Reverse engineered a bread mix
Today I decided to try and reverse engineer a bread mix.
I had saved the package that was a rye mix from my local store (REWE)
I didn't have the rye so I used Buckwheat flour instead
75% wheat flour, type 405, a soft allpurpose 375 gram
25% Buchweissen, buckwheat 125 gram This flour has no gluten
1 teaspoon salt
1 cube of fresh yeast.
330 ml of warm water with the yeast added and then dumped into the premixed dry ingredients.
Then just like most other bread recipies. After a short kneed it got to rest for about an hour then taken out and formed into a loaf for a second rise while the over heated.
45 minutes at 200C, about 400F, with the fan and water poured into the lower pan.
My wife approved. Next time I will try the 550 flour which is more like bread flour.
= new reply since forum marked as read
Kick in to the DU tip jar?
This week we're running a special pop-up mini fund drive. From Monday through Friday we're going ad-free for all registered members, and we're asking you to kick in to the DU tip jar to support the site and keep us financially healthy.
As a bonus, making a contribution will allow you to leave kudos for another DU member, and at the end of the week we'll recognize the DUers who you think make this community great.