Buckwheat Roll
Baking and Desserts • Yugoslavian
Description
For the bread, do not use pancake flour under any circumstances — the baking soda added to it will spoil the bread by accelerating all processes.
Ingredients
- Wheat Flour 20 oz
- Buckwheat Groats 5 oz
- Coarsely Ground Rye Flour 0 oz
- Salt 0 oz
- Dry yeast 0 oz
Step-by-Step Guide
Step 1
Make the starter. To do this, mix 40 grams of flour with 40 ml of water, stir well, and place it in a warm spot for three to four hours. When the mixture starts to bubble, add another 25 grams of flour and 25 ml of water, and stir until smooth. Let it sit for the same amount of time, until bubbles appear again — then the starter will be ready for any homemade bread. It can be stored in the refrigerator for a day or several days, as long as you occasionally stir in new portions of flour and water in equal amounts.
Step 2
Mix half a kilogram of high-quality wheat flour with the remaining flour, add 350 ml of water, and use a mixer to knead a smooth dough. Place it in a warm spot for twenty to thirty minutes.
Step 3
Add salt, sourdough starter, and yeast to the dough, and mix again with a mixer until it reaches a uniform consistency — the dough should be soft and elastic. Place it in a warm spot for half an hour — this is when it will start to rise.
Step 4
Divide the dough into two parts and shape them — into round loaves, baguettes, etc. Place them on a baking sheet lined with parchment paper or a rack, and let them rise in a warm place for about an hour.
Step 5
Before placing the loaves in the oven, make slashes or poke holes in the crust and lightly mist or brush them with water. Bake in a preheated oven at 220–445°F for forty-five minutes.
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