Buckwheat bread with roasted peppers

Description

Treat yourself and loved ones in the post of wonderful bread with a delicate aroma of toasted buckwheat and a nice flecks of roasted pepper, and with a pleasant sharp note from hot peppers! The bread is porous, lightweight, but not very high. Help yourself!

Ingredients

Flour

450 g
Buckwheat flour

100 g
Flakes cereal

100 g
Vegetable oil

50 ml
Yeast

8 g
Salt

7 g
Sugar

1 Tbsp
Pepper

1 piece
Basil

1 tsp
Spices

1 tsp
Peppers red hot chilli

1 tsp
Water

500 ml

Cooking

Here our products.

Buckwheat (I used TM "Mistral") to fry on a dry pan (5-7 minutes), stirring constantly.

Using coffee grinders to grind grits and sift twice.

Mix cereal, buckwheat and wheat flour

Lay all products (except peppers, Basil, Provencal herbs and hot pepper) into the bread machine bucket. Shave mode "the dough" or "Dough"

While knead the dough, mix in a Cup of hot pepper, Basil and herbes de Provence.

Bell pepper bake at 200 degrees for 10-15 minutes on one side, then flip the peppers and send in the oven for 10-15 min. Then put the peppers in a plastic bag for 10 min. after 10 min. remove from the peppers, peel and finely chop.

Mix chopped pepper with a mixture of herbs and pepper.

After the beep breadmaker here we get the dough

Spread the dough in a greased bowl, well preminum and put in a warm place for 1-1,5 hours. In 1-1,5 the dough should increase 2 times.

Spread the dough on the table, add the stuffing and mix well the dough (if sticky, then grease your hands with vegetable oil)

Divide the dough into 2 parts.

Spread in a greased loaf pan (I have 2 of the form) and send in a warm place for proofing for 30 minutes. Then put the bread in a preheated 180 degree oven for 40-50 min. Guided by your oven!

But the bread arrived!

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