The Fresh Loaf

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Another Buckwheat/Oat Variant

HeiHei29er's picture
HeiHei29er

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.

Comments

Benito's picture
Benito

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

HeiHei29er's picture
HeiHei29er

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.

jl's picture
jl

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. 

HeiHei29er's picture
HeiHei29er

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.