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Хлеб пшенично-гречневый

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
Cook Time 35 minutes
Rising and proofing 3 hours
Total Time 3 hours 50 minutes
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.