How to Make a Delicious Bread With Buckwheat

Рет қаралды 10,615

11 күн бұрын

Buckwheat is my favourite carbohydrate to eat on a regular basis. It has a unique delicious flavour (especially the toasted kind) and a pleasant texture. It’s super easy to cook, it’s also gluten-free, and it has numerous health benefits. Growing up I was eating it all the time and even now I continue to enjoy it a few times every week. If you have never tried it, I would highly recommend you do. It will be a great alternative to rice.
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Пікірлер: 37

@ChainBaker 20 күн бұрын

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzfaq.info/love/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

@quantx6572 9 күн бұрын

Just found you a few weeks ago. This is a great channel. From one guy to another, thank you for teaching me how to make delicious healthy bread 🙏

@ChainBaker 9 күн бұрын

Cheers ✌️

@Jeepy2-LoveToBake 17 күн бұрын

Started prep on Thursday evening and baked this recipe Friday evening - one as written and the other modified as "gluten-free" using Caputo Fioreglut flour, buckwheat porridge, buckwheat flour, yeast, salt and a bit of olive oil. Used the same ChainBaker techniques on both loaves. As I really don't have much experience with GF bakes, while the loaf spread a lot while baking, it did have a nice crust and was bouncy when squeezed. The regular buckwheat porridge loaf - oh my - the belly, crust and so very soft and fluffy interior with a nutty flavor from the toasted buckwheat and flaxseeds. Such a wonderful bake - photos have been posted (#355) Many thanks to Charlie for this new recipe and the "Baking with Porridge" series 🤩

@vyacheslavbernard6861 2 күн бұрын

As a big fan of buckwheat porridge, I was thrilled to find this recipe. I tried it yesterday, and it was a breeze to make. The result was a delightful, nutty loaf with a beautiful texture. I baked it in a bread pan, and although it turned out a bit crustier than I would have liked, the taste and presentation were absolutely stunning.

@JoseNelisParham 8 күн бұрын

You should make a baking book!

@pshadyyx 9 күн бұрын

For a long time, I have wished to try baking a full buckwheat flour sourdough bread. But hear from all sides how difficult it is. But this - adding a buckwheat porridge - may be a great alternative! Thank you!

@mariarohmer2374 9 күн бұрын

Gosh, that looks so tasty!😋Thank you!

@kattykakes8135 9 күн бұрын

What a beautiful bread 💕🩷💕

@kattykakes8135 9 күн бұрын

🥳🥳

@jamesvoigt7275 8 күн бұрын

What a beauty.

@dianeamero3405 9 күн бұрын

This bread looks amazing! Will definitely try making it once this heat wave is over.🥵 One question, can I toast the buckwheat that I have on hand to make the 'toasted buckwheat' or will that affect the cooking of the porridge or baking of the bread? Thanks for your time and dedication to helping so many bakers, from novice to seasoned ones! I hope you will continue to find joy in what you do, it's truly appreciated! ❤

@ChainBaker 9 күн бұрын

I reckon that should work. Toast it in a dry pan on medium heat whilst stirring in once in a while until it's all nice and brown.

@supersayre 8 күн бұрын

Do you think I could achieve a similar result using leftover steel cut oats I prepped for breakfast? It looks fantastic, but I live at the edge of the earth and toasted buckwheat is hard to come by.

@ChainBaker 8 күн бұрын

Sure! Watch my porridge video for more info.

@Jeepy2-LoveToBake 9 күн бұрын

This was a fantastic bake - loved the toasted buckwheat flavor, crispy crust and soft crumb! 🤩🤩🤩 Charlie now has 221K subscribers - whoo hoo!! Everyone, please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. He has shared so many outstanding videos: principles of baking, sweet bakes, breads, bread-making techniques and delicious Baking World Tour recipes - let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Remember, It only takes ONE post to go viral - Go "Team ChainBaker"

@invisibirb_ 18 күн бұрын

Hello! Love your videos and wanted to make this loaf. The link isn't working on my devices for the recipe on your site. Is there an alternate link we can refer to?

@ChainBaker 18 күн бұрын

During the time when the video is in early access you'll find the written recipe in the community tab right here on my youtube channel ✌️😎

@invisibirb_ 17 күн бұрын

@ChainBaker thank you!

@s.clohossey4240 8 күн бұрын

Just wondering if the buckwheat you are using is the hulled or inhulled type. I have ample and easy access to the hulled variety.

@ChainBaker 8 күн бұрын

It is hulled.

@s.clohossey4240 8 күн бұрын

@@ChainBaker excellent! Can't wait to try this recipe out, there has been one I've tried yet that people haven't dawned over, especially the Blueberry Cheesecake buns. Thank you and keep up the amazing work.

@laureeotero2745 12 сағат бұрын

Do you have any recipes that don’t require flour or rice flour. I am diabetic and flour. Reyes is my blood sugar so I can’t do it no wheat.

@saxydude1533 7 күн бұрын

Hello, im a big fan and love your 100% biga ciabatta recipe. It’s always gone right for me, but this time I sadly cut into a ciabatta and realized there was basically no grain, sort of just puffed up empty crust. The dough looked pretty normal, and I think maybe one of them did turn out right, so could you provide any insight to what could’ve happened? I just don’t want this mistake to repeat. Thanks!

@ChainBaker 7 күн бұрын

That usually happens when dough is under proofed. Try letting it rise a bit more before baking.

@saxydude1533 6 күн бұрын

@@ChainBakerthanks so much! Will do