Chef's Wife Diary

Simple buckwheat loaf.

Joint collaboration with Mr. Chef

Mr. Chef has been making bread at home since February and he is determined not to stop just because of a diet mission.  We enjoy bread very much for breakfast. I like it with jam spread and he prefers it with peanut butter spread. The thought of giving it up was not a good news for us.  Hence, Mr. Chef made it his mission to make the perfect buckwheat loaf.  

He has been making sourdough, burger buns and now a simple loaf.  Many experiments were done and they’re all very different. Some of the recipes require more time to make than the others.  So, here is a real simple buckwheat loaf recipe to make utilising ingredients that are readily available. It only takes a few hours from start to finish.  I hope you enjoy the recipe and remember, going on a diet doesn’t have to be restrictive, just adaptive!

Difficulty: 2/5

Portion: Makes 12 slices

Calories per slice: 92

Notes

If you do not have Vital wheat gluten, you can replace the gluten with more buckwheat flour.

If you want to find buckwheat products and instant dried yeast, Amazon is a great place for this. It is also much better value when buying in bulk.

It is optional to have buckwheat flakes. You can also use oats, seeds or even walnuts.

I used a 1lb loaf tin. If yours is bigger, you can double the recipe.

Ingredients

  • 150g whole meal bread flour
  • 150g buckwheat flour
  • 30g buckwheat flakes
  • 5g Vital wheat gluten
  • 5g dried yeast
  • 5g salt
  • 250ml water

Method

  1. Mix all of the dried ingredients together, followed by the water. Bring the dough together with a pastry scraper or with your hands.
  2. Place it on a clean table and knead for 10 minutes.  If you have a mixer, then use it on medium speed with the dough hook for 5-7 minutes until the dough comes away easily from the sides.
  3. Place the dough in a lightly oiled bowl and cover it with cling film.  Leave the dough to prove for 45 minutes until it doubled in size.
  4. Preheat the oven to 200oc and lightly oil a small bread tin.
  5. Place the dough on the table and fold it over 6 times to knock the air out.  This can be done by picking up the top, folding it over the bottom, turning it 90 degrees, and repeating the same step.
  6. Place the dough in the bread tin and sprinkle some buckwheat flakes on top.  Cover with cling film and leave it for 20 minutes until it doubled again.
  7. Place in the oven for 40 minutes. The bread should be golden brown. When you tap the base of the loaf, it should have a hollow sound.
  8. Leave the bread on a cooling rack to cool before serving.
Photo by Mr. Chef. for Frames of Life Blog
Photo by Mr. Chef. for Frames of Life Blog

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