The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Buckwheat Whole Wheat Bread

Isand66's picture
Isand66

Buckwheat Whole Wheat Bread

  It's nice to be home after a two week business trip to Asia.  I'm always happy to bake some fresh bread after eating pretty crappy bread most of my trip.

I used some Buckwheat flour I had recently purchased from KAF and combined it with some freshly milled hard red whole wheat along with some French style flour and potato flour.  Barley flakes were added for some additional flavor.

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The final bread ended up with a nice nutty flavor along with a moderately open crumb and wholesome crust.

The weather in China was humid some days but for the most part, cloudy and warm while returning to Long Island it was a balmy 45 degrees!  Alas, Spring has arrived even if it doesn't quite feel like it.

Formula

Buckwheat Whole Wheat Bread (%)

Buckwheat Whole Wheat Bread (weights)

Download the BreadStorm File Here.

I returned just in time to see my flowering cherry tree bloom.

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Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 8-12 hours or until the starter is nice and bubbly.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

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 Main Dough Procedure

Mix the flours,  and the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces) and oil and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock. (I use a proofer set to 78-79 degrees and it usually takes 1 hour for initial proof and 1 hour for final proof after shaping).

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Comments

Yippee's picture
Yippee

Beautiful bread, beautiful garden!  That plate looks like a dream, what is it for?

Isand66's picture
Isand66

Thanks.

The "plate" is actually a birdbath.

Garden is finally starting to bloom.  Would be nice if we could get some warm weather though.

Happy Baking.

Ian

STUinlouisa's picture
STUinlouisa

And I agree about the garden. Ours tend more toward vegetables although there are some flowers about.

Isand66's picture
Isand66

Glad you like it.  It really is a tasty bread.  I can't wait until I don't have to wear a sweatshirt to do some gardening!  I moved my vegetable garden from the side of our house to raised beds in the back but didn't have a good crop of tomatoes last season so hopefully will have better luck this year.

Thanks for your comment.

Ian

Ru007's picture
Ru007

Your loaf looks awesome! The crumb looks really good, nice and moist from what i can tell. 

Can i ask why you added potato flour? I've never used used it so i'm just wandering what its good for or when i should consider using it. 

Ru

Isand66's picture
Isand66

Thanks Ru.

This is a very wholesome but tasty loaf and the crumb is nice and moist.

I like to add potato flour sometimes for it's ability to keep the bread fresh longer.  I find it makes the loaf a little bit moister and also prevents staling but I couldn't scientifically prove it. If you want to try this one without it I'm sure it will be just as good.

Happy Baking,
Ian

 

Ru007's picture
Ru007

to know! I'm going to try adding a bit of potato flour to some of my loaves. Homemade bread is awesome in every way except that it doesn't keep very well!

I suppose I should keep the % fairly low to avoid interference with the rest of the recipe right?

Thanks Ian

 

Isand66's picture
Isand66

Yes, no reason to use too much.  Let me know how it turns out for you.

Ru007's picture
Ru007

Thanks again :)

PalwithnoovenP's picture
PalwithnoovenP

Are those sesame seeds on top? The bread looks lovely and must taste lovely too. Nice photos from your garden too. I'm gonna ask too what is that beautiful plate but it was answered already.  A couple years ago, every afternoon when my dad is watering our plants using a garden hose; a pair of birds will go to the plants to take a bath, they will follow wherever the stream of water go. Look like the birds here prefer a "bird shower" than a simple dip. I miss that sight.

Isand66's picture
Isand66

Thanks.

Yes, those are smoked sesame seeds which I love.  This one was very tasty and healthy to boot.

I have several bird baths in my yard that the birdies love to use unless my dogs are barking at them of course :).

Regards,

Ian

 

trailrunner's picture
trailrunner

what gorgeous pics of garden and bread. We are in VA and the weather is wonderful.. At least till the next rain. the iris are amazing. Love your flour combinations. Try a hit of YW to increase longevity and tender crumb. It is amazing no more stale sourdough. Glad you are home safe and sound. c

Isand66's picture
Isand66

Thanks Cathy.  We started off cool and rainy and it cleared up and was in the high 60's today which was amazing.  Rest of the week it's supposed to be rainy so at least one half of a good day for Mom.

Glad you like the bread and I'm with you on the YW.  I have to make a new one since I have not used it in quite a while.  Once the cherries are out I will make it again.

Have fun on your next trip and look forward to seeing what you come up with next.

Regards,

Ian

trailrunner's picture
trailrunner

always enjoy your posts and pics .. I should post my roses and clemmies! Will do so next time I am home. Will keep posting as able. c

Isand66's picture
Isand66

Sorry about that Caroline :).  Too much eating at the brunch for Mother's Day dulls the senses!  Look forward to your posts.

Regards,

Ian

trailrunner's picture
trailrunner

will do!

dabrownman's picture
dabrownman

with some quinoa and liked it very much.  Just the right amount of buckwheat to really bring out its unique flavor.  The bread looks fantastic inside and out.- perfect for sandwiches if all kinds - well done!  Even though it is cold there the garden doesn't seem to mind much.  Very pretty.  Had to vacuum the pool and cut the grass today after a wind storm the other day.    What a mess.  I really need to hire someone to do all the cooking,cleaning, gardening and yard work around here.

Lucy sends her best to her fridged furry friends .

Happy baing Ian

Isand66's picture
Isand66

Thanks DA.  I figured you would like this one.  It was very tasty and the buckwheat flour really adds a nice nutty flavor.

If you hire someone to do all that work for you I think you would die from boredom :P

Max and Lexi just got back from the doggie park after we took Mom out for brunch and brought her some flowers to plant in her garden.  Finally a nice day with the sun shining after 2 PM.

Lucy's furry friends from LI say happy Mutters day!

 

plevee's picture
plevee

Your loaf looks gorgeous. Is that flour from roasted or raw buckwheat?

 

Isand66's picture
Isand66

Appreciate your kind comment.

It is not roasted as far as I can tell.  I was actually going to try roasting the flour myself to see what that would do.  I need to get some raw buckwheat that I can grind myself now that I know how much I like the flavor.

Happy Baking!

Ian

plevee's picture
plevee

I got mine from Bob's Red Mill. It's buckwheat groats, unroasted. I haven't tried to make bread with it yet because I didn't know if it had to be roasted. I hope mine turns out as well as your.  Patsy

Isand66's picture
Isand66

Good luck.

Let me know how it turns out.

Ian

alfanso's picture
alfanso

I've never known of using buckwheat flour in anything other than kasha and pancakes.  As I see that it is gluten free I'll assume that it contributes to what seems to be a tight-ish crumb although you state that it is moderately open, and clearly to the dark color.  Wow.  Learn something new every day.

As usual, a really handsome loaf.  But one question.  How do you get the seeds on top to march in such an orderly fashion?  You weren't a drill sergeant in an earlier life, were you? 

alan

Isand66's picture
Isand66

With 50% whole grain flour in this one this is about as open as you will probably get.  It really does add a nice brown hue to the finished product and a nice earthy nutty flavor.  I've never been a fan of Kasha so I much prefer it in this bread :)

I'm eating a toasted slice with some scrabbled eggs made from a co-workers hen's eggs along with some toasted onions and feta cheese....tastes pretty good!

As far as the obedient seeds....the smoked black sesame seeds are simply added to the bottom of my brotoform and I roll the dough gently back and forth while putting it in the basket.  Works pretty well.

Look forward to your next bake and hope you throw some buckwheat flour in one of them :).

Regards,

Ian