Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Buckwheat Bread Recipe

Looking for an easy Buckwheat Bread recipe? Learn how to make Buckwheat Bread using healthy ingredients.


Submitted by skinnyogi

Makes 18 servings



Feel free to leave out the sugar if you don't want it!

Recipe Ingredients for Buckwheat Bread

1 cup white flour
2 cups buckwheat flour
1 tablespoon yeast
1 cup almond milk
2 tablespoons shortening
1 tablespoon sugar
1 teaspoon salt

Recipe Directions for Buckwheat Bread

  1. 1. Sift flour into a bowl or pastry board.

  2. 2. Dissolve the yeast with lukewarm water.

  3. 3. Dissolve salt, sugar (if used) and fat (if used) with lukewarm water, and add gently to the flour.

  4. 4. Add the dissolved yeast.

  5. 5. Mix as thoroughly as possible, adding more water little by little until a soft dough is obtained. If dough is too soft to be handled, add more flour; if too hard, add more liquid.

  6. 6. Beat and knead the mixture for about 10 minutes until smooth and shining or until the dough does not stick any more to the bowl or finger.

  7. 7. Place the dough in a floured greased bowl and cover with a floured cloth. Let stand in a warm place (80 to 88 degrees F.) at uniform temperature and away from drafts. Let rise until about double its original bulk and full of bubbles, or until a slight touch of the finger leaves an impression, about 1 to 1 1/2 hours.

  8. 8. Lightly flour hands and dough and fold the farther edge of the dough toward the front without pressing the fingers into it.

  9. 9. With the ball of the hand, lightly pressed into the dough, rolling it slightly away from you.

  10. 10. When the dough has been kneaded enough, it will keep its shape on the board.

  11. 11. Divide the dough into equal parts according to the sizes of bread desired.

  12. 12. Grease pans or molds and fill them halfway with the dough.

  13. 13. Each portion of dough should have an even surface and should be smooth with the dough reaching into the corners of the molds.

  14. 14. Cover with a thick cloth and place where the dough will be warm (80 to 88 degrees F.) as for first rising until the size of the dough doubles in bulk.

  15. 15. Place the dough in a fairly hot oven at first (400 to 425 degrees F.) to allow it to form a crust and stop rising.

  16. 16. After the first 15 to 20 minutes, lower the temperature to 380 degrees. Continue to bake for 50-60 minutes.

  17. 17. Bread is done when it shrinks from the mold or pan or when the undercrust and the edges of the upper crust rebound if pressed back by the finger.

Categories

Breads

Nutrition Facts
Serving Size 36.7g
Amount Per Serving
Calories
118
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
133mg
6%
Potassium
133mg
4%
Total Carbohydrates
16.4g
5%
Dietary Fiber
2.0g
8%
Sugars
1.5g
Protein
3.0g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • No cholesterol
  • High in manganese
  •   Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement