Buckwheat Rye-style loaf
During the 2020 lockdown I got courage to try bread-making (and reboot this food-blog).
This is my first attempt at making bread in 17 years (without a bread maker this time), and I was using a recipe I found online. As with all recipes I wanted to try it first, and I'd make changes to it as see fit. So I have included my version of recipe below.
My approach with all recipes is to use them as guidelines only. Adapt the recipe to suit the needs of the situation. In the case of (somewhat distrubing) present-tense community food hoarding and scarcity of product during the world quarantine situation... yeast, bread flour, vital gluten and the likes are hard to come by.
The original recipe called for Buckwheat and Spelt flour. Because both are low in gluten (protein) it affects how the loaves rise. Spelt flour was not available so I used All-Purpose (AP) Flour instead. As you will see from the results, it created a dense dough, with less than stellar elasticity. I would have cut back some AP flour, or added a touch more water (a tablespoon or two would do it) to increase the dough hydration (from approx 60%). So you will see this reflected in the brackets in my adapted recipe.
Use your judgement when making bread. Remember that some doughs are a higher moisture level and will form a sticky dough. But the style of this bread can be very similar to Bavarian style rye, minimal rise, and minimal air pockets.
Original recipe can be found here: http://www.deliciouslygreenlife.com/buckwheat-and-sunflower-seed-bread/
Makes Two loaves.
Vegetarian? YES
Ingredients
- 3 1/3 (3 1/4) cups spelt flour
- 3/4 cup buckwheat flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 (1 1/4) tablespoon Sunflower Oil
- 1 1/4 (1 1/3) cups lukewarm water
- 1/2 cup sunflower seeds
Optional Ingredients
- 2 tablespoons fennel seeds (optional)
Directions
- Mix all the ingredients (first dry then add in the wet ones) and knead by hand until a soft dough forms (approx 10 mins)
- Let it sit covered until it doubles in size (about 1-2 hours). Do Poke test to see if it's springy.
- Cut the dough in two equal pieces and gently fold under the tear line.
- Carve the surface of the dough lightly with a knife. Rye-style, lengthwise cut at a 45 degree angle of blade into dough/
- Preheat the oven to 500°F/250°C.
- Let it rise again for 20-30 minutes.
- Then put the bread on a pizza stone, and bake for 20 mins (to 30 mins) for a less-crusty (less-brown) loaf.
Helpful Tips
If the kitchen is cool, bread takes longer to rise.
For Less crusty loaves; pour in a cup or so of boiling water to a steam pan on a lower rack when oven is to temperature.
You can knock on the bottom of the bread and when it sounds hollow it's done!
How long the bread needs to be in the oven depends on the form you're making. Loaves need about 20-30 minutes, rolls 15-20 minutes.
The following is very useful video about kneading and preparing your dough.
Here is another video for a good overall perspective on breads
A fun bread evaluation video
