The Best Bread
Description
Goes perfectly with tea and coffee. Thanks to buckwheat flour, the bread really turns out the best! It’s a pleasure to make sandwiches with it—it simply melts in your mouth. Despite how easy it is to make, it bakes through beautifully and turns out porous and airy. This kind of loaf doesn’t go stale even on the second day. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients. Sift both types of flour and warm the water slightly to 30 degrees.
- 2
Step 2
Dissolve the sugar, salt, and vegetable seasoning in warm water. You can bake the bread without the seasoning, but I really liked how the baked goods tasted with it.
- 3
Step 3
Crumble the yeast and mix. Add 100 grams of wheat flour and knead a sponge. Leave it for 20 minutes under a towel in a warm place to rise.
- 4
Step 4
During this time the sponge will rise and the bubbles in it will burst.
- 5
Step 5
Pour in the vegetable oil and mix. Add buckwheat and wheat flour. Then knead the sticky dough thoroughly for 7–10 minutes. It will stick to your hands at first, then become more pliable.
- 6
Step 6
Grease the pan with vegetable oil and place the prepared dough in it. Cover with a towel and leave in a warm place to rise for 20–30 minutes.
- 7
Step 7
After the specified time, the dough will have risen almost to the edges of the pan. Preheat the oven to 240 degrees and place a tray of boiling water on the bottom of the oven.
- 8
Step 8
Place the loaf pan on the middle rack of the oven and bake for 20 minutes. Then reduce the heat to 200°C and bake the bread for another 15–20 minutes, depending on the size of the pan. Remove from the oven, mist the top with water, and cover with a towel—the loaf will finish steaming.
- 9
Step 9
Let the bread cool, remove from the pan and slice. Bon appétit!