- Recipes Home
- Interest Groups
Buckwheat Raisin Pecan Bread Recipe
|Warm water||2 1⁄2 Cup (40 tbs) (At 95F)|
|Blackstrap molasses||4 Tablespoon|
|Active dry yeast||2 Tablespoon|
|Buckwheat flour||1⁄2 Cup (8 tbs)|
|Whole-wheat flour||1 Cup (16 tbs)|
|Whole wheat bread flour||1 Cup (16 tbs)|
|Unbleached all purpose flour||5 Cup (80 tbs) (Divided, Plus Additional For Dusting)|
|All-purpose flour||5 Cup (80 tbs), unbleached|
|Raisins||1 1⁄4 Cup (20 tbs)|
|Pecans||2⁄3 Cup (10.67 tbs), chopped|
|Pecans||2⁄3 Cup (10.67 tbs), roughly chopped|
|Peanut oil||2 Teaspoon|
|Corn meal||4 Tablespoon|
Calories 808 Calories from Fat 123
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 388.1 mg16.2%
Total Carbohydrates 153 g51%
Dietary Fiber 11 g44%
Sugars 31.9 g
Protein 21 g41.6%
Vitamin A 0.2% Vitamin C 1.7%
Calcium 7.7% Iron 50.2%
*Based on a 2000 Calorie diet
1. Heat the oven to 425Â°F.
2. In a large bowl stir molasses with the water well, then add the yeast and stir gently until the yeast has dissolved allowing the yeast to proof at room temperature for 10 minutes.
3. Then stir in the buckwheat flour, whole-wheat bread flour and 2 1/2 cups of the all-purpose flour with a wooden spoon for 5 minutes to result in sticky and wet dough.
4. Add the salt, raisins, pecans and enough of the remaining all-purpose flour to form into soft dough.
5. Onto a lightly floured work surface turn the dough out, knead for approximately 10 minutes, adding only enough flour to the work surface to prevent the dough from sticking such that it is smooth and somewhat elastic and form the dough into a ball.
6. On the bottom of a large, clean nonmetal bowl add oil, place the dough in it and turn the dough to coat it all over with the oil.
7. With plastic wrap cover the bowl tightly and allow it to rise in a warm, draft-free place until it has doubled in bulk, approximately 2 hours.
8. Pull the sides of the now soft and elastic dough toward the center, deflate the dough by pressing it in the middle to allow the air to escape and allow it to rest for 5 minutes.
9. Onto a very lightly floured work surface Turn the dough shape into approximately a 10-inch round loaf that is 1-inch high.
10. On a heavy baking sheet sprinkle the corn meal, place the dough on the sheet and return the dough to a warm, draft-free spot to rise until it has doubled in size, approximately 1 hour.
11. Using a sharp knife, slash 3 evenly spaced lines approximately 1/2 inch deep on the top of the loaf and dust the loaf with the flour.
12. Spray the bottom of the oven with water, close the oven door and wait for 1 minute.
13. Spraying the oven floor again, place the bread on the middle rack and spray the oven at 10-minute intervals for 30 minutes, keeping the door open for only as long as is necessary.
14. Bake the bread such that its crust is crisp and the bread sounds hollow when tapped, approximately 40 minutes.
15. Carefully remove the hot loaf from the oven and place it on a rack to cool.
16. Serve with beverage or as a snack.