Buckwheat and flaxseed. Dough rose very fast, bit much yeast, warm kitchen. No oven spring left at the end.
- 750 g white bread flour
- 250 g buckwheat flour
- 3 tablespoons flaxseed
- 40 g butter
- 2 teaspoons salt
- 2 tablespoons cane sugar
- 40 g fresh yeast
- 550 g water
1. Mix the flours and the flaxseed in a bowl.
Add the diced butter, salt and sugar. Crumble the yeast with some of the four.
Start mixing (used electric mixer here) while adding the water.
If the dough is too dry add some additional water a tablespoon ata time.
When dough comes free from the bowl, turn out on work surface and knead 3 minutes or till you have a smooth ball.
Leave to rise until doubled in size (40 – 50 minutes)
2. Turn out on a floured surface.
Divide and form into two loaves.
Leave to rise until doubled (45 minutes was too long).
3. Bake in a preheated oven at 200 C for about 30 minutes.
Leave to cool on a wire rack.