YEASTED BUCKWHEAT BREAD
This recipe makes a large 1 1/2-pound buckwheat loaf.
Provided by seattlelove
Categories Bread Yeast Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 26.2 g, Cholesterol 34.7 mg, Fat 7 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 156.6 mg, Sugar 1.4 g
BUCKWHEAT BREAD
Make and share this Buckwheat Bread recipe from Food.com.
Provided by Morton Design Graph
Categories Yeast Breads
Time 3h35m
Yield 1 large loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 2389.3, Fat 27.3, SaturatedFat 7.1, Cholesterol 379.4, Sodium 2717, Carbohydrate 466.9, Fiber 57.5, Sugar 30.2, Protein 97.8
YEASTED BUCKWHEAT BREAD
This recipe makes a large 1 1/2-pound buckwheat loaf.
Provided by seattlelove
Categories Yeast Bread
Time 3h15m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 26.2 g, Cholesterol 34.7 mg, Fat 7 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 156.6 mg, Sugar 1.4 g
YEASTED BUCKWHEAT WAFFLES
Provided by Deborah Madison
Categories Breakfast Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 waffles
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.
BROWN BREAD WITH BUCKWHEAT AND SEAWEED
When in Brittany, eat oysters as the Bretons do: with Muscadet, brown bread and salted butter. It's a felicitous marriage of flavors that is impossible to shake, even after you leave Lorient or Concarneau. In the United States, you can improvise. Most restaurants serve only unsalted butter, so you have to do your own seasoning. Whole grain or brown bread often shows up in the basket.If you bake, you can make the bread yourself. Here is a brown bread at its most elemental, a yeast bread made with a thick batter that rises only once it is in a loaf pan and yields very nice, dense slices. I added slivers of kombu (kelp) for a briny touch and some buckwheat flour, typical of Brittany, to give the bread a nutty, slightly tart edge. It begs for butter. Salted.
Provided by Florence Fabricant
Categories side dish
Time 2h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Simmer kombu for 10 minutes in a small saucepan with enough water to cover. Meanwhile, in a large bowl, dissolve yeast, honey and sea salt in 2 cups warm water. Set aside 10 minutes. Drain kombu well and add to yeast mixture. Stir in buckwheat flour and all-purpose flour.
- Add whole-wheat flour, 1/2 cup at a time, beating a good minute or so after each addition to make a moist, thick, elastic, sticky dough that does not quite hold its shape, adding a little more flour if needed. Dough should be too soft to handle and cling to the sides of the bowl. Beat another 2 to 3 minutes. The consistency should be almost like that of mashed potatoes.
- With unsalted butter, butter a 9-by-5-by-3-inch loaf pan. Transfer dough into pan, smooth the surface, sprinkle coarse salt on top, cover lightly with a piece of parchment or wax paper and let rise until dough reaches the top of the pan, about an hour.
- Heat oven to 400 degrees. Bake dough 45 minutes, until browned, then transfer pan to a rack to cool for 15 to 20 minutes. Run a knife around the edges, turn bread out onto the rack and continue cooling to room temperature before slicing. Serve with salted butter.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 3 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 159 milligrams, Sugar 3 grams, TransFat 0 grams
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