Yeasted Buckwheat Bread Recipes

BUCKWHEAT BREAD

Buckwheat Bread image

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

Ingredients

1 (1/4 ounce) envelope yeast
2 eggs, slightly beaten
2 cups water, lukewarm
2 cups buckwheat flour
1 tablespoon light brown sugar
2 cups whole wheat flour
3/4 cup buttermilk
1 teaspoon salt
1 tablespoon caraway seed
1 cup all-purpose flour

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

BREAD MACHINE BUCKWHEAT BREAD

Bread Machine Buckwheat Bread image

This is a great dinner bread recipe from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever: Ethnic Breads, in the Eastern Europe section. This is for the large 1 1/2 pound loaf. She says, "Buckwheat blini, caviar, and vodka are the classic Russian culinary triangle. Substitute thin slices of buckwheat bread for the blini for an easy, sophisticated first course. If you toast the slices, brush them with melted butter just before serving. Golden caviar and salmon roe are good economical substitutes for imported beluga or sevruga. Small dishes of sour cream, finely chopped hard-cooked egg yolks and egg whites, and minced onion are part of the traditional presentation. For a festive New Year's Eve celebration, switch to Champagne instead of vodka."

Provided by mersaydees

Categories Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

2 1/4 teaspoons active dry yeast
2 2/3 cups bread flour
3/4 cup buckwheat flour
3/4 teaspoon salt
1 1/2 tablespoons sugar
1 egg
1 egg yolk
1/4 cup sour cream
1/4 cup vegetable oil
3/4 cup water

Steps:

Add all ingredients in the order recommended by your bread machine manufacturer.
Process on the bread cycle.

Nutrition Facts : Calories 2342.3, Fat 82, SaturatedFat 18.8, Cholesterol 425.6, Sodium 1876.5, Carbohydrate 343.6, Fiber 19.9, Sugar 22.7, Protein 59.8

BROWN BREAD WITH BUCKWHEAT AND SEAWEED

Brown Bread With Buckwheat and Seaweed image

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

Ingredients

1/4 cup slivered kombu
1/2 packet dry yeast
1 tablespoon honey
1 1/2 teaspoons sea salt
1/2 cup buckwheat flour
1 1/2 cups all-purpose flour
2 cups whole-wheat flour, more if needed
1 tablespoon unsalted butter
1/2 teaspoon coarse sea salt
Salted butter, for serving

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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