August 28, 2014 - 1:45am
Baking bread using "farine ble noir"
Does anyone have any recipes for using this flour in bread -making - Normally used for pancakes and galettes but the bio shop from whom I purchased the flour said it can be mixed with the French equivalent of strong white flour (Type 65)
Can't find any recipes on line - help?
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Farine de ble noir is also called farine de sarrasin and is buckwheat flour. If you do a search for buckwheat or buckwheat flour on TFL, you'll get lots of results - recipes, tips etc.
Buckwheat Rye Bread for my customers.
http://www.thefreshloaf.com/node/22547/buckwheat-rye-bread-buchweizenroggenbrot
Thanks that's great - sorry not to have replied earlier but been away for the W/E - Seems my trial and error wasn't too far out but now with your method I'm sure to produce a much improved loaf - We really enjoy the flavour of the "farine de ble noir"
is often for me the way to go. But it's very satisfying if you, after all the tweaking, have the "perfect loaf" in the end.
Happy Baking,
Karin
Thanks for the comment - I guess most of my baking after following recipes by the English baker Paul Hollywood contained in his really good book on baking are by trial and error of what suits you, your oven and your own enjoyment of flavours. Been home baking now for about a year and find it very satisfying