Whole Wheat Buckwheat And Walnut Bread Recipes

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WHOLE WHEAT, BUCKWHEAT AND WALNUT BREAD



Whole Wheat, Buckwheat and Walnut Bread image

I tried several whole wheat bread recipes that I found here, but although I liked some of the qualities, none was quite what I was looking for. But those recipes were a good starting point, and a good way to learn. This bread is very tasty, on the dense side, not sweet, is high in Omega 3 and relatively high in fiber and protein. It's also chewy, which is one of the qualities that was lacking in other whole wheat bread recipes I tried. This recipe is for 2 loaves.

Provided by szsherm

Categories     Yeast Breads

Time 1h

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 10

4 cups whole wheat flour
1 1/4 cups buckwheat flour
3/4 cup vital wheat gluten flour
2 cups walnuts (halves and pieces)
1/2 cup raisins
4 teaspoons instant yeast
2 1/4 cups water
1/4 cup orange juice
4 tablespoons extra virgin olive oil
2 -2 1/2 teaspoons salt (I used 2, next time I might add another 1/4 tsp.)

Steps:

  • In a mixing bowl, combine all the flours and add the other dry ingredients: walnuts, raisins, yeast and salt. Mix well. Add all the liquid ingredients: water, orange juice, olive oil and mix well with a fork until the dough becomes too stiff to continue.
  • I used the bowl from my stand mixer, so I put the bowl on the stand and ran it with dough hooks for about 5 minutes. You can also knead the dough.
  • Place the dough in a bowl at least twice the volume of the dough, cover the bowl with plastic wrap, put in a warm place and let rise for 1 1/2 to 2 hours, until it's about double in bulk.
  • Punch the dough down, separate into 2 parts, and put into greased loaf pans (each about 9" by 4 1/2"). Cover each with plastic wrap, put in a warm place and allow to rise for an hour.
  • Heat your oven to 375°F (Please note that oven temperatures are not always precise; yours may need 400° F for example).
  • Make 3 diagonal slashes across the top of each loaf, then brush cold water on the top each loaf.
  • Place in oven and bake for 40 minutes.
  • Allow the loaves to cool a bit before removing from the loaf pans.
  • You can be sure the bread is done if it sounds hollow when you tap on the bottom of the loaf. If you don't think it's done give it another 5 minutes on the rack.
  • Please note that the prep time does not include rising time (2 1/2 -3 hours).

Nutrition Facts : Calories 148.8, Fat 7, SaturatedFat 0.8, Sodium 148.5, Carbohydrate 17.8, Fiber 3, Sugar 1.9, Protein 6.2

BUCKWHEAT OAT WHOLE WHEAT BREAD



Buckwheat Oat Whole Wheat Bread image

My family has a real love affair going with this one. So far, the loaf has not survived to see room temperature--we scarf the whole thing while it's still warm. It would be great for toast or sandwiches....but so far it hasn't made it long enough to see those iterations. It's a dense loaf, but not heavy, and has a certain natural sweetness and toothiness to it that is really seductive. Prep time includes time for rising.

Provided by Jujubegirl

Categories     Yeast Breads

Time 2h35m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 13

1 tablespoon instant yeast
1 1/4 cups water
2 tablespoons applesauce
3 tablespoons barley malt syrup
2 2/3 cups whole wheat flour
2/3 cup rolled oats (processed to an oat flour)
2/3 cup rolled oats
2/3 cup buckwheat flour
4 tablespoons vital wheat gluten
3 tablespoons oat bran
1/2 teaspoon lecithin granules
2 teaspoons salt
4 tablespoons powdered milk

Steps:

  • 1. Warm the water in the microwave--it shouldn't be so hot you can't stick your finger in it. Add the other wet ingredients and set aside while you assemble the dry ingredients.
  • 2. Combine dry ingredients.
  • 3. Add wet ingredients to dry ingredients, knead by mixer approximately 4 minutes.
  • 4. Form dough into a ball and cover with a towel. Let rise 40 minutes in a warm spot.
  • 5. Shape dough into a loaf and place in a loaf pan that's been sprayed with oil or nonstick spray. Cover with a towel.
  • 6. Preheat oven to 400 degrees while the loaf rises for 25 minutes.
  • 7. Bake loaf at 25 minutes at 400 degrees. Then turn oven off and let loaf continue to sit in the oven another 10 minutes.
  • 8. Remove from oven, remove loaf from pan, and put on a cooling rack.
  • 9. Good luck trying to wait until it cools. This is really good warm.

Nutrition Facts : Calories 169.1, Fat 2.1, SaturatedFat 0.7, Cholesterol 2.6, Sodium 401.7, Carbohydrate 33, Fiber 5.3, Sugar 1.5, Protein 7.3

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