Rustic Buckwheat Bread – Domaci Ajdov Kruh

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Buckwheat Bread is a longtime tradition in Slovenia. In old times, poor people ate buckwheat bread. They called it black bread because of its black color. And the white bread was something special and only wealthy people ate it. But things changed. Markets are full of white bread and white flour and gluten. And more and more people is gluten intolerant. Well, this is not a gluten free recipe, but you could substitute whole wheat flour for gluten free flour like oat flour or just add cooked mashed potatoes to it and you’ll have a gluten free bread. I am not gluten intolerant, but we all know that whole grains are healthier for us. So now whole grain breads are the expensive ones and white bread is usually the cheapest. Anyway, I personally love black bread and I make it often. It stays fresh longer and I know what I put in it. So here is the recipe for a homemade bread. In the middle of this post you can also see a video where I show you the procedure of baking this bread at home.


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To make Rustic Buckwheat Bread you will need:

– 2.5 cups Buckwheat Flour (sifted) – measure 2.5 cups and then sift
– 4 cups Whole Wheat Flour (sifted) – measure 2.5 cups and then sift
– 5 cups or more or less Lukewarm Water depends on the dough you might need even more than that
– 2 packs of Dry Yeast or 70g Fresh Yeast
– 2 tsp Salt
– 1 tsp Sugar
– 4 Tbsp Oil

 

Directions:

In a bigger bowl sift the buckwheat flour. In a separate bowl sift the wholewheat flour. Now bring about 1 cup of water to boil and slowly pour it over the buckwheat flour. Stir it and set it aside to cool completely. It shouldn’t take long.

Now prepare yeast emulsion. If you have dry yeast that is not necessary, you can just mix it with whole wheat flour, but if you have fresh yeast you have to do it. I do it anyway, that way I know if the yeast is good and working. So, grab a smaller bowl and mix yeast, 1 teaspoon of sugar (I use a regular small spoon as you can see in the video) to activate yeast and add lukewarm water, about 1 cup. Give it a little stir and place it in a warm room or on top of a pot where you heated water hot. Keep the water in the pot but take of the heat. That way it will have a constant warm temperature and it will help the yeast to rise. This will take about 7-10 minutes.

Buckwheat flour is now cooled. Grab whole wheat flour bowl, stir in 2 teaspoons of salt and add this mixture to buckwheat flour. Stir the flours and add yeast emulsion into the middle and stir a little. Now start adding warm water to it. Very slowly, not all at once. Stir and watch if it’s wet enough. Use your hands for better feeling. Keep adding water until it’s enough. It should be doughy but not too wet. Kneed the dough. It’s easier if you take it out of the bowl and keep doing it on the floured table or kitchen counter. Make sure that you sprinkle some flour on it to prevent it from sticking to the surface and your hands. Add flour as needed, but not too much or the dough will get too hard. You will know it’s done when it almost stops sticking to your hands without adding extra flour. I know it sounds complicated but once you’re doing it, you’ll know what I’m talking about.

The dough is kneeded now and ready to rest. Place it back in a bowl which you sprinkle with flour. Cover the bowl with a plastic foil or clean cloth. Place it in a warm room and let it rise and rest for at least one hour. Do not uncover it in this time and don’t move it. Let the yeast do its work.

After letting the dough rise, it is doubled in volume now.  Again you have to kneed it. This time it will take you less time. Maybe good 5 minutes. But before you do this, first preheat the oven to 480 F and also place the baking pan in it to warm it up.

When the oven temperature reaches 480 F, take the baking pan out and grease it with oil. Shape the bread that you just kneeded into a round loaf and place it into the pan. Don’t turn the dough upside down or the bread will be too dense once baked. You want those airy little holes in it. Cut the dough on top. (See in video)

Place the dough into the oven and bake at 390 F for about 1 hour. After an hour take the bread out of the oven and knock on the bottom of it. If it sounds hollow it’s baked. Let it sit in a baking pan for 5 minutes now. Then wrap it in a cloth and let it rest and cool. We say it needs to breath or sweat. The crust will become softer but still crispy.

Once cooled you can cut it.

I love to eat it with butter spread on top, it’s delicious. Especially when I cut it when it’s still a little warm.   🙂  You can also mix nuts in the flour before kneeding. Toasted walnuts in buckwheat bread are Slovenian tradition and the flavor is amazing. So don’t be shy to try it.

Store wrapped in a cloth and in plastic bag (in which you pke a few little holes) out on the counter or in the fridge. You can also freeze it.

 

Ajda je rastlina boga Kurenta. Po legendi se mora edini Slovenec, ki se je rešil potopa, za to zahvaliti ajdi in Kurentu. Ko je zlezel na steblo ajde, je Kurent ukazal, da so vode odtekle. Zato je Slovenec svojemu bogu obljubil, da bodo on in njegovi potomci vedno ljubili dve rastlini: ajdo in vinsko trto. Ugotavljamo, da za drugo obljubo drži.

Pa se potrudimo, da bo se za prvo drzalo. Ker je ajda zelo pomembna rastlina v slovenskem prostoru, prav tako tudi v slovenski kuhinji, objavljam recept o peki domacega ajdovega kruha, prav tako tudi video prikaz.

 

Za pripravo ajdovega kruh potrebujes:

– 250 g ajdove moke (presejane) – prvo odmeri kolicino in nato presej
– 500 g polnozornate moke (presejane) – prvo odmeri kolicino in nato presej
– 70 g svezega ali 23g suhega kvasa
– 1/2 L mlacne vode (mogoce vec/ manj)
– 2 zlicki soli
– 1 zlicka sladkorja
– 4 zlice olja ali masti

 

Postopek:

Pripravi dve skledi. V eno odmeri in presej polnozrnato moko, v drugo odmeri ajdovo. Zavri nekje 1 skodelico vode in z njo popari ajdovo moko. Vodo polivaj po moki pocasi, da je ne bos imela po celi kuhinji. Premesaj, da nastanejo skoraj zganci. Postavi na stran in pusti ohladiti.

Zdaj se loti priprave kvasca. Ce imas suhi kvas, ga lahko kar vmesas v polnozrnato moko, ce pa delas s svezim, pa kvas nadrobi v manjso skledo, dodaj 1 malo zlicko sladkorja, da aktivira kvasovke in 1 dcl mlacne vode. Premesaj in daj hajati. Najbolje, da v topel prostor ali pa na vrh posode v kateri imas vroco vodo. Tako bo temperatura konstantna in bo kvasec lepo shajal. Potrebuje nekje 10 minut.

Ajdova moka se je v tem casu ohladila, zato ji primesaj polnozrnato, kateri dodas 2 mali zlicki soli. Vse skupaj premesaj, nato pa v sredino zlij shajan kvasec. Zdaj zvrni moko iz robov proti sredini in mesaj. Dodaj malo vode, recimo polovico dcl in pocasi dodajaj vec. Previdno, da ne bo prevec vode. Ko testo postaja gostejse, zacni mesiti z rokami. Ce je se presuho in se drobi, dadaj se vode. Ce se ze prijema na prste, dodaj se malo moke. Po obcutku na rokah ves, cesa je premalo. Za lazjo predstavo, si oglej video prikaz. Testo zdaj zvrni na desko oziroma pomokan pult in ga gneti. Ce se prevec prijema, posipaj z moko. Pazi, da ne bo prevec, ker bo testo postalo trdo. Mora biti mehko in prozno. Malo se bo prijemalo rok, ker je ajdova moka zelo vlazna. Dobro pregeti. Ko se skoraj nic vec ne prijema podlage, je testo pregneteno.

Zdaj pa mora testo pocivati in hajati, zato ga vrni nazaj v skledo, jo dobro pokrij s cistim prticem in postavi v topel prostor. Pusti da vzhaja, nekje 1 uro. Testa ne odkrivaj in ne premikaj.

Po eni uri, ko testo vzhaja za dvojno kolicino, ga moras se enkrat pregnesti. Tokrat malo bolj na hitro. A se preden se tega lotis, vklopi pecico na 250 C in vanjo postavi tudi pekac v katerem nameravas peci kruh.

Ko pecica doseze 250 C vzemi pekac ven, ga premazi z oljem ali mastjo in vanj polozi testo. Pazi, da ga ne obrnes na glavo, ker bo kruh, ko bo pecen, zelo zbit. Oblikuj v hlebec in vanj zarezi z nozkom.

Pekac s testom postavi v pecico, znizaj temperaturo na 200 C in peci nekje 1 uro. Po eni uri kruh vzemi iz pecice in preveri, ce je pecen. To naredis tako, da potrkas po dnu. Ce votlo doni, je pecen. Se 5 minut ga pusti ga stati v pekacu, potem pa ga zavij v prtic in pusti, da se ohladi in nadiha. Tako bo skorjica mehkejsa, a se vedno hrustljava.

Po zelji lahko v moko vmesas tudi orehe, se odlicno podajo v ajdov kruh.

Hranis ga lahko zavitega v prtic in v vrecki, (jaz vanjo naredim par luknjic) kar na pultu ali v hladilniku. Prav tako se kruh lahko zamrzne.

 

Ajdov Kruh

 

 

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