Buckwheat Potato Bread With Chile Honey

Buckwheat Potato Bread With Chile Honey created by PalatablePastime

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.

Ready In:
2hrs 25mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@PalatablePastime
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@PalatablePastime
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"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."
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  1. Coffeenchocolate
    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!
    Reply
  2. Cindy Lynn
    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!
    Reply
  3. love4culinary
    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!
    Reply
  4. Heather U.
    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!
    Reply
  5. Heather U.
    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!
    Reply
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