Buckwheat bread in the oven with green buckwheat. Old Russian buckwheat bread with different amounts of buckwheat flour (three options)

Green buckwheat bread rich in vitamins and minerals such as: silicon - 147.5%, magnesium - 16.8%, phosphorus - 12.4%, iron - 12.4%, manganese - 26.5%, copper - 21.7%, molybdenum - 16.6%

Benefits of Green Buckwheat Bread

• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain calcium, potassium and sodium homeostasis. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

You can see a complete guide to the most useful products in the application.

Well, what can I say, cheers, I got gluten-free bread on the second attempt, and practically indistinguishable from ordinary grain bread.
But first things first.
Since it looks like I have celiac disease and will no longer be able to eat regular bread, I decided to learn how to bake bread with gluten-free flour. Made from corn and rice flour, bread still looks more like a cake.
But the taste of buckwheat bread is similar to rye bread.
First try: I failed.
I analyzed, read on the Internet and found very good advice here from Irena: https://truecook.wordpress.com/
The most important thing that I realized for myself is that all my problems with baking from buckwheat flour were from the fact that what should be baked from unroasted buckwheat flour, that is, from green buckwheat. Well, good advice is to add flax flour to the dough for stickiness, since in our city there is an almost complete absence of gluten-free products, respectively, there is no xanthan gum - a thickener, which is also used in gluten-free baking. There is also no green buckwheat. I had to ask them to bring it to me.

But here I have collected everything I need for the recipe without xanthan gum, which I chose from Irena, adapted them a little to my abilities. I experimented and in brackets what I stopped at)

Ingredients:

170 g green buckwheat flour (150 g)
50 g flaxseed meal (20 g)
(I added corn flour from myself - 100g (tastier with it)
100 g potato starch (60 g)
1 table l - 20 g ground flaxseed
1 table l - 15 ml vegetable oil
2 tsp flat (7 - 10 g) salt
7 - 11 g - a bag of 11 g dry yeast
1 table l - 20 g of sugar
350 ml lukewarm water

And started baking. To start

I had to grind green buckwheat groats. Then I added all the dry ingredients to the flour and mixed everything thoroughly. I mixed separately 350 ml of slightly warm water and vegetable oil and gradually added liquid to dry, mixing everything thoroughly.
Then I transferred the dough into a greased form in which I will bake.

(I bake bread in this form. There is no problem with it. You don’t need to line it with parchment, just grease it with butter.
Baked bread falls well behind.)
Cover the mold with a lid and put in a warm oven for 40 minutes. When I took it out, I saw that the dough had risen well.
I took the closed form out of the oven and let it stand for another 0.5 hours. Turned on the oven to heat up.
I put the form already without a lid in a heated oven and baked bread for 50 minutes without opening.
Then she took the bread out of the mold, turned it over onto a wire rack and left it to cool in the switched off oven.
She was preparing for the worst when she began to cut the cooled bread. But, to my relief, everything turned out well.

Inside was, albeit gray, but quite a springy porous flesh. The crust was crispy. He smelled like bread. And this gluten-free bread tasted like regular brown bread.

Up and down

I cut the bread, put some in the freezer. It tolerates freezing well.

P.S. 27 . 01 . 2019 I want to add that I wrote this post before I switched to proven gluten-free products. For celiac disease, it is suitable if the products are tested for gluten with the "Gluten Free" icon

Calories: 1858

This is no ordinary bread recipe. But still, it turns out very tasty, satisfying and what is characteristic: very healthy! Definitely, such a recipe is useful for those who follow their figure or follow a dietary diet recommended by doctors, as well as for a gluten-free diet menu.
Preparing this dietary bread from green buckwheat and flax without yeast is, in principle, not difficult, but you need to set up a baking cycle. The fact is that the mass for baking is prepared from sprouted buckwheat slaughtered in a blender. Therefore, an important point is the soaking and actual germination of buckwheat. And for this, only green buckwheat is suitable - nothing will sprout from dried buckwheat grains! Be sure to check out how to cook.
In addition to ground buckwheat, the basic recipe also includes salt and a little sesame oil to lubricate the mold. If desired, you can add a little more bran, pumpkin or sunflower seeds or nuts.

- sprouted buckwheat - 3 tbsp.,
- finely ground salt - a pinch,
- sesame seed and flaxseed - 1 tsp,
- water - 1 tbsp.,
- refined oil - 0.5 tsp

How to cook at home

First of all, we are engaged in the germination of buckwheat. To do this, wash the green buckwheat and soak in cold water for 4-5 hours.



Then we throw the buckwheat into a colander, again we wash the grains.

We put a colander on the pan so that the liquid drains, and cover it with a towel. We leave the grains for 6-8 hours - during this time they begin to germinate. Then we wash again and wait another 6-8 hours for them to finally germinate.

Now we take the required amount of sprouted grains and interrupt with a blender until smooth with the addition of water.



Leave the mass for 24 hours at room temperature,



to go through the fermentation process.



After that, add salt to it, mix





and put in a greased form. I still really like this one, be sure to try it and you.



We bake bread for about 1-1.5 hours at moderate heat (180 -200 ° C).
Bon appetit!

I found the recipe for this bread in one of the culinary collections.thirty years ago. In this collection, even the authors were not indicated, but only the name of the editor stood.

The name of this recipe sounded like this: “Russian loaf with buckwheatflour." Of course, I have seen a lot of bread recipes with the addition ofbuckwheat flour, but this one attracted me because the amount of flour in itwas the maximum, almost 40% of the weight of the whole flour. also inthe recipe said it wasold russian type of bread on whole grain flour, and this topic has always interested me very much(old technologies of bread). There was no photo in the recipe.

I understood that such bread would hardly correspond to our modern ideas about the aesthetics of bread, but this fact incited me even more, and I decided to make a series of trial baking, balancing on the verge of the properties of the usefulness of bread and its appearance, looking for the best option, with one on the other hand, it still retains the properties of the initial recipe, and on the other hand, it has a rather attractive appearance.

When in life I meet people whose childhood passed inin very remote places of our and not only our country, I always ask them if their mothers and grandmothers baked bread, and whatthey remember this.
Sometimes people, without suspecting it themselves, report such interesting details, which in my mind are"brilliant grains of knowledge in the ancient technology of sourdough bread".

Space often sends us exactly the knowledge that we need at the moment. So in the blog at penata.livejournal.com I saw a link to the material, as in the distant Belarusianin the village, an elderly grandmother bakes bread according to an old customtheir grandmothers and great-grandmothers from wholemeal rye flour.

I studied this material meticulously, and although it was written by a person far from baking, I managed to recognize interesting points there. For example, my grandmother does not have any sourdough, she uses a wooden twenty-five-liter tub (as I visually assessed from the photo, by the way, such a tub was a dowry of the bride who came to live in the groom’s house after the wedding), which after each cycle of making bread is not washed, but simply dry, and when they start baking bread, they putthere are three kilograms of rye flour, water is added to a certain consistency, the dough is kneaded and left for about two days in a warm place (near the oven). Thus, a kind of sourdough-dough is created.

Do you recognize? This is practically our modern tank enzyme, asdried residue"old test"on the walls of the tub.

But I am telling this story for a different reason. Again, according to myvisual assessment, the grandmother kneaded 7 at the same time-8 kg of flour (counting the dough) flour on the dough and left to rise, then laid out the doughin various forms:

she had several professional cast molds L 11, tin round forms from under herring, as well as cast-iron pans, and she baked bread in the oven Russian type all at the same time. Regardless of what the bread was baked in, on the crust of each finished bread sample cracks, circular or non-circular, were present. Do you understand why I said this? Our great-grandmothers did not "bother" byabout the type of crust on the surface of the bread, they were more interested in taste. Bread according to the old technology cannot be perfect in appearance.

Now I have "tweaked" the recipe for buckwheat bread quite a bit to increase the external aesthetics of the bread, adapting it to our time.

Returning to our recipe for whole grain wheat and buckwheat flour, we can immediately say that there will be cracks on the surface of such bread, but it is not known what kind, because the amount bran from c / h flour and buckwheat is quite large, and it is they that increase the negative effect of the flour enzyme complex on the behavior of the protein skeleton of wheat flour gluten.

For purity of style , which in my opinion is better suitedancient technologies, I ground buckwheat flour quite finely at homeflour mill frombuckwheat green groats, but you can take the usual pbuckwheat flour.

An interesting fact is that buckwheat flour also contains protein, but whether it integrates into the structure of wheat water-insoluble protein or not - this is for meit is unknown, most likely not, since buckwheat flour itself does not create a gluten frame and its protein is only water-soluble.

It is also interesting which bread, wheat 60% with rye 40% flour or the same, but with buckwheat 40% flour keeps its shape better (however, this can be verified experimentally)?

The use of buckwheat green flour, although it gives greatbenefits bread, but even more increases the activity of the enzyme complex, since green buckwheat is a thermally unprocessed cereal, it can be sprouted,therefore, the effect of the enzyme complex on the behaviortest will come not only from c / c wheat flour, butalso from green buckwheat.

I wrote this paragraph and thought and do buckwheat enzymes affect the activity of alpha and betaamylase in wheat flour?
Yes, there are many more in the world of bakeryinteresting and unknown.

Wheat flour was

The first option is "Diamart", whole grain wheat, produced by the company "Diamart", Rostov region, squirrel 11,9 %, calories 280-290 kcal;

The second option - "Altai", wheat 2nd grade, pr-l "Divinka" Novosibirsk, protein 11.8% , calories 319 kcal per 100 gr;

The third option - "Health of Altai", whole grain wheat, pr-l "Divinka", Novosibirsk, squirrel 11,8 % , calories 319 kcal per 100 gr.

Groats green buckwheat "EcoPit",protein 13.9% , calories
332 kcal, (from it I ground flour very m Christmas tree faction).

Forms 3 pcs. Spanish 24 * 12 * 9 cm enameled bread, but you can take
cast bakery L 11, or any cupcake or silicone
volume 1 l.

Loaf weight 732 gr, after baking 651 gr, 11% upek.

I sifted both types of c / s flour through a fine nylon sieve,in the first variant, 30% of bran was eliminated, in the second - 16%,wheat flour of the 2nd grade did not give screenings in the form of bran.

Both variants of flour after sifting approached somewhere2nd grade flour, but with a more noticeable bran fractionthan with real flour of the 2nd grade of the second version of the recipe.

I decided not to take extreme version with 40% buckwheat flour , and take the option with 34% buckwheat flour in relation to wheat, as well as options with 24% , 16% .

For all three options, the amount of sourdough and sourdough ingredients is the same, the differences arebegin only at the stage of conducting the test.

total(depending on the variant, for one loaf):

429 gr of dough for three options

152 - 70 gr buckwheat flour (depending on the option)

400 g or less of whole wheat flour or 2ndvariety of different products

7 gr fine salt

10 gr sugar

17 gr olive oil

Leaven:

135 gr wheat sourdough on peeled flour

100% moisture on whole rye flour starter

Opara:

109 mature sourdough with 100% moisture from wheat flour(for each option its own type of flour)

200 gr wheat flour

120 gr water

Dough first option (34 % buckwheat flour):

429 gr sourdough

152 gr buckwheat flour

40 g whole wheat flour "Diamart"

60 gr water

7 gr fine sea salt

10 gr sugar

17 gr milk powder 26% fat

17 gr olive oil

Dough second option (24 % buckwheat flour):

429 gr sourdough

106 gr buckwheat flour

86 gr wheat flour of the 2nd grade "Altai"

70 gr water

7 gr salt

10 gr sugar

17 gr milk powder

17 gr olive oil

Dough third option (16 % buckwheat flour):

429 gr sourdough

70 gr buckwheat flour

122 gr whole wheat flour "Health of Altai"

70 gr water

7 gr salt

10 gr sugar

17 gr milk powder

17 gr olive oil

topping:
brown flaxseed (1st option)
black sesame (2nd option)
light sesame (3rd option)

COOKING

We make the sourdough on the type of wheat flour that will go into the dough, using a starter made from peeled rye flour (or from wheat).

If you are fermenting at a low temperature, as I am doing itat 16-18 degrees C, spend several cycles of its refreshment.

For example: 3 hours at 30 degrees C - 1 time per day

3 hours at 30 degrees C - 1 time in the evening
(10 g starter: 20 g wheat flour: 20 g water);

9 hours at 25 degrees C - 1 time from night to morning
(15 gr starter: 60 psh flour: 60 water).

As a result, you should get 109 gr(135g total count) sourdough at peak activity.

If it is a warm summer outside, it is enough to get by with just a night refreshment.

1. For OPARmix sourdough, flour and water, put in a bowl,cover with cling film and leave for 2.5-3 hours at a temp. 25-26hail C. On the surface of the dough, the first smallbubbles and it should increase significantly.

This time it took 3 hours. For each option, knead the sourdough on its own type of wheat flour.

2. knead DOUGH, combining wheat flour, buckwheat, salt, butter,sugar, water, dry milk. Knead it with your hands for about 3 minutes just untilhomogeneity. Mix liquids and powdered milk first.

After kneading, the dough will gather into a lump, will present a homogeneous structure and will keep its shape. Leave for 5 minutes, then knead a little more,but not more than 1-2 minutes.

3. Transfer the dough to an oiled bowl and cover with cling film. FERMENTATION- 3 hours 30 minutes - 4 hours, at a temperature of about 25-27 degrees C. The dough will noticeably increase in volume by about 2 times or less, depending on the option. The dough may come up earlier, after 2.5-3 hours, watch its volume.

Form the dough in the form of a bar on the table, sprinkle the table a little with wheat flour, first press the workpiece with a “light hand”, tuck the side edges and then roll the dough into a roll, work the seam carefully with your fingers, place it in a greased form with a thick layer of grease seam down.

Lubricate the form with a thick layer of margarine, or lard, or twolayers of melted butter.

Fermentation lasted 3.5 hours this time.

It may turn out that the dough with 34% buckwheat flour will be very liquid and will blur all the time during molding, but all the same, all these actions must be carried out. In this case, when baking next time, reduce the amount of water by 20 g.

With quantity 16% And 24% buckwheat flour managed to form a bar on the table, the dough did not float, the dough with 34% buckwheat flour was more liquid.

Cover each tin with plastic wrap or a shower cap (grease the side of the pastry vegetable oil).

4. PROOFING- 60-75 minutes. Before planting the workpiece in the oven, sprinkle it with water, bake all the options at the same time.

The second and third options with this weight increase in volume during proofing in 1.9 - 2.2 times, the first option is slightly smaller.

Sprinkle, depending on the option, with sesame or flaxseed, lightly crush the seeds with your hand, knuckles, sprinkle again.

5. BAKE

15 min at temp. 230 degrees C with steam,

10 min at temp. 200 deg. With no steam

20 min at a temperature of 180 degrees C without steam
on a pizza stone.

I pour only 160 ml of boiling water into the saucer, standing on the bottomoven surface. In 10-12 minutes, all the steam will evaporate through the ventilation of the oven and the door will notwill need to be opened. Also spray the walls of the oven a little with water before planting. blanks.

Remove the bread from the oven, remove from the mold, spray with water, wait 5 minutesand cool on a wire rack covered with a double layer of linen towel top and bottom.

Cooking time up to 10 hours, this must be taken into account when starting the process.Do not be late in the morning with the preparation of dough, otherwise sleephave to go to bedlate at night to bake bread.

You can eat bread after 12 hours.

Three variants of buckwheat bread, pieces on the cut, on the left - 24% buckwheat flour, on the right - 16% buckwheat flour, in the center - 34% buckwheat flour:

**************************************** **************************************** *****************************

Option FIRST, 34% buckwheat flour.

The proofing went on for 75 minutes, the bread stood well 1.6 - 1.8 times the initial volume of the dough.

When baking with steam, a few small surface cracks appeared, the bread did not rise much.The taste of the crumb with a slight nutty flavor, the crumb is soft, but enoughdense, on the second day it became even more dense. Sour tastebread, which arises from the sugar, salt and acid of sourdough.

The taste of bread is similar to the taste of rye-wheat bread with a large percentage of rye flour and nutty notes, it can be alternated with baking classic variants of table rye-wheat bread (Ukrainian, Orlovsky, Podmoskovny, etc.)in the practice of home baking. This bread is especially useful.patients with diabetes mellitus, becauseglycemic index (the rate of blood sugar intake during the decomposition of bread starches) in buckwheat flour is lower than that of rye flour, and, moreover, than that of wheat . From my point of view, the appearance of this version of the recipemost harmonious.

Buckwheat bread with 34% buckwheat flour per slice:

Option SECOND, 24% buckwheat flour.

The proofing went on for 75 minutes, the bread stood well by 1.9 - 2.0 volumes.

When baking with steam, a large surface crack appeared, it is larger than in the 1st variant. During baking, the bread rose more than in the 1st option.

In the taste of the crumb, there is practically no nutty taste from buckwheat, the crumb is soft, loose.

The taste of bread is similar to the taste of rye-wheat bread.with an equal percentage of rye and wheat flour, the scope isthe same, it is quite possible to alternate, bakingalong with classicvariants of rye-wheat bread(Kyiv, Capital, Canteenetc.) in the practice of home bakery.

On the second day, the crumb thickened a little. Sourness in taste is practically not felt, only a pronounced taste of sourdough bread.

I think the appearance of this bread variant is second only to the first variant.

Buckwheat bread with 24% buckwheat flour per slice:

**************************************** **************************************** ***************************

OPTION THREE, 16% buckwheat flour.

The proofing went on for 75 minutes, the bread stood well by 2.0 - 2.2 volumes.

When baking with steam, large surface cracks appeared, the bread rose more than in the 2nd variant.There is no nutty aftertaste from buckwheat in the taste of the crumb, the crumb is soft, fluffy, can be used with sweet toppings for tea.

Is good and much more healthy alternative to eating plain wheatbread with premium flour.

On the second day, the crumb of bread thickened a little. Sour tastepractically not felt, only a pronounced taste of sourdough of bread.

Buckwheat bread with 16% buckwheat flour on the cut:

Bread is one of the main products, without which it is impossible to imagine a complete diet. At the same time, few people know about the existence of different options, each of which is characterized by some features. One of the most useful is buckwheat bread, the features of the correct preparation of this product, its positive and negative sides will be discussed later.

Useful qualities of the product

This variety of a product familiar to many is a real storehouse of useful vitamins and minerals (for example, B, A, E vitamins, phosphorus, cobalt and calcium). In terms of taste, this type of bread slightly resembles pastries using nuts, so this option can be considered as a good addition to the diet of vegetarians.

Another useful property is gluten free- a substance to which many people have an allergic reaction. Bread made with the use of buckwheat is recommended for people with diabetes, as the substances included in the composition help to reduce blood sugar levels. And also it must be present in the diet of people actively involved in various sports or carrying certain physical activities.

Given the unique content of many useful components, this type of familiar product is recommended for those who are overweight. If we generally consider the effect of buckwheat bread on the human body, the following consequences can be noted:

• provides expansion of blood vessels and increases blood circulation;
• provides a decrease in blood saturation with cholesterol;
• due to the presence of a significant amount of fibers that are not amenable to dissolution, there is a decrease in the possibility of the occurrence and subsequent development of gallstone disease;
• hypoallergenic;
• reduces the level of secretion of bile acids;
• improves appetite;
• promotes the removal of toxins from the body, as well as excess fluid, thereby reducing edema;
• makes skin soft and radiant.

In modern stores, although not very often, you can find a similar type of bread on sale. Unfortunately, it is far from always distinguished by attractive qualities and does not have harmful impurities. To minimize all possible risks, it is worth buying buckwheat flour and baking bread yourself.

The most low-calorie bread is made from green buckwheat and flax. There will be no harm from it, only benefit. If it is made with sourdough, the bread will have a slightly higher calorie content.

Harmful properties

Like any product, bread made using buckwheat flour is distinguished by the presence of not only useful, but also a number of harmful qualities. Despite the fact that the flour from which the product is made is practically incapable of causing allergic reactions, do not forget about individual intolerance, which has the following manifestations:

• severe skin itching;
• swelling and redness of the eyes;
• stomach upset;
• nausea and severe vomiting;
• runny nose;
• in very rare cases, but still observed, suffocation.

In order not to feel all these negative consequences, it is initially necessary to try a small amount of a certain product. Only if there are no harmful manifestations, you can use the product in the desired amount.

And also a significant amount of fiber can provoke increased gas formation in the intestines. For this reason, buckwheat bread is highly undesirable for people who have recently undergone surgery, as well as those who have problems in the functioning of the intestines.

Recipes

Here are the most popular recipes for making buckwheat bread.

It should be noted right away that you can cook bread based on buckwheat in a variety of ways, using various kitchen appliances.

In a bread maker

For example, you can use a bread maker for this. In this case, you will need the following ingredients:

• flour (buckwheat - no more than 50 grams; wheat - 200 grams; rye - about 50 grams);
• about 150 ml of filtered water;
• dry yeast;
• refined olive oil - 10 ml;
• buckwheat honey - no more than 5 grams;
• fresh milk - no more than 50 ml;
• a pinch of iodized salt.

To prepare delicious bread, all of the listed components are added to the container of the corresponding device, after which it is necessary to set the mode that is most suitable for whole grain bread. As for the time required for cooking, it should be three and a half hours. After this period, the bread will be completely usable.

The main thing is not to put it near strong-smelling seasonings, since baking has the ability to absorb extraneous flavors for several minutes, which negatively affects its taste.

In a slow cooker

An alternative option is buckwheat bread baked with nuts in a slow cooker. In this case, the following components must be used:

• about half a kilogram of wheat flour;
• no more than 100 grams of buckwheat;
• a dessert spoon of honey (best of all, buckwheat);
• half a cup of any roasted nuts;
• a small bag of dry yeast;
• about 15 ml of olive oil;
• no more than 100 grams of high-fat kefir;
• 300 ml of medium fat milk;
• some salt.

To get delicious bread, you must initially knead its base correctly. To this end, the milk is well heated over the slowest possible fire, honey is added to it, as well as dry yeast. While all the listed ingredients are being dissolved, it is necessary to prepare the second component of the base. To do this, the fermented milk product is added to buckwheat flour and left for a quarter of an hour.

After that, prepared milk is added, as well as vegetable oil. Everything is thoroughly mixed, roasted and chopped nuts in a coffee grinder are added to the base. At the next stage, wheat flour sifted through a sieve is added.

One of the most important steps in making bread is kneading it. It is recommended to work with the dough until a soft and homogeneous mass is formed, which will well move away from the fingers. After its formation, the dough is covered with a kitchen towel and placed for 2 hours in a dark and cool place.

After the swelling of the base occurs, it is necessary to proceed to the formation of the bread itself. The slow cooker is pre-lubricated with a significant amount of vegetable oil, after which the dough is laid out. The device is put on the “Baking” mode, and the bread itself is cooked for half an hour. After this time, the bread must be turned over and the cooking process continued for the same period and using a similar mode. Only then will the bread be fully usable.

• no more than 500 grams of wheat flour and 50 grams of buckwheat (it should not be damp);
• salt;
• 2 standard bags of dry yeast;
• 2 tablespoons of vegetable oil (it is best to use products that have been cold pressed).

At the initial stage of preparation, two types of flour are combined, after which they must be sifted through a sieve. Yeast is added to a glass of warm water, and then this solution is introduced into the flour mixture. The components must be mixed in such a way that the consistency of liquid sour cream can be achieved.

Next is the addition of another glass of water, salt, sugar and butter. After the dough is kneaded, it is covered with a towel and allowed to increase several times. Then the base is kneaded again, a centimeter layer is rolled out, lubricated with butter. A roll is formed from the dough, which must be transformed into several loaves.

Thus, knowing the features of buckwheat bread, you can greatly diversify your diet.

The following video provides a recipe for sourdough buckwheat bread.