BUCKWHEAT BREAD

2022-04-04 13:00:21

I recommend this buckwheat bread as a stepping stone from the bread bought in a store, especially when you want to limit gluten or are on a gluten-free diet. The grated apple added to the bread will keep it moist for longer. You can add your favourite grains – I added linseed and sunflower seeds. Active fiber is an optional ingredient.

ingredients

200 kcal in 100 g

400 g buckwheat flour (60 g for the leaven)
50 g fresh yeast
400 ml warm water (100 ml for the leaven)
1 tbsp maple syrup (or other sweetener)
½ tsp salt
2 tbsp linseeds
1 tbsp sunflower seeds
1 tbsp fiber (e.g. a mixture of ispaghula husk and psyllium seeds)
1 apple
2 tbsp oil to spread the top

recipe

First prepare the leaven. Crumble the yeast and put it in a large bowl. Then mix it with the maple syrup, add 100 ml warm water and 60 g buckwheat flour - mix everything thoroughly with a spatula until smooth. Cover the bowl with a dishcloth and leave it in a warm place for 20-30 minutes. Then add the rest of the water, salt and buckwheat flour (gradually) and mix until all lumps are removed. Rinse the linseeds and sunflower seeds in a sieve and add them along with the fiber to the dough. Peel the apple, wash it and grate on a large-hole grater. Then mix it thoroughly into the dough. Cover the dough with a dishcloth and set aside in a warm place for 40-60 minutes. Then mix the dough with a spatula again and put it into a loaf pan (8.5 cm x 22 cm - dimensions of the bottom part) covered with baking paper, and then place it in a cold oven. Set the oven to 180 degrees and bake the bread for about an hour. After 10-15 minutes, open the oven door, sprinkle the walls with water and spread the top of the bread with oil mixed with 2-3 tablespoons water. Do this now and not before putting the dough in the oven, because it is easier now, when the dough is roasted briefly. After baking put the bread on a cooling rack and cut it when it has cooled down.