Best Buckwheat Bread Recipes

YEASTED BUCKWHEAT BREAD

Steps:

• Combine water, vegetable oil, sour cream, egg, and egg yolk in the bread machine.
• Combine yeast, bread flour, buckwheat flour, sugar, and salt in a bowl. Add to wet ingredients in bread machine all at once.
• Run the Bread cycle. Remove bread from the machine after the cycle is done and cool bread on a wire rack.

BREAD MACHINE BUCKWHEAT BREAD

Steps:

• Add all ingredients in the order recommended by your bread machine manufacturer.
• Process on the bread cycle.

DELICIOUS GLUTEN-FREE BUCKWHEAT AND MILLET BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Generously grease a loaf pan with butter.
• Grind buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms. Stir prunes into dough, transfer dough to prepared loaf pan, and cover the loaf pan with parchment paper.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 390 degrees F (199 degrees C), remove parchment paper from the loaf pan, and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.

BRAISED LAMB SHANKS WITH ROASTED VEGETABLES AND BUCKWHEAT (KASHA) BREAD

Steps:

• For the lamb: In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. Brown the lamb shanks 2 at a time. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the lamb shanks to the pan and cover 2/3 up with chicken stock. On low flame, cook for 1 hour, repositioning the shanks for even cooking until very tender. Remove the shanks and strain the stock. Preheat oven to 400 degrees. Skim off most of the fat and bring stock to slow boil in the pan. Blanch the potatoes in the stock for 2 minutes. Transfer to roasting pan and set in oven. Blanch and transfer carrots, then parsnips and then zucchini in same manner. Roast vegetables for 10 minutes. Add lamb shanks to roasting pan with vegetables after 5 minutes and roast them for the final 5 minutes. Add balsamic vinegar to stock and reduce over high heat until thickened. Adjust vinegar to taste. Serve shanks with vegetables and sauce.
• For the bread: Preheat oven to 375 degrees Lightly coat a 9 by 9-inch baking pan with 2 teaspoons of the butter. Put the cornmeal in the pan and shake to coat. In a bowl, stir together the kasha, flour, baking powder and salt. Mix in eggs, onion and buttermilk, then the remaining butter. Transfer to prepared pan and bake for 18 minutes or set and crusty. When cool enough, cut into squares.

GLUTEN FREE BUCKWHEAT BREAD (MACHINE)

Steps:

• Place ingredients in bread machine in order, depending on manufacturer's recommendation. Choose basic cycle.
• Scrape down sides of bread bowl after kneading begins if the flour is sticking to the sides to incorporate all ingredients.
• Makes one large loaf.

GLUTEN FREE FERMENTED BUCKWHEAT BREAD

Steps:

• Soak the buckwheat groats in water for 5-6 hours.
• Drain the groats in a colander but do not rinse. The run-off will be very mucilaginous.
• Blend the groats and new water in a blender or food processor. You may need to do this in two parts if you use a food processor, so as to not go over the top of the central blade tube and have leakage.
• Pour into a glass bowl or large measuring Pyrex, and cover with a towel. This will be about 5 cups of batter.
• Set aside for approximately 24 hrs at 67-70 F. Fermentation time is significantly shorter at warmer house temps or in the oven with the light on. Batter expansion is roughly from 5 to 6.5 cups. Do not mix the batter until the fermentation is finished or the batter will deflate, and it will be hard to calculate growth.
• At the end of the fermentation, gently mix in the salt and any seeds you wish to add.
• Pour the batter into the parchment paper-lined loaf pan, and decorate the top of the loaf.
• Let the batter rise for another 30 minutes to an hour in your lit oven.
• Preheat the oven to 350 F with pan in the oven.
• Bake for approximately 80 minutes (less for a long narrow pan) or until the inside temp is about 200 F.
• Remove from the oven and lift the parchment paper out of pan onto a cooling rack. Peel it off and let the loaf cool for at least 30 minutes before slicing.

BUCKWHEAT BREAD

Steps:

• Proof the yeast in the lukewarm water with the sugar.
• After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds.
• Mix well.
• Take the dough out onto a lightly floured work surface, kneading until smooth.
• Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk.
• This will take from 1~/2 to 2 hours.
• Take the dough out and punch it down a couple of times.
• Knead and shape the dough into a loaf and place in a buttered loaf pan (9~ by 5~). Let stand in a warm place, covered with a towel, to rise for about 1 hour or until doubled in size. Preheat the oven to 400 degrees. Brush the bread with a little melted butter and bake in the oven for about 30 minutes or until light brown and the bread sounds hollow when tapped with your finger.
• Cool wrapped in a towel.

GLUTEN FREE BUCKWHEAT BREAD

Steps:

• Pre heat oven to 180 C.
• Grease 9 x 19 cms loaf tin.
• Sift flours, baking powder and salt into large bowl.
• stir in sugar.
• Lightly beat egg whites with electric mixer until just frothy.
• Stir in milk and oil and add to flour mixture.
• Beat 3 minutes until smooth.
• Pour mixture into prepared pan, smooth top.
• Press seeds lightly into mixture.
• Bake 55 - 60 minutes then stand 10 minutes.
• turn out to cool.

BUCKWHEAT, OAT, HONEY WHEAT SANDWICH BREAD

Steps:

• Mix warm water, yeast, honey, buttermilk, salt, oil together.
• Mix all flours and buckwheat together.
• Add half the flour mix to the wet mix and blend on a low speed of your mixer until combined
• Add the second half of the flour mixture a cup at a time until completely blended. You may need a little more or little less flour. It should form a nice ball and not creep up your dough hook.
• Let the mixer knead the dough for 7 or 8 minutes.
• Place in an oil bowl, turn dough to cover with oil. Cover and rest in a warm draft free place for around an hour (may need longer). Dough should double, you will know when you push a finger in the center and it does not come back up.
• Punch down, form into two loaves and put in two loaf pans -- I do a big and small 9x5 pan and 8 1/2 by 4 /12. Be careful to shape as you want it, they will not smooth out as they rise.
• Cover and rise again until the dough is rounded over the tops of the pans.
• Cook at 375 for 35 minutes or until they sound hollow when tapped on the bottom.
• Remove to wire racks to cool to avoid the bottoms getting soggy. Top with the melted butter.

BUCKWHEAT POTATO BREAD

Steps:

• Place ingredients into your bread machine in the order suggested by your manufacturer.
• Operate machine on the regular, normal, or medium cycle (whichever your machine has).
• To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan.
• Stir for several minutes or until honey just starts to foam, then remove from heat.
• Stored cooled honey in an airtight container.
• Serve honey spread on slices of buckwheat potato bread, if desired.
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BUCKWHEAT OAT WHOLE WHEAT BREAD

Steps:

• 1. Warm the water in the microwave--it shouldn't be so hot you can't stick your finger in it. Add the other wet ingredients and set aside while you assemble the dry ingredients.
• 2. Combine dry ingredients.
• 3. Add wet ingredients to dry ingredients, knead by mixer approximately 4 minutes.
• 4. Form dough into a ball and cover with a towel. Let rise 40 minutes in a warm spot.
• 5. Shape dough into a loaf and place in a loaf pan that's been sprayed with oil or nonstick spray. Cover with a towel.
• 6. Preheat oven to 400 degrees while the loaf rises for 25 minutes.
• 7. Bake loaf at 25 minutes at 400 degrees. Then turn oven off and let loaf continue to sit in the oven another 10 minutes.
• 8. Remove from oven, remove loaf from pan, and put on a cooling rack.
• 9. Good luck trying to wait until it cools. This is really good warm.

BUCKWHEAT-YOGURT BANANA BREAD (GUILT-FREE)

Steps:

• Preheat oven to 350°F.
• In a bowl, cream the applesauce and the margarine with the sugar. Add eggs, one at a time, mixing between each addition. Add bananas.***.
• In another bowl, sift flours with baking soda, baking powder, and salt.
• Add to previous preparation, alternating with the yogurt. Stir just to to mix.
• Pour into a greased 9 x 13 cake pan and bake 40 minutes or until a toothpick comes out clean.
• ***If you have a stand mixer, set it on a high speed and let it run while you do the next step.

BUCKWHEAT OAT BREAD - GLUTEN FREE

Steps:

• Add yeast to warmed milk and set aside until mixture becomes frothy. Add ingredients in order provided. Mix well to incorporate all ingredients. Pour dough into well-greased bread pan (I use Crisco), cover and let rise until doubled in size, (aprox. one hour). Preheat oven to 375F and cook for 40-45 minutes covering with foil after 10 minutes to prevent over-browning.

TOASTED BUCKWHEAT PORRIDGE SOURDOUGH BREAD

Steps:

• Porridge
• Toast the buckwheat groats on the stove in a dry pan over medium heat, stirring regularly to prevent burning. When you smell a toasty aroma and most of the groats are a light-to-medium brown, remove from the heat and transfer to a bowl.
• Pour boiling water over the groats with at least an inch extra water over the groat level, cover and let soak for about an hour.
• Dough
• Mix all the dough ingredients in a bowl until thoroughly combined and cover.
• Stretch and fold the dough at the 20- and 40-minute marks.
• Drain the toasted buckwheat porridge in a tight-mesh colander, shaking the colander a bit to eliminate as much excess liquid as possible and also letting the porridge sit in the colander for about 5 minutes, with a bowl underneath to prevent a mess.
• See the photo gallery below for a visual explanation of these instructions: About an hour after mixing the dough, stretch it out into a large rectangle on a clean, slightly damp work surface. Place about 1/3 the buckwheat porridge down the center of the dough, fold the left side of the dough over the buckwheat, layer more buckwheat onto the dough and fold the right side over the buckwheat, layer more buckwheat onto half the dough and fold the dough one more time. Return the dough to your bowl or a straight-walled container and cover.
• Stretch and fold the dough at roughly 20-minute intervals at least twice more during the second hour since mixing.
• Let the dough grow by about 50%. The heavy weight of the buckwheat porridge will limit the dough's expansion, so this is actually a lot of fermentation. In a cool kitchen ~67F, this expansion took about 7 hours from when I mixed the dough.
• Scrape the dough out onto a heavily floured work surface and pre-shape it into a ball. Cover it with an inverted bowl and let it rest about 20 minutes. I like to do a pre-shape with this dough to strengthen it a little and to further ensure the porridge is well-distributed through the dough.
• Shape the dough into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape.
• Transfer the dough to a well-floured proofing basket and cover it.
• Let the dough proof at room temperature for about 30 minutes and then refrigerate it overnight. Or do the entire final proof in the refrigerator for longer, or at room temperature for 1-2 hours, depending on your kitchen temperature and the dough's appearance. See the photo gallery below for target dough expansion in the basket.
• Preheat your oven and baking vessel for 30 minutes at 500°F.
• Flip your dough out of the proofing basket onto parchment paper and score it.
• Transfer the dough to your baking vessel, cover, and bake for:
• 20 minutes at 500F with the lid on
• 5 minutes at 450F with the lid on
• 10-15 minutes at 450F with the lid off
• When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
• Let the bread cool at least 2 hours before slicing.

ANISE BUCKWHEAT BREAD

Steps:

• Place the buckwheat groats and 2/3 cup of water in a small saucepan over medium heat, and bring to a boil. Reduce the heat to low, and simmer the buckwheat until the grains have softened, about 10 minutes. Remove from the heat and set aside.
• Whisk together the yeast, 1/2 cup of water, and 1/2 cup of bread flour in a bowl, and let stand until the mixture is frothy, about 10 minutes.
• In a separate large bowl, stir together the 1/2 cup of water with vegetable oil, honey, salt, whole wheat flour, and anise seed to make a thick, smooth batter. Mix in the yeast mixture and the cooled buckwheat groats. Stir in the remaining 1 1/2 cups of bread flour, 1/2 cup at a time, mixing in each addition before adding the next.
• Turn the dough out onto a floured work surface, and knead until the dough is firm, smooth, and elastic, 8 to 10 minutes. Form the dough into a compact ball, and place into an oiled bowl, turning the dough in the bowl to coat with oil. Cover the bowl with a cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down the dough, form into a loaf, and place seam side down into a greased 9x5 inch bread pan. Cover the pan with a cloth, and allow to rise until nearly doubled in volume, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the bread in the preheated oven until the top is lightly golden brown and the loaf sounds hollow when thumped, about 35 minutes. Allow to cool before slicing.

WHOLEMEAL BUCKWHEAT BREAD

Steps:

• Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter.
• Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean.
• Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!

CINNAMON BUCKWHEAT BREAD

Steps:

• Grease two loaf pans (4 1/2 x 8 1/2).
• Sprinkle yeast over the warm water and let sit for 10 minutes or until bubbling and set aside.
• In a large mixing bowl combine dry milk, sugar, buckwheat and 5 1/4 cups flour, cinnamon and salt.
• Stir in yeast mixture and then beat until dough is silky, adding more flour if necessary (by hand 8-10 minutes).
• Grease a large bowl with corn oil.
• Place dough in greased bowl, turning to cover all sides and then cover with plastic wrap and let dough rise in a warm place (30 minutes) or until doubled.
• Punch dough down and let rise again for 30 minutes.
• Divide dough in half and form into logs.
• Place dough in prepared pans, brushing with beaten egg whites.
• Let dough rise again (30 minutes).
• Make two diagonal cuts in top of each loaf and then sprinkle loaves with 2 tablespoons of flour.
• Bake in preheated 400-degree oven for 30-40 minutes or until crust is golden brown.
• Turn loafs onto cooling rack to cool.

BUCKWHEAT FRUIT BREAD

Steps:

• Place all the ingredients, except for the dried fruit and nuts, in the machine, according to the order specified by your machine.
• Program for whole wheat or fruit bread.
• During the final kneading add the fruit and nuts (if using).

ORANGE-BUCKWHEAT BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to the bread pan according to the order in the manufacturer's instructions.
• Set crust on dark and program for the Basic cycle; press Start.
• *The dough ball will be moist and springy.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.

DELICIOUS GLUTEN-FREE BUCKWHEAT AND MILLET BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Generously grease a loaf pan with butter.
• Grind buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt. Pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms.
• Stir prunes into dough, transfer dough to prepared loaf pan, and cover the loaf pan with parchment paper.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 390 degrees F (199 degrees C), remove parchment paper from the loaf pan, and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.