Bread with kasha (toasted buckwheat seeds) as an addition; Similar dough as some of the bread with rolled oats. Distinctive taste and smell. (not a 100% success).
- 100 g organic kasha
- 200 g water
- 700 g white bread flour
- 30 g fresh yeast
- 40 g butter
- 1 1/2 teaspoon salt
- 275 g water
1. Rinse the kasha well with cold water (follow instructions on the package).
Bring 200 g water to the boil and cover the kasha.
Leave to rest for 10 – 15 minutes.
2. Mix the flour and the kasha with the salt. Flour will stick to the grains. Crumble the yeast in the flour, add the diced butter.
Add the remaining water and mix to a light dough.
Leave to rise for 30 minutes. Given the temperature of the kasha this dough will rise fast, so check regularly.
2. Turn out the dough on a floured work surface,
and form into 2 loaves; put on a greased baking tin.
Leave to rise for 40 minutes, until doubled in size. Check as dough rises fast.
3. Bake in a pre heated oven at 200 C for about 30 minutes.
Leave to cool on a wire rack.