This is the third Christmas we spend with you, then, it is no longer a surprise that every year after the dessert we suggest a bonus recipe for Christmas dinner 🙂 . This year the choice fell on the bread, with some small buckwheat loaves with whole wheat flour.
Buckwheat has a very strong taste, however, used as an adjunct to whole wheat dough it will give a great scent, without prevailing on the food that accompanies it. To ensure this we tasted the buckwheat sandwiches with various cheeses and cured meats, of course, all this only for the sake of the recipe 😉 .
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Buckwheat loaves
Ingredients
- 230 g of manitoba flour
- 180 g of whole wheat flour
- 50 g of buckwheat flour
- 260 ml of lukewarm water
- 10 g of oil
- 1 teaspoon salt
- 2 teaspoons sugar
- 10 g of fresh yeast
Instructions
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Dissolve yeast in warm water with the sugar and oil.
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Apart mix the flours and salt.
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Unite everything and work until the dough is pliable.
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Cover the dough with a cloth and let rest in a warm place for about an hour, until it has doubled in volume.
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Divide the dough into 18-20 loafs, arrange them on a baking sheet covered with baking paper, cover again with a cloth and let leaven another half hour.
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Cook in oven 180 °C for 20 minutes, check the cooking with a knife because it will vary depending on the size of your loaves ;).
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When they are cooked remove from oven and let cool slowly covered by the usual cloth.
Notes
Bread machine
You can safely use the bread machine to prepare the dough and let it rises 😉 .
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