Vegetable buckwheat-wheat loaf

Description

Very interesting bread with a crispy crust, soft and porous, tasty and healthy. Unusual flavor of buckwheat makes this bread very bright in taste regard. Perfectly suited to a Cup of warm milk.

Ingredients

Water

125 ml
Buckwheat

1 cup
Yeast

10 g
Flour

0.5 cup
Salt

0.5 tsp
Sugar

1 tsp
Vegetable oil

1 Tbsp
Flour

1.5 cup
Water

125 ml
Yeast

10 g
Salt

0.5 tsp
Sugar

1 tsp
Vegetable oil

1 Tbsp

Cooking

Buckwheat TM Mistral grind in a coffee grinder.

Necessarily sift through a fine sieve.

The flour sift through a sieve.

Warm water pour into two bowls. Dissolve yeast in each with sugar.

To cook the buckwheat basis. In a mixing bowl add the buckwheat and wheat flour.

Salt. Pour in vegetable oil.

Knead a tight dough. This dough long knead not necessary, enough to gather all of the ingredients in the com.

To cook wheat-based. In another bowl, combine flour, salt and vegetable oil.

Knead the dough about 5 minutes until smooth.

Both the bowl cover with a cloth and send in a warm place for 1 hour.

During this time the dough won't rise, just become more loose. But wheat should increase about 2 times.

Baking bread grease with butter and sprinkle with flour. Excess flour to shake.

Both dough velvety in the seam thickness of 7 mm. to put layers on top of each other (the layer top). Do not worry if the dough will flake... rolled into a roll.