Buckwheat Loaf - just buckwheat

[realitybugll]

I made this today. I'm curious what the consistency should be like before it goes in the oven? Mine was very thick an doughy. but this is good? My arm got tired mixing it.

I cut the ingredients in half and swapped a few things. No protein powder. added some ground up flax seeds, and ghee instead of olive oil.

It turned out quite good! It's edible. better than the pancakes I was making.


Okay I am going to upload a picture of what's left.

If you can tell or not, it was hard to get out of the loaf container and suffered some damage.

that is ridiculous... my picture turned upside down in the attachment process. figure that one out... it is not like that on my desktop.

 

[Mrs. Peel]

Buckwheat Loaf
Suitable to slice and pack for lunches.

Ingredients:
2 cups buckwheat seeds (groats/raw - 400ml)2 cups buckwheat flour (400ml)

Is there something one can substitute for the buckwheat grouts?? They are way too hard to find and I don't want to hassle with buying some quantity of them on-line if I can't get the receipe to work right.

 

[Mrs. Peel]

Well, the good news is I found buckwheat grouts. The bad news is I made the bread and ended up throwing it out. :(

I baked it for an hour and 45 minutes at 350 deg F. The top was browned, I put a toothpick in it to check three times, and I took it out because I was afraid it had cooked so long it would have dried out.

Wrong!! It stuck to the bottom of the pan even tho I greased it, and the inside was still mush. Maybe I did something wrong with the buckwheat grouts, I did boil them like the directions on the package said but I didn't have to strain them cause they sucked up all the water. How does anybody mix it? It was so thick and lumpy I ended up just sticking my hands in and mushing everything together.

I ate a little bit of the browned crust that stuck to the bottom of the pan, my husband tried some too and said it was terrible.

I cooked it in a Pyrex glass loaf pan, didn't want to use an evil teflon pan. Don't know if that had anything to do with it or not.

Don't think I'll be trying this again.

 

[rylek]

Well, the good news is I found buckwheat grouts. The bad news is I made the bread and ended up throwing it out. :(

I baked it for an hour and 45 minutes at 350 deg F. The top was browned, I put a toothpick in it to check three times, and I took it out because I was afraid it had cooked so long it would have dried out.

Sorry to the recipe didn't work out for you, Mrs. Peel. I tried it yesterday and IMO was a partial success (also due to having had two things at the same time in the over). Baked it for about the same time as you. it didn't brown much, nothing close to what others have been posting. The final product was also a bit on the soft side.

I baked it for an hour and 45 minutes at 350 deg F. The top was browned, I put a toothpick in it to check three times, and I took it out because I was afraid it had cooked so long it would have dried out.
...
I cooked it in a Pyrex glass loaf pan, didn't want to use an evil teflon pan. Don't know if that had anything to do with it or not.

I'm thinking since you baked it in a glass dish it will need to stay in the over longer as the glass will insulate the middle part of the loaf compared to say metal tin.

How does anybody mix it? It was so thick and lumpy I ended up just sticking my hands in and mushing everything together.

I found it challenging to mix the groats and the batter as well. I'm thinking it might be useful to reduce the recipe by half to make it more manageable.

Personally I found the groats to be bit annoying and next time I'll try to smash them and see what effect that has.

I would recommend trying this a few times with tweaks to see if you can get a good final product, don't give up just yet :)

 

[3DStudent]

Sorry yours didn't turn out Mrs. Peel. It's not fun when you can't salvage something. It's been months since I made mine, but I remember it being really thick when stirring, so my arm was sore. I might have used an electric mixer, I can't remember.

I cooked mine in an enamel dish and it didn't stick much with putting ghee on the inside before the batter. I think mine was a little browned and harder on the top than inside. I don't remember if I baked it for the stated time, but poking it with a toothpick is what I use to see if it's done.

 

[truth seeker]

My guess would be that it needed more baking time. Buckwheat flour, in my experience, takes longer to cook than any other flour. Whenever I've made a loaf, I've kept it in sometimes close to 3 hours. The trick, as 3D Student says, is to test it with a knife to see how done it is. Don't be afraid of burning it. If you want to, after the initial time originally listed, check it every half an hour. Once you get used to the cooking time, it will become easier.

I'm also not so sure that the recipes need to be followed exactly. That's why I never posted any of my breads here - it's never been the same amount. I tend to eye it. If I think it's a little too thick to stir, I add a bit more liquid. I did this with last night's chocolate cake and it came out fine. The cooking time was at least 3 hours if not a little more and it was in a glass container, so it can definitely be done.

 

[Faith]

:D Hey, maybe that's the recipe I'm looking for!

 

[Faith]

Hello everyone :)

I've got two questions: What is the supposed consistency of the final paste, when it's ready for the oven? In what form do I use stevia leaves to sweeten the paste?

I've got dried stevia leaves and the concentrated tablet version. I could pestle those.

 

[Faith]

My experiment turned out to be quite breadly. I followed the recipe as described in this thread, despite some additional spices. I left it for nearly three hours in the oven, 180 degree c. In the last baking hour I opened the oven hatch and poured a glass of water onto the lower baking tray, getting some steam to make the crust crunchy. Yes, the crust turned out fine. The only problem is that the slices easily fall appart, so I guess the raw paste was too liquid. Next time I will use less water to get a thicker paste. And that should do the trick, or so I hope :P I'm getting closer. That's the most promissing result so far. It even tastes like bread. :D

 

[Aya]

I made a Buckwheat Loaf today: I followed this recipe. :P
I put the dough in a round pan, cooked in 180 degree for an hour. I didn't have buckwheat seeds so instead I put walnuts and bananas.
Mine turned out to be think and moist. I put 2 teaspoon of xylitol and it wasn't enough to make it tastes sweet. For me, it tastes bland (taste just like buckwheat). Is it supposed to be like this? I put some maple syrup and it tasted okay. Do you eat it by itself? Or do you put jam or syrup??

 

[3DStudent]

For me, it tastes bland (taste just like buckwheat). Is it supposed to be like this? I put some maple syrup and it tasted okay. Do you eat it by itself? Or do you put jam or syrup??

I made one quite a while ago and remember it being bland too. You could eat it plain or put some xylitol or ghee on it. But easy on the carbs. ;)

 

[Faith]

I just wanted to add, that I am very happy with this recipe. Right now I am using caraway and other typical spices like coriander, fennel and anise. Today I'm going to bake a new one. This time I try to improve it's consistency. As an optimistic beginner I can't wait to experiment with all those new recipes. I want to learn cooking the healthy but also tasty way. Thanks for this fine recipe :D

 

[Faith]

:/ But I don't actually know, if the spices are ok, I mean, if they are healthy. I'm not there yet.