Wheat-Buckwheat Bread

Homemade bread with wheat and buckwheat flour is a bomb: airy, porous, with a crunchy crust. The dough is kneaded by hand from simple ingredients, and the buckwheat flour gives it a special aroma. Make it at home - you'll love it!

Wheat-Buckwheat Bread

Porous, airy homemade bread made with wheat and buckwheat flour and a crunchy crust. A simple yeast dough with water and honey.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Rising and proofing 3 hours hrs

Total Time 3 hours hrs 50 minutes mins

Servings: 1 loaf

Course: Bread

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 300 g wheat flour
• 100 g buckwheat flour
• 2 tsp dry yeast
• 1 tsp salt
• 1 tbsp honey
• 2 tbsp vegetable oil
• 270 ml water warm

Method

 

1. Sift and mix the dry ingredients - both types of flour, the yeast and salt.
2. Add the honey, vegetable oil and warm water. Knead the dough by hand for 5-7 minutes, working air into it, and gather it into a ball.
3. Let the dough rise in a warm place for a couple of hours, or even longer - the main thing is that it's warm.
4. Knock back the risen dough once more and shape a loaf. Let it proof for another hour.
5. Bake in an oven preheated to 200 °C for 30-35 minutes - until golden and it sounds hollow when tapped.
6. Cool the bread completely - and enjoy. Bon appetit!
   

Notes

The finished bread is light even while still warm - you can easily feel this by holding it. If your home is cool, place the dough closer to a radiator to rise.