appointment, I had three soldered forms and I only baked white bread. In an electric oven, the bread was very, very cool, went off with a bang. So I have been friends with yeast dough for about 40 years. Before, my mother started to bake, so I did not leave her, I wrote everything down for myself. As they say, one torment, but different hands. Many, to whom I have given recipes, do not succeed. So it seems to me that there is nothing to be ashamed of. I understand correctly. And everyone's stoves are different. I have a friend who knows baking in Midea, I make it according to her recipe, and I also make bricks. And when she put more of the first grade on her own, and quite a bit, a little bit of the second, amaranth flour, rolled wheat, and the bread turned out to be high and good. But already boring.

Tatiana, good evening. Today, at last, it turned out buckwheat with a not fallen roof. It turns out I put too much yeast. Well, I myself put on a loaf of 700 gamma. 430-premium flour, 70 gamma buckwheat, linseed oil-3 tbsp. l, salt-1.5 tsp, sugar-1 tbsp. l, yeast-1h. l, serum-340ml. Whole grain mode, medium crust. It turned out to be high up to the very top of the bucket.

Added Wednesday, 30 Nov 2016 10:35 pm

Today I found where you write that you can dilute cottage cheese with whey and pour this mixture into buckwheat flour and leave it overnight and then knead the dough on it. And I was told that you did not write anything like that. I remember what I saw in your comments. One could try it anyway.

I'm glad that the bread is starting to turn out So we have found an approach to the dough

Perhaps it's not about the amount of yeast, since 1.7-2 tsp is required for 500 grams of flour. yeast.
Perhaps the matter is in the amount of buckwheat flour, it is less, only 70 grams.

Good luck!

I have prepared this delicious bread for the third time already and for the first time achieved that the lid would not fail. the ideal of beauty is still far away, but this time the top is just flat, although this does not affect the taste in any way and this bread is eaten very quickly. I baked in a bread maker on whey and water, watched the bun, increased the proving time. I think I will bake this bread more than once. Next time I'll try adding flour to water. Thank you very much for the recipe, we have got accustomed.

To your health!
The bread turns out to be the most delicious And the most tender

I have baked this very tasty bread five times already, but it doesn't look beautiful! I bake in a bread maker, follow the bun, adjust the water ... The last time the lid turned out to be even, and when I pulled it out of the bread maker, I stood on the table and the lid settled ... alas. it does not affect the taste - delicious bread, but you want perfection so much ..

To your health!
It will be difficult to achieve perfection in this recipe, since the recipe contains a high content of buckwheat flour, which does not have gluten. It is preferable to bake such bread in the oven, where it is more convenient to track the process.

And the bread is delicious!

Tanyusha, you knead in a bread maker on the "Dough" program, and then you make proofers separately and bake them in the oven. Or is the kneading itself not on the "Dough" program, but on some other program? And do you add dry seeds or soak them first?

[Lily]

Lilyas per recipe:
The consistency of the kolobok is soft.
Kneading the 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.
Proofing dough: first in a bowl, second in a mold. Proofing can now be done on the table. In cold weather, proofing at a temperature of 28-30 * C. That is, in the x / oven, only kneading the dough, then I take it out. Therefore, I do not soak the seeds.

I did not soak the additives, it turned out so good

Clear. Thanks for the answer. Now I'll try to cook

Admin. Has baked your wonderful bread. Here is the report.



















I had to fight with the kolobok, but not for long ... I gave up quickly :-) The taste of bread is incomparable! We are lovers of buckwheat bread. Thank you very much. I will bake several times.
All according to the recipe. It took 400 ml of liquid. I added a little flour.
From changes:
1. Instead of water - potato broth.
2. Yeast - 0.6 tsp.




Who reads the forum, do not be afraid to bake this bread in a bread maker. Everything will work out !!!



Once again, MANY HUMAN THANKS! :-)))

[Nastya]

Nastya, to your health! Yes, decent bread is obtained, especially for lovers of buckwheat flour
It's nice to hear that bread will be added to your menu

Tanya, hello. Tell me, please, if you knead the dough in a dough mixer, and not in HP, how to do it correctly? How many times should you knead? How much time is approximately proofing, etc. Help beginners and inexperienced with advice

[soft dough]

Yes, in principle, this is described in the first post of the recipe:

Commentary on 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, 450 ml of water went away.

The consistency of the kolobok is soft.

Kneading the dough in the x \ n mode Dough, focusing on the state of the bun in the second batch, soft dough 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.

Proofing dough: first in a bowl, second in a mold. 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.

The dough is ordinary, wheat with the addition of buckwheat flour. But, at the same time, it can be moody, it affects buckwheat flour so much.

If there is no experience in baking and kneading dough, then:
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

The dough can be kneaded in a food processor Kneading bread dough (wheat and wheat-rye) in a combine and manually

Help section Contents of the section "Basics of kneading and baking"

Thank you so much. I will try now

Good luck, good luck