Buckwheat Oat Whole Wheat Bread

Buckwheat Oat Whole Wheat Bread created by Katzen

My family has a real love affair going with this one. So far, the loaf has not survived to see room temperature--we scarf the whole thing while it's still warm. It would be great for toast or sandwiches....but so far it hasn't made it long enough to see those iterations. It's a dense loaf, but not heavy, and has a certain natural sweetness and toothiness to it that is really seductive. Prep time includes time for rising.

Ready In:
2hrs 35mins
Serves:
Yields:
Units:

ingredients

directions

  • 1. Warm the water in the microwave--it shouldn't be so hot you can't stick your finger in it. Add the other wet ingredients and set aside while you assemble the dry ingredients.
  • 2. Combine dry ingredients.
  • 3. Add wet ingredients to dry ingredients, knead by mixer approximately 4 minutes.
  • 4. Form dough into a ball and cover with a towel. Let rise 40 minutes in a warm spot.
  • 5. Shape dough into a loaf and place in a loaf pan that's been sprayed with oil or nonstick spray. Cover with a towel.
  • 6. Preheat oven to 400 degrees while the loaf rises for 25 minutes.
  • 7. Bake loaf at 25 minutes at 400 degrees. Then turn oven off and let loaf continue to sit in the oven another 10 minutes.
  • 8. Remove from oven, remove loaf from pan, and put on a cooling rack.
  • 9. Good luck trying to wait until it cools. This is really good warm.
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RECIPE MADE WITH LOVE BY

@Jujubegirl
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@Jujubegirl
Contributor
"My family has a real love affair going with this one. So far, the loaf has not survived to see room temperature--we scarf the whole thing while it's still warm. It would be great for toast or sandwiches....but so far it hasn't made it long enough to see those iterations. It's a dense loaf, but not heavy, and has a certain natural sweetness and toothiness to it that is really seductive. Prep time includes time for rising."

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  1. Katzen
    Buckwheat Oat Whole Wheat Bread Created by Katzen
  2. Katzen
    This is a delicious, hearty loaf. It has an earthyness to it that I think would pair wonderfully with sunflower seeds - I think the crunch would be a fantastic texture addition. A couple of changes, though... the recipe says 1/4 cup water, and I realized when making it that this must be mistyped, so I used 1 1/4 cup water. I didn't have barley syrup, so I used 1 tbsp molasses, and 2 tbsp honey. I also wasn't familiar with lecithin granules, so after looking up substitues, I ended up tossing in an egg. Lastly, I tossed everything in my bread machine and set it to "dough", and forgot about it for a few hours. This is a wonderfully healthy loaf, Jujubegirl - I love it! Thanks for sharing the recipe! Made for PRMR Tag.
  3. Jujubegirl
    Buckwheat Oat Whole Wheat Bread Created by Jujubegirl
  4. Jujubegirl
    My family has a real love affair going with this one. So far, the loaf has not survived to see room temperature--we scarf the whole thing while it's still warm. It would be great for toast or sandwiches....but so far it hasn't made it long enough to see those iterations. It's a dense loaf, but not heavy, and has a certain natural sweetness and toothiness to it that is really seductive. Prep time includes time for rising.
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