Bread made of mixed rye, buckwheat and white flour
... and more seeds for all that! The recipe is late because I had a couple of those bad days, but I guess that's the end of it. This bread is fine and tasty, and in order to check it, you will have to work hard on your own.
- Add a teaspoon of honey and yeast to the lukewarm water, stir and leave for a few minutes for the yeast to activate, to foam.
- Sift both integral flours into the vanglica, then hand out the remaining bran from the sieve, add the sifted white flour, salt, oil, seeds and nuts and mix everything. Make a depression and pour yeast water in the middle. Lightly knead the dough, adding the flour little by little into the liquid.
- On a floured surface (use half of those extra 30 grams of flour), roll out the dough and knead it to make it smooth. Form a ball, put it in a lightly floured pan and leave it to rise well when warm, let the dough rest for 45 minutes.
- Knead the dough using the rest of the flour. Form a loaf and transfer it to an oblong bread pan lined with baking paper. If you don't have a mold, you can bake the bread in any baking tray, just take care of the baking time, if the dough is thinner - it will be ready sooner.
- You can also sprinkle the loaf with more seeds of your choice or, like me, with oatmeal, but with previously moistened palms, pat the surface of the bread so that the seeds / flakes stick better to the surface.
- Leave the bread to rise once more, for about twenty minutes, let the oven heat up to 200 C in the meantime.
- Bake the bread for about 40 minutes, let it brown a little, when you take it out of the mold and tap on the bottom, it should sound hollow and light to the touch. Take it out of the mold and leave it on the grill to cool. And then whatever you want with it :) I go crazy for dried tomatoes made of olive oil in the summer and with the addition of good old white cheese I don't need anything for breakfast or dinner. And sometimes it's all lunch