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Buckwheat Bread with Walnuts

Buckwheat Bread with Walnuts

Name: Buckwheat Bread with Walnuts
Total time: 23 h
Ingredients: 100 g buckwheat flour; 330 g of strong wheat flour; 10–15 g of salt; 1 g of dry yeast or 1–2 g of fresh yeast; 300 ml of water; 50 g of walnuts; a pot with a lid that can go in the oven (cast iron, ceramic, or earthenware)

(1)

Prep time: 23 h
Difficulty:
Number of ingredients: 7

The process for making buckwheat bread with walnuts is similar to the one I’ve already posted for flaxseed bread (or any other “no-knead” recipe). The difference between “regular” recipes and the “no-knead method” is that we use very little yeast and let the dough rise for a long time. The most important thing is to give the dough time to develop the right culture inside, which breaks down large molecules into simpler ones.

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Buckwheat Bread with Walnuts

Prep time: 23 h
Difficulty:
Number of ingredients: 7

Ingredients:

What do you need to make a half-kilogram loaf?:

100 g buckwheat flour
330 g of strong wheat flour
10–15 g of salt
1 g of dry yeast or 1–2 g of fresh yeast
300 ml of water
50 g of walnuts
a pot with a lid that can go in the oven (cast iron, ceramic, or earthenware)

Preparation Instructions:

How do you go about it?:

1. Step Measure both types of flour, the salt, and the yeast into a large bowl, and mix with a wooden spoon or by hand until all the ingredients are evenly distributed. Add the water and stir with a wooden spoon until you have a thick dough. The dough contains quite a lot of water, and if you mix it by hand, it will probably stick to your fingers. There’s no need to knead the dough vigorously (that’s the beauty of this recipe)—the hardworking microscopic workers—bacteria and yeast—will do the work for us; we just need to give them time.Cover the bowl with a lid (if it has one) or a damp kitchen towel and let it rise for 8 to 20 hours (preferably overnight) at room temperature.

2. Step The risen dough will be full of bubbles and even stickier than it was at the start. Generously dust the counter with white flour, transfer the dough to it with a spatula, and dust the top with flour as well. Add the walnuts and knead quickly to distribute them throughout the dough (2–3 minutes). If the dough sticks to the surface or your fingers, don’t hesitate to add more flour. Shape the dough into a loaf and place it in another bowl that you’ve oiled and dusted inside with bran, semolina, or flour so the dough will come out more easily. Let the prepared loaf rise for another 2 hours (± 1 hour).

3. Step 20 minutes before you start baking, place the pot with the lid—in which you’ll bake the bread—in the oven and preheat the oven to 230 °C. Once the oven and pot are hot, quickly remove the pot from the oven, drop the risen loaf into the pot (just as it is—don’t worry about it!), cover it, and bake for 35 minutes with the lid on, then another 5 minutes without the lid at 230 °C.When the bread is done, take it out of the oven, let it cool on the counter—preferably on a wire rack—and then it’s ready to enjoy! 😋

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Špela D.

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Buckwheat Bread with Walnuts

Prep time: 23 h

Difficulty: 2

Number of ingredients: 7

Ingredients:

What do you need to make a half-kilogram loaf?

100 g buckwheat flour
330 g of strong wheat flour
10–15 g of salt
1 g of dry yeast or 1–2 g of fresh yeast
300 ml of water
50 g of walnuts
a pot with a lid that can go in the oven (cast iron, ceramic, or earthenware)

Preparation Instructions:

How do you go about it?

	Measure both types of flour, the salt, and the yeast into a large bowl, and mix with a wooden spoon or by hand until all the ingredients are evenly distributed. Add the water and stir with a wooden spoon until you have a thick dough. The dough contains quite a lot of water, and if you mix it by hand, it will probably stick to your fingers. There’s no need to knead the dough vigorously (that’s the beauty of this recipe)—the hardworking microscopic workers—bacteria and yeast—will do the work for us; we just need to give them time.Cover the bowl with a lid (if it has one) or a damp kitchen towel and let it rise for 8 to 20 hours (preferably overnight) at room temperature.
	The risen dough will be full of bubbles and even stickier than it was at the start. Generously dust the counter with white flour, transfer the dough to it with a spatula, and dust the top with flour as well. Add the walnuts and knead quickly to distribute them throughout the dough (2–3 minutes). If the dough sticks to the surface or your fingers, don’t hesitate to add more flour. Shape the dough into a loaf and place it in another bowl that you’ve oiled and dusted inside with bran, semolina, or flour so the dough will come out more easily. Let the prepared loaf rise for another 2 hours (± 1 hour).
	20 minutes before you start baking, place the pot with the lid—in which you’ll bake the bread—in the oven and preheat the oven to 230 °C. Once the oven and pot are hot, quickly remove the pot from the oven, drop the risen loaf into the pot (just as it is—don’t worry about it!), cover it, and bake for 35 minutes with the lid on, then another 5 minutes without the lid at 230 °C.When the bread is done, take it out of the oven, let it cool on the counter—preferably on a wire rack—and then it’s ready to enjoy! 😋