This is a simple and proven recipe for homemade buckwheat bread, so successful that even those who do not like “healthy” things eat it. It turns out lean, without eggs and milk, but at the same time aromatic, fluffy and with a crispy crust. It contains only a mixture of wheat and buckwheat flour, flax and bran, so the bread is not only tasty, but also healthy. The author of the Zen channel “Chef Vasily Emelianenko” (12+) spoke about this.
Ingredients:
Wheat flour – 470 g
Buckwheat flour – 88 g
Wheat bran – 30 g
Flax seeds – 58 g
Fresh yeast – 18 g
Salt – 13 g
Sugar – 18 g
Vegetable oil – 13 g
Water – 335 g
How to cook:
- Pour boiling water over flax seeds in a 1 to 1 ratio and leave for 10–15 minutes to swell.
- In a large bowl, mix all dry ingredients: both flours, bran, salt and sugar.
- Add crumbled yeast, steamed flax and warm water.
- Knead a soft, slightly sticky dough; it should come away from your hands, but not be dry.
- Grease the dough with vegetable oil, transfer to a bowl, cover with a towel and leave to rise in a warm place for 1–1.5 hours.
- After rising, divide the dough into loaves weighing about 350 g. Roll the top of each in rye flour for decoration and texture.
- Place on a baking sheet, seam side down, keeping a distance; the bread will almost double in size when baking.
- It is important not to leave the workpieces in the open air for a long time; the weathered edges will then crack.
- Before baking, sprinkle the loaves with water to ensure a crispy crust. Make 2-3 cross cuts with a sharp knife.
- Bake in the oven: first preheat to 240–250 degrees, place the bread, immediately reduce to 160 degrees and bake for 30–35 minutes.
- Remove the finished bread, cover with a towel and let cool completely, so it will not shrink and will retain its fluffiness.
This bread goes great with soup, vegetables or just with butter. It stays fresh for a long time, does not go stale and fills the house with an incredible aroma from the first minutes of baking.
Bon appetit!
