Bread with buckwheat meal.
- 250g buckwheat meal
- 600 g white bread flour
- 1 teaspoon salt
- 20g unsalted butter
- 20 g fresh yeast
- 150 g yogurt
- 350 g water
1. Mix both flours with the salt.
Add the butter and rub into the flour. Crumble the yeast with a little of the flour. Add the yoghurt. Add most of the the water and start mixing.
Continue adding water to have a light, flexible & sticky dough.
Turn out on work surface and knead for 5 minutes.
Leave to rise for 50 minutes to an hour.
2. Turn out the risen dough.
Deflate gently and form into two loafs. Put in greased baking tins.
Leave to rise for another hour.
3. Preheat the oven to 200 C. Insert the bread and bake 32 minutes.
Leave the buckwheat bread to cool on a wire rack.