Buckwheat Loaf Recipes

YEASTED BUCKWHEAT BREAD

Steps:

• Combine water, vegetable oil, sour cream, egg, and egg yolk in the bread machine.
• Combine yeast, bread flour, buckwheat flour, sugar, and salt in a bowl. Add to wet ingredients in bread machine all at once.
• Run the Bread cycle. Remove bread from the machine after the cycle is done and cool bread on a wire rack.

BUCKWHEAT LOAF

Steps:

• Combine all the ingredients onto a loose mixture, if to dry, moisten with water.
• Place into a well greased or oiled loaf pan and press down lightly.
• Bake at 350 degrees for 1 hour.
• Sauce: heat tomato juice add cheese.
• stir until it is melted.
• Add 1 tablespoon butter.
• Pour over sliced buckwheat loaf.

BUCKWHEAT BREAD

Steps:

• Proof the yeast in the lukewarm water with the sugar.
• After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds.
• Mix well.
• Take the dough out onto a lightly floured work surface, kneading until smooth.
• Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk.
• This will take from 1~/2 to 2 hours.
• Take the dough out and punch it down a couple of times.
• Knead and shape the dough into a loaf and place in a buttered loaf pan (9~ by 5~). Let stand in a warm place, covered with a towel, to rise for about 1 hour or until doubled in size. Preheat the oven to 400 degrees. Brush the bread with a little melted butter and bake in the oven for about 30 minutes or until light brown and the bread sounds hollow when tapped with your finger.
• Cool wrapped in a towel.

GLUTEN FREE FERMENTED BUCKWHEAT BREAD

Steps:

• Soak the buckwheat groats in water for 5-6 hours.
• Drain the groats in a colander but do not rinse. The run-off will be very mucilaginous.
• Blend the groats and new water in a blender or food processor. You may need to do this in two parts if you use a food processor, so as to not go over the top of the central blade tube and have leakage.
• Pour into a glass bowl or large measuring Pyrex, and cover with a towel. This will be about 5 cups of batter.
• Set aside for approximately 24 hrs at 67-70 F. Fermentation time is significantly shorter at warmer house temps or in the oven with the light on. Batter expansion is roughly from 5 to 6.5 cups. Do not mix the batter until the fermentation is finished or the batter will deflate, and it will be hard to calculate growth.
• At the end of the fermentation, gently mix in the salt and any seeds you wish to add.
• Pour the batter into the parchment paper-lined loaf pan, and decorate the top of the loaf.
• Let the batter rise for another 30 minutes to an hour in your lit oven.
• Preheat the oven to 350 F with pan in the oven.
• Bake for approximately 80 minutes (less for a long narrow pan) or until the inside temp is about 200 F.
• Remove from the oven and lift the parchment paper out of pan onto a cooling rack. Peel it off and let the loaf cool for at least 30 minutes before slicing.