Buckwheat Kasha bread
Buckwheat flour (which is actually not related to wheat at all )
Is used frequently in pancakes and yeast bread, imparting a dark, earthy character and unique claylike aroma. Kasha, roasted buckwheat goats,
I milled from the same seed as the flour but is more coarsely ground. This dark bread has a distinctive that excels with hearty winter dishes.
Equipment
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Loaf pan
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Oven
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Blender
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2 small bowl
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A large bowl
Ingredients
- 1 cup (5 oz/155 g) all-purpose (plain) Flour
- 1 cup (6 oz/185 g) quick-cooking Hominy grits
- 1 tablespoon sugar
- 2 teaspoons chopped fresh rosemary
- Or 1 teaspoon crumbled dried rosemary
- 1 teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- 1 ½ cups (12 fl oz/375 ml) buttermilk
- 1 egg
- 1/3 cup (3 oz/0 g) unsalted butter, melted
- 1 cup (4 oz/125 g) finely grated
- 1 cup (4 oz/125 g) finely grated Cheddar or Swiss cheese, or a Mixture
Instructions
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In a small bowl stir together the kasha and boiling water.
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Let stand for 15 minutes.
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Preheat an oven to 350˚F(180˚C).
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Grease and flour a medium (8 1/2 –inch/21-cm) loaf pan.
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In a large bowl stir and toss together the buckwheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
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In a small bowl whisk together the buttermilk, egg and oil until smooth. Stir in the nuts and the buttermilk, egg and oiluntil smooth.
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Stir in the nuts and the kasha mixture.
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Add the combined dry ingredients and stir just untilblended.
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Spread evenly in the prepared pan.
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Bake until a thin wooden skewer inserted in thecenter of the loaf comes out clean, about 1 hour.
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Cool in the pan for 10 minutes, then turn outinto a wire rack to cool completely.
Some other Bread Recipe
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