Buckwheat Fruit Bread Recipes
HOMEMADE GLUTEN-FREE BUCKWHEAT FLOUR BREAD
This recipe for gluten-free buckwheat bread is also egg free. Crusty on the outsideand soft on the inside, it's heavenly!
Provided by Alison Marras
Categories Side Dish
Number Of Ingredients 10
Steps:
- First, add yeast and sugar into the 10 ½ oz. lukewarm water. Mix well and levee for 10 minutes for the yeast to activate.
- Next, make the chia eggs by mixing ground chia seeds (you can quickly pulse with a coffee grinder or food processor) and water in a bowl, let sit for 5 minutes until it gels.
- Add oil into the chia eggs and whisk.
- In one bowl, add the flour and sea salt.
- Add chia-oil mixture into the bowl of flour and stir. Then, mix in the vinegar and yeast mix. Have more water handy to start adding in as needed slowly until the flour is well combined into a thick batter and stir well either with a stand mixer or by hand until no more dry flour remains.
- Lightly grease a 8-inch loaf pan and line with parchment paper.
- Pour or spoon the batter into the loaf pan evenly and then cover with a large food storage bag or any bag, leaving it semi-closed. Store this in your oven (oven is turned off), and allow the mixture to rise for approx. 1-2 hrs.
- Once it's risen and doubled in size or so (it took me approx. 1 1/1 hours, don't let it rise too much or it will collapse when baking), remove it from the oven.
- Turn the oven on to 375F degrees if using the convection oven OR 430F degrees without convection and bake for approx. 25-30 minutes until there is a firm crust exterior.
- Remove and let rest for 20 mins. or so before slicing. Store slices you'll use in the next few days in the fridge, and for the rest, store slices in the freezer and toast as you're ready to use.
FRUIT AND NUT BREAD WITH BUCKWHEAT
This delicious fruit bread is quick and easy to make. Simply a few delicious dried fruits, seeds, nuts and buckwheat flour.
Provided by Klaraslife
Categories fruit bread
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180 ° C. Grease a loaf tin and line it with baking paper.
- Mix the flour with the baking powder, baking soda, salt and cinnamon.
- Chop nuts and dried fruit and add to the flour mixture together with the seeds.
- Add water and oil and stir with a spoon. The dough is watery!
- Place the dough in the loaf tin and sprinkle with seeds or rolled oats.
- Bake for 30 minutes or a knife comes out clean.
- Remove from the oven, allow to sit 30 minutes, remove from tin. Enjoy.
BUCKWHEAT FRUIT BREAD
Deliciously healthy bread which I adapted from Bread Machine Baking. Although I used raisins and dates when I made this bread, I think other dried fruit would also be delicious or even using only nuts.
Provided by ellie_
Categories Yeast Breads
Time 3h40m
Yield 1 2pound loaf
Number Of Ingredients 11
Steps:
- Place all the ingredients, except for the dried fruit and nuts, in the machine, according to the order specified by your machine.
- Program for whole wheat or fruit bread.
- During the final kneading add the fruit and nuts (if using).
Nutrition Facts : Calories 2312.5, Fat 46.9, SaturatedFat 4.7, Sodium 3535, Carbohydrate 439.8, Fiber 27.2, Sugar 123.9, Protein 47.4
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- Preheat the oven to 325°. In a medium bowl, combine the rum, currants, mango, figs, cherries, kumquats and honey. Cover the bowl with plastic wrap and microwave for 2 minutes. Let the dried fruit cool while you prepare the rest of the batter.
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- Prepare the sourdough 12 - 14 hours before you make the main dough. Combine the sourdough starter, buckwheat flour and water in a medium, cover and leave to rest at room temperature.
- When you are ready to make the main dough, combine 120g of the sourdough mixture (the rest should go back into the fridge for your next bake), the wheat flour, the additional buckwheat flour, the water and salt and form a dough.
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4.8/5 (73)Total Time 2 hrs 30 minsCategory Breakfast, Healthy BakingCalories 176 per serving
- Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix.
- Take another smaller bowl and combine the water, rice malt syrup and cider vinegar. I find this is easiest to do if you first use a fork to whisk your rice malt syrup and apple cider vinegar into one cup of warm water (not boiling, just hot enough to melt the syrup), then add a second cup of cool water.
- Pour the water mix into the dry mix and combine thoroughly. Yes it will look like a wet, grey-ish mess (but don't worry as it turns a nice dark brown when you bake it).
- Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a loaf tin with baking paper. I used a fairly small loaf tin, about 20cm long (this is so you get a taller loaf).
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- Spray a standard loaf pan with cooking spray. I like to line it with parchment paper so that I can lift it out after baking for easy slicing. That's optional.
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- Blend the bananas, almond butter, molasses (if using), coconut sugar, vanilla, and sparkling water.
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