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Red Berry Buckwheat Bread

January 14, 2015 by Tawna Leave a Comment

You all know I’m a bread fanatic.  You see lots of piping hot loaves coming from my oven, and it all seems to work all of the time.

Let me assure you, it doesn’t!

I go through batches that with giant air bubbles (my recent white bread) or some other effect I wasn’t expecting. I’ve always fought with bread made with fresh-ground wheat flour from red wheat berries.  That’s why I usually opt for white wheat.  However, I still have some bags of red wheat that are taking up shelf space.  I thought it high time I worked out the problems.

What problems, you ask?

Small, heavy loaves and a crumbly texture are my two biggest problems.

Awhile back I used a recipe with soy lecithin, gluten flour, and lemon juice.  It made the bread soft, but my loaves were never the size I wanted. Besides, soy lecithin is a preservative, and I want to cut it out.

Last weekend I finally triumphed soft, large loaves. Here are my tips:

  • Load more dough into each pan.  It simply doesn’t raise like white bread, so load a roll of dough almost the size of the pan.
  • Add lemon juice.  It makes a better loaf.
  • Make sure the dough is super sticky.  If it is dense or heavy as a dough, it will be 10x worse when it’s cooked.
  • Mix in another type of flour (I used buckwheat) or even a cup of cornmeal.

That’s it!  If you try it out, let me know if these tips helped!

 

red-wheat-bread

 

Red Berry Buckwheat Bread

Place in Bosch mixer:

6 cups extremely warm water

1/4 cup yeast

1/4 cup Demerrara sugar

Stir together and let rest until yeast becomes frothy.

Add:

1/2 cup honey

2 Tablespoons brown sugar

1/2 melted coconut oil

2 Tablespoons salt

3 Tablespoons lemon juice

2 cups buckwheat flour

13-15 cups fresh-ground red wheat flour

Beat on speed 3 for 10 minutes.  Add flour slowly so that you can test the dough.  If it becomes too stiff, add a little warm water and beat until well incorporated.

Pour dough into a large, greased bowl. Cover and let raise for 1 hour. Shape into desired amount of loaves. Cook on 350 degrees for 30 minutes.

 

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Filed Under: Recipes Tagged With: bread, buckwheat, homemade bread, red wheat, wheat berries, wheat bread, whole grain

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Meet Tawna

Tawna Allred is a nationally certified interior decorator and professional artist living in Star Valley, Wyoming (45 minutes south of Jackson Hole).
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