Bread with buckwheat flour

Step-by-step preparation

Cooking time: 2 hr 15 mins

1. STEP 1

   

   How to bake bread with buckwheat flour? Prepare all ingredients. Heat the water to 40 degrees (at higher temperatures the yeast will die). Pour into a convenient small container, add yeast and sugar, stir and leave in a warm place for 10 minutes until the sugar dissolves and a yeast cap forms. You will learn all the intricacies of working with yeast by reading the article at the end of this recipe.

2. STEP 2

   

   Pour the yeast mixture into a large bowl and add the vegetable oil. Sift buckwheat and wheat flour there and add salt. Start mixing the mixture with a spoon, then with your hands. Keep in mind that you may need a little less or more wheat flour - rely on the consistency of the dough. It should be thick enough to form a ball, but not too tight, otherwise the bread will not be soft. Read about the properties of flour in the article below the steps.

3. STEP 3

   

   Place the dough on the work surface and knead well with your hands for at least 10 minutes. No more flour will be needed. The dough will behave a little unusually due to buckwheat flour, which does not contain gluten. Form the dough into a log, wrap it in film and leave in a warm place for 1 hour.

4. STEP 4

   

   Knead the risen dough and knead it with your hands into a thin rectangular layer. We will make a loaf of bread.

5. STEP 5

   

   Roll the dough from the short edge into a log. Protect the edges and make transverse cuts with a knife at a slight angle at a distance of 2-3 cm from each other.

6. STEP 6

   

   Place the dough in a baking dish, cover with cling film and leave to rise for another 30 minutes.

7. STEP 7

   

   Place the risen bread in an oven preheated to 180 degrees and bake for 30-40 minutes. The times are approximate, please be guided by the operating characteristics of your equipment. Read more about how ovens work in the article at the end of this recipe.

8. STEP 8

   

   Homemade bread made from buckwheat and wheat flour with yeast is ready!

Comments on the recipe

Corason

14.08.2023

5

Interesting version of bread, I decided to try it. But since I don’t have buckwheat flour, I ground the buckwheat in a coffee grinder and sifted through a sieve. It turned out a little less buckwheat flour than according to the recipe) First I made a dough, then added butter and two types of flour. I kneaded the dough, but it kept sticking, and added a little wheat flour. In total I put in 350 grams of wheat flour and 50 grams of buckwheat flour. This is approximately, I did not weigh it. The dough began to stick to my hands and I left it to rise in a warm place for an hour, covered with a towel. I didn’t form the loaf; it usually falls apart in the oven. And I transferred the dough into a springform pan with a diameter of 22 cm, greasing it with oil. The dough was allowed to rise for another 30 minutes, and then baked for 40 minutes in the oven, turning on the temperature at 180 degrees. The aroma was magical while baking. The finished buckwheat bread cooled overnight. The bread with buckwheat flour turned out golden brown, aromatic, soft, with a crispy crust and an original taste of buckwheat. This bread did not turn out as brown when cut as I expected. But it doesn’t crumble when cut. The crumb is very tender and tasty. Thanks to the author!