Buckwheat bread with nuts

The recipe for this simple, but very tasty bread in the bakery includes the following ingredients: wheat flour (I used the first grade, but you can do the highest), buckwheat flour, peeled walnuts, refined vegetable (in my case, sunflower) oil, salt, sugar and high -speed yeast. I will not tell you anything about fresh or dry yeast (I am about the result), since for the bread makers I use high -speed yeast (those that are mixed directly with flour).

First of all, you need to not only weigh all the products, but also grind walnuts. Just do not forget to carefully examine each piece for the presence of partitions (even a small fragment can greatly damage your teeth). Nuts can not only be chopped in a blender, but also finely chopped with a knife. We need a fairly large walnut crumb so that small pieces are still.

We make a laying of ingredients according to the instructions for the bread makers. At first I have liquid, then dry products. Pour boiled water at room temperature into the bread -coating container, pour vegetable oil there.

Sift wheat and buckwheat flour, pour into a container. The flour is sifted in order to get rid of lumps and probable garbage.

Now immediately add crushed walnuts.

In different ends of the container, pour salt, sugar and high yeast.

We place the bowl in the bread machine, turn on the main mode, the time is exactly 3 hours. I have by default (in the sense, I myself put it like that) is a loaf of 900 grams, the crust is average. The first batch of dough begins, which lasts exactly 10 minutes. After about five minutes, the bun should form. Here you should help a bakery a little — depending on the moisture content of wheat flour, it may take more or less. If the flour is not enough, the bun will spread and not keep the shape — just sprinkle a couple of tablespoons. And if you see in the first minutes that the dough is not going to the ball in any way, but is distributed along the walls in the form of spools, add a little water. In general, the bun should be soft, but at the same time keep in shape and not blur. Now we no longer open the bread cover cover until the end of cooking.

After 3 hours, buckwheat bread with nuts will be ready. My roof deformed a little — this is due to excess moisture in the test. This time the flour came across high humidity, so the crust sagged slightly. But this does not affect the taste of finished baking — only a minute of discomfort will bring aesthetes.

We take out the finished bread from the container, remove the blade and completely cool the baking on the grille, preferably on the side.

Buckwheat bread with walnut is very fragrant, with a rich taste. Outwardly, it resembles bread with rye flour — this is thanks to buckwheat flour and walnut crumb. It is perfectly cut and does not crumble even in warm form. A wonderful addition to the first dishes or a suitable basis for the preparation of home sandwiches. Try you and you!