Buckwheat Corn Bread Recipes

BUCKWHEAT CORN BREAD

Steps:

• 1 Preheat the oven to 450 degrees
• 2 Stir together the cornmeal, buckwheat flour, baking powder, baking soda, salt, onion, jalapeno and corn in a large mixing bowl until thoroughly combined
• 3 Combine the eggs and buttermilk in a medium mixing bowl
• 4 Melt a tablespoon each of turkey fat and bacon fat together and stir into the milk mixture
• 5 Heat the remaining tablespoons of turkey fat and bacon fat in a 10-inch cast-iron skillet over high heat until the oil just begins to smoke
• 6 While the pan is heating, add the buttermilk mixture to the cornmeal mixture, stirring just until combined
• 7 Pour into the hot skillet; a crust should form immediately
• 8 Cook for a minute on the stove top, then transfer to the oven and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean
• 9 Allow the corn bread to rest for 10 minutes before serving

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.

GLUTEN-FREE MINI CORNBREAD COCOTTES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.
• Sift cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk, eggs, honey, and vinegar into cornmeal mixture just until batter is combined, adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins.
• Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.

BUCKWHEAT AND CORN BREAD

Steps:

• In a small bowl, combine the rice milk and cider vinegar and set aside.
• Combine the warm water, maple syrup, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook). Use a wooden spoon or whisk to mix well. Make sure the yeast is completely dissolved.
• Heat the rice milk mixture to 110° to 115°F, add the canola oil, and then add to the yeast mixture, stirring well to combine.
• Whisk together the flour mix, buckwheat flour, cornmeal, xanthan gum, salt, baking soda, and caraway seeds.
• Add the flour mixture to the liquid mixture in two batches, mixing well on medium speed for about 1 minute, or until the dough is fully combined.
• Spray a 9 by 5-inch loaf pan liberally with baking spray, or grease with vegetable shortening or canola oil.
• Use a rubber spatula to turn the dough out onto a well-floured board (add a little cornmeal, too), flour your hands well, and pat the dough into a disk 7 inches in diameter and 1 1/2 inches thick. Flip, and then pat into a rectangle about 11 inches long and 1 1/2 inches thick. Roll up, starting from the longer edge, and seal the seam tightly, pressing down lightly to press out any trapped air pockets. Make sure the seam is on the bottom. Tuck both ends of the loaf under (against the seam), so the dough will fit in the loaf pan. Transfer to the loaf pan. Spray the top of loaf liberally with baking spray (or brush with 1 tablespoon melted vegetable shortening or canola oil). Cover with a folded clean dish towel or cloth napkin. Place the loaf pan in a dishpan and pour hot water to come two-thirds up the sides (or just fill your kitchen sink basin). Be sure to fold your cloth so it's not dragging in the water. Let the loaf rise for 1 hour. I generally replace the hot water with new hot water after the first 30 minutes. Check it periodically to make sure it's still quite warm.
• After the dough has risen for 1 hour and has about doubled in size, place the loaf in a cold oven. Set the temperature to 400°F and bake for 20 minutes. Reduce the temperature to 325°F and bake for 35 minutes longer, or until the loaf is deeply browned on top. Transfer to a cooling rack, turn out of the pan, and let cool for at least 15 minutes before slicing.