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

This can be seen in the Yeast Bread section.

I adore you.

I adore you.

Adoring me is not enough! You bake bread!

It's not enough to adore me! You bake bread!

One does not interfere with the other.
I baked: the bread came out amazing, it's even difficult to compare with some. The crumb is not dry, but surprisingly springy and crunchy at the same time. The crust is very thin, it cracks instantly under fingers and a knife. The aroma is extraordinary.
I will prove:

I used 300 g of wheat flour, 150 g of buckwheat. Water took 350 ml + 3 tbsp. spoons (helped the kolobok). Made on program 1 "Wheat bread", medium crust. The output was 830.
Thanks for the recipe!

I congratulate you on a wonderful bread Myakish turned out beautiful

I love bread with buckwheat flour, very perfumed and delicious

Bake to your health!

I congratulate you on a wonderful bread Myakish turned out beautiful

Thank you! I’ll ask about fresh yeast. I try to take exactly at the rate of 2 grams per 100 g of flour, if the flour is, say, 400 g, everything is simple - you need 8 g of yeast. But what if the recipe contains 430 g of flour? Or 450? Or 470?

I love bread with buckwheat flour, very perfumed and delicious

Bake to your health!

By the way, an interesting thing: on the second day it not only remained soft, but also seemed more fragrant.

Calculation: for 100 grams of flour, 2 grams of fresh yeast! Round off the rest, small fractions and gramules will not do the weather. To contain a large amount of rye flour or heavy flour in the dough, you can increase the yeast by 20-30%.

Yes, the next day, buckwheat bread becomes spirited! Likewise, bread with cheese, especially soft cheese with mold, the bread has a very tasty smell of cheese

Tatyana, thank you for your answers and constant support!

It's been a week since I've been baking this bread and it never came to photos. At first I was ashamed of the roof that had fallen, and then I realized that it would not be beautiful for me, but tasty - invariably, inevitably, incredible - always !!!

In general, you are Tatyana, for us (I am sure that many will join me) - GOST AND OTK in recipes!
Everything is tested and guaranteed delicious!

THANK YOU

Duc, I've been on the site for almost six years already, it will be in April, during this time you can learn how to bake bread

[1.5 tsp. (7.5g) x3 = 22.5g (!).And here flour 450g - yeast 4.5x2g = 9g (?!)]

Calculation: for 100 grams of flour, 2 grams of fresh yeast! Round off the rest, small fractions and gramules of the weather will not do. To contain a large amount of rye flour or heavy flour in the dough, you can increase the yeast by 20-30%.

Yes, the next day, buckwheat bread becomes spirited! Likewise, bread with cheese, especially soft cheese with mold, the bread has a very tasty smell of cheese

Tanya, today I will bake this bread, but this time I have live yeast, I have a question for you - how much live yeast should be put in for this recipe?

Usually the ratio of dry and compressed yeast is calculated as 1 to 3, i.e. 1 hour. l. Dry yeast (5g) is equal to 15 g of pressed. And then this recipe comes out - 1.5 tsp. (7.5g) x3 = 22.5g (!).
And here flour 450g - yeast 4.5x2g = 9g (?!)

I'm in stupor...

Help me to understand!

No stupor!
Yeast as always: without dancing with tambourines in the calculations - we just take 2 grams of FRESH yeast per 100 grams of flour! If the flour is "heavy" you can increase the yeast by about 15-20%.

No stupor!
Yeast as always: without dancing with tambourines in the calculations - we just take 2 grams of FRESH yeast per 100 grams of flour! If the flour is "heavy" you can increase the yeast by about 15-20%.

Uhhhh .... Thanks for the promptness!
The whole point is that I usually considered, as I wrote (it was not I who invented it myself, it was Omelochka who taught it)))) and this formula always worked flawlessly

That's why I was at a loss, because the difference is great!

That's why I was at a loss, because the difference is great!

I always use the formula in grams, and always a great result. And it's convenient to count

I will not argue, each of us has our own "chips", but the calculation in grams also takes place, many people know about it and use it.

Try it yourself and decide

I have already kneaded, put the yeast according to your scheme, i.e. 10g. Now I'm waiting

I have already kneaded, put the yeast according to your scheme, i.e. 10g. Now I'm waiting

Good luck, good bread!

[Tatyana]

Tatyana! I baked your bread. I also like buckwheat bread. Baked on whey, recalculated to a slightly smaller volume. Delicious bread! A little sourness from whey does not spoil its taste at all. Serum also had to add 5-6 spoons. At the beginning of the batch there was even a pretty smooth bun, then gradually it got tattered. The dough was sticky, but I didn't add flour. It turned out to be a very fluffy moist crumb. Baked in the oven. Definitely, I will bake often.
Here's a loaf

🔗

And here is such a cut

🔗

Thank you! 🔗

P.S. Special thanks for your MK starter. I have been using it for two months now. Not a leaven - a beast! Raises the dough with a bang.

[Nadia]

God, what a handsome ruddy it turned out, MIRACLE! And crumb, what crumb - everything is in place!

Nadia, thank you, pleased with the performance! I also love buckwheat bread, my favorite taste!

Bake for health, and let the leaven please you!

Tanya, forgive me for not unsubscribing right away ... It pulled me into an experiment - to bake this bread in MV, but I was wrong with the baking time. The bread is very delicate and did not forgive mistakes (((
In general, it is not baked, and no one eats it except me



Below you can see that the dull (((
I really like baking in MV, the shape of the bread is beautiful, it rises well, it is always very lush, but with this I gave a blunder.

Can you tell me how it is better to bake it in MV?

[Vei]

Vei, buckwheat and chestnut bread is very moody, especially with a high content of buckwheat and chestnut flour, so it is better to bake it in the oven.

Here is my creation today
🔗


Weight 920 gr.

I did everything strictly according to the recipe, although it’s not hot at all, but it took 400 grams of water, the bun was soft, tasted interesting, but somehow it grew very little or is it normal for such heavy flour?
I will experiment and, perhaps, in the future I will slightly reduce the amount of buckwheat flour

[Olya]

Olya, buckwheat flour in the dough is very capricious, I well know that. I also conjured a lot on it while I was trying to find the ratio.

Pay attention to the water, it seems to me you had a little too much liquid. Or an option: stood in a proofer.

If you like bread, just one piece of advice - we select options for ourselves

Pay attention to the water, it seems to me you had a little too much liquid. Or an option: stood in a proofer.

Both options are possible, I usually use pressed yeast and whey in half with potato broth instead of water, then I make a brew from all yeast, 100 gr. whey and 150-200 gr. flour for about an hour. Maybe there was no need to make dough for this bread
I just haven't decided yet that in sl. reduce the amount of buckwheat flour or nuts, or try completely without them
For me, it's just not quite an ordinary combination and a little harsh, but I liked flax and poppy

Then, for buckwheat-wheat, you can slightly reduce the liquid. And change the additives for flax and poppy
And let's see what happens

THX. Consider
Can the dough be made or does it not affect anything and load everything together?

Olya, don't be wise with anything yet. Get the right bread first. Then you will go to experiments.

[Tatyana]

Tatyana! I bake your bread all the time. Before that, I liked it! Then I decided to take a break and baked another bread.The bread was delicious, but I could hardly wait until it was over so that I could quickly bake it according to your recipe. Now I am sitting and enjoying a crispy crust of milk. I know that it’s evening, I know that it’s not good for the night, but I can’t help myself. Does it not include drugs? Strange cravings ...

[Nadyusha]

They come in, come in, and a lot I am also delighted with the taste of this bread, I am ready to eat a lot alone, especially when the crust is fresh and crunchy

Nadyusha, good health, it's a good drug

Tatyana, I baked bread, a little similar in composition to yours, I took it from the instructions for HP 2501 Panasonic, it turned out to be good outwardly, it was baked well inside, it is baked in French mode, 6 hours.
But here's the problem, what’s the matter, I don’t understand, an unpleasant taste and smell, a feeling that fermented yeast, some kind of chemical ... because of this, most of the bread went into the bucket .. From this yeast I have already baked milk bread once, it turned out very well and tasty. Can you help me figure out what the matter might be? maybe the pack had contact with air, was it not too tightly closed?

well, a very specific smell (, we all love buckwheat very much, it can't be like that from buckwheat flour (

[White bread]

You yourself answered the question: White bread turned out good and you ate it
So the problem is in buckwheat flour: either the quality of the flour, or you do not perceive this taste of bread with buckwheat flour.

I really love buckwheat bread, and it pleases me in taste.
Try baking wheat bread again for control. the same yeast, from this pack - if the bread turns out and you like it, then buckwheat flour is to blame

well, a very specific smell (, we all love buckwheat very much, it can't be like that from buckwheat flour (

Well, buckwheat in one bag for porridge, and buckwheat flour in another bag - different products Change the flour, take another manufacturer. Or maybe buckwheat flour in bread doesn't suit you

Thank you for the quick response) nevertheless, I think it’s a matter of yeast, or in the mode in which bread is baked, in 6 hours it overcoats me, probably. Before that, I baked rye-wheat bread in the same mode, there was also a little smell of yeast, but they still ate it somehow) Can you grind buckwheat flour yourself? Uvelka took buckwheat flour, its smell is not too fragrant .. well, I will experiment.

Buckwheat flour is capricious in making bread, does not require a lot of water, you also need to look after the proofers - you need a little practice, and love the taste of buckwheat

Bake this bread on the main program, the main

[Tatyana,]

Tatyana, good evening. Today I baked bread according to your recipe, I want to share my impressions !!!
Yes, I really got tired of buckwheat flour.First I turned on the French mode, I wanted to bake on it, during kneading everything went wrong right away ... I first poured 200 copecks of wheat flour into 300ml of water and a little less than 100g buckwheat, I wanted to add flour as needed, but after the first kneading in the HP, a very dense bun crumpled, added 100 ml of water, it turned out a slurry, which chomped and strove to jump out onto the ten, paused and poured 50 ml into a mug. I began to add flour to make something more or less like a bun. Then the batch in fr mode ended, I'm in a panic, what should I do? Turned it off, put it on the main mode to modify the bun. By the second batch, the dough became more or less compacted, but it still remained watery, under the lumps (I have 2 mixers) puddles of dough. I was afraid to add flour, left it as it is. On a signal, I added poppy, but I forgot about the walnuts with this swing, or rather forgot to chop them beforehand and decided to throw more poppy. I didn’t expect anything good from this bread, I was so nervous, I even thought that I wouldn’t deal with buckwheat flour anymore. Before baking, after the second proofing, the dough did not rise, it remained sticky, spread, not a lump. I pulled out the stirrers. I did not approach HP anymore. After the shutdown signal, I took out a pretty, but not very much raised brick. I was afraid of what would happen to the collapsed roof.I couldn't wait to cut it and see if it was baked. I barely waited until it cooled down, cut it, and it is so beautiful inside and delicious: the crust is crispy, the crumb is moist, but baked and nostril.
After I saw it in a cut and tried it, I changed my mind about giving it up !!! I will definitely bake it !!! The main thing now would be to remember how the "kolobok" looked so that next time you bake the same
As a result, it took me: water - 300 + 100ml, wheat flour - 300g, buckwheat flour - 100g, poppy - 3 tbsp. l. The rest is prescription.
Here is a photo of my martyr:

As always, thank you for the wonderful recipe !!!
P. S. Sorry for having written a lot ... emotions

[Olya]

Olya, the bread turned out to be great, so neat
Yes, buckwheat flour is very capricious, you don't know what to expect. But the taste of bread is worth it!

Thank you for the bread story, it was interesting to read buckwheat adventures and remember yourself

[Admin]

Tatyana (Admin), thank you very much for the recipe, which is at the beginning of the topic. I want to eat such bread again and again)) For statistics (maybe someone will come in handy) I will write that I used wheat flour of the 1st grade and a panasonic 2501 bread maker in French mode, without poppy seeds and nuts, because they simply were not at home. I took water as indicated - 300ml, but it turned out to be dry (the bun was torn) and added somewhere else 3-4 tbsp. spoons during kneading. The dough did not become straight soft-soft, but at least it was plastic, and formed into a bun. This is the first bread that "left" for the evening) I didn't have time to take a picture, but it was very cute ..

Sofia, it's nice to hear such reviews, THANKS! The bread is really worthy!
Now be sure to repeat the bread with poppy seeds and nuts - you will not regret it

[Tatyana]

Tatyana, today I baked bread for the second time according to this recipe !!! Delicious !!! Last time I forgot to add walnuts, but this time I fixed the error

[Tatyana]

Tatyana, today I baked bread for the second time according to this recipe !!! Delicious !!! Last time I forgot to add walnuts, but this time I fixed the error

Olya, and now add poppy seeds Yes, the bread is amazingly tasty! Or is it for those who love such a combination and buckwheat flour in the dough
Olya, to your health!

[Tatyana]

Tatyana, and I did both times with poppy seeds I agree 100%, the bread is amazing !!!

[Tatyana]

Tatyana, on which program in KhP is it better to bake this bread?

[Tatyana]

Tatyana, on which program in KhP is it better to bake this bread?

Galya, in my x / stove there is no choice I bake on the main program For the dough and proofing, look, buckwheat is capricious.

Tatyan, thank you. I have already kneaded the dough, I will bake in the oven. I would like to clarify more about the proofing. How long is this approximately. How do you know when it's time?

Tatyan, thank you. I have already kneaded the dough, I will bake in the oven. I would like to clarify more about the proofing. How long is this approximately. How do you know when it's time?

Galya, increase only twice, no more !!! The dough is capricious! How long does it take - I don't know, I stand and watch, the dough itself will tell you when it's time

Tatiana, I'm reporting. I baked it very late at night, so for the speed of the process (although it still didn't work out quickly) I kneaded it in xn, baked it in a mold in the oven. While there is no baking experience, maybe it was necessary to take a slightly smaller form, the bread would be higher. I didn't have a poppy, replaced it with black sesame seeds, I have 1 grade flour. The water went exactly as you wrote in the recipe. Judging by the crumb, it may have been possible to add less, but I was trying to achieve a soft kolobok and was afraid that with a denser one I could not mix seeds and nuts. I liked the taste very much! Wonderful bread! Of course I will bake. Next time I'll try it in xn.
Tatyana, another question: does such bread make sense to bake with steam? And when is steam oven better?

[+ Gala +]

on which program in KhP is it better to bake this bread?

+ Gala +, I baked in Basic mode and in French, I didn't see much difference. Although the French bread turned out a little higher

[Lelikovna]

Lelikovna, now I'll try it next time. Maybe in French. And I will compare with the oven at the same time.

[Lelikovna]

Lelikovna, now I'll try it next time. Maybe in French. And I will compare it with the oven at the same time.

Galinka, the bread turned out - mortality! Well, such, such holes in the bread! And the roof is so smooth and beautiful
I am so happy for you! But I was sitting in the bushes and worried that it would suddenly not work out - and what I was praising here then

I baked this in a bread maker, and I will no longer, after I tried it from the oven

[Tatyana]

And the roof is so smooth and beautiful ... But I was sitting in the bushes and worried, it suddenly won't work - and what I was praising here then

Tatyana, but it seems to me that such a roof (in my case, with my test) would not work in hp, it would be blown away. And in the oven it baked right away.
You shouldn't have worried: I repeat once again, the bread is wonderful! And my husband, who does not recognize and does not want anything but rye ... highly appreciated him, so this bread will live with us

Tatyana, another question: does such bread make sense to bake with steam? And when is steam oven better?

but you didn't answer?

but you didn't answer?

Answered ... at the request of the workers, the topic was created https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=371011.0