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buckwheat and rye pumpernickel

If you have not baked with these flours yet, then you should try now! After searching the internet for a reputable source, where my hard earned dollars won't get lost and the closest possible so i won't have to wait every single day for the package to arrive, i am happy to say that i am satisfied with Barryfarms products. It took only 4 days, before noon the package arrived in good shape.

Note the comparison i made upon opening the buckwheat and rye pumpernickel. I thought rye and pumpernickel are two different flours??? But the package says rye pumpernickel, although they also sell rye without the pumpernickel, sorry folks, i am from the Philippines so i have no idea what these flours look like until now.

The buckwheat is darker in color and smells a bit more earthy (my more decent way of saying it does not smell nice), in Tagalog, "mabaho", not too much but just a bit odd because this is flour we are describing. The rye pumpernickel is different, it smells absolutely delightful, somewhat sweet and toasty, very appetising, like one of those toasted "polvoron".


The buckwheat flour got me scared for awhile, i had baked with ingredients that smelled bad raw and never made it to the kitchen table when baked because they both smelled and tasted bad after. So i was kind of fiddling and pulling my hair while i compute for the percentages to use, initially thinking of 30% then going down to just 15% to play safe. You never know.
COMPUTING THE BAKER'S PERCENT














Using only 300 grams base flour, this is my first time to use such fancy flours so i have no guinea pigs around to throw whatever would be coming out of the oven. If i happen to not like the results, two options, pudding or breadcrumbs.

Recipe i used:

All purpose flour                 270 grams
buckwheat flour                    30 gms same thing with the rye/pumpernickel version
yeast                                      4 gms
sugar                                    18
salt                                         5
shortening(crisco)                  12 use 0 trans fat

* if you know how to make a sponge, then use it for this recipe. If you have bread improver, you can use 3 grams of this in this batch, if none, no problem, the bread will still be equally good but you have to consume it on the same day.

Water is at around 150-180 grams depending on the kind of all purpose or bread flour you use. If you read my Mixing 101, then you know what i mean.

Mix all ingredients, add the water gradually until it forms a ball, knead or use a stand mixer with a dough hook until the gluten develops. Round the dough into a ball, relax for 5 minutes and then divide into 9 pieces. Round again, place on greased baking pans and proof until they almost triple in height.





Glaze the top with eggwash.

Bake at 325 F for 15-20 minutes until light golden brown.

This is the rye pumpernickel rolls, baked at 325F. Below is the buckwheat made-up and baked the same way.

Notice the dark specks like ground pepper, the dough is also somewhat darker in color, no longer has that pungent smell and once baked, the aroma is incredibly sweet and nutty.

The buckwheat rolls i thought i would dread eating, this one turned out to be the favorite and was gone fast. I wish i ordered more!

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