How to make delicious buckwheat flour

Similar to wheat, rice and sorghum, buckwheat is a common grain crop. It is rich in trace elements and can effectively supplement the human body's needs for trace elements. Buckwheat has a low protein content, but a relatively high starch content and contains high calories. When made into food, it is an ideal food for people to replenish energy and nutrition. For example, buckwheat flour can be used to make buckwheat bread, and it can also be made into buckwheat noodles, which have a better taste than ordinary wheat noodles.

Materials

Ingredients: 100g wheat flour, 200g rye flour, 200g buckwheat flour

Accessories: 42g yeast powder

Seasoning: 1 teaspoon salt 400 ml water 1 teaspoon sugar

Buckwheat bread recipe

1. Break fresh yeast into small pieces and dissolve in some warm water

2. Add the remaining warm water and add all other ingredients. Note that the salt should be added last to separate it from the water with dissolved yeast at the bottom.

3. Mix well at low speed, then switch to medium speed and mix for 3-5 minutes. It is in the form of a bowl of batter/mud. Place in a warm place, about 28 degrees, and ferment for 2-3 hours

4. I fermented it for about two and a half hours, and when I took it out, it was in very good condition. The volume has obviously doubled, and there are a lot of bubbles.

5. Pour the dough onto a well-floured work surface. With the help of a cutting board and hand powder, fold the dough three times horizontally and vertically. Finally, with the help of two cutting boards, quickly scoop up the dough from the left and right sides, place it on a baking tray lined with baking paper, sprinkle a thin layer of flour on the surface, and lightly cover it with a plastic bag for the final 30 minutes of fermentation. Be careful to use enough flour on your hands so that the dough does not stick to the workbench, but the flour should not be folded into the dough unevenly. So you need to be very even when sprinkling the powder on your hands, and be very careful when folding it in threes.

6. Place in preheated oven at 180 degrees for 25-30 minutes.

Dishes

Buckwheat flour is ground at home. This is the only type of wheat I know of that can be ground into flour in a home blender. Use a blender to blend it for a while until it becomes finer flour.

I really like the slightly bitter taste of buckwheat, it feels like a unique fragrance. Once buckwheat is added to bread, it is easy to have a "worn" crust. Firstly, the buckwheat produced in this way is whole-wheat, and after all, it is impossible for the production at home to be as sophisticated as that in a workshop; secondly, buckwheat is gluten-free. Today I made up my mind and used 400 grams of water for 500 grams of flour. The moisture content is high enough to be comparable to Ciabatta. And it is fermented in warm water for a long time.