Buckwheat Kasha Bread Recipe
Ingredients
| 1/2 cup buckwheat groats | ||
| Butter | 1/4 Cup (16 tbs) | |
| Molasses | 1/3 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Dry yeast | 2 Tablespoon | |
| Lukewarm water | 3 Tablespoon | |
| Honey | 1 Tablespoon | |
| Buckwheat flour | 1 Cup (16 tbs) | |
| Whole wheat flour | 1 1/2 Cup (16 tbs) | |
| Wheat germ | 1/4 Cup (16 tbs) | |
| Warm water | 2/3 Cup (16 tbs) | |
Directions
Cook buckwheat groats according to preferred method.
Drain if necessary.
Put cooked groats in a large mixing bowl.
Add butter, molasses, salt and cinnamon.
In a small bowl, soften yeast in lukewarm water, add honey and set aside until frothy.
Combine the two mixtures, then add the flours, wheat germ and water.
Beat for 3 minutes.
Cover with a towel and put in a warm place to rise for 1 hour.
Stir the dough down and put in an oiled large loaf pan.
Let rise for 1 hour.
Preheat oven to 400°F and bake for 15 minutes.
Lower the heat to 375°F and bake 55 minutes longer, until done.
Remove from pan and cool on rack.
Drain if necessary.
Put cooked groats in a large mixing bowl.
Add butter, molasses, salt and cinnamon.
In a small bowl, soften yeast in lukewarm water, add honey and set aside until frothy.
Combine the two mixtures, then add the flours, wheat germ and water.
Beat for 3 minutes.
Cover with a towel and put in a warm place to rise for 1 hour.
Stir the dough down and put in an oiled large loaf pan.
Let rise for 1 hour.
Preheat oven to 400°F and bake for 15 minutes.
Lower the heat to 375°F and bake 55 minutes longer, until done.
Remove from pan and cool on rack.
Comments
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Culinary Crack . . . says :
Some common gluten free substitutes fro Wheat Germ are Oat Bran, Rice Bran, Ground Flaxseeds or even Ground Nuts.
Posted on: 8 March 2012 - 12:03pm
Chef
