Bread with buckwheat fibre is good for your health. And the buckwheat fibre makes it a unique product acknowledged in the TRENDY category at the 2008 international food fair, Salima. The product fulfils the demanding requirements for both the gluten-free and diabetic diet. It has a favourable glycemic index and high content of fibre most of which comes from wholegrain buckwheat. The bread is in its structure, colour and taste similar to dark types of bread. Our mixture does not contain gluten, milk, eggs, aromas, artificial colourings or preservatives. It fulfils our customers’ requirements for healthy and tasty bread.
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Ingredients:
Nutritional values in 100 g of mix:
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Gluten-free wheat starch, wholegrain buckwheat flour, lupine flour, thickener: guar flour, flaxseeds, salt, bread spice Energy: 1425 kJ/337 kcal; fat: 1.7 g; USFA: 0.3 g, carbohydrates: 68 g; sugar: 3.8; FIBRE: 10.5 g; protein: 7.2 g; salt: 2 g |
Basic Preparation:
- 500 g mixture
- 440 ml(g) water
- 20 ml oil
- 13 g fresh yeast
Baking in home bread maker:
Pour the liquid ingredients into the bread maker pan - that is water and oil. Crumble the yeast into them, and add the bread mixture. The recommended amount of yeast is for 2hour programs “gluten-free” or sprint (ETA). You will need to discover your own method with other bread makers. If the bread coming out of your bread maker is over-proofed (caved in with large uneven pores in the crumb), lower the amount of yeast or use cooler water. If you have the opposite problem, and the bread is under-proofed with possible cracks, use warmer water or add more yeast.
Baking in standard oven:
Mix the dough following the instructions. Since you keep an eye on the dough rising time yourselves, you can increase the yeast dose up to 15 g/500 g of mixture. Let the dough stand for a minute and fill a thoroughly greased form with it. The form should not be more than 3/5 full to leave space for the dough to rise. It is easy to process the dough with oil on your palms. You can form the dough into a roll, cover it with sunflower seeds for example, and only then press it into the form. Let the bread rise for about 45-60 min. under a wet dishcloth so the surface does not go stale. Bake in a preheated oven at 180 °C for about 60 min. If you feel that the bread surface is darkening too quickly, cover it with aluminium foil in due time. Remove the bread from the form immediately after baking, but only cut it when it has cooled off.
