I do not know which thread this recipe is found in (and couldn’t find it on a search). But I don’t think it is in Diet & Health. I copy & pasted it into word. I tried it today. It is easy (only a few ingredients) and makes a nice bread to compliment just about any meal. I am going to try the carrot cake version with molasses & raisons next.
Three teaspoons of salt made it a bit salty (kinda like a saltine cracker would be), so I may cut it back to 2 tsp on the next go.
I can bake a loaf of this & it will be enough bread for me, for about a week. Having it ready made will be easier than always frying buckwheat blinis.
Thanks Herr Eisenheim for this delicious recipe!!
[quote author=Herr Eisenheim]
Bread Eisenheim
500 gr buckwheat flour (2-3 cups)
1 table spoon of baking powder
200 gr of ground walnuts (1 cup)
3 table spoons of coconut oil
3 teaspoons of salt (or less if you prefer it more bland)
Mix thoroughly and add water until it becomes easy to pour into the baking pan (it should not be very thick as it will not raise much and you will get pizza crust). It’s good to use some sparkling water too. I find that it comes out much nicer if I leave the dough mixture to sit for at least one hour before popping it into the oven.
Half an hour in the oven is normally enough (I use gas oven and so not sure how many C degrees is this, I normally have it on the maximum - probably about 180) You can stick a tooth pick into the bread to test if it is ready, if the particles stick to the toothpick needs more time.
I had many failures with different ingredients and quantities until I found this combination that works very nice.
I have managed to produce delicious bread this way. Crusty on the outside, nice and spongy on the inside. Walnuts and coconut seem to neutralize slightly bitter aftertaste buckwheat flower has.
You can also use this basic recipe to make fantastic carrot cake. You just need to substitute salt ( not all of it- leave few pinches) with cane molasses sugar ( I use demerara light moscovado), also add 1 cup of dry cranberries (soaked in water for at least one hour) or raisins, or blueberries. I tried them all and cannot decide which one is my favorite. I didn't like the dates in it. You also need to add one tiny cup of vanilla essence and a touch of nutmeg. The rest is the same as in bread recipe. And of course don't forget two grated, juicy carrots. This cake is the killer with some earl grey or mango tea.
[/quote]
Edit: I made a misake and only used 2 cups of buckwheat flour. While the bread turned out nicely, and was a bit salty, it was not very tall!
Three teaspoons of salt made it a bit salty (kinda like a saltine cracker would be), so I may cut it back to 2 tsp on the next go.
I can bake a loaf of this & it will be enough bread for me, for about a week. Having it ready made will be easier than always frying buckwheat blinis.
Thanks Herr Eisenheim for this delicious recipe!!
[quote author=Herr Eisenheim]
Bread Eisenheim
500 gr buckwheat flour (2-3 cups)
1 table spoon of baking powder
200 gr of ground walnuts (1 cup)
3 table spoons of coconut oil
3 teaspoons of salt (or less if you prefer it more bland)
Mix thoroughly and add water until it becomes easy to pour into the baking pan (it should not be very thick as it will not raise much and you will get pizza crust). It’s good to use some sparkling water too. I find that it comes out much nicer if I leave the dough mixture to sit for at least one hour before popping it into the oven.
Half an hour in the oven is normally enough (I use gas oven and so not sure how many C degrees is this, I normally have it on the maximum - probably about 180) You can stick a tooth pick into the bread to test if it is ready, if the particles stick to the toothpick needs more time.
I had many failures with different ingredients and quantities until I found this combination that works very nice.
I have managed to produce delicious bread this way. Crusty on the outside, nice and spongy on the inside. Walnuts and coconut seem to neutralize slightly bitter aftertaste buckwheat flower has.
You can also use this basic recipe to make fantastic carrot cake. You just need to substitute salt ( not all of it- leave few pinches) with cane molasses sugar ( I use demerara light moscovado), also add 1 cup of dry cranberries (soaked in water for at least one hour) or raisins, or blueberries. I tried them all and cannot decide which one is my favorite. I didn't like the dates in it. You also need to add one tiny cup of vanilla essence and a touch of nutmeg. The rest is the same as in bread recipe. And of course don't forget two grated, juicy carrots. This cake is the killer with some earl grey or mango tea.
[/quote]
Edit: I made a misake and only used 2 cups of buckwheat flour. While the bread turned out nicely, and was a bit salty, it was not very tall!
