Bread made from buckwheat flour. How to make buckwheat bread yourself. We bake buckwheat bread with nuts in a slow cooker

13.11.2018

Every day, doctors are increasingly diagnosing people with celiac disease, that is, individual intolerance to gluten. Buckwheat, like flour, does not contain gluten. Bread is nutritious, incredibly healthy and tasty. Today we are discussing the best buckwheat bread recipes in the oven.

Have you ever tried buckwheat bread? This pastry has a unique taste, with light nutty notes. Although such an ingredient is not added to the dough. Almost every person knows about the beneficial properties and rich component composition of buckwheat. Bread will have similar properties.

It is only important to choose high-quality buckwheat flour.

On a note! If you don't like the taste of pure buckwheat bread, you can add some wheat or rye flour. Buckwheat bread without wheat flour is prepared in exactly the same way. In this case, the amount of buckwheat flour must be proportionally increased.

Ingredients:

• chicken egg - 1 piece;
• filtered water - one glass;
• premium wheat flour - 0.2 kg;
• fast-acting granular yeast - 1 table. the spoon;
• granulated sugar - 2 table. spoons;
• buckwheat flour - 0.2 kg;
• finely ground salt - 1 tsp. the spoon.

Cooking:

Gluten free buckwheat bread

If for some reason you do not eat foods containing gluten, this is not a reason to refuse bread. You can bake delicious buckwheat bread in your home kitchen. This pastry will certainly be healthy, enriched with micro and macro elements.

On a note! Any recipe can be adapted for cooking in an electric oven or slow cooker.

Ingredients:

• refined olive oil - 1 table. the spoon;
• buckwheat flour - 0.25 kg;
• filtered water - 175 ml;
• finely ground salt - ½ tsp. spoons;
• high-speed yeast granulated - 1 tsp. the spoon;
• chicken egg - 1 piece;
• granulated sugar - 1 tsp. the spoon;
• freshly squeezed lemon juice - ½ tsp. spoons.

Cooking:

1. For the convenience of making buckwheat bread at home, we will immediately prepare the right amount of the above components.
2. We heat the filtered water, but not too much. The optimum temperature varies from 36 to 40 °.
3. Pour warm water into a bowl, add high-speed granular yeast, granulated sugar.
4. Stir these ingredients vigorously until completely dissolved. Leave for 10 minutes for the yeast to react.
5. In a separate bowl, break a chicken egg at room temperature. Add refined olive oil to it. With a hand whisk, carefully beat the egg with the oil component.
6. Sift the buckwheat flour into a bowl with high sides.
7. In the center we make a hole in which we pour finely ground salt and add freshly squeezed lemon juice.
8. Add yeast mixture and beaten egg.
9. All components are first mixed clockwise with a wooden or silicone spatula. Then we start kneading by hand until the dough becomes elastic.
10. Leave the dough to rise for at least two hours. Then we divide it into four equal parts, we say in lumps.
11. In a greased refractory form, lay out the blanks of bread and send them to the oven.
12. We bake for about 40 minutes. The temperature regime is set at around 200 °.

Benefit, and more!

People say bread is the head of everything. That's just more and more often modern people exclude such products from their diet, fearing for the figure. You can eat bread and lose weight. Yes, it is quite real. Pay attention to sourdough buckwheat bread. It's easy to make it crazy.

On a note! You can make your own sourdough or buy it ready-made.

Ingredients:

• rye sourdough on a peeled basis - 180 g;
• first-class wheat flour - 0.25 kg;
• filtered water - 180 ml;
• buckwheat flour - 100 g;
• pasteurized cow's milk - 50 ml;
• salt - 10 g.

Cooking:

1. We slightly heat the filtered water and dissolve finely ground salt in it.
2. In a bowl with high sides, sift the flour of both varieties, add warm water and pasteurized cow's milk.
3. The next step is to add the starter. Let's start the test.
4. Lubricate the refractory form with a small amount of refined sunflower seed oil.
5. We spread the dough, give it the desired shape.
6. We cover the mold with plastic wrap and leave it in a secluded place for a couple of hours.
7. Brush the top of the loaves with warm water before baking.
8. Put in the oven for about 45 minutes. The temperature regime varies from 200 to 230 °.

Homemade buckwheat bread

Before you start cooking, every housewife needs to know that buckwheat bread is very healthy. In particular, it should be eaten every day, for people who have a breakdown, beriberi, problems with the nervous system. Often this bread is called dietary, given its composition, it can be said with firmness that there are enough vitamins in this product to maintain the strength of the body all day.

The main ingredient of the dish is buckwheat flour, you can buy it ready-made in the store, but there is an option to make flour yourself using a coffee grinder. If large pomelo bread is suitable, then after the coffee grinder, immediately send the flour to knead the dough, but if you want airy and tender dough, then you need to sift it through a sieve.

It is better to take olive oil, it gives a piquant taste, but if this is not in the house, then ordinary vegetable oil will do.

Milk or water can be used instead of whey.

Ingredients:

• 200 gr buckwheat flour;
• 250 gr wheat flour;
• 300-350 gr of whey;
• 25 gr of ordinary yeast;
• 1 tbsp olive oil;
• 1-2 tsp without salt top;
• 1 tbsp Sahara.

How to bake bread from buckwheat flour:

First you need to prepare a dough, for this, in a bowl in which we will knead the dough, add sugar, yeast and a glass of warm whey, leave for 15 minutes, which would give a reaction. When the mixture becomes airy and mineral, the dough is ready.

Ready dough

During the time the dough is infused, you can do flour, if it is not purchased, then you need to spend some time preparing it. Buckwheat needs to be cleaned, washed several times, dried for a couple of minutes in a hot frying pan, as soon as it starts to crackle, immediately turn it off. Send to the coffee grinder in small portions so that the buckwheat is well ground.

Buckwheat flour dough

After it grows twice in volume, you need to put it in a baking dish, which is preliminarily generously greased with vegetable or butter. Leave the dough in the form for half an hour until it rises by 1/3 of the capacity.

The beneficial properties of buckwheat are well known; dishes from it are especially widely used in the diet of people with diabetes. But baking from buckwheat flour is not so popular.

Although even ordinary bread turns out to be more healthy, aromatic and spicy due to the fact that buckwheat flour is included in the preparation. The dense crumb is well suited for creating festive canapés, as well as serving with broth, cream soup, curdled milk, and even as an independent dish with a cup of strong tea, hot coffee or liquid chocolate.

Buckwheat bread is much easier to digest than from wheat flour, and the calorie content of such a bread is 228 kcal per 100 g of product, which is even slightly less than that of the same wheat.

Buckwheat yeast bread in the oven - step by step photo recipe

Despite the popular belief that making bread with your own hands takes a lot of time and effort, even an inexperienced cook can make it.

The main thing is to use fresh, dry yeast granules, high-quality flour, and also observe the “proofing” time. After all, the quality of finished home baking depends on it.

Buckwheat flour can be purchased in almost every shop or market, and even made independently. To do this, pour the cereal into the capacity of the coffee grinder and grind thoroughly.

After sifting several times through a fine sieve, you can immediately use the flour at your discretion. It is not necessary to make the product in large quantities, because in such a simple way at any time you can get the required rate of buckwheat flour.

Honey in the recipe can be replaced with any other sweetener.

Your mark:

Time for preparing: 2 hours 30 minutes

Quantity: 1 portion

Ingredients

• White flour: 1.5 tbsp.
• Buckwheat flour: 0.5 tbsp.
• Honey: 1 tsp
• Salt: 0.5 tsp
• Yeast: 1 tsp
• Vegetable oil: 1 st. l.
• Water: 1 tbsp.

Cooking instructions

Pour warm liquid into the container and add the recommended rate of honey. Stir the ingredients until dissolved.



Pour dry yeast granules into sweet water, give time for activation.



Add odorless oil.



Pour the required amount of white flour into the dough. We introduce table or sea salt.



Add buckwheat flour.



We begin to carefully combine all the components until the dough comes together in a lump.

If the mass is too soft, we introduce another handful of white flour.



We leave the workpiece (covering it with a napkin) for 35-40 minutes.



We spread the buckwheat dough in a mold and let it “approach” for another 30-35 minutes.



We bake fragrant homemade bread for 40-45 minutes (at a temperature of 180 degrees).



Recipe for buckwheat bread for a bread machine

The bread maker has recently become an indispensable assistant to the hostess in the kitchen when making delicious homemade pastries.

For 500 g of a mixture of buckwheat and wheat flour, you need to take:

• 1.5 st. water;
• 2-3 tbsp. l. vegetable oil;
• salt, sugar to taste.

Modes in the bread machine set as follows:

• the first batch - 10 minutes;
• proofing - 30 minutes;
• second batch - 3 minutes;
• proofing - 45 minutes;
• baking - 20 minutes.

Having decided to bake buckwheat bread, you should remember only 2 nuances:

1. Buckwheat flour must be mixed with wheat flour because the former lacks gluten, which helps the dough rise and makes the bread so fluffy.
2. Yeast can be used dry (they are poured directly into flour) or pressed. In the latter case, they are first dissolved in a small amount of warm water, a little flour and granulated sugar and a mixed liquid mass are added. When the dough is suitable, make the dough in the usual way.

Buckwheat bread without yeast



Instead of yeast, kefir or homemade sourdough is introduced into the recipe for buckwheat bread. It’s easier, of course, to use store-bought kefir containing live fungus, which will help loosen the dough.

Making bread sourdough is a more labor-intensive process and may take about a week to mature. But with patience and only two ingredients - flour and water, you can get an "eternal" sourdough for raising and loosening the dough.

Our ancestors used it to bake bread in those days when there was no yeast yet.

Starter preparation

It can be obtained from both wheat and rye flour. But in no case should water be taken boiled, since the necessary microorganisms in it have already been destroyed. To prevent this from happening, tap water only needs to be warmed up a little. Then:

1. Pour 50 g of flour (about 2 tablespoons with a slide) into a clean liter jar and pour 50 ml of warm water.
2. Cover with a plastic lid and poke a few holes in it with an awl so the mixture can breathe.
3. Leave in a warm place for a day.
4. The next day, add 50 g of flour and 50 ml of warm water, mix everything and leave again for a day.
5. Repeat the same for the third time.
6. On the 4th day, put 50 g of sourdough (about 3 tablespoons) into a clean 0.5-liter jar, add 100 g of flour and 100 ml of warm water to the bulk and leave in a warm place this time, covering the jar with a piece calico and securing it with an elastic band.
7. From the remaining starter, you can bake pancakes.
8. A day later, add 100 g of flour and 100 ml of warm water to the renewed and risen sourdough.

Every day, the leaven will become stronger and acquire a pleasant kefir smell. As soon as the mass grows even in the refrigerator, the sourdough is ready. This speaks of its strength and the possibility of using it for baking bread.

How to bake bread

Sourdough, flour and water are taken in a ratio of 1:2:3. Add salt, vegetable oil, sugar, knead well and put in a warm place to rise. After that, the dough is upset, kneaded and laid out in a mold. Bake in the oven at 180 ° for 20-40 minutes, depending on the size of the product.

Homemade gluten free recipe



Gluten, or in other words, gluten, makes bread fluffy. But in some people, the consumption of such a product leads to gastro-intestinal disorders, since the sticky protein is not digested very well. Buckwheat flour is valuable because it does not contain gluten, which means that buckwheat bread is useful when used in dietary and medical nutrition.

Most often, gluten-free bread is baked from flour obtained from green buckwheat, that is, its live grains that have not undergone heat treatment. There are 2 ways to bake this bread.

First option

1. Grind green buckwheat into flour in a mill, add yeast, vegetable oil, warm water, salt and sugar. The dough should turn out like thick sour cream.
2. Divide it into molds and let stand in a warm place for 10 minutes to rise a little.
3. Then send the forms with the dough into an oven heated to 180 ° and bake, depending on the size, for 20-40 minutes.
4. Readiness can be determined using a special kitchen thermometer; bread is ready if the temperature inside it reaches 94 °.

Option two

1. Rinse green buckwheat, pour clean cold water and let stand for at least 6 hours until the cereal swells.
2. Add salt and sugar to taste, vegetable oil (the addition of melted coconut oil gives a delicious aroma) and a few washed raisins (they will increase the fermentation in the dough).
3. Finely grind everything together with an immersion blender, the result should be an almost white liquidish mass.
4. If it is thick, you need to pour in a little more warm water or kefir.
5. Pour the dough into a mold greased with oil and sprinkled with sesame seeds. Bake in a hot oven until done.



Main ingredients for buckwheat bread:

• buckwheat flour, which is best mixed with wheat flour, the proportions can be any, but 2:3 is best;
• dry or pressed yeast, which can be replaced with kefir or homemade sourdough;
• vegetable oil any to taste;
• salt is optional, sugar is optional;
• warm water.

Buckwheat bread is healthy on its own, but you can make it even tastier and healthier if you add walnuts or cashews, sesame and pumpkin seeds, flaxseed and chopped prunes to the dough.

The surface of the bread can be sprinkled with sesame, flax or pumpkin seeds before baking. Or just sift some buckwheat flour on it - during the baking process, a whitish crust is formed, covered with beautiful cracks.

We are waiting for your comments and ratings - this is very important for us!

Bake buckwheat bread for 25 to 40 minutes at a temperature of 180 degrees, depending on the volume of the dough and the composition of the products.

How to bake buckwheat bread

Products
Buckwheat flour - 100 grams
Wheat flour - 200 grams
Water - 250 milliliters
Vegetable oil - 2 tablespoons
Sand sugar - 3 teaspoons
Dry yeast - 1 teaspoon
Salt - 1 teaspoon

How to bake bread with buckwheat flour
1. Dissolve the cooked yeast in 250 milliliters of warm water and add all the sugar.
2. Add buckwheat flour mixture, cooked vegetable oil and salt (a whole teaspoon).
3. Knead the dough for the future product: it should turn out to be quite elastic and at the same time soft.
4. Put the dough into a high container, taking into account that the volume of the dough will increase. Cover the container with cling film and leave for 60 minutes in a warm place.
5. As soon as the volume of the dough increases at least 2-3 times, you need to knead the dough well: ideal when the dough does not stick to the palms at all. Then roll out the mass into a layer of medium thickness.
6. Roll up a piece of dough like a roll, put it in a rectangular baking dish, cover again with foil and leave in a warm place. You can start working on it in half an hour.
7. Bake the future buckwheat bread in the oven, already heated to a temperature of 180 degrees.
8. After 40 minutes, remove fresh pastries from the oven, and, before serving bread on the table, hold it in the form for another 10 minutes.
9. Freshly baked buckwheat bread is delicious both warm and chilled.

Bread made from buckwheat flour

Products
Buckwheat flour - 350 grams
Maple syrup - 1 teaspoon
Dry yeast - 1 teaspoon without a slide (or dry - 7.5 grams)
Water - 300 milliliters
Olive oil - 1 tablespoon
Salt (ideally sea) - half a teaspoon

How to bake bread only from buckwheat flour
1. Sift buckwheat flour into a bowl, add salt and shake several times.
2. Heat 300 milliliters of water to a temperature of 30 degrees.
3. Sprinkle fresh yeast with a tablespoon on a tablespoon, pour into a small bowl, add maple syrup, water and mix. Dry yeast should be added together with salt to the flour and then mixed well.
4. Pour the mixture into the flour and knead the bread dough with your hands until the state of pliable clay for 5 minutes.
5. Put the dough in a bowl, cover with polyethylene and place in the sun (or in the battery area), preferably in a calm place.
6. Infuse the dough for 1.5 hours, then knead the dough and knead lightly.
7. Lubricate the bread form with a brush with olive oil.
8. Put the dough into the mold and level it.
9. Cover the future bread with a napkin and return to a heated place for 1 hour.
10. 10 minutes before the end of the re-proofing of the dough, start heating the oven to 190 degrees.
11. Put the form with the dough in the center of the oven, bake for 20-25 minutes.
12. Check the bread for readiness: remove the bread and listen when tapping on its bottom: the sound should be deaf.
13. Let the dough cool slightly and serve.

Fkusnofakty

You can make buckwheat flour from cereals: pour ordinary buckwheat on the table, select and remove debris, rinse with clean water and dry slightly. Heat the pan and add the cereal; warm it for 5 minutes over medium heat without a lid with constant stirring. Turn off the heat, pour the cereal into a cold container and cool slightly. Then grind the cereal in a coffee grinder.

Store buckwheat bread for 4 days in the refrigerator.

The dough prepared for buckwheat bread can be frozen; shelf life frozen - up to 1 month.

When you bake bread, add a little buckwheat flour to the dough - you will be surprised how fragrant and tasty it will turn out! With a soft, slightly moist and very perforated crumb of a pleasant beige shade, deliciously smelling!..

These properties are given to bread by buckwheat flour, which does not contain gluten. Therefore, the crumb turns out to be porous and crumbly, crumbles when cut. The light brown color and pleasant aroma are also from buckwheat flour, although there is less of it in the dough than wheat flour. Two types of flour should be combined approximately 2:1, and no more than 1:1 - that is, for 2 parts of wheat flour, 1 part of buckwheat, or in half. This is because there is no gluten in buckwheat, and if you knead only on it, such a dough will not “buy more” and the pastries will crumble.

I have already cooked pastries with buckwheat flour - pancakes, sweet and savory biscuits, and even with the addition of buckwheat porridge (yes, it was a chocolate muffin and very tasty!). The more unusual flour, the more noticeable its special aroma. But buckwheat bread doesn’t smell like buckwheat (who doesn’t know, he won’t guess), but just very appetizing fresh pastries :) Try it, I liked it just like our favorite pumpkin bread 🙂 A slice of buckwheat bread is delicious to eat with a bowl of soup, and with a cup of tea ... and you can also spread butter and drink milk! Here's a hearty afternoon snack for the kids :)

I buy unusual flour in the Internet store, and if it is difficult to find it in your area, you can grind buckwheat in a blender, coffee grinder or spice grinder. Only the grind should be fine.

Ingredients:

For 2 loaves approximately 400-450g each:

• 15 g fresh yeast;
• 350-400 ml of warm water;
• 160 g of buckwheat flour;
• 500-550 g of wheat flour;
• 2 tablespoons of sugar;
• 2 teaspoons of salt;
• 2-3 tablespoons of vegetable oil.

How to bake:

The proportions are approximate. I had 160 g of buckwheat flour, so I took all of it for the test. It is possible and more, but not more than 1/3-1/2 of the total, depending on the ratio of types of flour, the result will change. I think that the more buckwheat, the more crumbly, dark and fragrant the bread will be. Then I'll try, I'll tell you :) The amount of wheat flour and water depends on the flour itself, its different types require different amounts of liquid. Sprinkle enough to make the dough soft and pleasant. It may stick to the hands a little, then when kneading, grease the hands and the table with sunflower oil. It is not worth pouring a lot of flour; from a dough that is not too steep, the bread will turn out magnificent.

We prepare the dough, as usual for yeast dough: we activate the yeast, rubbing it with sugar, pour in half of the warm (36C) water and sift 1 cup of wheat flour, mix until smooth. So the dough is ready, which we will put for 15-20 minutes in a warm place to come up.

Here the dough rose twice, bubbles appeared in it - the yeast woke up and got to work! Add the rest of the water (if it has cooled down, heat it up), then gradually add the rest of the flour of both types, stirring and looking at the consistency of the dough.

When the flour is almost enough, salt the dough and pour in the vegetable oil. For example, refined sunflower, or olive, or half of both. Very tasty bread is obtained with mustard oil.

Set the spoon aside and continue kneading with your hands for 10-15 minutes. The longer you have the patience to knead, the better, more magnificent the bread will turn out, and the further the dough sticks, the less it sticks - because when kneading, the same gluten is formed in it. In the wheat-buckwheat dough, it will turn out less than usual, so if the dough is still a little sticky, don't worry. Lubricate the bowl with oil and put the dough there, cover with a towel and put in heat for 45-60 minutes, depending on how warm it is in the house. If it is very warm, it will take less time so that the dough does not ferment, if it is cool, then about 1 hour.

When the dough has doubled in size, punch it down, divide it into 2 parts, form loaves and put them in greased molds. You can bake one large loaf or two small ones. Put the molds back on heat for 30-60 minutes, until the bread rises.

Lubricate it with a mixture of water and flour (1 tablespoon of water and 1 teaspoon of flour), sprinkle with seeds of your choice, for example, sesame seeds and flax.

I first put the bread in the oven at 150-160C for 25-30 minutes, and then, when it rose and was almost baked inside (we try with a wooden stick), and the crust began to become hard, I turned up the heat to 200C and put a frying pan with water on the bottom of the oven . The bread was beautifully browned and at the same time remained soft, did not dry out. You can turn it off after 10 minutes. But ovens are different for everyone, in addition, the baking time and temperature will depend on the size of the mold or loaf. Therefore, be guided by the appearance of the bread (whether it came up, whether ruddy) and a test with a skewer (so that the crumb inside does not become raw, but dry).

Let the bread cool for 5-10 minutes in the form, then carefully remove it and put it on a wire rack to cool.

You can cut and try when it cools down, because fresh yeast bread is so soft that it crumples when cut.

What a glorious buckwheat bread turned out! Help yourself!