Wheat-buckwheat simple bread

Wheat-buckwheat simple bread

Category: Yeast bread

Ingredients
Wheat flour	3 1/4 cups
Buckwheat flour	3/4 cup
Water	300 ml
Sugar	2 tsp
Vegetable oil	2 tbsp. l.
Yeast	1 tsp
Well, you can also add flax seed.	1-1.5 tbsp. l.

Cooking method

• So, the recipe for a dosage by volume:
• - I have a measuring container with divisions in milliliters with a total capacity of 800 ml. In my opinion, it was left from some kind of blender. So I measure the flour with this container, where I pour 150 milliliters of buckwheat flour (if translated into 200 ml glasses, it turns out 3/4). The rest I pour in wheat flour, it turns out that 650 ml. (3+ 1/4 cups) If there is a large measuring container, it is better to measure the flour with it. So the error will turn out less than measuring with glasses. And accuracy is very important.
• Accordingly, I first pour liquid ingredients (water, oil) into my Moulinex 2000, then salt (into water), then flour and on top of flour yeast and granulated sugar. In other stoves - see for yourself which sequence is recommended.
• Modes
• - weight 1000 g
• - crust color - dark
• - mode on mulinex 4th (with preliminary heating)
• After baking, I do not take it out immediately and leave it for another 10-15 minutes in the oven for baking.
• It is necessary to control the batch at the initial stage (when the stove switches to fast kneading revolutions). Each time the following situation turns out. Kneading occurs with a dry dough. Therefore, you need to hold the bun with a wooden or plastic narrow spatula in the first 5 minutes of kneading so that the knife will stir it through and through, while picking up more flour. Otherwise, the knife will wind the unmixed kolobok over the bucket and the kneading will not work. In early experiments, I added more water, but then the bread turned out to be unbaked, sticky inside. At the bottom along the perimeter, a quench formed (non-rising dough sections without porosity). Therefore, you cannot pour much water.
• It seems that buckwheat flour first absorbs a lot of moisture, and when baked it starts to give it away. Therefore, a tight dough is better when kneading than a sticky crumb in finished bread.
• I would be grateful if you would like to comment on this recipe. M. b. there are flaws in this recipe. Or something is not clear?
• For this recipe I use wheat bakery flour in / grade - "Predportovaya", and buckwheat - "Kudesnitsa". I buy either in Lenta or in Okey in our St. Petersburg.
• Here is one 20 minutes after the end of the batch. Already rose a little:
• 
• And now the bread has cooled down.
• 

Note

The kitchen scale has recently broken down, so life has forced us to move from the experiments of selecting a recipe by weight of ingredients to selecting ingredients by volume. By the way, overseas professional bakers compose their recipes by volume. This is considered more correct. In particular, he talked with German people. But I don’t pretend to be reliable.

Similar recipes

Wheat-buckwheat bread with poppy seeds, flax seeds, walnuts (Admin)

Wheat-buckwheat bread "Useful" (Elena K)

Wheat-buckwheat bread with rye sourdough (Omela)

I really love the buckwheat flavor in bread. Does it rise well with you?

In structure and shape, and the inner color is somewhat similar to Darnitsky. though the crumb is a little grayer and the crust is lighter. The upper crust is a little bumpy, because the dough is densely dry at the initial stage, therefore the bun is bumpy, and therefore the final version also retains these flaws after rising.
But the taste and aroma of buckwheat is also good. When I added more buckwheat, firstly, the crumb turned out to be more delicious, and secondly, it tasted well, just like buckwheat porridge.:-))) In the proposed version, in my opinion, everything is enough.
It is imperative to help the bread maker at the beginning of the kneading and hold the bun so that the knife will stir it better !!!
It rises well, but certainly does not stick out of the bucket like wheat. It's clear. The main thing is that no hardening is formed and the crumb is good, porous and not wet, like when you shift buckwheat or pour water.