Buckwheat Loaf - just buckwheat

[3DStudent]

Is that 180 degrees F or C?

When I read it I automatically thought it was C. It makes more sense because that's 356 degrees F. I don't think it would cook well at 180 F. I am going to bake it today if I get time and I will cook it at 355 F, fwiw.

 

[Aidylsun B.]

I'd forgotten how good buckwheat is. The loaf looks delicious.

 

[Mrs. Peel]

I'd forgotten how good buckwheat is. The loaf looks delicious.

It does look good, but I'm not sure I've ever seen buckwheat grouts (or seeds) in any store around here. It's even hard to just find the flour!

 

[Nienna]

I'd forgotten how good buckwheat is. The loaf looks delicious.

It does look good, but I'm not sure I've ever seen buckwheat grouts (or seeds) in any store around here. It's even hard to just find the flour!

I found some in a health food store. That's the only place I've seen them.

 

[LQB]

I'd forgotten how good buckwheat is. The loaf looks delicious.

It does look good, but I'm not sure I've ever seen buckwheat grouts (or seeds) in any store around here. It's even hard to just find the flour!

I found some in a health food store. That's the only place I've seen them.

For those on a wide delivery route from Michigan, you can get bulk quantity (organic) from Something Better Natural Foods (they'll also UPS it if you don't mind the extra cost). You can get buckwheat kasha (roasted) or hulled (that will sprout) and grind it yourself for some real tasty/fresh flour. You can get 5/25 lb bags. We have found that sprouting and drying makes great groats for all kinds of cooking.

somethingbetternaturalfoods.com

 

[Lilou]

For those on a wide delivery route from Michigan, you can get bulk quantity (organic) from Something Better Natural Foods (they'll also UPS it if you don't mind the extra cost). You can get buckwheat kasha (roasted) or hulled (that will sprout) and grind it yourself for some real tasty/fresh flour. You can get 5/25 lb bags. We have found that sprouting and drying makes great groats for all kinds of cooking.

somethingbetternaturalfoods.com

Thanks for the link LQB. Their store is a fairly short drive from me. I will have to plan a road trip to stock up!! Thanks again!!!!!

 

[LQB]

For those on a wide delivery route from Michigan, you can get bulk quantity (organic) from Something Better Natural Foods (they'll also UPS it if you don't mind the extra cost). You can get buckwheat kasha (roasted) or hulled (that will sprout) and grind it yourself for some real tasty/fresh flour. You can get 5/25 lb bags. We have found that sprouting and drying makes great groats for all kinds of cooking.

somethingbetternaturalfoods.com

Thanks for the link LQB. Their store is a fairly short drive from me. I will have to plan a road trip to stock up!! Thanks again!!!!!

Glad the info is of use LissyLou. You can download their on-line catalog for a look at their massive line. We've done some major bulk orders from them and are quite satisfied with quality. If you can find some folk to go in on it with you, the bulk amounts are the best. If you want to do some longer term storage, get some of their 1/5 gal pails (with lids) - good price.

 

[Aidylsun B.]

For those on a wide delivery route from Michigan, you can get bulk quantity (organic) from Something Better Natural Foods (they'll also UPS it if you don't mind the extra cost). You can get buckwheat kasha (roasted) or hulled (that will sprout) and grind it yourself for some real tasty/fresh flour. You can get 5/25 lb bags. We have found that sprouting and drying makes great groats for all kinds of cooking.

somethingbetternaturalfoods.com

Thanks for the tip, LQB.

 

[3DStudent]

Thanks again for the recipe, I just made and ate some an hour ago. Mine was done in 50 minutes it seems, and it might have been done sooner I think. I put in 1.5 bananas, stevia leaf and 30 drops, cinnamon, and a fourth of the flour tapioca. Mine didn't come out really sweet, as it is quite a large recipe. But for a first try it was nice and looks similar to the picture, except I used a casserole dish so it looks more like a cake. Mine also didn't seem to rise much, maybe a centimeter? I think I might try experimenting a little more, this putting buckwheat groats in with the batter is interesting.

 

[Ollie]

I made the basic bread yesterday, using rice protein powder - as I didn't have hemp, and using butter rather than virgin olive oil to maximize loaf volume. It took 1hr 45mins to bake, another time I'll use less water to reduce the bake time.

The bread is 'strong tasting', at least, more than my palate is used to, acclimatised as it is to a buckwheat/tapioca flour mix. The bread is moist, springy, rose well, slices well, and is certainly filling!

It has inspired me to work on a buckwheat only slicing bread, although minus the groats next time. :)

 

[T.C.]

I'll certainly be trying it out. I've tried to make a 'just buckwheat' loaf a couple of times, and both times it came out really badly. Smelled and tasted like a mixture of burnt plastic and ammonia.

What's the hemp protein for?

The amonia taste and smell does not sound good - my mind asks "what kind of kitchen-ware are you cooking it in?"

The hemp protein is ground hemp seed which is very high in protein and has lots of other vitals in a natural form. It is used in the Ultra Simple Diet and adds a nice bit of extra body in the loaf. Feel free to leave it out, I'm sure the loaf will be just as nice.

I just cook it in a cheap, non-Teflon loaf tin I got from the supermarket. The taste/smell comes from inside the bread. I thought everyone must have that problem and that's why there's so many recipes with stuff added - it was to cover up the taste of the bread.

 

[Vulcan59]

Okay here's my effort. I used all the ingredients listed except the hemp protein powder. Extra stuff I added was sliced organic apricots. It tended to crumble quite easily when it had cooled but other than that, it tasted great. Once again, thanks for the recipe ignite.

 

[paralleloscope]

Hi Ignite, thanks for an easy to do recipe for the kitchen noobs

I'll certainly be trying it out. I've tried to make a 'just buckwheat' loaf a couple of times, and both times it came out really badly. Smelled and tasted like a mixture of burnt plastic and ammonia.

What's the hemp protein for?

The amonia taste and smell does not sound good - my mind asks "what kind of kitchen-ware are you cooking it in?"

I got that kind of smell aswell, in my case I think it was the olive oil, which actually smelled a bit plasticy as i mixed it in (new bottle so it couldn't have been rancid?). Next time I'll try it with butter instead, and if I can find protein powder and tapioca for perhaps some 'bottom' as I am used to rugged rye.

nice loaf there Vulcan59, looks like you have some berries or raisins in there aswell, migth also do that next.

 

[sid]

Hi Ignite, thanks for an easy to do recipe for the kitchen noobs

I'll certainly be trying it out. I've tried to make a 'just buckwheat' loaf a couple of times, and both times it came out really badly. Smelled and tasted like a mixture of burnt plastic and ammonia.

What's the hemp protein for?

The amonia taste and smell does not sound good - my mind asks "what kind of kitchen-ware are you cooking it in?"

I got that kind of smell aswell, in my case I think it was the olive oil, which actually smelled a bit plasticy as i mixed it in (new bottle so it couldn't have been rancid?). Next time I'll try it with butter instead, and if I can find protein powder and tapioca for perhaps some 'bottom' as I am used to rugged rye.

nice loaf there Vulcan59, looks like you have some berries or raisins in there aswell, migth also do that next.

Sorry, but I tried it and got the same ammonia taste. It very nearly put me off buckwheat as I started noticing the same taste and smell from the crepes. I followed the recipe exactly as mentioned. Perhaps I need to mix and match other flours too.

 

[T.C.]

Wow, Vulcan59, that loaf looks GORGEOUS!