Description
Wonderful buckwheat flavor, elastic crumb and a crisp crust.
Ingredients
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Cereals buckwheat
1 cup
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Flour
1.5 cup
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Rye flour
0.333 cup
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Water
200 ml
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Sugar
1 tsp
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Salt
-
Yeast
1.5 tsp
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Raisins
50 g
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Cumin
1 tsp
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Vegetable oil
50 ml
Cooking
Flakes pour boiling water, give to swell.
The flakes add milk, raisins, cumin, sugar and salt. Knead. Sift the two kinds of flour with yeast.
Knead elastic dough. Knead the dough until, until it becomes soft and will not stick to hands. Add the vegetable oil, once again to knead. The dough cover with a cloth and leave in a warm place for proofing.
After the first rise, punch down the dough, cover with a cloth and let the dough again to approach.
To form the bread dough, cover with a cloth and leave in a warm place to rise for about 1.5 hours. The product must increase by 2 times.
On the product to make several parallel cuts. Bread to spread it on a baking sheet, covered with baking paper (I have a silicone Mat), and send in a preheated oven (240 degrees). Bake for 35-40 minutes.
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