July 8, 2021 - 6:29am
Another Buckwheat/Oat Variant
This is my stand-by bread. One of these days, I need to finalize a recipe and stick with it. For this one, I eliminated the oat flour and reduced the buckwheat flour. The sorghum, buckwheat, and barley flours were used for a mash, and buckwheat and oat groats were used in a hot water soaker.
Loaf flattened a bit versus springing, but the crumb turned out nice and moist and fairly open. I keep wanting to make this a hearth loaf, but it's tricky getting it right with the level of gluten free flours. I may just start keeping this a pan loaf.
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That’s a great crumb especially for the flours used Troy, I think you’re doing great with this blend of flours. Must be a hearty delicious bread.
Benny
Thank you Benny.
Abe got me hooked on buckwheat, and I just keep coming back to it. The flour is harder to work with, but toasting the flour brings out the flavor much more. Toasting the groats and using in a soaker works well too, but it doesn’t give it quite as much of the flavor punch. The other flours give the bread a nice, whole grain flavor without any one flavor being dominant.
The crumb's great though. A thought: if you shaped that into a boule, nobody could guess the intended proportions and thus would never know it's flatter than intended.
Thanks! I may have to try a boule again. The first time I tried it, the buckwheat and oat flour content was too high and it puddled into a pancake.
Not as elaborate as it looks. 😉 The mash is pretty easy. I used a temp probe to see where my toaster oven needed to be set to hold 150 deg F. Just mix up the ingredients (165 deg F water) in a bowl, cover tightly with foil, and put in the toaster oven for 2-3 hours. Just need to do it far enough ahead of time. I do it the night before when I make the soaker. I’m using oat groats now because I have a bunch to use up, but once they’re gone, I’ll go to rolled oats. Hard to get them soft enough to use in the bread without being really crunchy.