A savory and compact bread, with a fast preparation and growing, that I use for a last-minute side dish / base for my recipes.
Time of preparation
about 4 hours
Buckwheat flour: 500 gr
O white flour: 500 gr
Bran flour: 100 gr
Water: 1 liter
Fresh beer yeast: 12/ 13 gr
Milk: 1 glass
Sugar: 1 teaspoon
What did I use
a little bowl, a teaspoon, a large bowl, a baking tray, sheets of oven paper, a rag
How did I do
I melted the yeast together with the sugar in the lukewarm milk.
In the large bowl, I mixed the buckwheat flour with the hot water and I let it become lukewarm. I added the 0 flour, the mixture of sugar, milk and yeast and the bran flour.
I kneaded in the bowl until I obtained a compact and very soft dough. I let it grow covered with a wet rag for few hours.
I divided the dough in two parts. I baked it at the highest temperature for 10 minutes, then I lowered the heat at 180°C and I continued baking for about half an hour.
I let it cool and served!