Wheat-rye bread with buckwheat flour

I continue to acquaint you with recipes for making homemade bread. Today I want to propose a recipe for simple bread in a bread maker using three types of flour - wheat, rye and buckwheat. I especially like buckwheat flour, but in its pure form for baking bread, alas, it is not quite suitable.

The result is a wonderful homemade bread with a thin crispy crust and medium-porous crumb. It is very aromatic not only due to the addition of buckwheat flour to the dough, but also rye malt. If you do not have such a product, you can skip adding it, but then the aroma of the finished baked goods will not be as intense.

Ingredients

• Wheat flour (300 grams)
• Rye flour (50 grams)
• Buckwheat flour (50 grams)
• Water (270 milliliters)
• Rye malt (2 tablespoons)
• Natural honey (1 tablespoon)
• Cooking Salt (1 teaspoon)
• Vegetable oil (2 tablespoons)
• Fast acting yeast (1.25 teaspoon)

Directions

1. The recipe for making homemade bread in a bread maker includes the following ingredients: wheat flour, rye flour, buckwheat flour, rye malt, water, natural honey (can be replaced with molasses or sugar), salt, yeast and refined vegetable oil.
2. Depending on the model and characteristics of your bread machine, the ingredients should be added according to the instructions. I have liquid products first, then bulk products. Pour warm water, refined vegetable oil (I have sunflower oil) and honey into the container. We'll all chat so that the honey is dispersed.
3. Then we add three types of flour, which we sift beforehand. Rye and buckwheat are sifted rather difficult, since the grains are relatively large.
4. Now the rest of the additives are salt, rye malt and yeast. In my bread maker, I use extremely fast-acting (active) yeast, which is mixed with flour, not soaked in liquid.
5. We place the container in the bread maker, turn on the Regular bread mode, the time is 3 hours. For the first 10 minutes, the dough is kneaded, during which you need to monitor the consistency of the bun. It should turn out not sticky, rather dense, but at the same time soft. If the dough is difficult to gather into a bun or spreads, add more wheat flour. This may well be if the flour is too dry, that is, with low humidity. Now you don't have to control the kneading and proofing of the dough - close the lid and wait for the readiness signal.
6. Even before baking, I decided to photograph the dough for you. It rose very well and grew 4 times. But you do not do this (do not open the lid), otherwise the bread may fall off.
7. And here is the ready-made wheat-rye bread with buckwheat flour. Ruddy and very aromatic.
8. We take it out of the container and let it cool completely.
9. And now it can be cut. Try this simple recipe for delicious homemade bread.