Recipe by Sue Lau
This is very similar in taste to whole wheat bread, so if you like wheat bread, you're sure to enjoy this. Make this easily in your bread machine. The chile honey is sweet, and lightly spicy, perfect for bringing out the flavors of the bread.
Top Review by Coffee'n'chocolate
I basically had to use up some leftover regular mashed potatoes, so I used those instead of sweet potatoes. I also used finely chopped up onions instead of chives. And of course, since I don't have a bread machine, I mixed the dough by hand, let it rise 3 times, and baked a large loaf it at 350 for about 45-50 minutes. The bread came out absolutely lovely! We loved the strong taste of buckwheat, the light porous texture and the softness. It seems to keep well too...tasting just as nice the day after. Thank you for the functional and adaptable recipe!
For the Bread
- 1⁄2 cup buckwheat flour
- 1 1⁄2 cups bread flour
- 3 tablespoons bread flour
- 1 1⁄2 teaspoons active dry yeast
- 1⁄2 cup mashed cooked sweet potato
- 2⁄3 cup warm buttermilk (not hot)
- 1⁄4 cup minced fresh chives
- 1 tablespoon butter, softened
- 1 tablespoon honey
- 1 tablespoon minced fresh sage
- 1⁄2 teaspoon salt
For the Chile Honey
- 1⁄2 cup honey
- 1 teaspoon chili powder
- 1⁄2 teaspoon cayenne pepper
- 1 pinch salt
Directions See How It's Made
- Note: do not use cold ingredients in this recipe.
- Place ingredients into your bread machine in the order suggested by your manufacturer.
- Operate machine on the regular, normal, or medium cycle (whichever your machine has).
- To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan.
- Stir for several minutes or until honey just starts to foam, then remove from heat.
- Stored cooled honey in an airtight container.
- Serve honey spread on slices of buckwheat potato bread, if desired.