John Myers
Mixed Wheat Bread (with Buckwheat)
The perfect mixed wheat bread (with buckwheat) recipe with a picture and simple step-by-step instructions.
- 380 g Wheat flour type 550
- 120 g Buckwheat flour
- 325 g Water
- 1 tbsp Wheat gluten / gluten flour
- 1 tsp Baking malt
- 10 g Salt
- 7 g Dry yeast
- This bread has a “nutty” taste thanks to the addition of buckwheat flour and there is no need to add any bread spices.
- The yeast dough is prepared on the evening before the baking day.
- To do this, sieve the flour into a bowl, then add the remaining dry ingredients (including the dry yeast) and mix well.
- Now add the water and mix the ingredients with a spatula or your hands just enough until the flour absorbs the water and a coarse, irregular lump of dough is formed.
- Cover and let stand for 20 minutes. (This process is called autolysis and it will make kneading the dough easier afterwards).
- After the autolysis time, turn the lump of dough onto a lightly floured work surface and knead until a smooth dough is formed. This takes about 10 minutes (I always knead by hand – I have no experience with an electric dough mixer). The dough is relatively moist and will initially stick to your hand and work surface. Please resist the temptation to add flour! Instead, continue kneading well.
- Cover the resulting dough and let it rise in the refrigerator for at least 12 hours, maybe a few hours longer.
- Take the dough out of the refrigerator on the baking day (= the next day). The batter should have at least doubled in size and be bubbling.
- Approx. Allow to warm up for 30 minutes at room temperature, then place on a lightly floured work surface.
- The dough will feel a little cold and inelastic at first.
- Now flatten the dough a little (DO NOT flatten / knock it completely) and then round (i.e. shape into a ball) or long shape (shape into an elongated loaf – that’s how I did it today).
- Let rest for 10 minutes so that the dough can relax.
- Place the dough top down on a floured baking sheet and cover it for approx. 40 minutes at room temperature.
- In the meantime, preheat the oven to 250 degrees top-bottom heat and have a bowl of hot water ready.
- After the 40 minutes have passed, put the dough in the oven and also place the bowl with hot water in it.
- Now bake for 20 minutes on high heat, then switch back to 200 degrees top-bottom heat and bake for another 30 minutes.
- After a total of 50 minutes of baking time, tap the underside of the bread. If it sounds hollow, the bread is ready.
- Place on a wire rack and let cool down completely before cutting.
- TIP: The bread can also be baked very well as a crate.
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