Homemade buckwheat bread is an ideal replacement for store-bought baked goods! Bread made from green buckwheat flour with the addition of flaxseed
- Place the buckwheat in a large container, cover with water and leave to soak for at least 6 hours (I leave it overnight).
- After soaking, drain the water and rinse the buckwheat well under the tap. Leave the colander with buckwheat for about 5 minutes so that all the water drains.
- Place all the buckwheat in a blender container. Add 290 ml of drinking water and puree until you obtain a homogeneous dough-like consistency.
- Place the buckwheat puree in a large container (non-metallic!), cover it with a clean towel and place in a warm oven (30 degrees Celsius). In my oven, the desired temperature is created by turning on a light bulb in it for illumination. Leave the dough to ferment for 10 -12 hours.
- After this time, you should notice that the dough has “come to life”, risen, and bubbles have formed in it. Remove the container with the dough from the oven. Place the remaining ingredients in it - salt, sweetener, herbs and fillers (if used). Then mix everything carefully but quickly (not with a metal spoon!). Try not to overdo it, otherwise the dough will lose its airiness.
- Prepare a loaf pan by lining it with parchment (size approximately 12x20 cm).
- Place the finished dough into the mold. Sprinkle with sesame seeds if desired. You can bake immediately or let it rise further.
- Preheat the oven to 175 degrees Celsius (350 F) and bake the bread for 45 - 50 minutes. Let the finished loaf cool for at least 10 minutes, and only then remove it, holding it by the parchment.
- This bread can be stored at room temperature for several days. For long-term storage, it is better to place it in the freezer, after cutting it into portions and packaging it. Warm in a toaster before using.
When you click on a photo with the cursor, the picture enlarges.
Nutritional properties: per 1/16 formulation (47 g) with sesame: 97 calories, 1 g fat, 0 g sat., 0 mg cholesterol, 105 mg sodium, 21 g carbohydrates, 3 g fiber, 3 g protein, 15% DV of magnesium, GN 11
I found the recipe for this bread in one of the culinary collectionsthirty years ago. In this collection, even the authors were not indicated, but only the name of the editor.
The name of this recipe was: “Russian loaf with buckwheatflour." Of course, I've come across 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 all flour. also inthe recipe said it wasold Russian type of bread on whole grain flour, and this topic has always interested me very much(ancient bread technologies). 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 encouraged me even more, and I decided to make a series of test bakes, balancing on the brink of the usefulness of bread and its appearance, looking for the best option, with one on the one hand, it still retains the properties of the original recipe, and on the other hand, it has a fairly attractive appearance.
When in life I meet people whose childhood was spent invery remote places of our and not only our country, I always ask them whether their mothers and grandmothers baked bread, and what fromThis is what they remembered.
Sometimes people, without knowing it themselves, report such interesting details, which in my opinion are“diamond grains of knowledge in the ancient technology of sourdough bread baking.”
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 Belarusianvillage, an elderly grandmother bakes bread according to an ancient 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 was able to recognize interesting points there. For example, my grandmother doesn’t have any leaven, she uses a wooden twenty-five-liter tub (I visually appreciated this from the photo; by the way, such a tub was the dowry of the bride who came to live in the groom’s house after the wedding), which after each cycle of bread preparation is not washed, but simply dry, and when they start baking bread, putadd three kilograms of rye flour, add water to a certain consistency, knead the dough and leave for about two days in a warm place (near the oven). In this way, a kind of sourdough starter is created.
Do you recognize? This is practically our modern enzyme tank, asdried remains"old dough"on the walls of the tub.
But I am telling this story for a different reason. Again in my opinionvisual assessment, the grandmother kneaded 7 at the same time-8 kg of flour (counting the dough) pour flour onto the dough and leave it to rise, then spread the doughin various forms:
she had several professional casting molds L 11, tin round forms from under herring, as well as cast iron frying pans, and she baked bread in the oven like Russian all at the same time. Regardless of what the bread was baked in, on the crust of each finished bread sample cracks were present, circular or non-circular. Do you understand why I was telling this? Our great-grandmothers didn’t “bother” withRegarding the appearance of the crust on the surface of the bread, the taste was more important to them. Bread made using old technology cannot be perfect in appearance.
Now I have “tweaked” the recipe for buckwheat bread quite a bit to improve 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 nature, because the quantity bran from c/w 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 framework of wheat flour gluten.
For purity of style , which in my opinion corresponds betterancient technologies, I ground the buckwheat flour quite finely at homeflour milling machine fromgreen buckwheat, but you can take a regular oneaffordable buckwheat flour.
An interesting fact is that buckwheat flour also contains protein, but whether it is integrated into the structure of wheat’s water-insoluble protein or not is up to meunknown, most likely not, since buckwheat flour itself does not create a gluten framework and its protein is only water-soluble.
I’m also interested in which bread, 60% wheat with 40% rye flour or the same, but with 40% buckwheat flour, holds its shape better (this, however, can be tested experimentally)?
The use of green buckwheat flour, although it gives greaterbenefits bread, but further increases the activity of the enzyme complex, since green buckwheat is a thermally untreated cereal, it can be sprouted,therefore, the influence of the enzyme complex on behaviordough will come not only from central wheat flour, butalso from green buckwheat.
I wrote this paragraph and thought, Do buckwheat enzymes affect the activity of alpha and betawheat flour amylase?
Yes, there are many more in the world of bakinginteresting and unknown.
Wheat flour was:
The first option is “Diamart”, whole grain wheat, produced by the company “Diamart”, Rostov region, squirrel 11,9 %, calorie content 280-290 kcal;
The second option is “Altaiskaya”, wheat 2nd grade, pr-l “Divinka” Novosibirsk, protein 11.8% , calorie content 319 kcal per 100 g;
The third option - "Health of Altai", whole grain wheat, "Divinka" pr., Novosibirsk, protein 11,8 % , calorie content 319 kcal per 100 gr.
Groats green buckwheat
"EcoPit",protein 13.9%
,
calorie content
332 kcal, (I ground flour from it very m Christmas tree fraction).
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 g, after baking 651 g, baked 11%.
I sifted both types of white flour through a fine nylon sieve,in the first option, 30% of the bran was eliminated, in the second - 16%,2nd grade wheat flour did not produce screenings in the form of bran.
Both flour options after sifting came close to2nd grade flour, but with a more noticeable bran fractionthan that of real 2nd grade flour in the second version of the recipe.
I decided not to take extreme option with 40% buckwheat flour , and take the option with 34% buckwheat flour in relation to wheat flour, as well as options with 24% , 16% .
For all three options, the quantities of sourdough and dough ingredients are the same, the differencesbegin only at the stage of conducting the test.
Total(depending on option, for one bread):
429 g of dough each for three options
152 - 70 grams of buckwheat flour (depending on option)
400 grams or less of whole wheat flour or 2nd gradevariety of different products
7 g fine salt
10 g sugar
17 g olive oil
Leaven:
135 g wheat sourdough with peeled flour
100% moisture on a starter made from peeled rye flour
Opara:
109 mature sourdough with 100% moisture from wheat flour(each option has its own type of flour)
200 g wheat flour
120 g water
Dough first option (34 % buckwheat flour):
429 g of dough
152 g buckwheat flour
40 g whole wheat flour "Diamart"
60 g water
7 g fine sea salt
10 g sugar
17 g milk powder 26% fat
17 g olive oil
Dough second option (24 % buckwheat flour):
429 g of dough
106 g buckwheat flour
86 grams of 2nd grade wheat flour "Altai"
70 g water
7 g salt
10 g sugar
17 g milk powder
17 g olive oil
Dough third option (16 % buckwheat flour):
429 g of dough
70 g buckwheat flour
122 grams whole wheat flour "Health of Altai"
70 g water
7 g salt
10 g sugar
17 g milk powder
17 g olive oil
Sprinkles:
brown flaxseed (1st option)
black sesame (2nd option)
light sesame (3rd option)
COOKING
We make the starter using the type of wheat flour that will go into the dough, using a starter made from peeled rye flour (or wheat).
If you leaven at a low temperature, as I doat 16-18 degrees C, carry out several cycles of refreshing it.
For example: 3 hours at 30 degrees C - 1 time during the day
3 hours at 30 degrees C - 1 time in the evening
(10 g of sourdough: 20 g of wheat flour: 20 g of water);
9 hours at 25 degrees C - 1 time from night to morning
(15 grams of starter: 60 ps. flour: 60 water).
As a result, you should succeed 109 g(135 g total quantity) sourdough at peak activity.
If it’s a warm summer outside, it’s enough to get by with just night refreshment.
1. For DOUGHmix the starter, flour and water, put in a bowl,cover with cling film and leave for 2.5-3 hours at temp. 25-26city S. The first small ones should appear on the surface of the dough.bubbles and it should increase significantly.
This time it took 3 hours. For each option, mix the starter using a different type of wheat flour.
2. Knead DOUGH, combining wheat flour, buckwheat, salt, butter,sugar, water, milk powder. Knead it with your hands for about 3 minutes just untilhomogeneity. Pre-mix liquids and milk powder.
After kneading, the dough will form a lump, have a homogeneous structure and will hold its shape. Leave for 5 minutes, then knead a little more,but no more than 1-2 minutes.
3. Transfer the dough to a bowl greased with vegetable oil and cover with cling film. FERMENTATION- 3 hours 30 min - 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 rise earlier, after 2.5-3 hours, keep an eye on its volume.
Form the dough into 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 mold with a thick layer of grease, seam side down.
Grease the pan 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 always spread out during molding, but all these actions must still be carried out. In this case, when baking next time, reduce the amount of water by 20 g.
When 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 mold with cling film or a shower cap (grease the dough side vegetable oil).
4. PROOFING- 60-75 minutes. Before placing the workpiece in the oven, spray it with water and bake all options at the same time.
The second and third options with this weight increase in volume during proofing by 1.9 - 2.2 times, the first option is a little smaller.
Sprinkle, depending on the option, with sesame or flaxseed, lightly crush the seeds with your hand, with the knuckles of your fist, and sprinkle again.
5. BAKE
15 min at temp. 230 degrees C with steam,
10 min at temp. 200 deg. With no steam,
20 minutes at a temperature of 180 degrees C without steam
on a pizza stone.
I pour only 160 ml of boiling water into the tray standing on the bottomoven surface. In 10-12 minutes, all the steam will evaporate through the oven ventilation and the door will not open.will need to be opened. Also spray the oven walls a little with water before planting. blanks.
Remove bread from oven, remove from pan, spray with water, wait 5 minutesand cool on a wire rack, covered with a double layer of linen towel on top and bottom.
Cooking time is up to 10 hours, this must be taken into account when starting the process.Do not be late in the morning with preparing the dough, otherwise you will sleepI'll have to go to bedlate at night to finish baking the bread.
You can eat bread after 12 hours.
Three varieties of buckwheat bread, cut pieces, on the left - 24% buckwheat flour, on the right - 16% buckwheat flour, in the center - 34% buckwheat flour:
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Option ONE, 34% buckwheat flour.
Proofing took 75 minutes, the bread proofed well, 1.6 - 1.8 times the initial volume of dough.
When baking with steam, several small surface cracks appeared, the bread did not rise much.The taste of the crumb has a slight nutty flavor, the crumb is soft, but quitedense, on the second day it thickened even more. Sourness in tastebread, which arises from the sugar, salt and acid of the leaven.
The taste of the 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 versions of table rye-wheat bread (Ukrainian, Oryol, Podmoskovny, etc.)in the practice of home baking. This bread is especially usefulpatients with diabetes mellitus, becauseglycemic index (the rate at which sugars enter the blood during the decomposition of bread starches) for buckwheat flour is lower than that of rye flour, and, especially, than that of wheat . From my point of view, the appearance of this version of the recipemost harmonious.
Buckwheat bread with 34% buckwheat flour on the cut side:
Option TWO, 24% buckwheat flour.
Proofing took 75 minutes, the bread was well proofed by 1.9 - 2.0 volumes.
When baking with steam, a large surface crack appeared, it is larger than in the 1st option. During baking, the bread rose more than in option 1.
There is practically no nutty taste from buckwheat in the taste of the crumb; the crumb is soft and loose.
The taste of the bread is similar to the taste of rye-wheat breadwith an equal percentage of rye and wheat flour, area of application -the same, it is quite possible to alternate it while bakingalong with classicvarieties of rye-wheat bread(Kyiv, Stolichny, Stolovetc.) in home practice bakery
On the second day the crumb thickened a little. There is practically no sourness in the taste, only a pronounced taste of sourdough bread.
I think the appearance of this bread option comes second to the first option.
Buckwheat bread with 24% buckwheat flour on the cut side:
**************************************** **************************************** ***************************
OPTION THREE, 16% buckwheat flour.
The proofing took 75 minutes, the bread was well proofed by 2.0 - 2.2 volumes.
When baking with steam, large surface cracks appeared, the bread rose more than in the 2nd option.The taste of the crumb has no nutty taste from buckwheat, the crumb is soft, fluffy, can be eaten with sweets toppings for tea.
Is good and much more a healthy alternative to eating plain wheatbread made with premium flour.
On the second day, the bread crumb thickened a little. Sourness in tastepractically not felt, only a pronounced taste of sourdough of bread.
Buckwheat bread with 16% buckwheat flour on the cut side:
Well, what can I say, hurray, on my second attempt I got gluten-free bread, which is practically indistinguishable from regular 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. With corn and rice flour, the bread still looks more like a cake.
But the taste of bread made from buckwheat flour is similar to rye bread.
First try: I was unsuccessful.
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 due to that you need to bake from unroasted buckwheat flour, that is, from green buckwheat. Well, a good tip is to add flaxseed flour to the dough for stickiness, since in our city there is an almost complete absence of gluten-free products, and accordingly, there is no xanthan gum, a thickener that is also used in gluten-free baked goods. There is also no green buckwheat. I had to ask them to bring it to me.
But now I collected everything I needed for the recipe without xanthan gum, which I chose from Irena, and slightly adapted them to my capabilities. I experimented and in brackets is what I settled on)
Ingredients:
170 g green buckwheat flour (150 g)
50 g flaxseed flour (20 g)
(I added corn flour - 100g (it tastes better)
100 g potato starch (60 g)
1 table l - 20 g ground flaxseed
1 table l - 15 ml vegetable oil
2 level tsp (7 - 10 g) salt
7 - 11 g - 11g packet of dry yeast
1 table l - 20 g sugar
350 ml lukewarm water
And she started baking. To start
I had to grind green buckwheat. Then I added all the dry ingredients to the flour and mixed everything thoroughly. I mixed separately 350 ml of lukewarm water and gradually added vegetable oil and liquid to the dry, mixing everything thoroughly.
Then I transferred the dough into a greased pan in which I will bake.
(I bake bread in this form. There are no problems with it. There is no need to line it with parchment, just grease it with butter.
Baked bread stands up well.)
Cover the pan with a lid and place in a warm oven for 40 minutes. When I took it out, I saw that the dough had risen well.
I took the covered pan out of the oven and let it sit for another 0.5 hours. Turned on the oven to heat up.
I put the pan, already without a lid, in a heated oven and baked the bread for 50 minutes without opening it.
Then I took the bread out of the pan, turned it onto a wire rack and left it to cool in the turned off oven.
I was preparing for the worst when I started cutting the cold bread. But, to my relief, everything turned out well.
Inside there was, although gray, quite springy porous pulp. The crust was crispy. He smelled like bread. And this gluten-free bread tasted like regular gray bread.
Up and down
I sliced the bread and put some of it in the freezer. It tolerates freezing well.
P.S. 27. 01. 2019 I would like 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
An incredibly simple gluten free bread recipe that is also free of grains, yeast, nuts, legumes, soy, starches, dairy, thickeners and sugar. The only flour component of the recipe is green buckwheat flour. This bread is suitable for almost the most strict diets, but can also be used as a healthy and nutritious alternative to any bread. This bread is especially suitable for those who are trying to avoid yeast and sugar, but want a substitute for a regular piece of bread for soup, for a sandwich, or want to adapt this recipe for savory baking of jellied pies or muffins with vegetables. The title photo shows several options for baking such bread, where applesauce, raw chopped apples, as well as puree from boiled beets and vegetables used to prepare chicken or vegetable broth are used to replace the liquid and oil in the recipe. Step-by-step recipes for vegetable bread made with green buckwheat flour will be presented in the next publication. In this post I will go into detail about baking green buckwheat flour bread with raw green apples (pictured left) and commercial, fairly runny, no added sugar applesauce/sauce (pictured right).
To bake a loaf of buckwheat bread with apples, I used a mold measuring 20 cm by 10 cm (measured along the top edge of the mold, the shape is shown in the photo in the center). To bake the applesauce bread, I used a 21cm x 11cm pan (shown in the photo on the left). A less successful form for baking gluten-free bread is shown in the photo on the right. It is shorter in length, but wider. Bread will always bake slower and worse in it.
I also tried baking buckwheat bread with applesauce in the form of mini loaves in a special baking tray that I used for baking croutons. You can bake 4 mini loaves from a portion of dough according to the recipe given.
The prepared dough can also be baked in the form of muffins, or, if poured into special shallow molds, in the form of buns for broth or soup.
Notes on green buckwheat flour:
I have noted more than once that green buckwheat flour can differ significantly in its ability to bind moisture. Therefore, its amount in the recipe may vary slightly to achieve the most pleasant crumb structure. I used green buckwheat flour from 2 manufacturers, which I would characterize as average in its ability to bind moisture. It was flour produced by Lotus (Australia) and Ceres (New Zealand). I indicate flour manufacturers, since such flour is available to many of my readers outside Russia. You can take 130-140g of this flour. The consistency of the dough should be like very thick stirred sour cream. Bread also bakes well from thicker dough, and even faster, but it is denser. I would recommend using 130g of flour initially, and if the dough is too runny, add another 10g of flour, weighed separately. I also came across green buckwheat flour, which absorbed significantly more liquid; I would initially add 120g of this flour and look at the consistency of the dough.
Notes regarding baking mode:
I used 2 baking modes - both in an oven heated to 170C on the middle shelf. The first mode in the oven with a fan is 40-45 minutes for a loaf, 25-30 minutes for mini loaves. The second mode in the oven without a fan takes 60 minutes for a loaf. In fanless mode, the dough rises a little better and the top crust cracks less.
The differences in bread color when using baking powder (first photo) and baking soda (second photo) are quite significant.
Addendum 9.7.2016
The author of my favorite blog, an experienced specialist in baking recipes from green buckwheat flour and quinoa/quinoa without yeast, starches, sugar and thickeners, tried to bake bread using this recipe. I highly recommend looking at this publication, where you can see the absolutely correct consistency of the dough, and an incomparably baked loaf of bread: with excellent rise and no bursting crust. The bread was baked on a raw apple, without adding spices, and to achieve the required thickness of the dough, the author added water if necessary. A great idea if the dough is thick when using flour with a strong adsorbent ability.
Ingredients:
- 150g applesauce or chopped, peeled apples
- 2 large eggs (the weight of applesauce including eggs without shells is 260g)
- 130g (120-140g) green buckwheat flour ( see comments above)
- 10g coarsely ground flaxseed
- 2g, approximately 1 coffee spoon without top of cumin powder or dried garlic powder (you can use any spices, or not use them at all, if there are no spices in the dough, increase the amount of salt by 1 g)
- 4g sea salt
- 6g baking powder (baking powder), make sure it is gluten free
- sesame seeds or any other seeds for the top crust (optional)
- butter or coconut oil for greasing the pan
Preparation:
- mix dry ingredients
- sift green buckwheat flour, baking powder and cumin/garlic powder
- add coarse flaxseed and salt, stir well
- beat the applesauce with the eggs until the volume almost triples; beating with the whisk attachment of an immersion blender is the fastest and most effective, and takes about 3 minutes
- alternatively, grind the apple pieces in a blender (about 30 scund), add the eggs and beat the mixture for about 5-6 minutes
- add dry ingredient mixture to liquid
- stir thoroughly with a whisk until smooth ( see comments)
The photo above shows the dough on apple pieces with the addition of 140g of buckwheat flour. The dough is somewhat thick and will bake into a denser bread.
- transfer the dough into a greased form, sprinkle the surface of the dough with seeds (if desired)
Dough on raw apples in the form on the right, sprinkled with black sesame seeds
The dough is made from applesauce, has a more regular and more liquid consistency, which will rise better when baked.
- bake in an oven preheated to 170C on the middle shelf: 40-45 minutes with a fan, 60 minutes without a fan (different ovens bake differently, you should check the readiness of the baked goods with a torch or a toothpick, they should come out dry from the dough)
- Place the loaf to cool on a wire rack at room temperature, or in the oven turned off if the dough was particularly thin
Bread bakes perfectly when cooked with either apples or applesauce.
Baking mini loaves is even faster and takes only 25-30 minutes depending on the oven.
You can cut the mini loaves either vertically, into small pieces, perfect for making canapés, or horizontally, for larger pieces of bread, like for regular sandwiches. The cooled loaves can be cut into 4 pieces if you use a good bread knife. The bread holds together perfectly, does not fall apart, and does not even crumble much. By itself, I would say that the bread is a little dry, but it goes just fine with any sandwich filling.
I made chicken and carrot pâté sandwiches with fresh cucumber, and a warm cheese sandwich on hot, spicy bread. Now is the season for papaya, I love adding it to sandwiches or salads. It is very useful for digestion.
Addition 11/13/2016
Due to numerous requests from readers, I baked this bread without using eggs, in order to adapt this recipe for people intolerant of eggs in their diet. I used flax eggs as a substitute for chicken eggs. To replace 2 chicken eggs, 25g of ground flaxseed with 75g/ml of water at room temperature was used. The dough can be prepared using applesauce or fresh apple. All other ingredients are as in the recipe above. To bake a specific loaf of bread, I used a raw apple, 130g of green buckwheat flour and baking soda. The use of baking soda rather than baking powder results in a particularly dark color of the bread. Based on the composition of the ingredients, this bread can be classified as vegan.
Update 30.3.2017
I recommend checking out baking options for this recipe using psyllium or psyllium husk () instead of flaxseed. Of particular interest is the excellent crumb structure, even though the recipe uses a double batch of dough to bake a regular-sized loaf of bread.
Hello to everyone who reads our blog and is looking for new gluten-free baking recipes! 🙂
Since our family has changed for the better, the health of us and our environment has changed, but most importantly, the sugar level of our son, who has had type 1 diabetes since 2007, has returned to normal. And him below 6% It's been going strong for several years now!
Here on the blog we share with everyone who is looking for new, varied and healthy recipes for every day for the whole family, including diabetics of all ages!
Our family believes that proper nutrition can be not only healthy and tasty, but also simple. We are constantly looking for delicious recipes that are easy to prepare with minimal time.
So. Let's give her the floor...
I have been looking for a recipe for gluten-free bread (with or without sourdough) for a long time, but not a single piece of bread has worked for me. And only thanks to this I can now bake it.All bread options were made thanks to your recipe. I just change the composition and quantity of ingredients and, as it seems to me, I have never baked the same thing. For me this is always a creative and unpredictable process :)
I sprout green buckwheat, then bake this delicious bread.
Ingredients:
- 2-2.5, approximately 500 gram jar
- 1 chicken egg
- 1 tsp salt
- 1 tsp soda
- 1 tbsp vegetable oil (I often use olive oil, but you can do without oil at all)
- 25 g (or lemon juice)
Place sprouted and well-washed buckwheat, egg, salt in a blender, mix everything until smooth. Add vegetable oil, soda, natural apple cider vinegar. Mix again in a blender or mix well by hand.
Grease the mold with oil. Transfer the dough into a mold and bake in a bread maker on the “Baking” mode for about 50-55 minutes.
If desired, you can add seeds and dried herbs to the dough, sprinkle sesame seeds and herbs on top.
I often bake not just bread, but almost pies - I add mushrooms, vegetables, fruits, and herbs.
I hope readers will be able to find their favorite recipe!
Thanks to Marina for sharing her recipe for gluten-free bread in a bread machine.
A minimum of ingredients and the most healthy recipe for buckwheat bread made from sprouted buckwheat for diabetics, without gluten and yeast!
Healthy and delicious gluten-free baking to everyone!