All Saints’ Day is a perfect opportunity for family meetings. In various parts of Poland, regional delicacies are prepared especially for this holiday. Recently we wrote about Lublin bread, and today let’s present Warmia bread made from buckwheat flour. It will be perfect for bigos or żurek.
In Warmia and Mazury, there were various culinary customs practiced before and during All Saints’ Day. For example, the day before, food was put on the tables and the lights were turned on because it was believed that the dead visited houses.
On the holiday itself, only dark dishes were prepared, i.e. black pudding, black pudding, buckwheat groats and buckwheat bread.. We will focus on the latter specialty because it is easy to make, tastes amazing and is healthy – it contains protein, valuable vitamins and has a low glycemic index.
This baked product is especially intended for people on a gluten-free diet, as well as for those suffering from atherosclerosis, Hashimoto’s disease and cardiovascular diseases.
Not everyone likes buckwheat because it has a specific smell and taste, but it is not so noticeable in bread made from buckwheat flour. The baked product has a dense and moist flesh, a dark and crispy crust and a slightly nutty, earthy and deep flavor..
Ingredients:
- 100 g buckwheat flour;
- 20 g of potato flour;
- 10 g of fresh yeast;
- 120 ml of lukewarm water;
- 2 tablespoons of ground linseed;
- 2 tablespoons of sugar;
- 1 teaspoon of salt;
- grains for decoration.
Preparation:
First, I pour crushed yeast and sugar into a bowl and add water. Mix everything gently, cover with a cloth and leave for 15 minutes in a warm place.
In the meantime I pour sifted buckwheat and potato flour into another bowl. I also add linseed and salt. I mix everything and finally add the contents from the first vessel. I start kneading the dough by hand. It must have the consistency of pudding.
Grease a 10×23 cm form with oil and sprinkle with buckwheat flour. I pour the kneaded dough into it and sprinkle its top with seeds, e.g. sunflower seeds, poppy seeds or pumpkin seeds. I leave them to rise for 30 minutes.
After this time, bake the spelled flour bread in an oven preheated to 180 degrees for 40 minutes.. If it is still pale after 30 minutes, then I brush it with a little water and continue baking.
See also:
Be sure to taste this on All Saints’ Day. You won’t buy them later
You can make these croissants in 20 minutes. No yeast or kneading, and they taste like from a confectionery shop
This cake has been made in my house on All Saints’ Day for years. It’s finger licking good
