Buckwheat Bread
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
10
Description
Buckwheat Bread
Ingredients
- Buckwheat Groats - 8.8 oz
- Wheat Flour - 10.6 oz
- Dry yeast - 0.4 oz
- Salt - 1 tablespoon
- Safflower Oil - 1 fl oz
- Baking Powder - 0.2 oz
Step by Step guide
Step 1
Mix buckwheat flour with wheat flour, then add dry yeast, salt, and baking powder to the mixture. The ratio of buckwheat flour to wheat flour can be varied, but keep in mind that it will be difficult to make a non-crumbly bread without any wheat flour, as buckwheat does not contain gluten.
Step 2
Add 20 ml of sunflower oil to the flour mixture and, gradually pouring in hot water, knead until you have a smooth, elastic dough that is slightly sticky to the hands. Place the dough in a bowl greased with vegetable oil, brush the top of the dough with oil, and cover it with a towel. Put it in an oven preheated to 35–122°F for two hours.
Step 3
Knead the dough, which has doubled in size, to release the gases, then place it in a greased baking pan and let it rise for another hour.
Step 4
Preheat the oven to 428°F, splash a bit of water into the hot oven, and let the bread bake for about forty minutes.
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