Buckwheat bread
10 servings
40 minutes
Buckwheat bread is a unique creation of Russian cuisine that combines ancient traditions and the health benefits of buckwheat flour. Its aroma is enriched with a light nutty note, and the texture surprises with softness and tenderness due to the blend of buckwheat and wheat flour. The taste of the bread is warm, slightly earthy, with a rich grainy undertone that pairs perfectly with honey or butter for breakfast. Historically, buckwheat bread was valued for its nutrition and simplicity in preparation, making it accessible to peasant families. With no gluten in buckwheat, it can be an excellent choice for those seeking a gluten-free diet. Ideal as an accompaniment to soups and stews, buckwheat bread embodies the coziness and traditional flavor of homemade baking.
1
Mix buckwheat flour with wheat flour, add dry yeast, salt, and baking powder to the mixture. The percentage ratio of buckwheat flour to wheat can be varied, but remember that making non-crumbling bread without wheat flour will be difficult since buckwheat lacks gluten.
- Buckwheat flour: 250 g
- Wheat flour: 300 g
- Dry yeast: 12 g
- Salt: 1 teaspoon
- Baking powder: 5 g
2
Add sunflower oil (20 ml) to the flour mixture and gradually pour in hot water to knead an elastic dough that slightly sticks to the hands. Place the dough in a bowl greased with vegetable oil, grease the top of the dough with oil, and cover with a towel. Put it in an oven preheated to 35–50 degrees for two hours.
- Sunflower oil: 50 ml
- Sunflower oil: 50 ml
3
Knead the dough that has doubled in size again, expelling the gases, place it in an oiled mold, and let it rise for another hour.
4
Preheat the oven to 220 degrees, splash a little water into the hot oven, and let the bread bake for about forty minutes.