Anise Buckwheat Bread Recipes

ANISE BUCKWHEAT BREAD

Anise Buckwheat Bread image

Healthy buckwheat and flavorful anise seed are combined to make a hearty yeast bread with a licorice flavor!

Provided by sueb

Categories White Bread

Time 3h30m

Yield 16

Number Of Ingredients 12

Ingredients

⅓ cup buckwheat groats
⅔ cup water
1 (.25 ounce) package active dry yeast
½ cup water
½ cup bread flour
½ cup water
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
1 cup whole wheat flour
1 tablespoon anise seed
1 ½ cups bread flour

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.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 19.8 g, Fat 2.3 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 147.1 mg, Sugar 2.2 g

BREAD MACHINE BUCKWHEAT BREAD

Bread Machine Buckwheat Bread image

This is a great dinner bread recipe from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever: Ethnic Breads, in the Eastern Europe section. This is for the large 1 1/2 pound loaf. She says, "Buckwheat blini, caviar, and vodka are the classic Russian culinary triangle. Substitute thin slices of buckwheat bread for the blini for an easy, sophisticated first course. If you toast the slices, brush them with melted butter just before serving. Golden caviar and salmon roe are good economical substitutes for imported beluga or sevruga. Small dishes of sour cream, finely chopped hard-cooked egg yolks and egg whites, and minced onion are part of the traditional presentation. For a festive New Year's Eve celebration, switch to Champagne instead of vodka."

Provided by mersaydees

Categories Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

2 1/4 teaspoons active dry yeast
2 2/3 cups bread flour
3/4 cup buckwheat flour
3/4 teaspoon salt
1 1/2 tablespoons sugar
1 egg
1 egg yolk
1/4 cup sour cream
1/4 cup vegetable oil
3/4 cup water

Steps:

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

Nutrition Facts : Calories 2342.3, Fat 82, SaturatedFat 18.8, Cholesterol 425.6, Sodium 1876.5, Carbohydrate 343.6, Fiber 19.9, Sugar 22.7, Protein 59.8

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