2 recipe of the delicious banana bread

Tatar "Russian bread" or "Queen of cereals" beech wheat or Greek or more familiar to the ear buckwheat is actually wheat has nothing to do is not a grain crop, and soon it will be more akin to sorrel and rhubarb than "Queen of cereals". Along with amaranth, quinoa, Chia or sesame seeds it is a separate series pseudoserver. With wheat is that it combines the fact that buckwheat and the flour from it is almost the same Supreme character in the Pantheon of ingredients not only the cuisine of Eastern Europe and Asia, but also a number of other regions, such as Brittany or the Italian Alps.





Crispy galettes in Brittany and French crepes, hot Russian pancakes, generously laced with butter or conceal their flesh fragile eggs, delicate Japanese soba, delicious Lombardy, pizzoccheri or polenta saracena – it seems that virtually every people knows what is the best way to cook and serve dish made of beech-wheat (buckwheat) and with what ingredients it best to combine to emphasize the nutty flavor and earthy flavor.

In addition, buckwheat has two major advantages:

• it is rich in soluble fiber, which helps slow the rate of absorption of glucose, which is especially important for diabetics and anyone who tries to maintain correct blood sugar levels;
• is a source of resistant starch, due to which nutrients are digested through fermentation in the large intestine and is slowly turning into energy. The result is not long leaving a feeling of satiety and hence reduce the total number of calories consumed during the day.

Buckwheat, especially the flour – ingredient interesting. And the benefit of a growing trend to healthy baking brings its contribution, forcing us to take a new look at him. For comparison, here's the basic bread recipe with buckwheat flour and cereals will be the second option – bread with green buckwheat forgiven. Both results are totally different: one is a clot of earth scent, the feeling of warmth and simple comfort, and other rather unusual experience: the taste of raw sprouted grain quite accurately reproduced in the finished dish (definitely an Amateur).

Buckwheat flour is gluten free, it does not add to the porosity and lightness of crumb anything. But even a small content in this bread easily perceptible and at the same time unobtrusive.





Bread with toasted buckwheat and cream fresh

Ingredients:

• 500 g – flour thin sex
  
  
• 450 g wheat flour of I grade
  
  
• 50 g – wholegrain buckwheat flour
  
  
• 70 g – flour of wheat germ
  
  
• 750 g water
  
  
• 150 grams of active liquid starter (100% humidity)
  
  
• 25 g sea salt fine grind
  
  

• 150 g – buckwheat
  
  
• 70 g fresh cream (you can substitute heavy cream or thick sour cream or prepare yourself – see recipe below)
  
  

1. Dough. Mix the leaven with water, add all the flour (preferably pre-sift it to saturate with oxygen). Knead on low speed of mixer about 6 minutes until a uniform mix of all ingredients. Leave the dough to autolysis at least 30 minutes. Then continue kneading at low speed for 4 more minutes, adding salt. If you knead by hand, the whole process of kneading may take about 15 minutes, not including the stage of autolysis.

2. Proofing. Leave the dough in the bowl for 3 hours at room temperature, covered with a towel. During this time, you need to make 3 of punching at intervals of 30-40 minutes. During the third punching add buckwheat, pre-soaked in warm water for one hour, and then mixed with cream fresh.

Cream fresh

• 250 ml cream (fat content of not less than 30%). The cream must be fresh or pasteurized
  
  
• 40 g – fresh yogurt or buttermilk at room temperature
  
  

Heat the cream on low heat until warm. Pour into a clean jar with a lid and allow to cool to room temperature. Add yogurt and mix well. Close the lid and leave for 24 hours at room temperature. Then mix fresh cream with a spoon, then close it and refrigerate for another 12 hours.

If desired, the dairy component can be omitted, it still gives the finished bread creamy soft flavor.

3. Forming. Dump the dough on a floured table, divide into 2 parts and give it a rest about 15 minutes, podkatov into balls and covered with a towel. Then form round or oval bread and place in a floured basket. For sprinkling basket possible to take coarsely ground buckwheat.

4. Final proofing. Rasstavaytes billets about 12 hours on the top shelf of the refrigerator, or about 2.5 hours at room temperature.

5. Cakes. Before baking you pour blanks on a sheet of parchment seam side down. Make the cuts. If you bake on a stone, bake the bread at 250 °C for about 10 minutes with steam and then another 20-25 minutes, lowering the temperature to 200° C. In the roasting pan under the dome I bake this bread at a constant temperature of about 220 °C for 35-40 minutes.





Ingredients for bread with sprouted green buckwheat:

• 700 g –wheat flour of I grade
  
  
• 300 gr whole wheat flour
  
  
• 70 g – flour of wheat germ
  
  
• 750 g water
  
  
• 150 grams of active liquid starter (100% humidity)
  
  
• 25 g sea salt fine grind
  
  

• 300 g – sprouted green buckwheat
  
  

Sprouted green buckwheat

Thoroughly rinse the grains and soak them for only 20 minutes. Drain and run through the grains with your fingers, as it were, saturating them with oxygen. Put the grains in a glass jar or plastic container, cover with towel and let stand at room temperature. Rinse and saturate in the same way with oxygen twice a day. Depending on the temperature of the grain will begin to sprout in 2-4 days and already can be used.
Use immediately. Also sprouted grains buckwheat can be stored in refrigerator in a tightly closed container for several days (3-4 days). They can also be frozen up to a week.

The method of working with the dough for bread with the addition of sprouts is almost no different from the first embodiment. Sprouts need to add and stir into the dough after the second punching. Cook with love!

 

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: aulevain.ru/buckweat_bread/