Buckwheat Bread

Buckwheat bread stays fresh for a long time because it retains moisture. For special occasions, mix in a handful of cleaned and chopped walnuts into the dough. Buckwheat flour is mixed with wheat flour, with the proportion of buckwheat ranging from 30 to 70 percent, but usually 50 percent.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 18

Ingredients

  • 500 g Flour, buckwheat

  • 500 g Flour, Whole wheat

  • 20 g Yeast, dry

  • 2 teaspoons Salt, table

  • 6 dl Water

  • 2 spoons Oil, plant, sunflower

  • 1 teaspoon Sugar, white

Steps

  1. Prepare the yeast starter: In a small pot, mix 1 dl of lukewarm water with yeast, a teaspoon of sugar, and a teaspoon of flour. Cover the pot, place it in a warm (but not hot!) spot, and let the yeast rise for 10 minutes.

  2. In a pot, bring 3 dl of water to a boil. Sift buckwheat flour into a bowl, scald it with the boiling water, and mix well. Wait until it cools to lukewarm, then add wheat flour, salt along the edge, drizzle with oil, and pour in the remaining water. Make a well in the center and pour in the yeast starter, mix it with a little flour, and let it rise for another 10 minutes. Then follow the instructions for preparing bread with whole wheat flour. The only difference is that instead of forming two loaves, shape the dough into one loaf.

Nutrition Information (Per 100g)

  • Calories: 344.84 kcal
  • Fat: 4.39 g
    • Saturated Fat: 0.19 g
  • Carbohydrates: 68 g
    • Sugars: 0.95 g
  • Protein: 12.68 g
  • Fiber: 10.01 g