Already a few weeks ago on instastory I am talking about my new love – buckwheat bread.
Gluten-free life has not always been a bed of roses, moreover, still it is not, though by 20 years you get used to…. You can not forget the taste of bread, of wheat, the rye, this wholemeal. And although manufacturers are bending over backwards, gluten-free bread that most resembled the gluten, However there are things, which is impossible to cheat…
But maybe?
Why I fall in love with buckwheat bread?
Sure, is healthy.
You know, what are you eating.
There is nothing in itself is unnecessary.
Najad it quickly, but slow enough, to satisfy his taste.
You can do it alone and is very easy in execution.
But first of all, like the taste of bread, I ate in the old gluten years, when gluten did not harm, I loved the gluten, though I did not know, that I love gluten 😛
Buckwheat homemade bread ( I emphasize this, I bought Buckwheat generally has the addition of wheat flour, like any corn bread, etc.) He moved me to the times, when you could take a morsel of bread and feel, that the bites and chews.
I know ,strange as it sounds, but this is what I missed most, when I went on a gluten-free diet.
Sandwich on bread. For crusty bread. Not inflated slice. On the crumbling slice. Without koniecznosc podpiekania. And without going through Caramel, it is brown bread. Because buckwheat groats although unroasted – It is a dark bread, properties wholemeal – at least I think so, and so I feel.
This is not the lightest bread in the stomach, but nobody will eat half a loaf in one fell swoop… Just do not give advice… Hmmm… unless… 😛
How to make the bread?
Straight 🙂 but long 🙂 because the whole 26 hours to… even 50h.
The provision of simple and repeated all sides, because what's combined.
What is needed is:
- roasted buckwheat
- water
- salt
- Accessories type sunflower (I add yet linseed; both sunflower, and I give a handful of flax… spooorą 🙂 ), pumpkin, nuts …what's up who want 😀
I was trying to do in different ways and everyone works.
Flood grits water filtered. (Buys grits generally in 500g packages and so it is ideal for serving standard “keksówki”)
Grits must come off their water.
And we looked after her and confuse, what would she absorbed water without obstacles and as much as he wants.
at least 24 h ( Who has the patience let him do it for 48 hours – I confess to never stand it).
Then you should porridge mix blender.
For me, one of the most important comments, what I had read on the net, It is that before mixing the water should be just a little over grits ( I recognize some as 5 mm and always works 😀 ), in order to consistency “cakes” It was appropriate (right, is such a dense yet smooth goo), so when the water is more… the cast.
To add the shredded porridge sunflower and what there who wants a once salt ( say, that salt to taste).
For those who “dearly for” not like a small two teaspoons should last for half a kg of buckwheat.
Keksówki padded paper to pour the mass and leave.
And now again different theories… Or 1h or at 12 h or overnight, however long or short for someone she is not.
When I stopped at 1h, This cake has grown a little but not too much.
When I stopped at 2h it was also cool. It can be seen then that small bubbles with the sides of the lamina. sourdough work. The bread is good and growing even in the oven.
I was most impressed, when I left to grow overnight. I woke up and was a regular in the lamina only unbaked bread – so grown up cake. miracle.
Then I put to even cold oven. I put it on 190 degrees and waited for him to get away. I.e. the dry stick. ie. about an hour.
I did the same, no matter how much he grew before 😉
Then it is worth to wait until it cools down, though I, I like it, the first slice always after slicing 5 minutes 😀 😀 😀 Well, I can't help myself! I love to bake and watch the baking results right after I take the dough out of the oven 😀 the bread dough too 😀
Enjoy your meal!
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