How long to bake bread from buckwheat flour. Buckwheat bread - beneficial properties and calorie content

Buckwheat bread is considered one of the healthiest types of bread. You can make sandwiches with it or simply serve a piece or two with various dishes for breakfast, lunch and dinner. Unfortunately, this bread is not very popular. Perhaps due to the fact that working with kernel flour is somewhat more difficult than working with regular wheat flour, or because not every housewife knows the recipe for its preparation. Meanwhile, there are quite a lot of them.

About the benefits

Buckwheat, from which bread flour is subsequently made, is a real storehouse of valuable components. It contains:

• vitamin PP and B vitamins;
• useful microelements - phosphorus, iron, calcium, potassium, selenium, magnesium and zinc;
• essential amino acids that ensure the normal functioning of the entire body;
• vegetable proteins, which are characterized by rapid and excellent digestibility;

  On a note! Thanks to plant proteins, buckwheat and any products made from it are often recommended for inclusion in diets aimed at normalizing metabolic processes!

• complex carbohydrates, which are digested slowly and therefore provide long-lasting energy;
• fiber is an important component for improving the functions of the digestive system.

Moreover, such flour contains a small amount of fat and sugar, and does not contain gluten, which can cause negative immune reactions.
Plus, thanks to its unique taste, buckwheat flour becomes an almost universal ingredient that can be added to various dishes: pancakes, pancakes, pies, biscuits and, of course, aromatic bread are made from it. However, due to the lack of gluten, it is not able to become the main component of bread, since the dough simply does not hold together. For this reason, in order to obtain the necessary consistency, buckwheat flour is used together with wheat, rye, oatmeal, or dry gluten is added to the dough.

Today you can’t buy ready-made buckwheat bread in all stores, but flour made from this grain is sold almost everywhere. And this is a great opportunity to make bread yourself; besides, you can cook it in a bread machine or in the oven.

Bread machine recipes

Regardless of which recipe you choose, buckwheat bread cooked in a bread machine will definitely be a little moist and always have an appetizing crispy crust. And since flour is always made from roasted seeds, baked goods made from it have a pleasant nutty flavor.

We bring to your attention the most delicious and popular options for preparing buckwheat bread in a bread machine.

Traditional bread

You will need:

• buckwheat flour – 60 g;
• -//-wheat – 200 g;
• -//- rye – 60 g;
• milk – 65 ml;
• water – 145 ml;
• vegetable oil;
• salt – 4 g;
• yeast – 6-7 g.

We put all the ingredients into the bowl of the device, close the lid and set the “Whole grain bread” mode. To prepare traditional bread from buckwheat flour in a bread machine it will take a little more than three hours.

On kefir

This buckwheat bread recipe includes the following products:

• wheat flour – 245 g;
• -//- buckwheat – 75 g;
• kefir – 310 ml;
• dry yeast – 8 g;
• sugar – 25 g;
• salt – 5 g;
• butter – 20 g.

Place the above products into the bowl of the device, select the medium crust type and turn on the timer. After the signal indicating the end of cooking, take out the bread, cover it with a towel and let it cool.

Oven Recipes

Even if you don’t have a bread machine, you can simply prepare bread from buckwheat flour in the oven. There are also various recipes for this type of cooking: with and without yeast, as well as with the addition of additional ingredients that will make the baked goods even more flavorful.

Without yeast

In order to make bread from buckwheat flour without yeast, you need to prepare the following ingredients:

• wheat flour - 1 heaped glass;
• -//- rye – 2/3 cup;
• -//- buckwheat – 1/3 cup;

  On a note! You will control the amount of flour yourself during the kneading process. At the same time, it is advisable to first add the specified amount of buckwheat and rye flour, and use wheat flour to bring the dough to the required consistency!

• water – 200 ml;
• sourdough – a couple of tablespoons;
• salt – 4 g;
• sugar – 10 g;
• malt or honey - a tablespoon.

We make the dough: combine sugar and leaven in a bowl, add water and salt. Add a little wheat flour (it must be sifted first). As a result, you should have a liquid dough - like sour cream. Cover with a clean cloth and put in a warm place for 3-4 hours. When the dough is ready, sift the rest of the flour into it and knead the dough.

Grease a baking pan with vegetable oil and place the finished dough into it. You can also lightly grease it with oil on top. Cover with a towel and put back in a warm place. The dough should approximately double in volume, which usually takes 2-3 hours.

We warm up the oven a little and place the pan with the future bread into it. Keep the dough at medium temperature for about 10 minutes, then reduce the gas supply and wait another half hour. Turn off the heat and let the buckwheat bread stand for about five minutes in the oven, then take it out, cover it with a clean cloth and leave it on the table to cool.

With milk and sunflower seeds

Ingredients:

• buckwheat flour – 225 g;
• -//- wheat – 225 g;
• seeds – 65 g;
• dry yeast – 8 g;
• milk – half a glass;
• water - glass;
• salt – ¼ teaspoon;
• sugar – ½ teaspoon;
• ground coriander - a pinch.

Sift wheat and buckwheat flour into a large bowl or just onto a clean table. Add salt and yeast. In the center of the resulting slide, make a hole and pour milk, water into it, and add sugar. We begin to knead the elastic dough. We make a round cake out of it, put it in a bowl, sprinkle with a little flour, cover with a towel and put it in a warm place for about an hour. The dough should come up.

After the dough has increased in size, add seeds and coriander to it, knead again, form a bun, put it in a baking dish, greased with oil, and put it back into the heat under a towel. After 35 minutes, we make several cuts with a sharp knife and put our future buckwheat bread in the oven. Bake for about 40-45 minutes at 200°C.

With walnuts

Ingredients:

• wheat flour – 370 g;
• -//- rye – 75 g;
• -//- buckwheat – 85 g;
• warm water – half a glass;
• whey – half a glass;
• milk – half a glass;
• dry yeast – 10 g;
• sugar - teaspoon;
• salt – 7 g;
• vegetable oil - a tablespoon;
• walnut kernels – 50-60 g.

Pour warm water into a bowl, add sugar and yeast. After 5-10 minutes, when the components have dissolved, pour in the whey and gradually add about 200-250 g of wheat flour. Mix everything and place our dough in a warm place, covering it with a clean towel. Leave for three hours.

After the specified time, the dough should rise well and be covered with small bubbles. Now you can add the remaining ingredients to it. First add milk and vegetable oil. Stir, add salt. In small portions add pre-sifted buckwheat flour, then rye flour. Mix everything well. Add chopped nuts and the remaining portion of wheat flour.

Form a ball, put it in a bowl and put it in a warm place for about an hour. After the dough has risen well, knead it with your hands and place it in a baking dish. We wait about 45 minutes and after our future buckwheat bread has risen again, we send it to bake in the oven. Cooking time is about 50 minutes at 180°C.

Buckwheat bread is a healthy and gluten-free product, therefore, ideal for the diet of those losing weight and people with gluten allergies. The beneficial properties have long been known to people. Modern manufacturers have begun to actively produce also, which is not inferior in its beneficial and nutritional properties to whole grain cereals.

One of the most popular dishes with the addition of buckwheat flour is. Buckwheat bread has an incredible aroma and a slight nutty flavor. In the process of making bread, we are used to using it, so how can we add buckwheat flour to the recipe to make tasty and healthy bread? Most often, wheat-buckwheat bread is prepared, where flour is used in the following proportions. Using seventy-five percent wheat flour and twenty-five percent buckwheat flour, the result is a smoked yeast bread with a soft, fluffy texture and mild buckwheat flavor. If you use a 50/50 ratio, the bread will have a more pronounced buckwheat-nut flavor, but the loaf will not be as tall and will have a crumbly, tender texture. Avoid using 100% buckwheat flour in yeast bread, the texture will not be smooth and the bread will not work at all.

The main ingredient is buckwheat flour, which enriches the body with essential proteins and protein. Today there are a lot of different recipes for making bread from buckwheat flour, let's look at the most popular ones.

Buckwheat bread in the oven

To prepare bread from buckwheat flour in the oven you will need: 450 grams of premium whole grain wheat flour, seven grams, ten grams, one and a half teaspoons of instant flour, two tablespoons of cold-pressed vegetable oil, 50 grams of high-quality, finely ground buckwheat flour.

The first thing you need to do is combine two types of flour and be sure to sift the resulting mixture through a sieve. Combine 1 cup of warm water with dry yeast, add the yeast mixture to the flour mixture, and mix a little to get a liquid consistency. Leave the dough for three to four minutes until bubbles appear on the surface. Add 1 more glass of water, salt, sugar, butter and knead the dough.

The dough must be kneaded thoroughly so that it becomes elastic and without lumps. Cover the dough with a towel and let it double in size. Once the dough has tripled in size, knead again, roll out a layer one centimeter thick, grease it or roll it into a roll. This volume should yield two loaves. Place the loaves on a baking sheet and leave for thirty minutes in a warm place until they rise. Then bake in an oven preheated to 200 degrees for half an hour. That's it, the wheat-buckwheat bread is ready.

Buckwheat bread in a bread machine

To make bread from buckwheat flour in a bread machine you will need: 1 tsp. fast-acting dry yeast, grade I whole grain wheat flour - 300 grams, high-quality buckwheat flour one hundred grams, salt - 1 tsp, sugar two teaspoons, vegetable oil (unrefined) 2 tbsp. l. and two hundred eighty milliliters of warm water.

On the bread machine you need to select the appropriate program; the preliminary cooking time for bread in the bread machine is four hours. Step-by-step recipe: all ingredients must be loaded into the bread machine bowl in the order specified in the recipe. Start the main bread kneading mode. During the kneading process, keep an eye on the dough; you may need to add flour, oil or water.

Remove the finished ball from the dough and form a neat box yourself, put the ball back into the bowl (you can remove the knife from it), close the bread maker with the lid. Important – until fully cooked, do not open the lid again. There are a lot of options for preparing bread in a bread machine, you need to try and experiment, maybe you will like some bread recipe.

Buckwheat bread in a slow cooker

To prepare buckwheat bread in a slow cooker, only fifty minutes are spent on preparation and fifty minutes on the cooking process. In order to bake bread weighing 600 grams you will need: three hundred grams of wheat flour, 100 grams of buckwheat flour, one and a half teaspoons of quick-acting yeast, 300 milliliters of forty-degree water, one heaped teaspoon of salt, one heaped tablespoon of sugar, three tablespoons vegetable oil.

The first thing you need to do is prepare the dough, for this you need to combine one hundred grams of wheat flour with salt, sugar and dry yeast, add water, mix thoroughly and leave in a warm place for about twenty minutes. After the dough has risen (the volume has doubled), add buckwheat flour, the remaining wheat flour, vegetable oil to it and knead as well as possible.

As a result, the dough should be smooth and elastic. Place in the multicooker bowl and leave for another twenty minutes (at a temperature of 40 degrees). After the dough has risen, select the “Baking” mode, set it to thirty minutes, after this time has passed, the loaf needs to be turned over and baked for another twenty minutes.

Pure buckwheat bread recipe

To make bread from buckwheat flour without wheat you will need: one glass of warm or warm clean water, twenty grams of dry yeast with fast action, 1 tsp. sugar, half a glass of buckwheat flour, two eggs, 3 tablespoons of vegetable oil, one glass of corn starch.

Combine the yeast with sugar and warm liquid, add all the other ingredients, knead the dough thoroughly, cover with a towel and let the dough triple in size. Carefully place the baking sheet with the risen dough in the preheated oven for an hour. The oven must not be opened for the first forty minutes.

This type is completely gluten-free and has a lot of healing and beneficial properties:

• can be consumed by people with diabetes and allergies to gluten;
• has a positive effect on the functioning of the gastrointestinal tract;
• cleanses the walls of blood vessels, strengthening them;
• improves the functioning of the immune system;
• has a tonic effect;
• saturates the body with nutrients, fiber, amino acids and vitamins.

Buckwheat bread recipe without yeast

To make bread from buckwheat flour without yeast you will need: two hundred milliliters of warm milk, half a teaspoon of soda, the juice of half, half a tsp. chopped sea salt, 2 tbsp. l. any unrefined vegetable oil, preferably one hundred grams of coarse buckwheat flour, 100 grams of 1st grade wheat flour.

The result will be yeast-free bread with an energy value of two hundred and three kilocalories and nutritional value:

	7.65 g
	2.43 g
	37.73 g

A step-by-step recipe for making yeast-free buckwheat bread: pour soda slaked with lemon juice into the milk, add vegetable oil and salt. Add alternately sifted buckwheat and wheat flour to the resulting liquid mixture. Knead the resulting dough with your hands. The dough will be thick, since among the properties of buckwheat flour is the rapid absorption of liquid. The well-kneaded ball should be transferred to a baking sheet and formed into the desired loaf shape. Place the baking sheet in a pre-prepared oven (temperature 180 degrees) and bake for about thirty to fifty minutes, until fully cooked.

Yeast-free bread is useful for diseases of the gastrointestinal tract, hypertension, diseases of the cardiovascular system, during the recovery period after liver surgery, and for hypertensive patients. It is allowed to be added to the children's diet, to the diet of women during lactation and pregnancy.

Buckwheat-rye bread recipe

To prepare buckwheat-rye bread you will need: 300 grams of whole wheat flour (1st grade), fifty grams, fifty grams of buckwheat flour, two hundred and seventy milliliters of thirty-degree water or skim milk heated to forty degrees, two tablespoons of rye malt, one a tablespoon of liquid, 1 teaspoon of salt, 2 tbsp. spoons of vegetable oil, one teaspoon of fast-acting yeast.

Mix all liquid ingredients. Mix all the dry ingredients, it is advisable to pass them all through a sieve for greater oxygen enrichment. First add the liquid mixture into the bread machine, then pour the bulk mixture on top, turn on the mixing mode (this process takes ten minutes). The dough should ultimately be soft and at the same time dense and not sticky, and should hold its shape.

After kneading, close the oven lid and forget about it until the bread is completely cooked. The finished product must be removed from the oven and left to cool completely. Now that’s it, the wheat-buckwheat-rye bread is ready to eat.

There are an incredible number of recipes for making baked goods from buckwheat flour, try, experiment, look for your favorite. Enjoy your meal.

I found the recipe for this bread in one of the culinary collectionsthirty years ago. In this collection, even the authors were not indicated, but only the name of the editor.

The name of this recipe was: “Russian loaf with buckwheatflour." Of course, I've come across a lot of bread recipes with the addition ofbuckwheat flour, but this one attracted me because the amount of flour in itwas the maximum, almost 40% of the weight of all flour. also inthe recipe said it wasold Russian type of bread on whole grain flour, and this topic has always interested me very much(ancient bread technologies). There was no photo in the recipe.

I understood that such bread would hardly correspond to our modern ideas about the aesthetics of bread, but this fact encouraged me even more, and I decided to make a series of test bakes, balancing on the brink of the usefulness of bread and its appearance, looking for the best option, with one on the one hand, it still retains the properties of the original recipe, and on the other hand, it has a fairly attractive appearance.

When in life I meet people whose childhood was spent invery remote places of our and not only our country, I always ask them whether their mothers and grandmothers baked bread, and what fromThis is what they remembered.
Sometimes people, without knowing it themselves, report such interesting details, which in my opinion are“diamond grains of knowledge in the ancient technology of sourdough bread baking.”

Space often sends us exactly the knowledge that we need at the moment. So in the blog at penata.livejournal.com I saw a link to the material, as in the distant Belarusianvillage, an elderly grandmother bakes bread according to an ancient customtheir grandmothers and great-grandmothers from wholemeal rye flour.

I studied this material meticulously, and although it was written by a person far from baking, I was able to recognize interesting points there. For example, my grandmother doesn’t have any leaven, she uses a wooden twenty-five-liter tub (I visually appreciated this from the photo; by the way, such a tub was the dowry of the bride who came to live in the groom’s house after the wedding), which after each cycle of bread preparation is not washed, but simply dry, and when they start baking bread, putadd three kilograms of rye flour, add water to a certain consistency, knead the dough and leave for about two days in a warm place (near the oven). In this way, a kind of sourdough starter is created.

Do you recognize? This is practically our modern enzyme tank, asdried remains"old dough"on the walls of the tub.

But I am telling this story for a different reason. Again in my opinionvisual assessment, the grandmother kneaded 7 at the same time-8 kg of flour (counting the dough) pour flour onto the dough and leave it to rise, then spread the doughin various forms:

she had several professional casting molds L 11, round tin molds from under herring, as well as cast iron frying pans, and she baked bread in the oven like Russian all at the same time. Regardless of what the bread was baked in, on the crust of each finished bread sample cracks were present, circular or non-circular. Do you understand why I was telling this? Our great-grandmothers didn’t “bother” withRegarding the appearance of the crust on the surface of the bread, the taste was more important to them. Bread made using old technology cannot be perfect in appearance.

Now I have “tweaked” the recipe for buckwheat bread quite a bit to improve the external aesthetics of the bread, adapting it to our time.

Returning to our recipe for whole grain wheat and buckwheat flour, we can immediately say that there will be cracks on the surface of such bread, but it is not known what nature, because the quantity bran from c/w flour and buckwheat is quite large, and it is they that increase the negative effect of the flour enzyme complex on the behavior of the protein framework of wheat flour gluten.

For purity of style , which in my opinion corresponds betterancient technologies, I ground the buckwheat flour quite finely at homeflour milling machine fromgreen buckwheat, but you can take a regular oneaffordable buckwheat flour.

An interesting fact is that buckwheat flour also contains protein, but whether it is integrated into the structure of wheat's water-insoluble protein or not is up to meunknown, most likely not, since buckwheat flour itself does not create a gluten framework and its protein is only water-soluble.

I’m also interested in which bread, 60% wheat with 40% rye flour or the same, but with 40% buckwheat flour, holds its shape better (this, however, can be tested experimentally)?

The use of green buckwheat flour, although it gives greaterbenefits bread, but further increases the activity of the enzyme complex, since green buckwheat is a thermally untreated cereal, it can be sprouted,therefore, the influence of the enzyme complex on behaviordough will come not only from central wheat flour, butalso from green buckwheat.

I wrote this paragraph and thought, Do buckwheat enzymes affect the activity of alpha and betawheat flour amylase?
Yes, there are many more in the world of bakinginteresting and unknown.

Wheat flour was:

The first option is “Diamart”, whole grain wheat, produced by the company “Diamart”, Rostov region, squirrel 11,9 %, calorie content 280-290 kcal;

The second option is “Altaiskaya”, wheat 2nd grade, pr-l “Divinka” Novosibirsk, protein 11.8% , calorie content 319 kcal per 100 g;

The third option - "Health of Altai", whole grain wheat, "Divinka" pr., Novosibirsk, protein 11,8 % , calorie content 319 kcal per 100 gr.

Groats green buckwheat "EcoPit",protein 13.9% , calorie content
332 kcal, (I ground flour from it very m Christmas tree fraction).

Forms 3 pcs. Spanish 24*12*9 cm enameled bread, but you can take
cast bakery L 11, or any cupcake or silicone
volume 1 l.

Loaf weight 732 g, after baking 651 g, baked 11%.

I sifted both types of white flour through a fine nylon sieve,in the first option, 30% of the bran was eliminated, in the second - 16%,2nd grade wheat flour did not produce screenings in the form of bran.

Both flour options after sifting came close to2nd grade flour, but with a more noticeable bran fractionthan that of real 2nd grade flour in the second version of the recipe.

I decided not to take extreme option with 40% buckwheat flour , and take the option with 34% buckwheat flour in relation to wheat flour, as well as options with 24% , 16% .

For all three options, the quantities of sourdough and dough ingredients are the same, the differencesbegin only at the stage of conducting the test.

Total(depending on option, for one bread):

429 g of dough each for three options

152 - 70 grams of buckwheat flour (depending on option)

400 grams or less of whole wheat flour or 2nd gradevariety of different products

7 g fine salt

10 g sugar

17 g olive oil

Leaven:

135 g wheat sourdough with peeled flour

100% moisture on a starter made from peeled rye flour

Opara:

109 mature sourdough with 100% moisture from wheat flour(each option has its own type of flour)

200 g wheat flour

120 g water

Dough first option (34 % buckwheat flour):

429 g of dough

152 g buckwheat flour

40 g whole grain wheat flour "Diamart"

60 g water

7 g fine sea salt

10 g sugar

17 g milk powder 26% fat

17 g olive oil

Dough second option (24 % buckwheat flour):

429 g of dough

106 g buckwheat flour

86 grams of 2nd grade wheat flour "Altai"

70 g water

7 g salt

10 g sugar

17 g milk powder

17 g olive oil

Dough third option (16 % buckwheat flour):

429 g of dough

70 g buckwheat flour

122 grams whole wheat flour "Health of Altai"

70 g water

7 g salt

10 g sugar

17 g milk powder

17 g olive oil

Sprinkles:
brown flaxseed (1st option)
black sesame (2nd option)
light sesame (3rd option)

COOKING

We make the starter using the type of wheat flour that will go into the dough, using a starter made from peeled rye flour (or wheat).

If you start the starter at a low temperature, as I doat 16-18 degrees C, carry out several cycles of refreshing it.

For example: 3 hours at 30 degrees C - 1 time during the day

3 hours at 30 degrees C - 1 time in the evening
(10 g of sourdough: 20 g of wheat flour: 20 g of water);

9 hours at 25 degrees C - 1 time from night to morning
(15 grams of starter: 60 ps. flour: 60 water).

As a result, you should succeed 109 gr(135 g total quantity) sourdough at peak activity.

If it’s a warm summer outside, it’s enough to get by with just night refreshment.

1. For DOUGHmix the starter, flour and water, put in a bowl,cover with cling film and leave for 2.5-3 hours at temp. 25-26city ​​S. The first small ones should appear on the surface of the dough.bubbles and it should increase significantly.

This time it took 3 hours. For each option, mix the starter using a different type of wheat flour.

2. Knead DOUGH, combining wheat flour, buckwheat, salt, butter,sugar, water, milk powder. Knead it with your hands for about 3 minutes just untilhomogeneity. Pre-mix liquids and milk powder.

After kneading, the dough will form a lump, have a homogeneous structure and will hold its shape. Leave for 5 minutes, then knead a little more,but no more than 1-2 minutes.

3. Transfer the dough to a bowl greased with vegetable oil and cover with cling film. FERMENTATION- 3 hours 30 min - 4 hours, at a temperature of about 25-27 degrees C. The dough will noticeably increase in volume by about 2 times or less depending on the option. The dough may rise earlier, after 2.5-3 hours, keep an eye on its volume.

Form the dough into a bar on the table, sprinkle the table a little with wheat flour, first press the workpiece with a “light hand”, tuck the side edges and then roll the dough into a roll, work the seam carefully with your fingers, place it in a mold with a thick layer of grease, seam side down.

Grease the pan with a thick layer of margarine or lard, or twolayers of melted butter.

Fermentation lasted 3.5 hours this time.

It may turn out that the dough with 34% buckwheat flour will be very liquid and will always spread out during molding, but all these actions must still be carried out. In this case, when baking next time, reduce the amount of water by 20 g.

When quantity 16% And 24% buckwheat flour managed to form a bar on the table, the dough did not float, the dough with 34% buckwheat flour was more liquid.

Cover each mold with cling film or a shower cap (grease the dough side vegetable oil).

4. PROOFING- 60-75 minutes. Before placing the workpiece in the oven, spray it with water and bake all options at the same time.

The second and third options with this weight increase in volume during proofing by 1.9 - 2.2 times, the first option is a little smaller.

Sprinkle, depending on the option, with sesame or flaxseed, lightly crush the seeds with your hand, with the knuckles of your fist, sprinkle again.

5. BAKE

15 min at temp. 230 degrees C with steam,

10 min at temp. 200 deg. With no steam,

20 minutes at temp 180 degrees C without steam
on a pizza stone.

I pour only 160 ml of boiling water into the tray standing on the bottomoven surface. In 10-12 minutes, all the steam will evaporate through the oven ventilation and the door will not open.will need to be opened. Also spray the oven walls a little with water before planting. blanks.

Remove bread from oven, remove from pan, spray with water, wait 5 minutesand cool on a wire rack, covered with a double layer of linen towel on top and bottom.

Cooking time is up to 10 hours, this must be taken into account when starting the process.Do not be late in the morning with preparing the dough, otherwise you will sleepI'll have to go to bedlate at night to finish baking the bread.

You can eat bread after 12 hours.

Three varieties of buckwheat bread, cut pieces, on the left - 24% buckwheat flour, on the right - 16% buckwheat flour, in the center - 34% buckwheat flour:

**************************************** **************************************** *****************************

Option ONE, 34% buckwheat flour.

Proofing took 75 minutes, the bread proofed well, 1.6 - 1.8 times the initial volume of dough.

When baking with steam, several small surface cracks appeared, the bread did not rise much.The taste of the crumb has a slight nutty flavor, the crumb is soft, but quitedense, on the second day it thickened even more. Sourness in tastebread, which arises from the sugar, salt and acid of the leaven.

The taste of the bread is similar to the taste of rye-wheat bread with a large percentage of rye flour and nutty notes; it can be alternated with baking classic versions of table rye-wheat bread (Ukrainian, Oryol, Moscow region, etc.)in the practice of home baking. This bread is especially usefulpatients with diabetes mellitus, becauseglycemic index (the rate at which sugars enter the blood during the decomposition of bread starches) for buckwheat flour is lower than that of rye flour, and, especially, than that of wheat . From my point of view, the appearance of this version of the recipemost harmonious.

Buckwheat bread with 34% buckwheat flour on the cut side:

Option TWO, 24% buckwheat flour.

The proofing took 75 minutes, the bread was well proofed by 1.9 - 2.0 volumes.

When baking with steam, a large surface crack appeared, it is larger than in the 1st option. During baking, the bread rose more than in option 1.

There is practically no nutty taste from buckwheat in the taste of the crumb; the crumb is soft and loose.

The taste of the bread is similar to the taste of rye-wheat breadwith an equal percentage of rye and wheat flour, area of ​​application -the same, it is quite possible to alternate it while bakingalong with classicvarieties of rye-wheat bread(Kyiv, Stolichny, Stolovetc.) in home practice bakery

On the second day the crumb thickened a little. There is practically no sourness in the taste, only a pronounced taste of sourdough bread.

I think the appearance of this bread option comes second to the first option.

Buckwheat bread with 24% buckwheat flour on the cut side:

**************************************** **************************************** ***************************

OPTION THREE, 16% buckwheat flour.

The proofing took 75 minutes, the bread was well proofed by 2.0 - 2.2 volumes.

When baking with steam, large surface cracks appeared, the bread rose more than in the 2nd option.The taste of the crumb has no nutty taste from buckwheat, the crumb is soft, fluffy, can be eaten with sweets toppings for tea.

Is good and much more a healthy alternative to eating plain wheatbread made with premium flour.

On the second day, the bread crumb thickened a little. Sourness in tastepractically not felt, only a pronounced taste of sourdough of bread.

Buckwheat bread with 16% buckwheat flour on the cut side:

What can we say: bread is the head of everything. It’s hard to disagree with this: any dish served for breakfast, lunch or dinner is always accompanied by a piece or two of bread, and we simply cannot imagine our life without it. And if we can easily eliminate any other food product from our diet, then this flour product is unlikely.

One of the most healthy and delicious types is bread made from buckwheat flour. Unfortunately, today this flour is not particularly popular, but nevertheless it has a lot of useful properties.

Benefits and calorie content of buckwheat bread

Everything that is so useful in our familiar and beloved buckwheat porridge is also contained in flour. It is a real storehouse of useful substances, because it contains vitamins PP, B1, B2, B5, B6, B9, E, A, a large number of trace elements such as iron, zinc, potassium, molybdenum, phosphorus, manganese, magnesium, copper , sodium, calcium, iodine, eight essential amino acids (including melatonin, glycine, lysine, threonine, methionine, phenylalanine, etc.), antioxidants.

The benefits of buckwheat flour are also due to its high content of vegetable protein, and therefore dishes prepared from it are recommended in dietary nutrition (for example, for obesity, diabetes, metabolic disorders). It is low in fat, sugar and gluten, but it contains a huge amount of complex carbohydrates and fiber.

Dishes made from this product help cleanse the body of toxins, toxins, radionuclides and excess liquid: fiber (coarse dietary fiber) absorbs harmful substances and promotes their elimination naturally.

This product is a unique component: it can be added to any dish (noodles, pies, pancakes, pancakes, cakes, etc.), but most often, of course, it is used to make bread.

The calorie content of such bread is 227.65 kcal/100 g.

Note! As mentioned above, buckwheat flour contains virtually no gluten (gluten), so during the preparation process difficulties arise with kneading the dough. In order to knead the dough, you need to add a little wheat or rye flour or dry wheat gluten to it.

Today, in almost any store or supermarket you can buy a loaf for every taste. But you must agree that the most delicious and healthy product is the one you prepare at home yourself, “with soul.” You can bake it either in the oven or in a bread machine; fortunately, there are many recipes for making buckwheat bread.

Today we will offer you the most delicious, original and popular buckwheat bread recipes.

Buckwheat bread with walnuts in the oven

Ingredients:

• 120 ml warm water;
• 130 ml whey;
• 10 g dry yeast;
• 12 g sugar;
• 8 g salt;
• 380 g regular wheat flour;
• 70 g rye;
• 90 g buckwheat;
• 100 ml cow's milk;
• 15 ml olive oil;
• 50 g chopped walnuts.

Recipe

Completely dissolve sugar and yeast in warm water. Leave for 6 minutes, then add whey and gradually add 250 g of white flour. We tightly wrap the container with the dough with cling film and place it in a warm place where there are no drafts for 3 hours.

During this time, the dough will double in size and become covered with bubbles. This means it's time to knead the dough. To do this, add milk, olive oil, salt and mix thoroughly.Add buckwheat flour little by little to the dough and mix. Now add the sifted rye.

Sprinkle the dough with nuts, mix, then add another 130 g of wheat flour, form it into a bun, put it in a large container, cover it with a towel and leave for an hour. We take out the risen dough, knead it for half a minute and leave it to rise again for 45 minutes.

After the dough has risen, put it in a mold greased with sunflower oil and place it in an oven preheated to 180° C for 50-55 minutes. Cool the bread completely. Bon appetit!

Classic buckwheat bread in a bread machine

Ingredients:

• 210 g wheat flour;
• 50 g buckwheat;
• 45 g rye;
• 60 ml cow's milk;
• 150 ml water at room temperature;
• 10 ml deodorized vegetable oil (olive or sunflower);
• a pinch of salt;
• one and a half teaspoons of sugar;
• 5 g dry yeast.

Recipe

Pour all the ingredients into the bowl of the bread machine, select the “ Whole wheat bread"and set the time to 3 hours 15 minutes.

Buckwheat honey often appears in this recipe for traditional buckwheat bread in a bread machine. But as you know, after heat treatment any honey turns into poison, so if you want to prepare a truly healthy dish, it is better to avoid this ingredient. However, if you use such baked goods only occasionally, you can add a tablespoon of honey to the dough (instead of sugar).

Buckwheat bread with kefir in a bread machine

Ingredients:

• 10 g dry yeast;
• 255 g white flour;
• 20 g sugar;
• 5 g salt;
• 20 g homemade ghee (or regular butter);
• 300 ml kefir with a fat content of 2.5%.

Recipe

Pour all the ingredients into the bread machine bowl, select the main baking mode, size and type of crust and turn on the bread machine. Place the finished bread on a towel and cool.

Buckwheat bread with poppy seeds, flax seeds, sesame seeds and nuts in a bread maker

Ingredients:

• 280 g wheat flour;
• 160 g buckwheat;
• a teaspoon of wheat gluten;
• a pinch of salt;
• 20 g sugar;
• 20 ml sunflower oil;
• 13-14 g yeast;
• 20 g dry poppy seeds;
• 20 g flax seeds;
• 50 g chopped walnuts;
• 400 ml water at room temperature.

Recipe

Pour all the ingredients (except poppy seeds, flax and nuts) into the bowl of the bread machine, select the main mode, set the type of crust and the size of the loaf. A few minutes before the end of kneading the dough, pour poppy seeds, flax seeds and nuts into the bread machine. To avoid deformation of the loaf after baking, cool it on its side.

Buckwheat loaf with sunflower seeds in the oven

Ingredients:

• 450 g wheat flour;
• 450 g buckwheat;
• 130 g peeled and lightly roasted sunflower seeds;
• 10 g yeast;
• 250 ml cow's milk;
• 400 ml water;
• half a teaspoon of salt;
• half a teaspoon of sugar;
• 20 ml vegetable oil;
• a third of a teaspoon of ground coriander.

Nutritional value and composition of buckwheat bread

Buckwheat bread contains a number of vitamins, namely: B1, B2, B5, B9, B6, A, E, PP, as well as minerals such as calcium, potassium, zinc, magnesium, cobalt, molybdenum, selenium, fluorine, copper, iron, manganese, sodium and phosphorus.

100g of buckwheat bread contains:

• Proteins – 7.1.
• Fats – 2.5.
• Carbohydrates – 45.8.
• Kcal – 228.

Buckwheat bread is part of the diet of vegetarians and those who play sports and lead an active lifestyle. This bread is recognizable by its aroma and taste, it is slightly moist, with a crispy crust, the taste is buckwheat and nutty, due to the fact that the flour is made from fried buckwheat.

Useful properties of buckwheat bread

By eating buckwheat bread, a person provides himself with a complex of vitamins and minerals that are contained in buckwheat and wheat flour.

The chemical composition of this bread is rich in calcium, cobalt and iodine.

Buckwheat bread is a complex of carbohydrate compounds that provide the body with the energy necessary for an active lifestyle.

How to make buckwheat bread at home in a bread machine

Ingredients:

• Drinking water – 250 ml.
• Kefir, whey or yogurt – 100 ml.
• Vegetable oil – 1.5 tablespoons.
• Salt – 1.7 teaspoons.
• Honey – 1-2 tablespoons.
• First grade wheat flour – 380g.
• Buckwheat flour – 100g.
• Rye flour – 60g.
• Dry yeast - 2 teaspoons.

Preparation:

1. Add all dry and liquid ingredients according to the instructions on the bread maker.
2. We select the weight of bread for a given amount of food – 900g.
3. Program “Whole grain bread”, medium crust.
4. After the signal sounds, take out the bread, place it on a wire rack, and cover with a towel until it cools completely. Bon appetit!