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Buckwheat – or otherwise known as “dark wheat” comes from the Asian part of Russia and is easily digestible and nutritious. It contains high amounts of protein and fiber and low or no gluten. Moreover, it is suitable for people with vascular disorders. In order to obtain good results is usually mixed with a little bit of flour.
Preparation Time 20 minutes .. Rising 45 + 60 minutes .. Baking 30 minutes
INGREDIENTS .. 1 bread
- 4 1/3 cup buckwheat flour
- 4 1/3 cup wheat flour
- 4 1/2 cup water
- 2 tsp dried buckwheat sourdough
- 2 tsp salt
- 1/3 cup olive oil
PREPARATION
Mix flours, buckwheat sourdough, salt, oil and water and mix until dough ball forms.
Knead on lightly floured surface, until dough bekomes elastic.
Place dough in a bowl, cover with kitchen towel and let rise in a draft-free warm place for 45 minutes.
Punch down the dough, and roll gently into a 20-inch long loaf or other wished form. Place loaf in with butter lightly greased baking sheet. Preheat oven to 428°F. Let dough rise, uncovered, for an additional 55-60 minutes.
Bake the bread for 30 minutes and let cool on the rack.
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