How to Make a Delicious Bread With Buckwheat
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- Опубликовано: 11 сен 2024
- Buckwheat is my favourite carbohydrate to eat on a regular basis. It has a unique delicious flavour (especially the toasted kind) and a pleasant texture. It’s super easy to cook, it’s also gluten-free, and it has numerous health benefits. Growing up I was eating it all the time and even now I continue to enjoy it a few times every week. If you have never tried it, I would highly recommend you do. It will be a great alternative to rice.
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Just found you a few weeks ago. This is a great channel. From one guy to another, thank you for teaching me how to make delicious healthy bread 🙏
Cheers ✌️
Started prep on Thursday evening and baked this recipe Friday evening - one as written and the other modified as "gluten-free" using Caputo Fioreglut flour, buckwheat porridge, buckwheat flour, yeast, salt and a bit of olive oil. Used the same ChainBaker techniques on both loaves.
As I really don't have much experience with GF bakes, while the loaf spread a lot while baking, it did have a nice crust and was bouncy when squeezed. The regular buckwheat porridge loaf - oh my - the belly, crust and so very soft and fluffy interior with a nutty flavor from the toasted buckwheat and flaxseeds. Such a wonderful bake - photos have been posted (#355)
Many thanks to Charlie for this new recipe and the "Baking with Porridge" series 🤩
Just pulled this out of the oven (baked in cast iron pot) an hour ago. So fragrant, smells like sweet flowers when you cut into it (still slightly warm). I added 1 tablespoon of raw honey to the water. Thank you for the delicious and nutritious recipe...so easy, so tastey!!!
As a big fan of buckwheat porridge, I was thrilled to find this recipe. I tried it yesterday, and it was a breeze to make. The result was a delightful, nutty loaf with a beautiful texture. I baked it in a bread pan, and although it turned out a bit crustier than I would have liked, the taste and presentation were absolutely stunning.
Reccomend this bread to anyone, I made it 3 times already. I didnt have lin seeds before so I just used random seeds and grains I had, oats and cornmeal, worked beautifully, I also added buckwheat flour instead of whole wheat to give it an even more pronounced buckwheat flavor. A very easy and flavorful bread.
This was the best loaf. Nutty, crispy, and delicious. Thank you!
For a long time, I have wished to try baking a full buckwheat flour sourdough bread. But hear from all sides how difficult it is. But this - adding a buckwheat porridge - may be a great alternative! Thank you!
You should make a baking book!
Hey Charly,
thanks for the recipe. I have baked it now twice, and am over the moon with it. The 2nd one I modified slightly to save my fragile dental work. I have ground the buckwheat after roasting, before boiling. and added 15g of oil, just so to make it easier to cut. And I was rewarded with a second benefit. It has got a slightly tighter crumb than the first bread, which means the jam won't leak through the slice.
This bread will now permanent part of my diet. Loaded pictures on flickr
Thanks again
Nice one. I'm glad you could modify it to your taste 😎
Gosh, that looks so tasty!😋Thank you!
This bread looks amazing! Will definitely try making it once this heat wave is over.🥵 One question, can I toast the buckwheat that I have on hand to make the 'toasted buckwheat' or will that affect the cooking of the porridge or baking of the bread?
Thanks for your time and dedication to helping so many bakers, from novice to seasoned ones! I hope you will continue to find joy in what you do, it's truly appreciated! ❤
I reckon that should work. Toast it in a dry pan on medium heat whilst stirring in once in a while until it's all nice and brown.
What a beautiful bread 💕🩷💕
🥳🥳
Would love to see 100% gluten free options that don't rely on starches and can be Teff or Buckwheat. Maybe it's not possible to do a good loaf and only a flatbread? I love your pancake recipe. it gives me hope
I don't have any gluten free baking experience unfortunately 😅
What a beauty.
Do you think I could achieve a similar result using leftover steel cut oats I prepped for breakfast? It looks fantastic, but I live at the edge of the earth and toasted buckwheat is hard to come by.
Sure! Watch my porridge video for more info.
Thanks for the video. I'll definitely have a try! Just a question, can I just bake it in a loaf tin?
For sure! A 2lb pan will do.
@@ChainBakerGreat! I just happened to have a 2lb tin 👍
Hello, im a big fan and love your 100% biga ciabatta recipe. It’s always gone right for me, but this time I sadly cut into a ciabatta and realized there was basically no grain, sort of just puffed up empty crust. The dough looked pretty normal, and I think maybe one of them did turn out right, so could you provide any insight to what could’ve happened? I just don’t want this mistake to repeat. Thanks!
That usually happens when dough is under proofed. Try letting it rise a bit more before baking.
@@ChainBakerthanks so much! Will do
Just wondering if the buckwheat you are using is the hulled or inhulled type. I have ample and easy access to the hulled variety.
It is hulled.
@@ChainBaker excellent! Can't wait to try this recipe out, there has been one I've tried yet that people haven't dawned over, especially the Blueberry Cheesecake buns. Thank you and keep up the amazing work.
roasted buckwheat is unhulled right? whats the thing that seperates when you boil it though
It is hulled. I guess there are more layers. It splits open as it cooks.
This was a fantastic bake - loved the toasted buckwheat flavor, crispy crust and soft crumb! 🤩🤩🤩
Charlie now has 221K subscribers - whoo hoo!! Everyone, please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel.
He has shared so many outstanding videos: principles of baking, sweet bakes, breads, bread-making techniques and delicious Baking World Tour recipes - let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Remember, It only takes ONE post to go viral - Go "Team ChainBaker"
Excuse my ignorance but how is it gluten free and the first ingredient is white flour?
I was describing the buckwheat ✌🏼
Hello! Love your videos and wanted to make this loaf. The link isn't working on my devices for the recipe on your site. Is there an alternate link we can refer to?
During the time when the video is in early access you'll find the written recipe in the community tab right here on my youtube channel ✌️😎
@ChainBaker thank you!
This is the full bread recipe from Porridge video? Oh, I am going to have a busy weekend 🍞🍞🍞
It's pretty similar. The refined version 😁
@@ChainBaker Thank you!! Should I still attempt to make the Buckwheat version in the Porridge recipe?
I'd go with this one.
@@ChainBaker thanks!
Do you have any recipes that don’t require flour or rice flour. I am diabetic and flour. Reyes is my blood sugar so I can’t do it no wheat.
I don't have any experience with baking low carb flour breads at the moment.
Interesting recipe as always. But, kitchen temperature 21°C? That's a low summer temperature.
Yeah summer in England 😅
Gluten free... #1 ingredient... White flour...?
I don't have a problem with gluten but... 😮
I have gluten intolerance 🥲