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Buckwheat Kasha Bread Recipe
|Buckwheat groats||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Dry yeast||2 Tablespoon|
|Lukewarm water||3 Tablespoon|
|Buckwheat flour||1 Cup (16 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Warm water||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2143 Calories from Fat 506
% Daily Value*
Total Fat 58 g89.3%
Saturated Fat 31.1 g155.3%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 4071.4 mg169.6%
Total Carbohydrates 373 g124.4%
Dietary Fiber 48.4 g193.7%
Sugars 81.3 g
Protein 63 g127%
Vitamin A 28.6% Vitamin C 5.4%
Calcium 43.7% Iron 142.3%
*Based on a 2000 Calorie diet
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.