Buckwheat

BUCKWHEAT is an original bread mix for making buckwheat wheat-rye bread

55% of its ingredients comes from buckwheat: buckwheat flour, buckwheat grits and buckwheat flakes. It is known that consumption of buckwheat is very beneficial for our health, because it provides many important components necessary for the proper functioning of our body. The bread obtained from this mix has an extremely attractive appearance, as well as a delicate buckwheat aroma.

Buckwheat bread

Premix leaven

Ingredients

Ingredients [g]

MIX

4 000

Soaking time

2 hours

Water

6 800

Dough

Ingredients

Ingredients [g]

Premix leaven

10 800

Rye flour type 720

3 200

Wheat flour type 750

2 800

Yeast

300

Salt

44

Water

1 800

Kneading

3’ + 3’

Dough temperature

29 - 31°C

Initial fermentation

15 minutes

Method:

Knead all the dough ingredients and leave it to allow the initial fermentation. Then, weigh out the desired amount, shape a dough chunk and place it in a pan. Ferment at 33 – 35°C and humidity of about 85% for 35 - 45 minutes.

Baking: 200°C with steaming -> 20 minutes -> 180°C

Baking time: approximately 35 - 45 minutes.

Buckwheat rolls

Premix leaven

Ingredients

Ingredients [g]

MIX

2 500

Soaking time

2 hours

Water

4 250

Ciasto

Ingredients

Ingredients [g]

Wheat flour type 550

7 500

Premix leaven

6 750

Yeast

300

Salt

85

Improver White

35

Water

1 500

Kneading

3’ + 4’

Dough temperature

27 - 28°C

Initial fermentation

15 minutes

Method:

Knead all dough ingredients to normal consistency. Leave the dough to pre-ferment for 15 minutes and then divide it and round using the divider. Place the formed rolls on the trays and put in the fermentation chamber. Allow fermentation at 33 – 35°C and 85% air humidity for approx. 40 – 45 minutes.

Baking: 180°C with steaming

Baking time: approximately 18 - 20 minutes.