Guest Post- Buckwheat Molasses Bread

Posted: August 22, 2011 in guest posts, recipes

Kyle and I are still off living and enjoying life!  He sure does miss his clients and 6am wake up calls!  I have another great guest post for you today from Lindsay.  I am so envious of Lindsay’s stellar culinary skills.  I need some more kitchen courage.  Lindsay is also studying to be an RD at THE Ohio State University. Lindsay, you have also made me realize that I need to up my blog photo taking skills! 🙂  Please check out her awesome blog and recipes.

Hi Friends!
My name is Lindsay and I blog over at The Lean Green Bean. I’m so excited to be here entertaining all of you while Carissa is off being her fabulous self for the day!
Naturally, since I write a food blog, I have a little recipe to share with you today. It involves my most recent kitchen experiment ingredient: Buckwheat. Have you heard of it? It’s not actually wheat at all so it can be a great substitute for a gluten-free diet. It’s most often used to make soba noodles, which my hubby and I recently enjoyed in the form of Soba Noodle Veggie Bowls, crepes and and pancakes! In fact, I just made myself some Buckwheat Crepes stuffed with Greek yogurt, blueberries and peaches for lunch the other day. Buckwheat is a great source of fiber and protein as well.

 Over the past year or so, I’ve become quite fond of making homemade bread. It’s super easy, yes-even when yeast is involved, and it tastes way better than store bought. Although buckwheat flour has to be mixed with some other kind of flour to make a successful loaf of bread, it still does a great job transferring its rich, nutty taste into whatever you use it in. I knew I wanted to try out my new flour in some bread, so after doing some googling, I found a recipe for Buckwheat Molasses Bread and I was off to the races! I used this recipe as a starting point and made a few changes. Below is the recipe I used.

Buckwheat Molasses Bread
1 c buckwheat flour
2 ¼ c bread flour
1 Tbsp active dry yeast
1 ¼ c skim milk, warm (110 degrees F)
2 Tbsp molasses
1 Tbsp vegetable oil
¾ tsp kosher salt
1 egg white
Directions:
1. In a large bowl, mix the salt, vegetable oil, molasses and yeast together.
2. Add the warm milk and stir to combine.
3. Add the buckwheat flour, followed by 2 cups of the bread flour and stir until a dough ball forms.
4. Place the ball on a floured surface and knead for approximately 5 minutes, working in the remaining ¼ c bread flour.
5. Shape into a ball and place in a well oiled bowl. Cover the bowl with saran wrap and a towel and let rise for 1 hour.
6. Punch the dough down, remove it from the bowl and knead it 5 times.
7. Place the dough in a greased loaf pan, cover and let rise for 30 minutes.
8. Brush the top of the loaf with the egg white and make three slashes across the top of the loaf.
9. Bake at 350 degrees F for 30 minutes.
10. Remove from pan and let cool on a wire rack
 A few notes:
-If you’re familiar with bread-making at all, you’ll notice that you don’t have to let the yeast sit and start to bubble in the liquid before adding the flour. It’s not necessary unless you’re not sure if your yeast is fresh.
-When you’re kneading this dough, it will feel softer than some other dough you may have worked with. Resist the urge to add too much flour. The amount in the recipe should be just enough!
-This is not an overly sweet bread and it is definitely a bit darker and nuttier tasting than regular wheat bread, but it has a great flavor and tastes great with peanut butter!
-In one of my pictures, the bread is in a bowl in the oven with a towel over it. Please be assured that the oven is not on! I just have to hide things in there to keep all the wandering animal paws away!
Thanks for listening to me ramble today. I know this bread isn’t for everyone, but one of my favorite things about blogging is that it encourages me to try new things, and I love passing on my experiments to others!
 Feel free to stop by The Lean Green Bean to say hi and check out my recipes. I love making new friends!
Enjoy!
–Lindsay–
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Comments
  1. That looks great. I'm usually too lazy to make "real" bread instead of quick breads and things. Maybe one day I'll feel productive and energetic enough to make real bread… one day…

  2. I'm going to make this bread tonight but instead of buck wheat flour, I'm going to use Hemp Seed Flour. It will turn out green instead of dark brown.Thank You for the recipe.

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