Buckwheat Bread with Walnuts

With this recipe, you can prepare the bread in one bowl, as you crumble the yeast directly into the flour. There is not much kneading required, and you dont need a basket for rising. The bread is divine.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 300 g Flour, buckwheat

  • 8 dl Water

  • 20 g Salt, table

  • 2 spoons Sugar, white

  • 700 g Flour, Wheat, bread flour

  • 1 cube Yeast, dry

  • 2 spoons Oil, vegetable oil, canola

  • 200 g Walnuts

Steps

  1. Place the buckwheat flour in a large bowl. Pour boiling water over it, mix well, and let it cool to room temperature.

  2. Once the flour has cooled, sprinkle salt and sugar over it, then sift the white flour into the bowl. Crumble fresh yeast into the mixture and knead the dough. Knead just enough to combine the ingredients well, and towards the end, add the oil. Cover the kneaded dough and let it rise for one hour.

  3. Dry roast the walnuts in a pan. Roast them until they become fragrant. Let them cool and then roughly chop them.

  4. Turn the risen dough onto a damp countertop. Stretch it slightly and sprinkle the walnuts over it. Quickly knead the dough again, then shape it into a loaf.

  5. Place the loaf on a baking tray lined with parchment paper. Cover it and let it rise for another 30 minutes, meanwhile preheating the oven to 250 degrees Celsius.

  6. After the second rise, make a few cuts on the bread and place the tray in the oven for 20 minutes. Then reduce the temperature to 220 degrees Celsius and bake the bread for another 25 minutes. Let the baked loaf cool on a wire rack.

Nutrition Information (Per 100g)

  • Calories: 401.29 kcal
  • Fat: 12.86 g
    • Saturated Fat: 0.99 g
  • Carbohydrates: 59.69 g
    • Sugars: 2.53 g
  • Protein: 12.17 g
  • Fiber: 5.05 g