Bread Machine Buckwheat Bread

Submitted by mersaydees

"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.""

 

• Ready In: 3hrs 10mins
• Ingredients: 10
• Yields: 1 loaf

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

directions

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

Reviews

[Princetta J.]

I used the suggested changes but my bread did flow over and burn in my machine and it sank in the middle and was uncooked. The lower part of the loaf was cooked and it had a great flavor. I will try this again.

 

[fmilder]

Made this bread with the two suggested adjustments (2t of yeast, 1 T of sugar). It came our perfectly and looked gorgeous and tasted great. it exactly filled the pan of my Breadman with a nice rounded top.

 

[jgunn03]

Change yeast to 2 tsp. Change sugar to 1 Tbs. Katzen was right. The original recipe will yield a loaf that rises too high. This will result in spill-over, sinking, and possibly uncooked center. I read Katzens review too late for my first loaf, but the second loaf is super-tasty. Thank you Katzen for your input. No more wasted EXPENSIVE buckwheat flour. This is a GREAT tsting, great-textured loaf if one makes the necessary changes to the original recipe. You will not be disappointed.

 

[Katzen]

Well, this recipe sure was a labour of love. Or determination! On my first attempt, I tried my usual bread machine trick, where I use the machine for the kneading part, and then bake the bread in a bread pan in the oven. This dough is too delicate for that, and didn't recover from the move. On attempt two, I opted to allow the bread machine to cycle through completely. Unfortunately, kelly's comments were quite right - it rose too high, even in my 2lb bread machine, and touched the top, which caused the middle to fall, and the dough to mushroom out over the sides. Well, feeling determined, and intrigued by the lovely flavour of this bread, I tried agian. On my third attempt, I reduced the sugar to 1 tbsp, and the yeast to 2 tsp. That was the ticket!!! Out came a beautiful and delicious loaf, quite worth the effort. So, you will see in my picture of two loaves, attempt two on the right, and attempt three on the left. Thanks, mersaydees, for a lovely tasting loaf, and a challenge, too! Made for PAC Fall 2009.

 

[kelly in TO]

Other than the centre not rising and the bubbling, burning overflow into the rest of my machine, I thought the bread had great potential. It's not your all American bread, and when toasted with butter the buckwheat flavour really comes out, which I did like. I also liked the flavour of the darker crust, which I would imagine more of the bread would have tasted like if it had properly finished the cycle. I used whole wheat bread flour along with the buckwheat and put my machine on grains for the extra 1hour - this did not help the rising situation. I think this could be good bread with some adjustments, unless it was my mistake. I would also suggest a lighter than whole wheat bread flour or regular white bread flour instead of whole wheat to encourage the flavour of the buckwheat.