Bread with buckwheat flour and seeds
Description
Perfect with tea and coffee. The great thing about homemade bread is that you can choose the ingredients to suit your taste. For example, I'm not too fond of store-bought buckwheat bread—it's too strongly buckwheat for me. But I really like this multigrain bread with bran. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
I knead the dough in a bread machine. Be sure to sift the flour, and all ingredients should be at room temperature. Load the bread machine bucket according to the instructions.
- 2
Step 2
After kneading, let the dough rise until it has doubled in size.
- 3
Step 3
Place the risen dough onto a greased table, using greased hands, as the dough is slightly sticky. Divide the dough into two parts. With your hands, stretch each part into a flat sheet, then roll it up into a log, sealing each turn with your palm. Then twist the log into a rope, as if wringing out laundry.
- 4
Step 4
Roll the strand into a circle and place it in a greased pan. Do the same with the second part of the dough. Let the loaves rise in the pan until they reach the edges, allowing the dough to double in size. Then bake in the oven, first setting the temperature to 120 degrees and splashing half a cup of hot water onto the oven floor. Once the water has evaporated, increase the temperature to 200 degrees and bake until golden brown and the bottom is dry.
- 5
Step 5
Remove the finished bread from the pans, "rinse" it with cold water, and cover with a towel. Let the bread cool and rest overnight to mature the flavor.