Old Russian buckwheat bread with different amounts of buckwheat flour (three options). Delicious recipe for rye bread with buckwheat flour

28.03.2022 Medicines

There is no doubt that buckwheat bread made at home is much more better than that what is sold in stores. After all, such baked goods are more aromatic, with an inherent crispy crust, as well as a unique taste. That is why in this article we decided to tell you how you can make buckwheat bread yourself using simple and quite affordable ingredients.

A step-by-step method for making delicious homemade bread

Buckwheat bread, the recipe for which we are considering, requires the use of the following components:

buckwheat - about 130 g;
high-grade light wheat flour - approximately 260 g;
dry instant yeast - approximately 1.5 dessert spoons;
refined oil - about 30 ml;
filtered water - approximately 300 ml;
medium-sized sand-sugar - a large spoon;

Making buckwheat flour

Unfortunately, the bread from which is incredibly tasty and healthy is not always sold in regular stores. In this regard, we decided to make this product ourselves. To do this, ordinary buckwheat should be sorted well, rinsed in warm water, and then fried in a dry frying pan until the appropriate aroma appears. Next, the cereal must be ground to a powder using a coffee grinder.

Kneading dough

After the buckwheat flour is completely ready, you should proceed to kneading yeast dough. To do this, you need to warm up ordinary water a little, and then dissolve fine sand-sugar in it and add yeast. After waiting for the last product to swell (for 10 minutes), add iodized salt to it. After this, add wheat and buckwheat flour to the same bowl, and then mix the ingredients well with your hands.

Having received a homogeneous dark dough, you need to cover it with a thick cloth and leave it warm for 60 minutes. During this time, the base should become very fluffy.

The process of shaping and baking in the oven

Buckwheat bread can be shaped in different ways. We suggest rolling out a regular bun from the risen dough and lightly dusting it with flour. Next, place the product on a baking sheet with cooking paper, cover with a napkin and leave aside for 20-40 minutes. After this time, several cuts must be made on the semi-finished product with a sharp knife, and then immediately sent to the oven.

Serve homemade bread made from buckwheat flour to the table

After homemade baking will become voluminous and lightly browned, and your whole house will be filled with the aromas of flour products, the bread should be removed from the oven and cooled at room temperature. You can serve it at the dinner table with tea, or with the first or second hot dish.

Making buckwheat bread in a bread machine

If you have the mentioned device, then you are incredibly lucky. After all, with the help of such a device you can make incredibly tasty bread from buckwheat without making much effort. This is due, first of all, to the fact that the bread maker will do almost all the main work for you.

So, we will need:

high-grade light wheat flour - approximately 210 g;
filtered water - approximately 150 ml;
buckwheat flour - about 50 g;
refined olive oil - about 10 ml;
fresh milk - about 60 ml;
rye flour - approximately 40 g;
iodized salt - a pinch.

Cooking process

To bake delicious buckwheat bread without much effort, all of the above components should be placed in the container of the device, and then set the mode to 3 hours 25 minutes. After the specified period, homemade baked goods will be completely suitable for consumption.

Baking buckwheat bread with nuts in a slow cooker

You can bake bread from buckwheat flour not only in the oven or bread maker, but also using a device such as a multicooker. To do this, we need to prepare the following components:

high-grade light wheat flour - approximately 450 g;
buckwheat flour - about 100 g;
buckwheat honey - dessert spoon;
fresh milk - about 300 ml;
any roasted nuts - ½ cup;
dry instant yeast - dessert spoon;
refined olive oil - about 20 ml;
high fat kefir - approximately 100 ml;
iodized salt - a small spoon.

Making buckwheat dough

Before making real buckwheat bread at home, you should knead the dark base well. To do this, fresh village milk must be heated over very low heat, and then the active ingredients must be added to it. While the ingredients dissolve, you should begin preparing the second part of the base. To do this, buckwheat flour must be mixed with homemade kefir and left aside for ¼ hour. Next, you need to add milk with yeast, as well as refined vegetable oil, to the components. All ingredients should be mixed, after adding roasted and chopped nuts. After this, you need to add sifted wheat flour to the same container.

Form the bread and bake it in a slow cooker

After waiting for the base to swell, you should begin to directly form the future bread. To do this, the multicooker must be thoroughly greased with any vegetable fat, and then lay out all the dough. By placing the device in baking mode, the bread needs to be cooked for half an hour. After this time, the flour product must be turned over and heat treatment continued in the same mode. After another 30 minutes, the buckwheat bread will be completely ready to eat.

Buckwheat is famous beneficial properties. Flour obtained from buckwheat grains is rich in vitamins A, group B, E, PP, minerals. However, bread made from buckwheat flour does not contain gluten, so it is included in the diet of people with allergies to this type of protein. Buckwheat bread is indispensable during a gluten-free diet as a safe and tasty alternative to conventional flour products. On its basis, so-called fitness bread is baked, intended for those who play sports.

Typically, such bread contains wheat flour - it contains gluten, which is necessary for baking. However, you can experiment: add a small amount, replace it with a more valuable one, or choose a cooking recipe that uses only ground buckwheat.

The total number of calories depends on the quality and ratio of flour, as well as the presence of additional ingredients. The lowest calorie bread will be bread baked from flaxseed flour and buckwheat flour that has not undergone heat treatment.

You don’t have to buy this product: you can bake bread at home according to one of your favorite recipes, adding nuts, raisins, olive or flaxseed oil, and spices. The finished product will be nutritious and low in calories.

Not all stores sell buckwheat flour. A home mill will solve this problem. Buckwheat is washed, calcined, and ground. If you purchase green (unroasted buckwheat) for this purpose and grind it without pre-heating, the bread will turn out even more vitamin-rich.

In the recipes below, where oil is mentioned, any of the vegetable oils are added to the dough - sunflower, olive, sesame, corn, etc.

You can bake the product only with buckwheat flour, the result will be gluten-free bread, aromatic, slightly sweet. But the presence of wheat flour in the dough makes it sticky, makes it rise and hold its shape.

For this recipe you will need:

200 g buckwheat flour;
1 cup starch (corn);
1 tsp Sahara;
20 g dry “fast” yeast;
200 ml slightly warmed milk (water);
3 tbsp. oils;
2 eggs.

Add sugar, yeast, then all other products to milk (water). Knead the dough and cover. Leave it to “grow” for 2 hours (the volume will increase 3 times). Preheat the oven in advance. Bake for 60 minutes at 180°C (do not open the oven for the first 40 minutes).

Gluten-free buckwheat bread - with various additives

Gluten-free bread prepared according to this recipe:

strengthens and cleanses blood vessels;
tones the body;
saturates with a maximum of vitamins;
improves the functioning of the digestive system;
stimulates the immune system.

This bread is baked with yeast, however, it does not threaten the health of patients with diabetes and is safe for those with gluten allergies.

Yeast-free bread

Bread with wheat flour will appeal to those who do not consume yeast baked goods.

Baking recipe yeast-free bread contains:

100 g buckwheat flour;
100 g wheat (preferably first grade);
0.5 tsp sea salt(small);
0.5 tsp soda;
200 ml warmed milk;
half a lemon;
2 tbsp. oil (unrefined).

Cooking steps:

Sift the flour.
Quench soda with lemon.
Prepare the dough: pour soda into milk, add salt, add butter, then flour, alternating buckwheat with wheat.
Knead the dough with your hands. Form a loaf and preheat the oven to 180°C.
Bake for 30-50 minutes.

The product baked according to this recipe is good for digestion. It is recommended for high blood pressure, problems with the heart and blood vessels, during pregnancy and lactation.

On rye sourdough and in the oven

In the oven you can bake a buckwheat-wheat loaf with rye sourdough. Making sourdough bread takes four days: the natural yeast substitute should work well.

Preparing sourdough

To obtain the starter you will need rye flour (300 g) and water.

Divide the flour into three parts of 100 g each. Dilute the first part with water to a thick mass, put in a warm place overnight. In the morning, add the second part of the flour, and dilute the resulting thickening with water to its previous state. On the third day - repeat. By the fourth day the starter will be ready.

Baking a loaf

What you will need:

100 g finely ground buckwheat flour;
250 g of first grade wheat;
60 g peeled rye;
1 cup sourdough;
2.5 tsp with a pile of sugar;
1 tsp salt;
180 ml slightly warmed water;
50 ml milk.

Baking steps:

Mix water with milk, add salt, flour, sourdough.
Knead until elastic.
Let the dough sit to increase its volume (for 2-3 hours).
Preheat the oven to 220-230°C, place a frying pan or bowl with hot water.
Place the bread in the oven and adjust the temperature.
Bake for the first quarter of an hour at 230°C. Then remove the pan with water from the oven, reduce the heat to 200°C and then bake for 30 minutes.
After baking, wrap the loaf in wet gauze or a towel for half an hour.
In appearance, bread made from buckwheat flour baked in the oven resembles an ordinary loaf. But it is more aromatic and pleasant to the taste, and the leaven makes it healthier for the body.

Bread machine recipe (bread with honey and seeds)

There are fewer difficulties when baking bread from buckwheat flour in a bread machine. For the oven and multicooker, the dough is kneaded by hand, it sticks a lot. The sweetish taste of bread can be enriched with honey and sunflower seeds.

List of ingredients:

300 g wheat flour (v.s.);
100 g buckwheat;
1.5 tbsp. milk (powdered);
1 tsp "quick" yeast;
50 g peeled sunflower seeds;
1.5 tbsp. granulated sugar;
1.5 tsp. salt;
15 g butter;
2 tbsp. warmed honey;
260 ml water.

Baking steps:

Prepare the bread machine, set the time to 4 hours.
Add the dough ingredients in this order: yeast, flour, sugar, salt, powdered milk, oil, honey
Pour in water.
Place the seeds in the additive dispenser.
Immediately transfer the finished bread to a cooling rack.
Cooking in a bread machine takes less time and is hassle-free.

Multicooker recipe

This yeast-free and gluten-free recipe is intended to be prepared in a slow cooker. Its basis is a mixture of three types of flour (rice, buckwheat, corn) without sugar.

For baking you will need:

60 g buckwheat flour;
90 g corn;
100 g rice;
1 tsp baking soda;
50 g starch (potato);
0.5 tsp salt;
2 eggs;
2 tbsp. oils;
250 ml kefir.

Baking steps:

Mix dry and liquid ingredients separately.
Pour dry ingredients into liquid ingredients. Stir until lumps disappear.
Fill the multicooker bowl with dough and set the “Baking” mode. Turn the dough over after half an hour. Total baking time is 50 minutes.
When cooked in a slow cooker, such bread will not rise much, but the finished product will have a crispy crust, and the bread itself will be soft and satisfying.

Product value, contraindications

Products of this type have appeared recently, but their range is constantly growing. Against the background of increased interest in gluten-free dietary products, buckwheat noodles, cookies, and pancakes appear. Bread baked from crushed buckwheat, as well as recipes for its preparation, continues to be in great demand. It remains to compare the benefits and harm that this product can bring.

Manifestations of the therapeutic effect of buckwheat bread:

dilates blood vessels, improves blood flow;
reduces cholesterol levels;
reduces the risk of developing gallstones;
reduces the secretion of bile acid;
improves appetite;
removes toxins and excess fluid;
reduces swelling;
cleanses the skin and restores its healthy appearance.

Possible contraindications:

inflammatory bowel disease (Crohn's disease);
buckwheat intolerance.

What can we say: bread is the head of everything. It’s hard to disagree with this: any dish served for breakfast, lunch or dinner is always accompanied by a piece or two of bread, and we simply cannot imagine our life without it. And if we can easily eliminate any other food product from our diet, then this flour product is unlikely.

One of the most healthy and delicious types is bread made from buckwheat flour. Unfortunately, today this flour is not particularly popular, but nevertheless it has a lot of useful properties.

Benefits and calorie content of buckwheat bread

Everything that is so useful, familiar and loved by us buckwheat, is also found in flour. She is a real treasure useful substances, because it contains vitamins PP, B1, B2, B5, B6, B9, E, A, a large number of microelements such as iron, zinc, potassium, molybdenum, phosphorus, manganese, magnesium, copper, sodium, calcium, iodine , eight essential amino acids (including melatonin, glycine, lysine, threonine, methionine, phenylalanine, etc.), antioxidants.

The benefits of buckwheat flour are also due to its high content of vegetable protein, and therefore dishes prepared from it are recommended in dietary nutrition (for example, for obesity, diabetes mellitus, metabolic disorders). It is low in fat, sugar and gluten, but it contains a huge amount of complex carbohydrates and fiber.

Dishes made from this product help cleanse the body of toxins, toxins, radionuclides and excess liquid: fiber (coarse dietary fiber) absorbs harmful substances and promotes their elimination naturally.

This product is a unique component: it can be added to any dish (noodles, pies, pancakes, pancakes, cakes, etc.), but most often, of course, it is used to make bread.

The calorie content of such bread is 227.65 kcal/100 g.

Note! As mentioned above, buckwheat flour contains virtually no gluten (gluten), so during the preparation process difficulties arise with kneading the dough. In order to knead the dough, you need to add a little wheat or rye flour or dry wheat gluten to it.

Today, in almost any store or supermarket you can buy a loaf for every taste. But you must agree that the most delicious and useful product- this is the one that is prepared at home on your own, “with soul”. You can bake it either in the oven or in a bread machine; fortunately, there are many recipes for making buckwheat bread.

Today we will offer you the most delicious, original and popular buckwheat bread recipes.

Buckwheat bread with walnuts in the oven

Ingredients:

120 ml warm water;
130 ml whey;
10 g dry yeast;
12 g sugar;
8 g salt;
380 g regular wheat flour;
70 g rye;
90 g buckwheat;
100 ml cow's milk;
15 ml olive oil;
50 g chopped walnuts.

Cooking method:

Completely dissolve sugar and yeast in warm water.
Leave for 6 minutes, then add whey and gradually add 250 g of white flour.
We tightly wrap the container with the dough with cling film and place it in a warm place where there are no drafts for 3 hours.
During this time, the dough will double in size and become covered with bubbles. This means it's time to knead the dough. To do this, add milk, olive oil, salt and mix thoroughly.
Gradually add buckwheat flour to the dough and mix.
Now add the sifted rye.
Sprinkle the dough with nuts, mix, then add another 130 g of wheat flour, form it into a bun, put it in a large container, cover it with a towel and leave for an hour.
We take out the risen dough, knead it for half a minute and leave it to rise again for 45 minutes.
After the dough has risen, put it in a mold greased with sunflower oil and place it in an oven preheated to 180° C for 50-55 minutes.
Cool the bread completely.
Bon appetit!

Classic buckwheat bread in a bread machine

Ingredients:

210 g wheat flour;
50 g buckwheat;
45 g rye;
60 ml cow's milk;
150 ml water at room temperature;
10 ml deodorized vegetable oil (olive or sunflower);
a pinch of salt;
one and a half teaspoons of sugar;
5 g dry yeast.

Cooking method:

Buckwheat bread with kefir in a bread machine

Ingredients:

10 g dry yeast;
255 g white flour;
20 g sugar;
5 g salt;
20 g homemade ghee (or regular butter);
300 ml kefir with a fat content of 2.5%.

Cooking method:

Pour all the ingredients into the bread machine bowl, select the main baking mode, size and type of crust and turn on the bread machine.
G Place the baked bread on a towel and cool.

Buckwheat bread with poppy seeds, flax seeds, sesame seeds and nuts in a bread maker

Ingredients:

280 g wheat flour;
160 g buckwheat;
a teaspoon of wheat gluten;
a pinch of salt;
20 g sugar;
20 ml sunflower oil;
13-14 g yeast;
20 g dry poppy seeds;
20 g flax seeds;
50 g chopped walnuts;
400 ml water at room temperature.

Cooking method:

Pour all the ingredients (except poppy seeds, flax and nuts) into the bowl of the bread machine, select the main mode, set the type of crust and the size of the loaf.
A few minutes before the end of kneading the dough, pour poppy seeds, flax seeds and nuts into the bread machine.
To avoid deforming the loaf after baking, cool it on its side.

Buckwheat loaf with sunflower seeds in the oven

Ingredients:

450 g wheat flour;
450 g buckwheat;
130 g peeled and lightly roasted sunflower seeds;
10 g yeast;
250 ml cow's milk;
400 ml water;
half a teaspoon of salt;
half a teaspoon of sugar;
20 ml vegetable oil;
a third of a teaspoon of ground coriander.

Cooking method:

After the dough has risen, pour the seeds into it, knead it into a ball again and put it in a warm place for about 35 minutes.

After the dough has increased significantly in size, make several small cuts on it and place in an oven preheated to 220°C for approximately 40 minutes. We take out the loaf, cool it and enjoy.

Bake bread made from buckwheat flour for 25 to 40 minutes at a temperature of 180 degrees, depending on the volume of the dough and the composition of the products.

How to bake buckwheat bread

Products
Buckwheat flour - 100 grams
Wheat flour - 200 grams
Water - 250 milliliters
Vegetable oil - 2 tablespoons
Granulated sugar – 3 teaspoons
Dry yeast - 1 teaspoon
Salt - 1 teaspoon

How to bake bread with buckwheat flour
1. Dissolve the prepared yeast in 250 milliliters of warm water and add all the sugar.
2. Add buckwheat-wheat flour mixture, prepared vegetable oil and salt (a whole teaspoon).
3. Knead the dough for the future product: it should be quite elastic and at the same time soft.
4. Place the dough in a high container, taking into account that the volume of the dough will increase. Cover the container with cling film and leave for 60 minutes in a warm place.
5. As soon as the volume of the dough increases by at least 2-3 times, you need to knead the dough well: the ideal option is when the dough does not stick to your palms at all. Then roll out the mass into a medium-thick layer.
6. Roll a piece of dough like a roll, place it in a rectangular baking dish, cover it again with film and leave it in a warm place. You can start working further with it in half an hour.
7. Bake the future buckwheat bread in an oven already heated to a temperature of 180 degrees.
8. After 40 minutes, remove the fresh baked goods from the oven and, before serving the bread, keep it in the pan for another 10 minutes.
9. Freshly baked buckwheat bread is delicious both warm and chilled.

Bread made only from buckwheat flour

Products
Buckwheat flour - 350 grams
Maple syrup - 1 teaspoon
Dry yeast - 1 level teaspoon (or dry yeast - 7.5 grams)
Water - 300 milliliters
Olive oil - 1 tablespoon
Salt (ideally sea salt) - half a teaspoon

How to bake bread using only buckwheat flour
1. Sift buckwheat flour into a bowl, add salt and shake several times.
2. Heat 300 milliliters of water to a temperature of 30 degrees.
3. Grind fresh yeast with a tablespoon on a tablespoon, pour into a small bowl, add maple syrup, water and stir. Dry yeast should be added along with salt to the flour and then mixed well.
4. Pour the mixture into the flour and knead the bread dough with your hands until it becomes pliable clay for 5 minutes.
5. Place the dough in a bowl, cover with plastic and place in the sun (or near a radiator), preferably in a windless place.
6. Leave the dough for 1.5 hours, then knead the dough and knead lightly.
7. Grease the bread pan with olive oil using a brush.
8. Place the dough into the mold and smooth it out.
9. Cover the future bread with a napkin and return to the heated place for 1 hour.
10. 10 minutes before the end of re-proofing the dough, start preheating the oven to 190 degrees.
11. Place the pan with the dough in a central place in the oven and bake for 20-25 minutes.
12. Check the bread for readiness: take out the bread and listen when you tap on its bottom: the sound should be dull.
13. Cool the dough slightly and serve.

Fkusnofacts

You can make buckwheat flour from cereals: pour regular buckwheat onto the table, select and remove debris, rinse with water until clean and lightly dry. Heat a frying pan and add the cereal; heat it for 5 minutes over medium heat without a lid, stirring constantly. Turn off the heat, pour the cereal into a cold container and cool slightly. Then grind the cereal in a coffee grinder.

Store buckwheat bread in the refrigerator for 4 days.

The dough prepared for buckwheat bread can be frozen; Frozen shelf life is up to 1 month.

Homemade bread made from buckwheat flour

Before you start cooking, every housewife needs to know that bread made from buckwheat flour is very healthy. In particular, it should be eaten every day, for people who have a loss of strength, vitamin deficiency, problems with nervous system. This bread is often called dietary, given its composition, we can firmly say that there are enough vitamins in this product to maintain the strength of the body all day.

The main ingredient of the dish is buckwheat flour; it can be bought ready-made in the store, but there is an option to make the flour yourself using a coffee grinder. If coarse bread is suitable, then after the coffee grinder immediately send the flour to knead the dough, but if you want an airy and tender dough, then you need to sift it through a sieve.

It is better to take olive oil, it gives a piquant taste, but if you don’t have that in the house, then regular vegetable oil will do.

You can use milk or water instead of whey.

Ingredients:

200 grams of buckwheat flour;
250 grams of wheat flour;
300-350 g whey;
25 grams of regular yeast;
1 tbsp. olive oil;
1-2 tsp. without top of salt;
1 tbsp. Sahara.

How to bake bread from buckwheat flour:

First you need to prepare the dough, to do this, add sugar, yeast and a glass of warm whey to the bowl in which we will knead the dough, leave for 15 minutes to give a reaction. When the mixture becomes airy and mineral, the dough is ready.

Ready dough

While the dough is infusing, you can make flour; if it is not purchased, then you need to spend some time preparing it. Buckwheat needs to be cleaned, rinsed several times, dried for a couple of minutes in a hot frying pan, as soon as it starts to crackle, turn it off immediately. Place in a coffee grinder in small portions so that the buckwheat is well ground.

Buckwheat flour dough

After it has grown twice in volume, you need to put it in a baking dish, which you first generously grease with vegetable or butter. Leave the dough in the mold for half an hour until it rises 1/3 of the way.