6 Reviews

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!

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Coffee'n'chocolate March 13, 2009

Other than my bread machine not being equipped to make this small of a loaf, I didn't have a problem. I did have to watch it through the initial kneading to adjust flour to moisture. I almost doubled the recipe to make a 2 lb loaf (my bread machine is designed to make 1 1/2 lb. and 2 lb. loaves), but didn't since this was the first time I was making this recipe; afterwards I wished I would have. All of us (we had house guests) enjoyed the bread, but only 2 of us (myself included) liked the chile honey with it. The chili honey was definitely a new experience--quite the eye opener for everyone. There was no middle of the road response either--everyone either really liked the chili honey...or really did not like the chili honey!

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Cindy Lynn August 10, 2004

Oh My Gosh. I have been experimenting a lot with my buckwheat flour recently, since I purchased a nice quantity of it, but I never thought of making potato bread with it! I dont have a bread machine so I had to make a few alterations to the process but my bread turned out beautifully. The taste is absolutely fabulous!!! Next time I make it, I dream of putting some chopped sundried tomatoes in it, perhaps!!! The honey spread... oh my.. I cannot begin to tell you how well this bread and this spread go together. Fabbbbbbulous. I need to stop eating so much darn bread! LOL Thank you for this fabulous creation!

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love4culinary August 01, 2004

Mmmmmm...mmmmm....good! The chef is right to say the chile honey brings out the flavors of the bread, although the bread stands completely on its own as well. I used 2 c whole wheat flour instead of 1 1/2 c plus 3 T bread flour, with 4 tsp gluten thrown in as well. My loaf was denser as a result, but definitely not unpleasantly so! I had scallions on hand, so I used those rather than chives. I'll make this again-- thanks for the recipe!

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Heather U. July 24, 2004

The bread has a good flavor. I thought the addition of the sage & chives was tasty. I had some problems so I am not assigning stars. The loaf was about 4 1/2" high, had fallen in the center, and was full of huge air holes.

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Susie D July 18, 2004

Since I had some buckwheat flour, which I may not have access to very often, I decided to make this recipe and was very pleased with the results. I love the fact that it can be made in my breadmaker and the honey spread is delicious, with just enough spice. Thanks for a very tasty recipe!

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MarieRynr July 16, 2004
Buckwheat Potato Bread With Chile Honey