Buckwheat bread. Old Russian buckwheat bread with different amounts of buckwheat flour (three options). Making bread from buckwheat flour

I found the recipe for this bread in one of the culinary collectionsthirty years ago. In this collection, even the authors were not indicated, but only the name of the editor.

The name of this recipe was: “Russian loaf with buckwheatflour." Of course, I've come across a lot of bread recipes with the addition ofbuckwheat flour, but this one attracted me because the amount of flour in itwas the maximum, almost 40% of the weight of all flour. also inthe recipe said it wasold Russian type of bread on whole grain flour, and this topic has always interested me very much(ancient bread technologies). There was no photo in the recipe.

I understood that such bread would hardly correspond to our modern ideas about the aesthetics of bread, but this fact encouraged me even more, and I decided to make a series of test bakes, balancing on the brink of the usefulness of bread and its appearance, looking for the best option, with one on the one hand, it still retains the properties of the original recipe, and on the other hand, it has a fairly attractive appearance.

When in life I meet people whose childhood was spent invery remote places of our and not only our country, I always ask them whether their mothers and grandmothers baked bread, and what fromThis is what they remembered.
Sometimes people, without knowing it themselves, report such interesting details, which in my opinion are“diamond grains of knowledge in the ancient technology of sourdough bread baking.”

Space often sends us exactly the knowledge that we need at the moment. So in the blog at penata.livejournal.com I saw a link to the material, as in the distant Belarusianvillage, an elderly grandmother bakes bread according to an ancient customtheir grandmothers and great-grandmothers from wholemeal rye flour.

I studied this material meticulously, and although it was written by a person far from baking, I was able to recognize interesting points there. For example, my grandmother doesn’t have any leaven, she uses a wooden twenty-five-liter tub (I visually appreciated this from the photo; by the way, such a tub was the dowry of the bride who came to live in the groom’s house after the wedding), which after each cycle of bread preparation is not washed, but simply dry, and when they start baking bread, putadd three kilograms of rye flour, add water to a certain consistency, knead the dough and leave for about two days in a warm place (near the oven). In this way, a kind of sourdough starter is created.

Do you recognize? This is practically our modern enzyme tank, asdried remains"old dough"on the walls of the tub.

But I am telling this story for a different reason. Again in my opinionvisual assessment, the grandmother kneaded 7 at the same time-8 kg of flour (counting the dough) pour flour onto the dough and leave it to rise, then spread the doughin various forms:

she had several professional casting molds L 11, tin round forms from under herring, as well as cast iron frying pans, and she baked bread in the oven like Russian all at the same time. Regardless of what the bread was baked in, on the crust of each finished bread sample cracks were present, circular or non-circular. Do you understand why I was telling this? Our great-grandmothers didn’t “bother” withRegarding the appearance of the crust on the surface of the bread, the taste was more important to them. Bread made using old technology cannot be perfect in appearance.

Now I have “tweaked” the recipe for buckwheat bread quite a bit to improve the external aesthetics of the bread, adapting it to our time.

Returning to our recipe for whole grain wheat and buckwheat flour, we can immediately say that there will be cracks on the surface of such bread, but it is not known what nature, because the quantity bran from c/w flour and buckwheat is quite large, and it is they that increase the negative effect of the flour enzyme complex on the behavior of the protein framework of wheat flour gluten.

For purity of style , which in my opinion corresponds betterancient technologies, I ground the buckwheat flour quite finely at homeflour milling machine fromgreen buckwheat, but you can take a regular oneaffordable buckwheat flour.

An interesting fact is that buckwheat flour also contains protein, but whether it is integrated into the structure of wheat water-insoluble protein or not is up to meunknown, most likely not, since buckwheat flour itself does not create a gluten framework and its protein is only water-soluble.

I’m also interested in which bread, 60% wheat with 40% rye flour or the same, but with 40% buckwheat flour, holds its shape better (this, however, can be tested experimentally)?

The use of green buckwheat flour, although it gives greaterbenefits bread, but further increases the activity of the enzyme complex, since green buckwheat is a thermally untreated cereal, it can be sprouted,therefore, the influence of the enzyme complex on behaviordough will come not only from central wheat flour, butalso from green buckwheat.

I wrote this paragraph and thought, Do buckwheat enzymes affect the activity of alpha and betawheat flour amylase?
Yes, there are many more in the world of bakinginteresting and unknown.

Wheat flour was:

The first option is “Diamart”, whole grain wheat, produced by the company “Diamart”, Rostov region, squirrel 11,9 %, calorie content 280-290 kcal;

The second option is “Altaiskaya”, wheat 2nd grade, pr-l “Divinka” Novosibirsk, protein 11.8% , calorie content 319 kcal per 100 g;

The third option - "Health of Altai", whole grain wheat, "Divinka" pr., Novosibirsk, protein 11,8 % , calorie content 319 kcal per 100 gr.

Groats green buckwheat "EcoPit",protein 13.9% , calorie content
332 kcal, (I ground flour from it very m Christmas tree fraction).

Forms 3 pcs. Spanish 24*12*9 cm enameled bread, but you can take
cast bakery L 11, or any cupcake or silicone
volume 1 l.

Loaf weight 732 g, after baking 651 g, baked 11%.

I sifted both types of white flour through a fine nylon sieve,in the first option, 30% of the bran was eliminated, in the second - 16%,2nd grade wheat flour did not produce screenings in the form of bran.

Both flour options after sifting came close to2nd grade flour, but with a more noticeable bran fractionthan that of real 2nd grade flour in the second version of the recipe.

I decided not to take extreme option with 40% buckwheat flour , and take the option with 34% buckwheat flour in relation to wheat flour, as well as options with 24% , 16% .

For all three options, the quantities of sourdough and dough ingredients are the same, the differencesbegin only at the stage of conducting the test.

Total(depending on option, for one bread):

429 g of dough each for three options

152 - 70 grams of buckwheat flour (depending on option)

400 grams or less of whole wheat flour or 2nd gradevariety of different products

7 g fine salt

10 g sugar

17 g olive oil

Leaven:

135 g wheat sourdough with peeled flour

100% moisture on a starter made from peeled rye flour

Opara:

109 mature sourdough with 100% moisture from wheat flour(each option has its own type of flour)

200 g wheat flour

120 g water

Dough first option (34 % buckwheat flour):

429 g of dough

152 g buckwheat flour

40 g whole grain wheat flour "Diamart"

60 g water

7 g fine sea salt

10 g sugar

17 g milk powder 26% fat

17 g olive oil

Dough second option (24 % buckwheat flour):

429 g of dough

106 g buckwheat flour

86 grams of 2nd grade wheat flour "Altai"

70 g water

7 g salt

10 g sugar

17 g milk powder

17 g olive oil

Dough third option (16 % buckwheat flour):

429 g of dough

70 g buckwheat flour

122 grams whole wheat flour "Health of Altai"

70 g water

7 g salt

10 g sugar

17 g milk powder

17 g olive oil

Sprinkles:
brown flaxseed (1st option)
black sesame (2nd option)
light sesame (3rd option)

COOKING

We make the starter using the type of wheat flour that will go into the dough, using a starter made from peeled rye flour (or wheat).

If you leaven at a low temperature, as I doat 16-18 degrees C, carry out several cycles of refreshing it.

For example: 3 hours at 30 degrees C - 1 time during the day

3 hours at 30 degrees C - 1 time in the evening
(10 g of sourdough: 20 g of wheat flour: 20 g of water);

9 hours at 25 degrees C - 1 time from night to morning
(15 grams of starter: 60 ps. flour: 60 water).

As a result, you should succeed 109 g(135 g total quantity) sourdough at peak activity.

If it’s a warm summer outside, it’s enough to get by with just night refreshment.

1. For DOUGHmix the starter, flour and water, put in a bowl,cover with cling film and leave for 2.5-3 hours at temp. 25-26city S. The first small ones should appear on the surface of the dough.bubbles and it should increase significantly.

This time it took 3 hours. For each option, mix the starter using a different type of wheat flour.

2. Knead DOUGH, combining wheat flour, buckwheat, salt, butter,sugar, water, milk powder. Knead it with your hands for about 3 minutes just untilhomogeneity. Pre-mix liquids and milk powder.

After kneading, the dough will form a lump, have a homogeneous structure and will hold its shape. Leave for 5 minutes, then knead a little more,but no more than 1-2 minutes.

3. Transfer the dough to a bowl greased with vegetable oil and cover with cling film. FERMENTATION- 3 hours 30 min - 4 hours, at a temperature of about 25-27 degrees C. The dough will noticeably increase in volume by about 2 times or less depending on the option. The dough may rise earlier, after 2.5-3 hours, keep an eye on its volume.

Form the dough into a bar on the table, sprinkle the table a little with wheat flour, first press the workpiece with a “light hand”, tuck the side edges and then roll the dough into a roll, work the seam carefully with your fingers, place it in a mold with a thick layer of grease, seam side down.

Grease the pan with a thick layer of margarine or lard, or twolayers of melted butter.

Fermentation lasted 3.5 hours this time.

It may turn out that the dough with 34% buckwheat flour will be very liquid and will always spread out during molding, but all these actions must still be carried out. In this case, when baking next time, reduce the amount of water by 20 g.

When quantity 16% And 24% buckwheat flour managed to form a bar on the table, the dough did not float, the dough with 34% buckwheat flour was more liquid.

Cover each mold with cling film or a shower cap (grease the dough side vegetable oil).

4. PROOFING- 60-75 minutes. Before placing the workpiece in the oven, spray it with water and bake all options at the same time.

The second and third options with this weight increase in volume during proofing by 1.9 - 2.2 times, the first option is a little smaller.

Sprinkle, depending on the option, with sesame or flaxseed, lightly crush the seeds with your hand, with the knuckles of your fist, and sprinkle again.

5. BAKE

15 min at temp. 230 degrees C with steam,

10 min at temp. 200 deg. With no steam,

20 minutes at a temperature of 180 degrees C without steam
on a pizza stone.

I pour only 160 ml of boiling water into the tray standing on the bottomoven surface. In 10-12 minutes, all the steam will evaporate through the oven ventilation and the door will not open.will need to be opened. Also spray the oven walls a little with water before planting. blanks.

Remove bread from oven, remove from pan, spray with water, wait 5 minutesand cool on a wire rack, covered with a double layer of linen towel on top and bottom.

Cooking time is up to 10 hours, this must be taken into account when starting the process.Do not be late in the morning with preparing the dough, otherwise you will sleepI'll have to go to bedlate at night to finish baking the bread.

You can eat bread after 12 hours.

Three varieties of buckwheat bread, cut pieces, on the left - 24% buckwheat flour, on the right - 16% buckwheat flour, in the center - 34% buckwheat flour:

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Option ONE, 34% buckwheat flour.

Proofing took 75 minutes, the bread proofed well, 1.6 - 1.8 times the initial volume of dough.

When baking with steam, several small surface cracks appeared, the bread did not rise much.The taste of the crumb has a slight nutty flavor, the crumb is soft, but quitedense, on the second day it thickened even more. Sourness in tastebread, which arises from the sugar, salt and acid of the leaven.

The taste of the bread is similar to the taste of rye-wheat bread with a large percentage of rye flour and nutty notes; it can be alternated with baking classic versions of table rye-wheat bread (Ukrainian, Oryol, Podmoskovny, etc.)in the practice of home baking. This bread is especially usefulpatients with diabetes mellitus, becauseglycemic index (the rate at which sugars enter the blood during the decomposition of bread starches) for buckwheat flour is lower than that of rye flour, and, especially, than that of wheat . From my point of view, the appearance of this version of the recipemost harmonious.

Buckwheat bread with 34% buckwheat flour on the cut side:

Option TWO, 24% buckwheat flour.

Proofing took 75 minutes, the bread was well proofed by 1.9 - 2.0 volumes.

When baking with steam, a large surface crack appeared, it is larger than in the 1st option. During baking, the bread rose more than in option 1.

There is practically no nutty taste from buckwheat in the taste of the crumb; the crumb is soft and loose.

The taste of the bread is similar to the taste of rye-wheat breadwith an equal percentage of rye and wheat flour, area of application -the same, it is quite possible to alternate it while bakingalong with classicvarieties of rye-wheat bread(Kyiv, Stolichny, Stolovetc.) in home practice bakery

On the second day the crumb thickened a little. There is practically no sourness in the taste, only a pronounced taste of sourdough bread.

I think the appearance of this bread option comes second to the first option.

Buckwheat bread with 24% buckwheat flour on the cut side:

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OPTION THREE, 16% buckwheat flour.

The proofing took 75 minutes, the bread was well proofed by 2.0 - 2.2 volumes.

When baking with steam, large surface cracks appeared, the bread rose more than in the 2nd option.The taste of the crumb has no nutty taste from buckwheat, the crumb is soft, fluffy, can be eaten with sweets toppings for tea.

Is good and much more a healthy alternative to eating plain wheatbread made with premium flour.

On the second day, the bread crumb thickened a little. Sourness in tastepractically not felt, only a pronounced taste of sourdough of bread.

Buckwheat bread with 16% buckwheat flour on the cut side:

Buckwheat bread is a healthy and gluten-free product, therefore, ideal for the diet of those losing weight and people with gluten allergies. The beneficial properties have long been known to people. Modern manufacturers have begun to actively produce also, which is not inferior in its beneficial and nutritional properties to whole grain cereals.

One of the most popular dishes with the addition of buckwheat flour is. Buckwheat bread has an incredible aroma and a slight nutty flavor. In the process of making bread, we are used to using it, so how can we add buckwheat flour to the recipe to make tasty and healthy bread? Most often, wheat-buckwheat bread is prepared, where flour is used in the following proportions. Using seventy-five percent wheat flour and twenty-five percent buckwheat flour, the result is a smoked yeast bread with a soft, fluffy texture and mild buckwheat flavor. If you use a 50/50 ratio, the bread will have a more pronounced buckwheat-nut flavor, but the loaf will not be as tall and will have a crumbly, tender texture. Avoid using 100% buckwheat flour in yeast bread, the texture will not be smooth and the bread will not work at all.

The main ingredient is buckwheat flour, which enriches the body with essential proteins and protein. Today there are a lot of different recipes for making bread from buckwheat flour, let's look at the most popular ones.

Buckwheat bread in the oven

To prepare bread from buckwheat flour in the oven you will need: 450 grams of premium whole grain wheat flour, seven grams, ten grams, one and a half teaspoons of instant flour, two tablespoons of cold-pressed vegetable oil, 50 grams of high-quality, finely ground buckwheat flour.

The first thing you need to do is combine two types of flour and be sure to sift the resulting mixture through a sieve. Combine 1 cup of warm water with dry yeast, add the yeast mixture to the flour mixture, and mix a little to get a liquid consistency. Leave the dough for three to four minutes until bubbles appear on the surface. Add 1 more glass of water, salt, sugar, butter and knead the dough.

The dough must be kneaded thoroughly so that it becomes elastic and without lumps. Cover the dough with a towel and let it double in size. Once the dough has tripled in size, knead again, roll out a layer one centimeter thick, grease it or roll it into a roll. This volume should yield two loaves. Place the loaves on a baking sheet and leave them in a warm place for thirty minutes until they rise. Then bake in an oven preheated to 200 degrees for half an hour. That's it, the wheat-buckwheat bread is ready.

Buckwheat bread in a bread machine

To make bread from buckwheat flour in a bread machine you will need: 1 tsp. fast-acting dry yeast, grade I whole grain wheat flour - 300 grams, high-quality buckwheat flour one hundred grams, salt - 1 tsp, sugar two teaspoons, vegetable oil (unrefined) 2 tbsp. l. and two hundred eighty milliliters of warm water.

On the bread machine you need to select the appropriate program; the preliminary cooking time for bread in the bread machine is four hours. Step-by-step recipe: all ingredients must be loaded into the bread machine bowl in the order specified in the recipe. Start the main bread kneading mode. During the kneading process, keep an eye on the dough; you may need to add flour, oil or water.

Remove the finished ball from the dough and form a neat box yourself, put the ball back into the bowl (you can remove the knife from it), close the bread maker with the lid. Important – until fully cooked, do not open the lid again. There are a lot of options for preparing bread in a bread machine, you need to try and experiment, maybe you will like some bread recipe.

Buckwheat bread in a slow cooker

To prepare buckwheat bread in a slow cooker, only fifty minutes are spent on preparation and fifty minutes on the cooking process. In order to bake bread weighing 600 grams you will need: three hundred grams of wheat flour, 100 grams of buckwheat flour, one and a half teaspoons of quick-acting yeast, 300 milliliters of forty-degree water, one heaped teaspoon of salt, one heaped tablespoon of sugar, three tablespoons vegetable oil.

The first thing you need to do is prepare the dough, for this you need to combine one hundred grams of wheat flour with salt, sugar and dry yeast, add water, mix thoroughly and leave in a warm place for about twenty minutes. After the dough has risen (the volume has doubled), add buckwheat flour, the remaining wheat flour, vegetable oil to it and knead as well as possible.

As a result, the dough should be smooth and elastic. Place in the multicooker bowl and leave for another twenty minutes (at a temperature of 40 degrees). After the dough has risen, select the “Baking” mode, set it to thirty minutes, after this time has passed, the loaf needs to be turned over and baked for another twenty minutes.

Pure buckwheat bread recipe

To make bread from buckwheat flour without wheat you will need: one glass of warm or warm clean water, twenty grams of dry yeast with fast action, 1 tsp. sugar, half a glass of buckwheat flour, two eggs, 3 tablespoons of vegetable oil, one glass of corn starch.

Combine the yeast with sugar and warm liquid, add all the other ingredients, knead the dough thoroughly, cover with a towel and let the dough triple in size. Carefully place the baking sheet with the risen dough in the preheated oven for an hour. The oven must not be opened for the first forty minutes.

This type is completely gluten-free and has a lot of healing and beneficial properties:

can be consumed by people with diabetes and allergies to gluten;
has a positive effect on the functioning of the gastrointestinal tract;
cleanses the walls of blood vessels, strengthening them;
improves the functioning of the immune system;
has a tonic effect;
saturates the body with nutrients, fiber, amino acids and vitamins.

Buckwheat bread recipe without yeast

To make bread from buckwheat flour without yeast you will need: two hundred milliliters of warm milk, half a teaspoon of soda, the juice of half, half a tsp. chopped sea salt, 2 tbsp. l. any unrefined vegetable oil, preferably one hundred grams of coarse buckwheat flour, 100 grams of 1st grade wheat flour.

The result will be yeast-free bread with an energy value of two hundred and three kilocalories and nutritional value:

	7.65 g
	2.43 g
	37.73 g

A step-by-step recipe for making yeast-free buckwheat bread: pour soda slaked with lemon juice into the milk, add vegetable oil and salt. Add alternately sifted buckwheat and wheat flour to the resulting liquid mixture. Knead the resulting dough with your hands. The dough will be thick, since among the properties of buckwheat flour is the rapid absorption of liquid. The well-kneaded ball should be transferred to a baking sheet and formed into the desired loaf shape. Place the baking sheet in a pre-prepared oven (temperature 180 degrees) and bake for about thirty to fifty minutes, until fully cooked.

Yeast-free bread is useful for diseases of the gastrointestinal tract, hypertension, diseases of the cardiovascular system, during the recovery period after liver surgery, and for hypertensive patients. It is allowed to be added to the children's diet, to the diet of women during lactation and pregnancy.

Buckwheat-rye bread recipe

To prepare buckwheat-rye bread you will need: 300 grams of whole wheat flour (grade 1), fifty grams, fifty grams of buckwheat flour, two hundred and seventy milliliters of thirty-degree water or skim milk heated to forty degrees, two tablespoons of rye malt, one a tablespoon of liquid, 1 teaspoon of salt, 2 tbsp. spoons of vegetable oil, one teaspoon of fast-acting yeast.

Mix all liquid ingredients. Mix all the dry ingredients, it is advisable to pass them all through a sieve for greater oxygen enrichment. First add the liquid mixture to the bread machine, then pour the bulk mixture on top, turn on the mixing mode (this process takes ten minutes). The dough should ultimately be soft and at the same time dense and not sticky, keep its shape.

After kneading, close the oven lid and forget about it until the bread is completely cooked. The finished product must be removed from the oven and left to cool completely. Now that’s it, the wheat-buckwheat-rye bread is ready to eat.

There are an incredible number of recipes for making baked goods from buckwheat flour, try, experiment, look for your favorite. Enjoy your meal.

Nutritional value and composition of buckwheat bread

Buckwheat bread contains a number of vitamins, namely: B1, B2, B5, B9, B6, A, E, PP, as well as minerals such as calcium, potassium, zinc, magnesium, cobalt, molybdenum, selenium, fluorine, copper, iron, manganese, sodium and phosphorus.

100g of buckwheat bread contains:

Proteins – 7.1.
Fats – 2.5.
Carbohydrates – 45.8.
Kcal – 228.

Buckwheat bread is part of the diet of vegetarians and those who play sports and lead an active lifestyle. This bread is recognizable by its aroma and taste, it is slightly moist, with a crispy crust, the taste is buckwheat and nutty, due to the fact that the flour is made from fried buckwheat.

Useful properties of buckwheat bread

By eating buckwheat bread, a person provides himself with a complex of vitamins and minerals that are contained in buckwheat and wheat flour.

The chemical composition of this bread is rich in calcium, cobalt and iodine.

Buckwheat bread is a complex of carbohydrate compounds that provide the body with the energy necessary for an active lifestyle.

How to make buckwheat bread at home in a bread machine

Ingredients:

Drinking water – 250 ml.
Kefir, whey or yogurt – 100 ml.
Vegetable oil – 1.5 tablespoons.
Salt – 1.7 teaspoons.
Honey – 1-2 tablespoons.
First grade wheat flour – 380g.
Buckwheat flour – 100g.
Rye flour – 60g.
Dry yeast - 2 teaspoons.

Preparation:

Add all dry and liquid ingredients according to the instructions on the bread maker.
The weight of bread for a given amount of food is 900g.
Program “Whole grain bread”, medium crust.
After the signal sounds, take out the bread, place it on a wire rack, and cover with a towel until it cools completely. Bon appetit!

Buckwheat is perhaps the most favorite cereal among our people. And those who once moved to live in Europe or overseas admit that they really miss this product.

You can cook not only porridge from buckwheat. You can make other dishes as well. Try making buckwheat bread with wheat flour. It turns out very beautiful, it has a bright “nutty” taste. Wheat flour is an auxiliary but important element. It serves only to form gluten in the recipe and create an airy texture, because bread made entirely from buckwheat flour will turn out flat and hard.

To prepare this bread you need to purchase buckwheat flour. It doesn't matter if you don't find it. In this case, you can prepare it yourself by grinding buckwheat in a blender or coffee grinder.

Cooking time: about 3 hours

Ingredients

2 cups wheat flour
1 cup buckwheat flour
1 glass of warm water
20 grams of fresh yeast
2 tbsp. spoons of vegetable oil
1 tbsp. spoon of sugar
1 teaspoon salt

Preparation

Divide the warm water equally and pour into two containers in which you will knead the dough. Add yeast to the water and stir until dissolved.

Pour buckwheat flour and half a glass of wheat flour into the first container, and also add half the sugar, salt and vegetable oil.

Knead a thick dough. It doesn't need to be kneaded for long. You just need to form a homogeneous mass from the ingredients.

In the second container, add wheat flour, remaining sugar, salt, and butter.

Knead this dough for 5 minutes until it becomes smooth and tender.

Cover both doughs and place in a warm place to rest and rise for 1 hour. The buckwheat dough should not increase in size - it will simply become looser. But the wheat dough should at least double in size.

Then roll out both doughs into layers 5-7 mm thick. Place the buckwheat dough on top of the wheat dough and roll it up so that the wheat dough is on top.

Place the resulting loaf, seam side down, in a floured pan.

Cover the pan and place it in a warm place for final proofing. When the bread rises and becomes fluffy (30-40 minutes), it can be placed in the oven.

Turn the oven on to 200 degrees, and while it is heating, make cuts on the surface of the loaf with a sharp knife or blade.

Bake buckwheat-wheat bread for 30-35 minutes until golden brown. When the bread is ready, don't try to take it out of the pan right away - let it sit in it for 10 minutes, and then you can easily remove it.

Allow the loaf to cool completely before cutting. Bon appetit!

Buckwheat bread is a healthy and gluten-free product, therefore, ideal for the diet of those losing weight and people with gluten allergies. The beneficial properties of buckwheat have long been known to people. Modern manufacturers have begun to actively produce buckwheat flour, which is not inferior in its beneficial and nutritional properties to whole grain cereals.

One of the most popular dishes with the addition of buckwheat flour is bread. Buckwheat bread has an incredible aroma and a slight nutty flavor. In the process of making bread, we are accustomed to using wheat flour, so how can we add buckwheat flour to the recipe to make tasty and healthy bread? Most often, wheat-buckwheat bread is prepared, where flour is used in the following proportions. Using seventy-five percent wheat flour and twenty-five percent buckwheat flour, the result is a smoked yeast bread with a soft, fluffy texture and mild buckwheat flavor. If you use a 50/50 ratio, the bread will have a more pronounced buckwheat-nut flavor, but the loaf will not be as tall and will have a crumbly, tender texture. Avoid using 100% buckwheat flour in yeast bread, the texture will not be smooth and the bread will not work at all.

The main ingredient is buckwheat flour, which enriches the body with essential amino acids, fiber and protein. Today there are a lot of different recipes for making bread from buckwheat flour, let's look at the most popular ones.

Buckwheat bread in the oven

To prepare bread from buckwheat flour in the oven you will need: 450 grams of premium whole grain wheat flour, seven grams of salt, ten grams of sugar, one and a half teaspoons of instant yeast, two tablespoons of cold-pressed vegetable oil, 50 grams of high-quality, finely ground buckwheat flour.

The first thing you need to do is combine two types of flour and be sure to sift the resulting mixture through a sieve. Combine 1 glass of warm water with dry yeast, add the yeast mixture to the flour mixture, and mix a little to get the consistency of liquid sour cream. Leave the dough for three to four minutes until bubbles appear on the surface. Add 1 more glass of water, salt, sugar, butter and knead the dough.

The dough must be kneaded thoroughly so that it becomes elastic and without lumps. Cover the dough with a towel and let it double in size. Once the dough has tripled in size, knead again, roll out a layer one centimeter thick, grease it with butter or sesame oil, and roll into a roll. This volume should yield two loaves. Place the loaves on a baking sheet and leave them in a warm place for thirty minutes until they rise. Then bake in an oven preheated to 200 degrees for half an hour. That's it, the wheat-buckwheat bread is ready.

Buckwheat bread in a bread machine

Buckwheat bread in a slow cooker

Pure buckwheat bread recipe

To make bread from buckwheat flour without wheat you will need: one glass of warm milk or warm clean water, twenty grams of dry yeast with fast action, 1 tsp. sugar, half a glass of buckwheat flour, two eggs, 3 tablespoons of vegetable oil, one glass of corn starch.

This type is completely gluten-free and has a lot of healing and beneficial properties:

can be consumed by people with diabetes and allergies to gluten;
has a positive effect on the functioning of the gastrointestinal tract;
cleanses the walls of blood vessels, strengthening them;
improves the functioning of the immune system;
has a tonic effect;
saturates the body with micronutrients, fiber, amino acids and vitamins.

Buckwheat bread recipe without yeast

To make bread from buckwheat flour without yeast you will need: two hundred milliliters of warm milk, half a teaspoon of soda, the juice of half a lemon, half a tsp. chopped sea salt, 2 tbsp. l. any unrefined vegetable oil, preferably olive, one hundred grams of coarse buckwheat flour, 100 grams of 1st grade wheat flour.

The result will be yeast-free bread with an energy value of two hundred and three kilocalories and nutritional value:

Buckwheat-rye bread recipe

To prepare buckwheat-rye bread you will need: 300 grams of whole wheat flour (grade 1), fifty grams of rye flour, fifty grams of buckwheat flour, two hundred and seventy milliliters of thirty-degree water or skim milk heated to forty degrees, two tablespoons of rye malt , one tablespoon of liquid honey, 1 teaspoon of salt, 2 tbsp. spoons of vegetable oil, one teaspoon of fast-acting yeast.

There are an incredible number of recipes for making baked goods from buckwheat flour, try, experiment, look for your favorite. Enjoy your meal.