Buckwheat Bread with Walnuts

Buckwheat bread with walnuts - recipe with photo, Ukrainian cuisine
Rating: 4.6 Votes: 25
Cooking Time:
3 hours
Recipe Yield:
800 g
Difficulty:
Medium recipe

Buckwheat bread with walnuts is a recipe for Ukrainian cuisine. The most important thing in making buckwheat bread is not to fill the dough with flour, even if at first it will stick to your hands, but when kneading, the dough will acquire a completely different structure. The dough for buckwheat bread can be kneaded both in a food processor and in a bread machine. For the bread maker, lay out all the ingredients in the order your bread maker requires. No matter how you cook it, buckwheat bread with walnuts will still turn out to be very tasty and fragrant. Nuts for bread can be chopped with a knife, you can pour it on a kitchen towel, gather the edges and beat off, or you can grind it with a mortar - the choice is yours.

Recipe Ingredients

Wheat Flour 350 g
Dry Yeast 1.5 tsp
Walnut 80-100 g
Water 300 ml
Salt 1 tsp
Sugar 1.5 tsp
Vegetable Oil 2 tbsp

Cooking Recipe

To cook a recipe of of Ukrainian cuisine buckwheat bread with walnuts dilute yeast in warm water. Add sugar, salt to yeast and mix. Set aside for 10 minutes.

Meanwhile, in a deep bowl, mix buckwheat flour with wheat flour. Sift the mixed flour through a sieve.

After pouring diluted yeast into a hill of flour. Gently mix all the ingredients and knead not a tight dough.

Grind nuts with a knife or mortar. Flatten the dough into a cake, put nuts in the middle of the cake and connect the edges.

Knead the dough well together with the nuts, transfer it to a deep bowl, cover with a film and put in heat for 1-1.5 hours.

After 1-1.5 hours, the dough should rise, approximately as in the photo. Bread dough should be porous with large air bubbles.

Turn the dough out onto a floured board and knead – don't knead the bread dough too hard, just knead and gather into a ball.

Line a baking form with parchment paper. Roll out the dough into a rectangle approximately 0.5-1 cm thick. We begin to shape the bread. Roll up the layer with a roll, each time pressing the dough, the roll should be tight, as a whole.

Transfer the prepared dough roll to a lined form, cover with a film and put in an adze for 1 hour. If you cook in the cool season, the dough can be put in the oven at 35-40°C (95-105°F)

Well-fitting dough is already a big deal. When the dough is ready, remove the film and place buckwheat bread in an oven preheated to 200°C (390°F). Bread is cooked in 30 minutes. Do not immediately cut the bread, let it cool a little. In order for buckwheat bread to cool faster and not sweat, it must be removed from the mold and transferred to a wire rack.