Description
Well, very crisp with micro slices of toasted buckwheat. Tender crumb with the same native aroma and taste) And if it spread of butter, just seems to eat the airy, fluffy, pogrustnevshy buckwheat porridge with butter) to Resist the extra piece is simply impossible) is Done on one, two, three) does Not get stale for a very long time. But who will give him as much time to lie?))) In the bakery I fell in love with my first loaves. And this bread is one of my most favorite and most simple and not capricious. The site found more recipes buckwheat bread, but they differ from this and are made mostly from purchased buckwheat flour. We will avoid such searches the flour) And will reduce the cost of bread in half, using well-toasted on a dry pan, ground in a simple buckwheat) And thus improve the taste significantly. To bake this bread can and those who have an oven, and those who have a bread maker or slow cooker. So, let's start)
Ingredients
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Buckwheat
130 g
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Flour
260 g
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Water
300 ml
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Yeast
1.5 tsp
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Salt
1.5 tsp
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Sugar
1 Tbsp
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Vegetable oil
3 Tbsp
Cooking
Giving recipe Polendina http://www.povarenok .ru/recipes/show/828 38/ I promised to bake this bread and share step-by-step recipe) to Fulfill a promise) get Down) don't be afraid reading the long descriptions, the recipe is very simple) the whole process takes less than 3 hours (part of time you are going to do their business))). I just describe everything in detail to get it perfect even for those who will bake my very first bread. Will describe as I was before I had a bread maker. Now I have it) But I use it mostly for kneading dough, bake it still in the oven.
Measure all of the products with the help of weights. In breadmaking the more die, the better the result) don't forget to tare) I Got on the scales 150 grams, since my Cup weighs exactly 20 grams.
Roast the buckwheat on a dry pan until the appearance of the characteristic mind-blowing aroma of roasted buckwheat) turn Off the stove. Bulk buckwheat on a plate to cool.
While buckwheat is cooled, still warm on the stove, put a container of water. Let it get warmed up to 35-40 degrees (to the touch just warm water). Dissolve in water sugar. Move from heat and add yeast. Stir, leave for 7 minutes so yeast is activated.
While the yeast is "enchanting")), bold buckwheat. If the coffee grinder, the better the two parties. In just a few seconds. Here it is important not to grind it into a smooth flour, and leave it with micro krupinski. But really small, too large grains will then be caught on the tooth separately and to spoil the impression.
Sift in a bowl flour (to enrich it with air). There also add salt and ground buckwheat. Mix well! Stir the water with the yeast. Pour into the bowl with the dry mixture. There also add vegetable oil. All mix. Silicone spatula for this process to be perfect)
If you have a bread maker or mixer, kneader, etc. you can knead the dough and Rosstat right in. If not, knead by hand, brushing the handles with vegetable oil. Gently stretching and folding. This dough is kneaded easily and pleasantly. The better the dough is mixed the better the bread) Form into ball, place in oiled bowl, cover with clingfilm or a cloth and send it for 1 hour to rise in warm, draft-free place. For example, in the oven. (If your home is cold, turn on literally for a minute on the oven and turn it off.)
The dough is our greatly increased in volume. Place it on a slightly powdered with flour surface. Pull in the two sides and fold to the middle one way, then another slightly overlapping the first. Similarly, pull and fold the dough now in the other direction.
Now we need to form a bun) you can Do it any way. Can make simple spherical shape. I will do extended. Hand push the dough, forming a rectangle and releasing unnecessary carbon dioxide.
Now fold the part of the test. And as if to seal its edge. As they say bakers, keep your "neck" of the test)
Now bend forward one shoulder and seal the bottom.
Then similarly bend forward and seal the second "shoulder".
Now tilt the "head" test)) And pripechatat.
Now fold the remaining "body" and pripechatat it to the table. You will get such a big "dumpling".)))
Roll the dough seam side down. And lightly roll it with his hands. Got this zagotovochka for bread.)
Lay the sheet on a floured baking sheet. (I put baking paper and sprinkle flour on it, but it is optional. I just have a hot oven.) Will preporuciti the blank and make cuts. (This bread is in principle not necessary. He is so well baked through and not "breaks" during proofing and baking. But it is just beautiful))
Cover with a cloth and remove the proofing for 30 minutes. After 30 minutes, if Rustaveli in the oven, remove the increased harvesting. Turn on the oven and heat to 200 degrees. Put on the bottom of the oven in any area a small form with water. It is needed to create steam in the oven. Our bread is well risen and went out with a hardened crispy)) you Can spray the oven with water from a spray bottle carefully. Put the bread in the oven for 25 minutes at 200 degrees. At this time, the bread don't bother. Otherwise it may fall off. Then reduce the temperature to 180, cover the top with foil (shiny side up) and dopegita another 15-20 minutes.
Get our bread from the oven. Carefully (hot) turn over and knock on his bottom with his knuckles. Hear a hollow sound, as if inside an empty bread - the bread's ready!)) Put on a grille to cool. (Personally, I can't wait until it is completely cool)) I still warm bread cut off the crust and hrank of hrodc it)) just like that or with butter)
The bread turned out - that it is necessary) Nazdratenko) Keep best wrapped in a linen napkin, in a plastic bag.
But how delicious, if you put on homemade bread top home of mouth-watering eggplant caviar with Caucasian spices and flavor of caramelized garlic!)
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