How to cook buckwheat bread on your own

Buckwheat bread is considered one of the most useful bread types. With it you can make sandwiches or simply serve a breakfast, lunch and dinner piece or two for various dishes. Unfortunately, such bread is not very popular. Perhaps, because it is somewhat more difficult to work with flour from the core, than with the usual - wheat, or because not every landlady knows the recipe for its preparation. And yet there are quite a lot of them.

About the benefits of

Buckwheat, from which bread is subsequently made, is a treasure trove of valuable ingredients. It contains:

• vitamin PP and B vitamins;
• useful micronutrients - phosphorus, iron, calcium, potassium, selenium, magnesium and zinc;
• are essential amino acids that ensure the normal functioning of the whole organism;
• vegetable proteins, which are characterized by fast and excellent digestibility;
  instagram viewer
  
  

  Note! Thanks to vegetable proteins, buckwheat and any products from it are often recommended for inclusion in dietary food, aimed at normalizing metabolic processes!

• complex carbohydrates, which are digested slowly, and therefore they are charged for a long time with energy;
• fiber is an important component for improving the functions of the digestive system.

In this case, such flour contains a small amount of fats and sugar, and it does not contain gluten, which can cause negative immune reactions.

In addition, due to its unique taste qualities, buckwheat flour becomes almost a universal ingredient that can be added to various dishes: pancakes, pies, cakes, biscuits and, of course, flavored bread are made from it. However, because of the lack of gluten, it is not able to become the main component of bread, since the dough simply does not consolidate. For this reason, to get the necessary consistency, buckwheat flour is used together with wheat, rye, oatmeal or add dry gluten to the dough.

You can not buy ready-made buckwheat bread today in all stores, but flour made from this cereal is sold almost everywhere. And this is a great opportunity to make bread yourself, besides, you can cook it in the bread maker and in the oven.

Recipes for the bread maker

Despite what you choose, the buckwheat bread cooked in the bakery will necessarily be a bit damp and always with an appetizing crisp. And since flour is always made from toasted seeds, baking from it has a pleasant nutty taste.

We bring to your attention the most delicious and popular varieties of cooking buckwheat bread in a breadmaker.

Traditional bread

You will need:

• buckwheat flour - 60 g;
• - // - wheat - 200 g;
• - // - rye - 60 g;
• milk - 65 ml;
• water - 145 ml;
• vegetable oil;
• salt - 4 g;
• yeast - 6-7 g.

We send all the ingredients to the bowl of the device, close the lid and set the "Bread from whole grain flour" mode. For the preparation of traditional bread from buckwheat flour in the breadmaker will need just over three hours.

Recommendation! Quite often the classic recipe for buckwheat bread involves the inclusion of buckwheat honey. As a result, the baking gets a pleasant slightly sweetish taste!

On kefir

This recipe for buckwheat bread includes such products:

• wheat flour - 245 g;
• - // - buckwheat - 75 g;
• kefir - 310 ml;
• dry yeast - 8 g;
• sugar - 25 g;
• salt - 5 g;
• butter - 20 g.

Recommendation! Buckwheat bread will be more delicious, if instead of butter you add homemade - melted!

Put the above products into the bowl of the device, select the average type of crust and turn on the timer. After the signal, informing about the end of cooking, we get bread, cover it with a towel and let it cool.

Recipes for the oven

Even if you do not have a bread maker, you can cook bread from buckwheat flour simply in the oven. For this type of cooking also there are different recipes: on yeast and without them, as well as with the addition of additional ingredients that will make the baking even more fragrant.

Without yeast

In order to prepare bread from buckwheat flour without yeast, it is necessary to prepare such ingredients:

• wheat flour - 1 glass with a slide;
• - // - rye - 2/3 cup;
• - // - buckwheat - 1/3 cup;
  

  Note! The amount of flour you will control yourself during the mixing process. In this case, it is first desirable to add the specified amount of buckwheat and rye flour, and the wheat flour to bring the dough to the required consistency!

• water - 200 ml;
• leaven - a couple tablespoons;
• salt - 4 g;
• sugar - 10 g;Malt or honey - tablespoon.

Make the spoon: in a bowl, combine sugar, leaven, pour in water and salt. We add a little wheat flour( it must be sieved beforehand).As a result, you should get a batter - like sour cream. Cover it with a clean cloth and put it in a warm place for 3-4 hours. When the opara is suitable, we sift into it the remainder of the flour and mix the dough.

Lubricate the bread baking sheet with vegetable oil and put the prepared dough into it. From above, you can also slightly lubricate it with oil. We cover with a towel and again we clean in a warm place. The dough should increase in volume approximately twice, usually it takes 2-3 hours.

A little warm up the oven and send it a form with future bread. We hold the dough at an average temperature of about 10 minutes, after which we cut off the gas supply and wait about another half an hour. Turn off the heat and let the buckwheat bread stand for five minutes in the oven, then take it out, cover it with a clean cloth and leave it on the table to cool it.

On milk with sunflower seeds

Ingredients:

• buckwheat flour - 225 g;
• - // - wheat - 225 g;
• seeds - 65 g;
• dry yeast - 8 g;
• milk - half a cup;
• water-glass;
• salt - ¼ teaspoon;
• sugar - ½ teaspoon;Coriander ground - pinch.

In a large bowl or just on a clean table we sift the wheat and buckwheat flour. Add salt and yeast. In the center of the resulting hill we make a hole and pour in it milk, water, pour sugar. We begin to knead the elastic dough. We make from it a round cake, put it in a bowl, sprinkle a little flour, cover it with a towel and send it to the heat for about an hour. The dough should fit.



After the dough has increased in size, we add seeds and coriander to it, mix it again, form bun, put it into a baking dish, oiled, and again we send it under a towel to heat. After 35 minutes, make a few sharp cuts with a sharp knife and put our future buckwheat bread in the oven. Bake about 40-45 minutes at a temperature of 200 ° C.

With walnuts

Ingredients:

• wheat flour - 370 g;
• - // - rye - 75 g;
• - // - buckwheat - 85 g;
• warm water - half a cup;
• serum - half a cup;
• milk - half a cup;
• dry yeast - 10 g;
• sugar - a teaspoon;
• salt - 7 g;
• vegetable oil - a tablespoon;
• kernels of walnuts - 50-60 g.

Pour warm water in a bowl, pour sugar and yeast. After 5-10 minutes, when the components dissolve, we pour in the serum and gradually introduce about 200-250 g of wheat flour. All mix and fix our sponge in a warm place, covering it with a clean towel. Leave for three hours.

After this time, the opara should rise well and cover with small bubbles. Now you can add the rest of the ingredients to it. First we pour in milk and vegetable oil. Stir, salt. In small portions, we introduce preliminary sifted buckwheat flour, then rye flour. We mix everything thoroughly. Add chopped nuts and the remaining portion of wheat flour.

We form the ball, put it in a bowl and send it to heat for about an hour. After the dough well rises, we knead it with our hands and put it into a baking dish. We are waiting for about 45 minutes and after our future buckwheat bread comes up again, we send it to bake in the oven. The cooking time is about 50 minutes at 180 ° C.