Description
That's my word I do not eat buckwheat. I don't like the taste. And the smell is not transferred when the buckwheat is cooked... Probably in childhood abnormal. But here in the bread it doesn't feel. The bread is delicious! So I ate and ate...
Ingredients
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Flour
350 g
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Rye flour
350 g
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Buckwheat
100 g
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Water
500 ml
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Sugar
2 Tbsp
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Salt
1 tsp
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Yeast
11 g
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Greens
1 tsp
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Cheese
8 piece
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Sunflower oil
3 Tbsp
Cooking
Wheat flour, rye flour and buckwheat.
In a bowl put the flour of wheat and rye 150 g = 300 g. In warm water dissolve the sugar, salt, yeast and poured it in a bowl. Added oil, cereal, boiled until soft, mixed and put in warm place to raise.
After 30 minutes the dough had risen and I podmetila another 150 g of rye and wheat flour = 300, Sprinkled dry herbs for flavor.
On the silicone pad poured 100 g of flour and put the dough.
The dough was vymenila. In it even could consist of flour, but I left it damp.
Put on the bottom of the pan with parchment paper, for paper dough.
Tuned in the bread for 3 hours.
After 2 hours, the bread turned upside down and closed the lid to continue baking.
20 minutes before the end of the program to the top of the bread put the cheese slices and again closed the lid.
The signal of the slow cooker, the bread is ready. Beautiful bread turned out! Its height is 8 cm, diameter 20 cm
The bread section.
In the context of visible buckwheat.
Delicious bread with butter and cheese!
The salmon sandwiches are also very tasty! Help yourself to some bread!
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