Bread buckwheat

Description

Fragrant, very airy buckwheat bread with bran.

Ingredients

Flour

270 g
Wholegrain wheat flour

50 g
Buckwheat flour

100 g
Bran

2 Tbsp
Salt

1.5 tsp
Spices

0.25 tsp
Sugar

1 tsp
Malt

1 Tbsp
Water

300 ml
Honey

1 Tbsp
Vegetable oil

1.5 Tbsp
Yeast

15 g

Cooking

A tablespoon of malt pour 100ml of boiling water, stir well and cover with lid. When cooled to warm, add 1 tbsp of honey and 1 tsp of sugar.

In a large bowl sift wheat, whole wheat and buckwheat flour. Add salt and bran, a pinch of nutmeg, coriander and cumin. All stir well.

Warm malt mixture add 200ml of warm water. Then grind back the yeast. Stir well and leave for a few minutes.

Then the mixture pour in the flour.

Slightly knead the dough and add the vegetable oil.

Now in a bowl, knead well the dough - it's sticky, but pleasant. When the mixture becomes smooth and homogeneous dough, cover with cling film and leave in a warm place to increase in volume in 2-3 times.

In a warm, draught-free place the dough rise for 1hour 15min.

Right in the bowl, punch down dough. Then put it on the table, well floured. Hands grease with vegetable oil and formed into bread. The form for baking bread grease with butter, put the cut bread and put in a warm place to rise 2 - 2.5 times.

Pre-heat the oven to 200 degrees. The dough rose 35 min. Put in hot oven and bake for 20 min, then slightly reduce the temperature to 180-190 and bake for another 20-25 minutes, Focus on your oven (I have gas).

Turned out to be very airy, soft, fragrant bread. Very tasty with honey (I have a buckwheat).

In the context of.

At the request of chefs: a photo of the flour, bran. Here is the wholegrain wheat flour (I buy a large package and keep it in the glass. Bank). It even differs from white flour - a rather coarse texture.

Buckwheat flour.

Wheat bran.

Malt.

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