Bread with buckwheat meal.
- 250g buckwheat meal
- 550 g white bread flour
- 1 teaspoon salt
- 20 g fresh yeast
- 200 g milk
- 300 g water
1. Mix both flours with the salt.
Crumble the yeast with a little of the flour. Add the milk and most of the the water; start mixing.
Add additional water to have a light, flexible & sticky dough. Turn out on a floured work surface and knead for 3 minutes.
Leave to rise for 40 minutes.
2. Turn out on a floured surface and form into a loaf. Put in a -large- greased tin ( or 2 smaller ones). Tins should be half filled.
Leave to rise until doubled in size (75 minutes). Dough should have reached the top of the tin.
3. Bake in a pre-heated oven at 200C for about 35 minutes.
Leave to cool on a wire rack.