Pan de trigo sarraceno en el horno

Buckwheat flour, like the grain of the same name, is rich in vitamins and minerals and is perfect for any baked good, from pancakes to homemade bread. Today, I'd like to share with you a recipe for delicious, aromatic homemade bread made with buckwheat flour. The result is a very healthy, delicious, and soft loaf with the delicate aroma of buckwheat.

Ingredients

Wheat flour - 200 g

vegetable oil - 2 tbsp.

Salt - 1 tsp.

Sugar - 1 tbsp.

Dry yeast - 1 tsp.

Water - 250 ml

217 kcal

0 h 40 min

0 h 40 min

Cooking process

Let's prepare the ingredients. The water should be warm.

Mix yeast with warm water and sugar.

Add the remaining ingredients.

Knead a soft, elastic dough.

Place the dough in a bowl, cover with plastic wrap, and place in a warm place for 1-1.5 hours. I often place the bowl with the dough in the oven at 30 degrees Celsius (86 degrees Fahrenheit). This ensures a constant temperature and no drafts—this is ideal for rising. The dough should double or triple in size.

Then knead the dough well and roll it out into a layer.

Roll the dough into a roll.

Place the dough in the pan. Cover tightly with plastic wrap and return to a warm place for 30 minutes. Bake at 180 degrees Celsius for 40 minutes.

Remove the finished bread, let it rest in the pan for 10 minutes, then remove and cool completely on a wire rack. Oven-baked buckwheat bread can be served warm or chilled.

Bon appetit!