White Buckwheat Bread
by Editorial Staff
For all lovers of buckwheat groats, I present bread made from buckwheat and wheat flour, yeast-free, in sourdough.
Ingredients
- Wheat sourdough * – 345 g
- Water – 300 ml
- Wheat flour – 500 g
- Buckwheat flour – 120 g
- Sugar – 4 teaspoon
- Salt – 1 teaspoon
- Chicken egg – 2 pcs.
For starter culture:
- Water – 300 ml
- Wheat bran – 4 tbsp
- Wheat flour – 12 tbsp
Directions
- Knead the dough (I knead in a bread maker).
- Place the dough in a mold in a warm place, for 4 hours, for the dough to rise. I put it in the oven, while heating it to 60 degrees Celsius, and then leave the light on until it bakes. Moreover, it is desirable that the form for buckwheat bread be metal, since moisture does not escape well from this bread due to its density during baking.
- Bake buckwheat bread at 150 degrees for 1 hour and 45 minutes.
- Place parchment paper in the form or wait 10 minutes after you take the form with buckwheat bread out of the oven, and then remove the loaf from the form. I don’t like surprises and always put the paper on.
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