Bread with buckwheat flour

Step-by-step cooking

1. Step 1:

   

   Heat the water to 40 degrees in an iron vessel. Pour into a convenient small container, add yeast and sugar, mix and leave in the heat for 10 minutes to dissolve the sugar and form a cap.

2. Step 2:

   

   Pour the yeast mixture into a large bowl and add vegetable oil. In the same place, sift buckwheat and wheat flour, add salt. We begin to knead the mixture with a spoon, then with our hands. Keep in mind that wheat flour may need more or less - focus on the consistency of the dough. It should be thick enough to gather into a bun, but not very tight, otherwise the finished bread will not turn out soft.

3. Step 3:

   

   Spread the dough on the work surface and knead well with your hands for at least 10 minutes. Flour will no longer be needed. The dough will behave a little unusual because of buckwheat flour, which does not contain gluten. We form a bun from the dough, wrap it with a film and leave it in a warm place for 1 hour.

4. Step 4:

   

   We knead the dough that has come up and knead it with our hands with a thin rectangular layer. Let's make a bread loaf.

6. Step 5:

   

   Roll up the dough from the short edge with a roll. We pinch the edges and make transverse incisions with a knife at a slight slope at a distance of 2-3 cm from each other.

7. Step 6:

   

   Move the workpiece into the baking dish, cover with cling film and leave to come up for another 30 minutes.

8. Step 7:

   

   The bread that came up is sent to the oven for 30-40 minutes. The temperature is 180 degrees.

9. Step 8:

   

   Bread with buckwheat flour is ready!