Buckwheat and flaxseed (Thu 20.05).

Buckwheat and flaxseed. Dough rose very fast, bit much yeast, warm kitchen. No oven spring left at the end.

Ingredients.

  • 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.

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Buckwheat bread (Wed 21.04)

Bread with buckwheat meal.

Ingredients:

  • 250g buckwheat meal
  • 500 g white bread flour
  • 1 teaspoon salt
  • 20 g unsalted butter
  • 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 work surface.

Knead for 3 minutes.

Leave to rise for 40 minutes.

2. Turn out  and form into 2 loaves. Put in greased tins. Tins should be half filled.


Leave to rise until doubled in size (60 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.

Buckwheat bread (Mon 22.03).

Bread with buckwheat meal.

Ingredients:

  • 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.

Buckwheat bread (Sun 07.03)

Bread with buckwheat meal.

Ingredients:

  • 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.