This bread is not hard to make, it’s definitely not dry or crumbly, but instead soft, bendy, with a crusty exterior.
Serves: 3 loaves Prep. time: 30′ Cooks in: 55′ Ready in: 1:25′
For the yeast
¾ cup lukewarm water (for the yeast)
2 tbsp instant dry yeast
¼ cup honey
For the bread
2+2/3 cup lukewarm water
1 tbsp salt
9 tbsp extra-virgin olive oil
9 cups buckwheat
2/3 cups hazelnuts, chopped
For the yeast: In a bowl stir lukewarm water with yeast and honey. Set aside.
For the bread: In a large bowl stir water with salt and oil. Add half flour and yeast mixture and combine well with a fork. Add remaining flour and hazelnuts and knead for 8-10 minutes with your hands or in your stand mixer. If the dough seems muddy and sticky, add a little extra flour.
Preheat oven well at 50οC/fan and turn off. Leave dough in the oven to rise and double in size.
Knead for a couple of minutes and divide in dough 3. Transfer in three well oiled loaf tins and put in the oven until double in size. Then press with your finger. If dough is spongy and comes up again it is ready for baking. bake in preheated oven at 220οC for 15 minutes. Then bake for another 40 minutes at 190οC.
Και η συνταγή τα ελληνικά: Ψωμί με φαγόπυρο