Have you ever tried buckwheat bread ? If so, what was it like? I daresay it was made from flour made from brown buckwheat. Did you know that buckwheat bread can be made from green buckwheat? And I would even say - you need to cook with it! Why? Read below in this article.
Brown buckwheat flour is an absurdity invented for Russians
About 10 years ago there was a boom in all kinds of flour. Wheat is no longer preferred. Some consider it harmful due to the lack of fiber, others are afraid of gluten, and so on. A great variety of different types of flour began to appear. Soy, rice, chickpeas, flax and, of course, buckwheat. But what is it – it’s ground brown buckwheat!
Just think about it - buckwheat has been heat-treated, it is almost ready. And now buckwheat bread or pastries are made from it and again sent for heat treatment. Moreover, the baking temperature is 180-200 degrees! I am silent about the fact that there is no benefit left from buckwheat here. I just want to say that it is actually harmful to heat the product twice! Such a product begins to release harmful substances.
And the taste of ready-made buckwheat porridge in your baked goods is not very normal! But the manufacturers of this product are not very concerned about this. To release such a product is truly absurd!
I started monitoring this topic and found out that in America such a product as brown buckwheat flour does not exist! There are also fans of healthy eating who eat green buckwheat (you can read about the benefits of green buckwheat in the article “Why don’t we buy brown buckwheat anymore?”) And flour there is sold only from green buckwheat! Brown simply isn’t there, it doesn’t exist! And this is logical! And brown buckwheat flour is sold only here in Russia, and also in related countries - Ukraine and Belarus.
⚠ I urge you not to buy brown buckwheat flour and not to make buckwheat bread from it! Because this is not normal! And it's not good for your health. And buckwheat bread is perfectly prepared from green buckwheat; you don’t even need to buy or make flour. Now I'll tell you how.
Yeast-free bread
Bread with wheat flour will appeal to those who do not consume yeast baked goods.
The recipe for baking yeast-free bread contains:
- 100 g buckwheat flour;
- 100 g wheat (preferably first grade);
- 0.5 tsp sea salt (fine);
- 0.5 tsp soda;
- 200 ml warmed milk;
- half a lemon;
- 2 tbsp. oil (unrefined).
Cooking steps:
- Sift the flour.
- Quench soda with lemon.
- Prepare the dough: pour soda into milk, add salt, add butter, then flour, alternating buckwheat with wheat.
- Knead the dough with your hands. Form a loaf and preheat the oven to 180°C.
- Bake for 30-50 minutes.
The product baked according to this recipe is good for digestion. It is recommended for high blood pressure, problems with the heart and blood vessels, during pregnancy and lactation.
Buckwheat bread is as easy as shelling pears!
☘ What do you need to make such wonderful bread? Just one ingredient. This is green buckwheat. I don't take the sprinkles and salt into account :) This recipe does not require sourdough. And you don't even need soda! This buckwheat bread is prepared in the same deep plate. And you don’t need to knead it with your hands at all. Well, are we ready?
Test preparation
1. Take the required amount of green buckwheat. A glass (300 ml) makes a small loaf of bread. If you need more, take accordingly more. Wash the buckwheat thoroughly. Despite the clean appearance, it is still a bit dirty, there is dust and so on. Therefore, it is always better to rinse!
2. Fill the washed buckwheat with clean water. Of course, it’s better to drink a good one. Because then we will consume this water along with bread. Pour to cover all the grains. And leave to soak for about 5-7 hours. During this time, buckwheat will swell and activate.
UPD: later we began to send buckwheat to soak even for a day. That is, 5-7 hours is the minimum required for soaking, but more is possible, up to a day!
Buckwheat after soaking
3. We wash the swollen buckwheat. from the mucus formed (this is normal for buckwheat). And put the blender into it. Grind it until smooth. It turns out to be a kind of dough. The thickness is similar to liquid sour cream. By the way, a small amount of water is acceptable in buckwheat. This will allow the blender to better grind the buckwheat into dough.
UPD: buckwheat does not need to be washed to remove any mucus that has formed; it does not affect the preparation of bread in any way! Therefore, immediately after soaking, you can punch the buckwheat with a blender.
Fermenting the dough
4. We send the resulting dough to arrive. Or ferment, since at this time fermentation processes will actually occur. I remove the dough for a day. But you need to look at the situation. If the house is warm, the dough may be ready earlier. What should the result be? Loose airy dough. It increased in volume and became viscous and viscous. The pores in the dough are visible to the naked eye. This is the natural starter for green buckwheat. It is this that will allow us to bake our buckwheat bread without any yeast or soda.
⚠ If you are interested in the topic of baking bread with natural sourdough, I recommend reading “Sourdough for bread without yeast. Types of starter cultures. How to make homemade yeast?
UPD: don’t be afraid to ferment your buckwheat! Sometimes even a slight “smell” appears. There is nothing wrong with this, this is a natural fermentation process, so such an “aroma” is acceptable.
Dough in the process of fermentation after approximately 10 hours
5. A few hours before baking, I also add flaxseeds. This is a wish. Various types of spices will also work well. I want to try making this bread with onions. I think it will be very tasty. If everything works out, wait for a new recipe. By the way, salt is also needed in this bread. The salt-free version of this bread was not very tasty. For this volume (300 ml of buckwheat) I put 1 level teaspoon of salt.
UPD: bread with garlic is very tasty. Take a few cloves of garlic, chop finely and add to the dough, stir. When baked, garlic loses its pungency, leaving only the light piquant taste and aroma of garlic!
I add flax seeds. For a small loaf - 4 teaspoons
Baking
6. Place the dough in a loaf pan. I have Teflon and I don’t lubricate it with anything. Ready buckwheat bread is quite easy to remove from the mold. You can sprinkle any seeds on top of the future loaf. This will add extra flavor.
UPD: We mainly sprinkle buckwheat bread with sesame seeds, it is both delicious and an additional natural source of calcium for the body!
Place in the oven at 180 degrees for 35-40 minutes. After cooking, let the bread stand and cool. And it will be much easier to take it out.
The photo shows buckwheat bread immediately after baking. And here is the cut bread. Very elastic, with a crispy golden crust.
If you still have questions about making bread from green buckwheat, I recommend watching this video:
All my household loved this buckwheat bread . It is relevant in any situation. You can use it to make sandwiches (which are so rare in our family), for example with lentil pate. Or just with a slice of tomato! You can take buckwheat bread with you. And everyone will be full. Especially in the cold season, when bananas and apples no longer fill you up :(
And how nice it is to put a piece of such healthy bread into a child’s hand without a twinge of conscience. Total benefit, seasoned with love for my family!!!
From buckwheat flour
You can bake the product only with buckwheat flour, the result will be gluten-free bread, aromatic, slightly sweet. But the presence of wheat flour in the dough makes it sticky, makes it rise and hold its shape.
For this recipe you will need:
- 200 g buckwheat flour;
- 1 cup starch (corn);
- 1 tsp Sahara;
- 20 g dry “fast” yeast;
- 200 ml slightly warmed milk (water);
- 3 tbsp. oils;
- 2 eggs.
Add sugar, yeast, then all other products to milk (water). Knead the dough and cover. Leave it to “grow” for 2 hours (the volume will increase 3 times). Preheat the oven in advance. Bake for 60 minutes at 180°C (do not open the oven for the first 40 minutes).
Gluten-free buckwheat bread - with various additives
Gluten-free bread prepared according to this recipe:
- strengthens and cleanses blood vessels;
- tones the body;
- saturates with a maximum of vitamins;
- improves the functioning of the digestive system;
- stimulates the immune system.
This bread is baked with yeast, however, it does not threaten the health of patients with diabetes and is safe for those with gluten allergies.
Gluten-free green buckwheat bread with water
This bread should be added to the menu for those who suffer from gluten intolerance. But the delicacy will also be useful for everyone who wants to lose excess weight, because it is filling and low-calorie. And at the same time it has a subtle and delicate aroma, which gives it fresh honey.
What ingredients will you need?
To make gluten-free bread, you will need to stock up on the following products:
- buckwheat (green) – 300 g;
- water – 150 ml;
- liquid honey – 35 g;
- vegetable oil – 15 ml;
- salt – 10 g.
Step-by-step cooking process
To make the bread fluffy and aromatic, during its preparation you should adhere to the following algorithm of actions:
- The cereal must be washed, poured into a saucepan and filled with water so that its level is 2 cm higher than buckwheat. The mass should be left to swell in a cool place for 24 hours.
- After the allotted time, you need to put the cereal on a sieve so that excess liquid does not drain.
- Then it must be transferred to a blender bowl, and adding water, honey and salt, thoroughly grind the products until smooth.
- You need to grease the mold with vegetable oil and pour the dough into it. Cover the dough with a towel and leave it to rise in a warm place for 24 hours.
- When the time is right, you should put the mold in the oven, preheated to 200 °C. It will take about 60 minutes to bake the product.
Serving rules, decoration
The finished bread must be removed from the oven and left to cool on a wire rack. Then the product should be cut into portions and served with any first courses.
Green buckwheat bread with applesauce
Bread made with green buckwheat and applesauce will turn out fluffy, tender and very healthy. Moreover, it takes no more than 120 minutes to recreate the recipe, so this delicacy can be prepared even every day.
What ingredients will you need?
You can make healthy bread from the following set of products:
- green buckwheat – 130 g;
- apple (large) – 1 pc.;
- flaxseeds – 35 g;
- water – 75 ml;
- baking powder – 10 g;
- sea salt – 4 g;
- vegetable oil – 10 g;
- cumin or other spices – 1-2 g.
Step-by-step cooking process
To make healthy bread yourself, you will need to follow these instructions:
- Buckwheat needs to be sorted out and washed thoroughly. Then the grains need to be spread on a towel or paper napkin and left for 15-20 minutes to dry. Next, the cereal must be ground in a blender until it becomes flour.
- Flaxseeds (25 g) should be ground in a coffee grinder until powdered. Then it needs to be filled with warm water in a ratio of 1 to 1 and left to swell for 15-30 minutes.
- The apple must be peeled and seeds removed, and the remaining pulp grated with a fine grater.
- Next, fruit shavings must be combined with swollen flax and placed in a blender bowl. Turning on the device at maximum power, you need to grind the ingredients to a homogeneous consistency.
- Buckwheat flour must be mixed with baking powder. Add salt and spices, the remaining flaxseeds and fruit mass to the resulting mixture.
- The dough must be mixed thoroughly and placed in a greased form. The product must be placed in the oven, preheated to 170 °C, and baked for 45-60 minutes.
Serving rules, decoration
After cooking, it is advisable to cool the bread on a wire rack and only then remove it from the pan. This delicacy will be an excellent addition to first courses, and at the same time it will not harm your figure, because its calorie content is low.
Bread machine recipe (bread with honey and seeds)
When baking bread from buckwheat flour in a bread machine, there are fewer difficulties. For the oven and multicooker, the dough is kneaded by hand, it sticks a lot. The sweetish taste of bread can be enriched with honey and sunflower seeds.
List of ingredients:
- 300 g wheat flour (v.s.);
- 100 g buckwheat;
- 1.5 tbsp. milk (powdered);
- 1 tsp "quick" yeast;
- 50 g peeled sunflower seeds;
- 1.5 tbsp. granulated sugar;
- 1.5 tsp. salt;
- 15 g butter;
- 2 tbsp. warmed honey;
- 260 ml water.
Baking steps:
- Prepare the bread machine, set the time to 4 hours.
- Add the dough components in this order: yeast, flour, sugar, salt, milk powder, butter, honey.
- Pour in water.
- Place the seeds in the additive dispenser.
- Immediately transfer the finished bread to a cooling rack.
- Cooking in a bread machine takes less time and is hassle-free.
Recipe Bread made from millet and green buckwheat. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Bread made from millet and green buckwheat.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 265.7 kcal | 1684 kcal | 15.8% | 5.9% | 634 g |
| Squirrels | 7.7 g | 76 g | 10.1% | 3.8% | 987 g |
| Fats | 9.8 g | 56 g | 17.5% | 6.6% | 571 g |
| Carbohydrates | 36.6 g | 219 g | 16.7% | 6.3% | 598 g |
| Alimentary fiber | 1 g | 20 g | 5% | 1.9% | 2000 g |
| Water | 36 g | 2273 g | 1.6% | 0.6% | 6314 g |
| Ash | 1.488 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 0.9 mcg | 900 mcg | 0.1% | 100000 g | |
| beta carotene | 0.006 mg | 5 mg | 0.1% | 83333 g | |
| beta Cryptoxanthin | 0.408 mcg | ~ | |||
| Lutein + Zeaxanthin | 0.112 mcg | ~ | |||
| Vitamin B1, thiamine | 0.145 mg | 1.5 mg | 9.7% | 3.7% | 1034 g |
| Vitamin B2, riboflavin | 0.014 mg | 1.8 mg | 0.8% | 0.3% | 12857 g |
| Vitamin B4, choline | 4.05 mg | 500 mg | 0.8% | 0.3% | 12346 g |
| Vitamin B5, pantothenic | 0.245 mg | 5 mg | 4.9% | 1.8% | 2041 |
| Vitamin B6, pyridoxine | 0.162 mg | 2 mg | 8.1% | 3% | 1235 g |
| Vitamin B9, folates | 14.889 mcg | 400 mcg | 3.7% | 1.4% | 2687 g |
| Vitamin C, ascorbic acid | 0.17 mg | 90 mg | 0.2% | 0.1% | 52941 g |
| Vitamin E, alpha tocopherol, TE | 1.237 mg | 15 mg | 8.2% | 3.1% | 1213 g |
| Vitamin H, biotin | 14.429 mcg | 50 mcg | 28.9% | 10.9% | 347 g |
| Vitamin K, phylloquinone | 3 mcg | 120 mcg | 2.5% | 0.9% | 4000 g |
| Vitamin RR, NE | 1.5064 mg | 20 mg | 7.5% | 2.8% | 1328 g |
| Niacin | 0.611 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 68.86 mg | 2500 mg | 2.8% | 1.1% | 3631 g |
| Calcium, Ca | 18.81 mg | 1000 mg | 1.9% | 0.7% | 5316 g |
| Silicon, Si | 19.936 mg | 30 mg | 66.5% | 25% | 150 g |
| Magnesium, Mg | 28.36 mg | 400 mg | 7.1% | 2.7% | 1410 g |
| Sodium, Na | 544.26 mg | 1300 mg | 41.9% | 15.8% | 239 g |
| Sera, S | 26.03 mg | 1000 mg | 2.6% | 1% | 3842 g |
| Phosphorus, P | 72 mg | 800 mg | 9% | 3.4% | 1111 g |
| Chlorine, Cl | 529.69 mg | 2300 mg | 23% | 8.7% | 434 g |
| Microelements | |||||
| Aluminium, Al | 31.8 mcg | ~ | |||
| Bor, B | 62 mcg | ~ | |||
| Vanadium, V | 46.2 mcg | ~ | |||
| Iron, Fe | 0.869 mg | 18 mg | 4.8% | 1.8% | 2071 g |
| Yod, I | 1.31 mcg | 150 mcg | 0.9% | 0.3% | 11450 g |
| Cobalt, Co | 2.409 mcg | 10 mcg | 24.1% | 9.1% | 415 g |
| Lithium, Li | 2.024 mcg | ~ | |||
| Manganese, Mn | 0.2838 mg | 2 mg | 14.2% | 5.3% | 705 g |
| Copper, Cu | 133.94 mcg | 1000 mcg | 13.4% | 5% | 747 g |
| Molybdenum, Mo | 6.685 mcg | 70 mcg | 9.6% | 3.6% | 1047 g |
| Nickel, Ni | 5.038 mcg | ~ | |||
| Tin, Sn | 2.57 mcg | ~ | |||
| Rubidium, Rb | 12.2 mcg | ~ | |||
| Selenium, Se | 1.716 mcg | 55 mcg | 3.1% | 1.2% | 3205 g |
| Strontium, Sr | 32.26 mcg | ~ | |||
| Titanium, Ti | 5.78 mcg | ~ | |||
| Fluorine, F | 40.28 mcg | 4000 mcg | 1% | 0.4% | 9930 g |
| Chromium, Cr | 0.65 mcg | 50 mcg | 1.3% | 0.5% | 7692 g |
| Zinc, Zn | 0.5428 mg | 12 mg | 4.5% | 1.7% | 2211 g |
| Zirconium, Zr | 5.68 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 17.085 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.5 g | max 100 g | |||
| Glucose (dextrose) | 0.069 g | ~ | |||
| Sucrose | 0.297 g | ~ | |||
| Fructose | 0.088 g | ~ | |||
| Essential amino acids | 0.123 g | ~ | |||
| Arginine* | 0.147 g | ~ | |||
| Valin | 0.144 g | ~ | |||
| Histidine* | 0.078 g | ~ | |||
| Isoleucine | 0.126 g | ~ | |||
| Leucine | 0.427 g | ~ | |||
| Lysine | 0.09 g | ~ | |||
| Methionine | 0.086 g | ~ | |||
| Methionine + Cysteine | 0.141 g | ~ | |||
| Threonine | 0.122 g | ~ | |||
| Tryptophan | 0.054 g | ~ | |||
| Phenylalanine | 0.172 g | ~ | |||
| Phenylalanine+Tyrosine | 0.29 g | ~ | |||
| Nonessential amino acids | 0.249 g | ~ | |||
| Alanin | 0.297 g | ~ | |||
| Aspartic acid | 0.204 g | ~ | |||
| Glycine | 0.1 g | ~ | |||
| Glutamic acid | 0.661 g | ~ | |||
| Proline | 0.235 g | ~ | |||
| Serin | 0.199 g | ~ | |||
| Tyrosine | 0.118 g | ~ | |||
| Cysteine | 0.055 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 7.507 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.9 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.003 g | ~ | |||
| 16:0 Palmitinaya | 0.726 g | ~ | |||
| 18:0 Stearic | 0.17 g | ~ | |||
| 20:0 Arakhinovaya | 0.045 g | ~ | |||
| 22:0 Begenovaya | 0.006 g | ~ | |||
| Monounsaturated fatty acids | 3.497 g | min 16.8 g | 20.8% | 7.8% | |
| 16:1 Palmitoleic | 0.075 g | ~ | |||
| 18:1 Oleic (omega-9) | 3.401 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.023 g | ~ | |||
| Polyunsaturated fatty acids | 1.708 g | from 11.2 to 20.6 g | 15.3% | 5.8% | |
| 18:2 Linolevaya | 1.643 g | ~ | |||
| 18:3 Linolenic | 0.008 g | ~ | |||
| Omega-6 fatty acids | 1.6 g | from 4.7 to 16.8 g | 34% | 12.8% |
The energy value of bread made from millet and green buckwheat is 265.7 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Useful tips and tricks
The following recommendations will help you cope with the culinary peculiarities of preparing bread dough, as well as solve problems that arise during the technological process:
- The main component of the dough is buckwheat flour, the quality of which determines the final result of the work done. When purchasing this ingredient, you should be aware that coarsely ground, so-called peeled flour is suitable for making bread. The finely processed composition is used for baking pancakes or pancakes, but such a product is not suitable for decorating cotton products;
- When choosing flour, you should give preference to a free-flowing component without lumps with a light grayish-brown color. A darker tone indicates that the grains were overcooked during heat treatment. This ingredient is not suitable for making tasty bread;
- An equally important component of the dough is the yeast included in the recipe, which can be fresh (live bacteria) or dry (granulated, powdered). The use of the first version of the product is associated with the preparation of sponge dough, while when using rapid (dry) yeast, the baking is prepared using a straight method. When baking at home, such culinary rules must be kept in mind in order to avoid irreparable mistakes;
- If the bread pieces placed in the oven do not rise at all or this process occurs very slowly, the cause of such trouble may be the absence of yeast in the dough, its insufficient volume, or a low-quality (expired) product. It is not possible to correct such a miscalculation;
- Excessive amounts of granulated sugar and live bacteria introduced into the dough can lead to excessive rise of the bread. Exceeding the volume of added drinking water can have the same consequences. The next time you prepare the dough, you must take into account the recipe recommendations and reduce the amount of liquid by about 1–2 tbsp. l.;
- when using old yeast, the baked bread will turn out sticky and unappetizingly pale;
- Errors made during the dough preparation process often appear after baking. Thus, if the amount of liquid in the dough is exceeded, soggy crumb and unbaked bread crust may result. Similar consequences arise when the dough is too fatty. To avoid such situations in the future, it is recommended to reduce the amount of eggs and sunflower oil used;
- If the crust of the cooled bread soon becomes soft and wrinkled, this means that the steam formed inside the roll has risen, penetrated the crispy “lid”, and softened it to an unappetizing appearance. To prevent such a problem, it is recommended to reduce the volume of liquid in the dough by approximately 10–20 ml or increase the amount of added sugar by ½.
Bread can be perfectly baked in the oven if you make the dough from whole grain buckwheat flour, prepared from thermally untreated grain.
