Ingredients and Weight:
- Buckwheat flour: 500g
- All-purpose flour: 250g
- Active dry yeast: 1 packet (about 7g)
- Warm water: 300ml
- Sugar: 2 tbsp
- Salt: 1 tsp
- Oil: for greasing the bowl and baking sheet
Preparation Time:
- Preparation: 30 minutes
- Rising: 1 hour
- Baking: 30-40 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- In a large bowl, combine the buckwheat flour and all-purpose flour.
- In a separate bowl, dissolve the sugar in warm water and add the yeast. Let stand until the yeast is dissolved and starts to bubble.
- Add the yeast mixture to the flour and mix well. Add the salt and mix again.
- Cover the bowl with a cloth and let rise in a warm place for about 1 hour, or until the dough doubles in size.
- Preheat the oven to 375°F (190°C).
- Oil a baking sheet.
- Turn out the dough onto the baking sheet and shape it into a round or rectangular loaf.
- Make small cuts on the top of the bread to allow it to expand during baking.
- Bake for 30-40 minutes, or until golden brown and cooked through.
- Remove from the oven and let cool before slicing.
Nutritional Information: (per serving)
- Calories: 250
- Carbohydrates: 45g
- Protein: 8g
- Fat: 5g
- Fiber: 4g
Dish Characteristics:
- Unique flavor combination of buckwheat and yeast, creating a rich bread that is both hearty and light.
- Great for breakfast, lunch, or as a snack.
- Excellent source of fiber and complex carbohydrates for energy.
User Comments:
- "This bread is amazing! The combination of buckwheat and yeast gives it a unique flavor that I really enjoy." - John Doe, New York
- "I love the texture of this bread, it's so light and fluffy yet has a nice crunch on the outside." - Jane Smith, California
- "This is a great dish to make for guests, it's impressive and tastes even better than it looks." - Michael Johnson, Texas
Special Precautions and Tips:
- Make sure to use active dry yeast and not expired.
- The water should be warm but not hot, to avoid killing the yeast.
- Knead the dough well to ensure even distribution of ingredients and proper texture.
- Let the bread rise in a warm place, such as near a stove or in a closed oven with the light on.
- For best results, use high-quality buckwheat flour.
