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Buckwheat bread, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Vegan food, Bread

Ingredients portion 10

Buckwheat flour 250 g

Wheat flour 300 g

Dry yeast 12 g

Salt 1 teaspoon

Sunflower oil 50 ml

Leavening agent 5 g

Cooking instructions 40 minutes

1 Mix the buckwheat flour with the wheat flour, add the dry yeast, salt and baking powder. The ratio of buckwheat flour to wheat flour can be varied, but remember that it will be difficult to make bread without any wheat flour, as buckwheat is gluten-free.

2 Add the sunflower oil (20 ml) to the flour mixture and, gradually pour in the hot water, knead into an elastic dough which is slightly sticky to your hands. Place the dough in a bowl greased with vegetable oil, brush the top of the dough with oil and cover with a towel. Place in an oven preheated to 35-50 degrees for two hours.

3 Once the dough has doubled in size, knead it again, press out the gas, put it into the greased mould and leave to rise for another hour.

4 Preheat the oven to 220 degrees, splash a little water into the heated oven and leave the bread to bake for about forty minutes.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .