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Both recipes sound good. Using buckwheat would make this recipe gluten-free.
A very lovely recipe. It worked fine using whole wheat flour in place of buckwheat and Splenda in place of sugar. I added a small handful of walnut bits because they were on the counter...well, why not? the amount of cinnamon is perfect but next time I will trim back on the sugar, it's very sweet bread. The texture is good and consistent throughout with no holes. I'm already looking forward to a toasted slice with peanut butter for tomorrows breakfast. Note: As of the following morning I'm changing this rating to 5 stars. It is an easy to make bread that once well cool slices beautifully and as thin as you would like. It toasted and held up under spreading natural peanut butter, it made French Toast for dh's brekkie and I think it would make a tasty ham sandwich with less sugar in it. Thank you ellie fir a very versatile keeper.