Buckwheat bun
4 servings
145 minutes
Buckwheat bun is a fragrant and nutritious bread with roots in Russian cuisine. Its unique composition combines wheat, buckwheat, and rye flour, giving the baked goods a special flavor: slightly nutty with a hint of sourness from the sourdough. Buckwheat flour makes the bun crumbly and rich, while rye adds depth and a traditional bread note. This bread pairs excellently with honey, butter or cheese and complements first courses well. Baked to a crispy crust, it becomes not only tasty but also an aesthetically pleasing element on the table. Historically, buckwheat baking was popular among Slavs due to the availability of buckwheat and its nutritional value.
1
Make a starter. To do this, mix 40 grams of flour with 40 ml of water, stir, and place in a warm place for three to four hours. When the mixture starts to bubble, add another 25 grams of flour and 25 ml of water, and stir again until smooth. Leave it for the same amount of time, until bubbles appear — then the starter for any homemade bread will be ready, which can be stored in the refrigerator for a day or several days if you occasionally mix in new portions of flour and water in equal proportions.
- Wheat flour: 630 g
- Buckwheat flour: 80 g
- Rye flour: 25 g
2
Mix half a kilogram of premium wheat flour with the remaining flour, add 350 ml of water, and knead a uniform dough with a mixer. Place it in a warm place for twenty to thirty minutes.
- Wheat flour: 630 g
- Buckwheat flour: 80 g
- Rye flour: 25 g
3
Add salt, starter, and yeast to the dough, and mix again with a mixer until a homogeneous mass is achieved — the dough should be soft and elastic. Place it in a warm place for half an hour — this is where it starts to rise.
- Salt: 10 g
- Fresh yeast: 1 g
4
Divide the dough into two parts and shape them into round, loaf, etc. Place them on a baking sheet lined with parchment paper or a rack and let them rise in a warm place for about an hour.
5
Before placing the loaves in the oven, make cuts or pricks on the crust and lightly spray or brush with water. Bake in a preheated oven at 220–230 degrees for forty-five minutes.