Buckwheat and wheat flour bread with yeast and whey

Airy bread with tender crumb and crispy crust. The bread turns out to be very tender and remains soft for several days. Buckwheat flour for bread can be prepared independently by simply grinding buckwheat in a coffee grinder, most importantly, be sure to sift the flour through a fine sieve, as large particles of cereals may remain, which will remain solid in the finished bread.

Irisha

The author of the recipe

Buckwheat and wheat flour bread with yeast and whey

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Composition / ingredients

servings:

Buckwheat flour

Wheat flour

200

Serum (or water)

150

Vegetable oil

Sugar

Table salt

0.25

Walnuts

Yeast (fresh pressed or 1 tsp dry without a slide)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 8 g

Fats 14 % 8 g

Carbohydrates 72 % 41 g

266 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 2 h

Step 1:
Ingredients.
Step 2:
Dilute yeast in warm whey, add sugar and salt. Mix it up.
Step 3:
Pour in vegetable oil.
Step 4:
Sift wheat flour and buckwheat. In small portions, adding flour to the yeast solution, knead the dough. You may need more or less flour.
Step 5:
Knead the dough thoroughly, you should get a soft smooth bun of dough.
Step 6:
Put the dough in a bowl and leave in a warm place for 1 hour to rise. The dough should increase in volume by 2-3 times.
Step 7:
Chop the nuts or, if desired, grind them into flour and add them to the dough. The dough is already left with nuts for 10-15 minutes to rest.
Step 8:
Spread the rested dough on the table, form a loaf and put it on a baking tray.
Step 9:
We leave the bar for 20-30 minutes to rise. We make incisions on top if desired. They can be made both before and after the proofing, the main thing is to make incisions with a very sharp knife.
Step 10:
Bake bread in a preheated 200 C oven for 15 minutes with steam (we put a deep baking tray filled with hot water on the bottom of the oven), after 15 minutes we lower the temperature to 170 C and bake without steam (we take the baking tray with water) for about 20 minutes. We give the finished bread to cool completely. Bon appetit!