Wheat–buckwheat bread
Description
The pastry is easy and quick to make. For a richer aroma, you can use buckwheat honey. I don’t really like the taste of that honey on its own, so I use regular honey. You can serve it with tea or coffee.
Instructions
- 1
Step 1
To make the bread, prepare all the ingredients. Sift both types of flour through a sieve to aerate it. Sifted flour rises better, so the finished bread will be more porous.
- 2
Step 2
Pour warm water into a bowl and add the yeast. Stir until they begin to dissolve.
- 3
Step 3
Then stir in the salt, vegetable oil, and liquid honey. If the honey has crystallized, you can warm it in the microwave.
- 4
Step 4
Pour the buckwheat flour into the bowl.
- 5
Step 5
Then gradually add the wheat flour and work it into the dough. You may need slightly more or less flour than the recipe calls for. Judge by the consistency of the finished dough.
- 6
Step 6
The finished dough forms easily into a ball and does not stick to your hands. Cover the bowl of dough with a towel and put it in a warm place for 1 hour so it can rise.
- 7
Step 7
After proofing, punch down the dough.
- 8
Step 8
Grease the baking pan with vegetable oil and place the dough in it.
- 9
Step 9
Let the dough rest in the tin for another 15 minutes. It will increase slightly in size. Place in an oven preheated to 180°C for about 30–40 minutes. Adjust the time to suit your oven.
- 10
Step 10
The finished bread is golden. Remove it from the tin and rub it all over with wet hands. This gives the bread a crisp crust. Wrap the bread in a towel and let it cool.
- 11
Step 11
Slice the finished bread and serve it at the table.