Rye-wheat-buckwheat bread

Rye-wheat-buckwheat bread

Category: Yeast bread

Ingredients
Yeast Saf-Moment	1.75 tsp
Corn starch	24 g
Buckwheat flour	70 g
Rye flour	180 g
Wheat flour	160 g
Salt	1.5 tsp.
Sugar	2 tbsp. l.
A small pinch of baking soda
Rast. oil	3 tbsp. l.
Ryazhenka	3 tbsp. l.
Water	300 ml

Cooking method

• I fell asleep in the order that it was written, however, I mixed the starch with buckwheat flour before filling it, with a pure spoon stirred it a bit in the bowl in which I mixed it (suddenly this is important). Oven Panasonic 257, rye mode.

Note

With pictures of tension, so I will describe in words: a neat brick came out with a slightly convex even roof, the cut color is lighter than a round rye one in a store, but darker than a store table (when mixing, I checked that there was no flour left in the corners), neatly small-hole inside , not crumbly, but not rubber, in general, just right. Very delicate, with a distinct taste and smell of buckwheat.
Cornstarch is not found everywhere in our country, so I write the place of capture - Real supermarket, 200g sachets for 12 rubles, if I'm not confused, but cheap for sure.
This is my first recipe that I wanted to share, I hope I posted it correctly.

Photo by Lilyalili.

And why is starch in bread?

And why is starch in bread?

In the process of making bread, starch performs the following functions:
- absorbs water during kneading, participating in the formation of the dough. Starch has a high water binding capacity. When baking bread, starch binds up to 80% of the moisture in the dough.
- gelatinizes during baking, absorbing water and participating in the formation of bread crumb;
- is responsible for stale bread during storage. When storing bread, starch paste undergoes aging (syneresis), which is the main reason for stale bread

Here

........... - is responsible for staling the bread during storage. When storing bread, starch paste undergoes aging (syneresis), which is the main reason for stale bread

Here

Admin, how interesting! On the one hand, it seems good! On the other hand, why do we need stale bread? Excuse me!

Admin, how interesting! On the one hand, it seems good! On the other hand, why do we need stale bread? Excuse me!

If there is enough bread for 2-3 days, it will remain fresh Stale bread can also occur from other products and bookmarks, for example, when using oatmeal

Stale bread can also occur from other foods and bookmarks, for example when using oatmeal

According to my observations, this is not true.

About starch, the logic of my reasoning was as follows: there is no gluten in buckwheat flour, I began to look for the composition of gluten-free mixtures on the Internet, I found what is always included in any corn starch (in any case, in those that I found, there was only a composition, without count -va, unfortunately); so I decided that corn starch is needed instead of gluten ...

I am writing a further e (de) volition of the recipe

I baked the bread itself in variations many times, it turned out that you can put much less starch without any loss of quality, I began to put 1 tbsp. spoon, and by eye, just a little from a bag. I stopped putting soda, first for an experiment, and then decided that since the difference was not visible, then there was no need.
And the share of buckwheat flour increased, decreasing wheat flour by the same weight, until I stopped at: buckwheat 120, rye 180, wheat 110.
On the third day, it is still quite nothing, but for 4-5 we cut off the crust, because it is not tasty, it is tough, it grows stale slowly, but we also burst stale, it’s a pity to throw it away, and I’m afraid to bake the loaf even smaller (will it burn out? ).

Our family really liked this bread recipe, so we have to bake it all the time (every other time: once a new recipe, the second time this bread is obligatory) and it is in the version you have upgraded, where the volume of buckwheat flour has increased and the volume of wheat flour has decreased. Thanks for the recipe!

I agree with you, Pzhano-wheat-buckwheat bread has taken root in our house!
Thanks to fellow bakery

I also wanted to try the recipe, we respect buckwheat bread very much! I have two questions: is it possible to use potato starch, while corn starch is not available and the same is with fermented baked milk, now there is kefir and milk (dry and fresh) at home? And yet, should there be one or two raising-proofing for this bread? My HP Alaska on the rye program has two raising of the dough, and on the main one, and the baking experience is the second day, so I clarify

I also wanted to try the recipe, we respect buckwheat bread very much! I have two questions: is it possible to use potato starch, while corn starch is not available and the same with fermented baked milk, now there is kefir and milk (dry and fresh) at home? And yet, should there be one or two raising-proofing for this bread? My HP Alaska on the rye program has two raising of the dough, and on the main one, and the baking experience is the second day, so I clarify

Bread contains rye and buckwheat flour - this is a heavy flour, and does not require a lot of proofing. For rye-wheat bread, just one good proofing is enough to double the dough.
You can use any starch, and kefir / yogurt instead of fermented baked milk, this is also sour milk.

Go to the section of x / ovens Alaska and check with other users the number of proofers in your x / oven and what they are called.

I liked the bread very much, but it didn't work out in shape. Very greasy, stuck together, did not rise. Why so much oil? And what regime would you recommend? I have mulinex, there is a basic, white, whole grain mode. Baked on the last one, at 750 grams. possibly wrong.

[Very greasy, stuck together, did not rise]

I liked the bread very much, but it didn't work out in shape. Very greasy, stuck together, did not rise... Why so much oil? And what regime would you recommend? I have mulinex, there is a basic, white, whole grain mode. Baked on the last one, at 750 grams. possibly wrong.

The reason is not the oil, the amount of flour is sufficient and the oil is also sufficient. Another question, if you just didn't like so much oil, then its amount can be reduced for taste.
If bread stuck together and did not rise - the reason must be sought elsewhere. But for this you need your complete bread recipe after the fact of the bookmark (what-how much and how it was measured) and a photo of bread in a section - then let's see the reason

The reason is not the oil, the amount of flour is sufficient and the oil is also sufficient. Another question, if you just didn't like so much oil, then its amount can be reduced for taste.
If the bread stuck together and did not rise, the reason must be sought elsewhere. But for this you need your complete bread recipe after the fact of the bookmark (what-how much and how it was measured) and a photo of bread in a section - then let's see the reason

Eh, I won't take a photo anymore, because they ate it anyway. But he rose only 6-7 cm high, when usually my breads of 750 grams rise by 12-15 cm.

I took the recipe adjusted below, as I wanted more buckwheat taste. I measured everything with measuring spoons and electronic scales, which usually don't let me down if I don't fit into the recipe myself. I really like to experiment. But here I want to bring this particular recipe to a good result.

Yeast Saf-Moment 1.75 tsp.
Potato starch 24 g (there was no corn starch)
Buckwheat flour 120 g
Rye flour 180 g
Wheat flour 110 g
Salt 1.5 tsp
Sugar 2 tbsp. l.
Rast. oil 3 tbsp. l.
Sourdough 0% 3 tbsp. l.
Water 300 ml (+ 2 tbsp.spoons after the first kneading, since a lot of flour remained at the edges, perhaps it was just necessary to collect it quietly)

Thanks for your answer and help!

The flour-liquid ratio is normal, and at the same time you need to look at the fact of kneading, you can't see it without a photo.

But, in the total mass of 400 grams of flour, 300 grams are heavy buckwheat and rye flour, which means that you need to bake such bread with one proofing (like rye-wheat bread. And not wheat or wheat-rye bread, where 2 proofers are provided.

The flour-liquid ratio is normal, and at the same time you need to look at the fact of kneading, you can't see it without a photo.

But, in the total mass of 400 grams of flour, 300 grams are heavy buckwheat and rye flour, which means that you need to bake such bread with one proofing (like rye-wheat bread. And not wheat or wheat-rye bread, where 2 proofers are provided.

Thank you! I will try to bake in the main mode again!

Thanks for the recipe!
I used the following ingredients:

Yeast Saf-Moment (red package) 1.75 tsp.
Potato starch 1 tbsp l. (22 gr)
Buckwheat flour 120 g
Rye flour 180 g
Wheat flour 110 g
Salt 1.5 tsp
Sugar 2 tbsp. l.
Soda 1/4 tsp
Rast. oil 3 tbsp. l.
Kefir 1% 3 tbsp. l.
Water 300 ml
Sesame seeds for sprinkling.

Rye Mode (Panasonic sd-zb2502)

The gingerbread man turned out to be very dense ... The bread rose by 2 centimeters ... in the photo you can see where the sesame is - there was a roof initially
I liked the taste, the crumb is dense, does not crumble. I will bake it regularly))) It's delicious with milk! I cut off the hump at once - I love the crisp)))

very tasty bread turned out. probably the most delicious. only his roof was really blown off during baking. and even during kneading, he did not want to collect in a bun and was too liquid. so it should be or have I messed up something? in general, seeing that the dough is completely liquid, I added three tablespoons of wheat flour

[Lily]

Lily, welcome back to the forum! Welcome!

Basically, it should have been
There is a lot of rye flour, starch, and also buckwheat flour, which is always very difficult to work with.
From such a dough, it is better to bake with one proofing of the dough, like rye.

thanks, Tanyush.

we returned to Moscow. there is no where to cook yet, since we live in an unfinished house in a state of construction. the kitchen is now being assembled, but not yet assembled. my kitchen gadgets help out sooo much, what would I do without them. modern kitchen appliances are fantastic

now in essence: this bread is very worthy. in the oven probably would have come out even steeper, but so far I have no oven. I baked in a bread maker on the main mode, probably my rye mode does not. but the bread turned out to be unambiguously sooo tasty. outwardly, the lid of course upset me very much. but I cut it off and ate it. super

[Lily]

Lily, a decent bread turned out
If it suits you, then stop there, correct a little

Before leaving, I cooked with about the same composition of bread. somewhere she immediately took the recipe. I really liked it and the kolobok was perfect and the bread just blows away. But apparently she left her notes in Vienna, but I can't find it on the forum. now I'm trying all the recipes with buckwheat flour from what is here. like without sourdough there was a recipe ... and malt, beer, etc. I did not have. can't remember