Very interesting bread with a crispy crust, soft and porous, tasty and healthy. Unusual flavor of buckwheat makes this bread very bright in taste regard. Perfectly suited to a Cup of warm milk.
|Cooking time 180 minutes||Number of servings 8|
Buckwheat TM Mistral grind in a coffee grinder.
Necessarily sift through a fine sieve.
The flour sift through a sieve.
Warm water pour into two bowls. Dissolve yeast in each with sugar.
To cook the buckwheat basis. In a mixing bowl add the buckwheat and wheat flour.
Salt. Pour in vegetable oil.
Knead a tight dough. This dough long knead not necessary, enough to gather all of the ingredients in the com.
To cook wheat-based. In another bowl, combine flour, salt and vegetable oil.
Knead the dough about 5 minutes until smooth.
Both the bowl cover with a cloth and send in a warm place for 1 hour.
Baking bread grease with butter and sprinkle with flour. Excess flour to shake.
Both dough velvety in the seam thickness of 7 mm. to put layers on top of each other (the layer top). Do not worry if the dough will flake... rolled into a roll.
Roll put the dough in a baking dish. Cover with a cloth and leave to rise for 40 minutes.
Then turn the oven down to 180 degrees. While the oven is heating, make a sharp knife cuts on the surface of the loaf. Bake for 30-35 minutes.
The finished loaf is removed from the oven. After 10 minutes, release from the mold. And completely cooled, then slice.