Buckwheat, Barley, and Oats: White Flour Version
Did a variation on my regular recipe. Swapped out all the WW for a mix of AP/Bread flour. With all the non (low) gluten flours and the soaker, it's hard to keep this recipe from spreading flat when doing a free standing loaf. This time I tried it with a round and seam side up. I think it helped the loaf hold its shape with no score. Spread just a bit on one side, but overall not too bad!
Combination of the spelt and buckwheat flours seems to give this loaf its reddish brown color. Crumb turned out typical for this loaf. It was still a little moist (should dry up a bit more over the next day or two), but it's perfect for sandwiches and toast. The aroma from the toasted buckwheat really comes through.
EDIT: After having a couple slices, I think the white flour version might be a candidate for sourdough instead of the raisin yeast water.
Comments
Good looking loaf Troy. At some point I have to taste some buckwheat, I still have no idea what it tastes like. You are having good success with yeast water
Benny.
I think it's probably one of those flavors that you like or you don't. :-)
If you do try it, I would recommend toasting it first. I even toast the flour. If you don't have buckwheat flour locally but can get groats, toast them first (I do it in a frying pan for 5-6 minutes over low-medium heat) and then grind them in a coffee grinder. They're very soft, and it's easy to get near flour consistency.
Nice. I have only tried adding a little buckwheat to our morning oatmeal, but wasn't a fan for that use. I could see how the flavor would be better suited for bread, especially this flavor combination. And even more for toast!
Mary
Mary, I've only had it once (need to make it again), but the bread with toasted buckwheat in it (the WW version) makes great French Toast!