Buckwheat Recipes
Guy Said:
I'm wanting a yeast bread recipe for Buckwheat flour?We Answered:
Wholesome Grain LoavesThis recipe began as a basic wheat bread. I added wholesome graham flour, raisins and sunflower kernels. Now my family begs me to make this for them.
Ingredients:
1 package (1/4 ounce) active dry yeast
2-3/4 cups warm water (110° to 115°)
1/2 cup packed brown sugar
1/4 cup butter, melted
1 egg
1 teaspoon ground cinnamon
1-1/2 teaspoons salt
1 cup graham flour or buckwheat flour
4 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour
1 cup golden raisins
1 cup unsalted sunflower kernels
Directions:
In a large bowl, dissolve yeast in warm water. Add the brown sugar, butter, egg, cinnamon, salt, graham flour and 3 cups whole wheat flour. Beat until smooth. Stir in remaining whole wheat flour and enough all-purpose flour to form a soft dough.
Turn onto a floured surface. Sprinkle with raisins and sunflower kernels. Knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks cool. Yield: 2 loaves
Franklin Said:
Any favorite recipes for quick bread using buckwheat flour?We Answered:
I never had much success with buckwheat in a quick recipe - its too glutinous, starchy and lacks the appeal of other more sympathetic flours more readily available and more easily converted into delicious rapid home made bread.However, a friend of mine, a master baker no less, reccomends pre soaking the buckwheat in a 50g/l cornstarch solution overnight (at room temperature) to faciliate the breakdown of the lesser palatable parts of the buckwheat.
Then add to your recipe as normal (apparently).
Failing that I have no other wise comments to assist you.
Sam Said:
Buckwheat groat recipes?We Answered:
Buckwheat Pancakes1 c. buckwheat flour
1/2 c. white flour
3 tsp. b. powder
2 tbsp. molasses
1 tbsp. butter
1 1/4 c. sweet milk ( half 'n' half will sub )
Blend all ingredients together . Let stand 5 min. before ladling onto hot griddle .
Kirk Said:
What are some good simple recipes, utilizing buckwheat groats ?We Answered:
The simplest recipe is to cook it like you would rice.2 cups water
1 cup groats
Bring water to a boil, add groats, bring back to a boil and simmer, cov ered for about 15 minutes. Buckwheat cooks fast.
Serve w/ a pat of butter, salt and pepper.
Don C
Tina Said:
what is a good recipe for making buckwheat noodles?We Answered:
There is a lot more info, recipes and pictures at the website...Happy noodling!
5 cups of light buckwheat flour
2¾ cups unbleached wheat flour
2 cups hot water
In large mixing bowl, blend flours. While mixing the flour together in a circular motion with your hand, stir in 1¾ cups of hot water in a continuous manner stirring constantly to avoid lumps from forming.
Using hands, mix until all flour is moistened. Using both hands, grasp the damp flour between your finger tips, pressing the flour between your palms and letting it drop back into the bowl. Work the flour in this manner until it feels like little pebbles.
Grab a handful of flour with both hands and squeeze tightly. You will feel the flour starting to take on body. Break the handfuls of dough apart, let them drop back into the bowl and then form another two handfuls. Work the flour for about 2 or 3 minutes in the above fashion repeating until the flour begins to get sticky. This is what is called “tapping†or “blossoming†the dough.
Add the remaining water and continue working the dough by grabbing with your hands, rubbing and dropping it back into the bowl. You will notice the pebbles expanding.
Knead in a pumping fashion, exerting lots of pressure from the shoulder area. Old Japanese herbalists claim that making soba noodles is a therapeutic workout for tense muscles in shoulder, arms, wrists, and hands. Work the dough until it can be formed into one big smooth ball.
Continue kneading until smooth and elastic, rolling around inside of the bowl to rid the dough of hidden air pockets.
Divide the dough into 6 equal portions and form into balls. Place in another bowl and cover with a damp cloth.
Sprinkle a large work surface with buckwheat flour and roll out a ball of dough until it is about 1/8 inch thick, making length about twice as long as width.
Lay the sheet of dough on countertop that has been lightly sprinkled with buckwheat flour. Roll out remaining balls of dough, sprinkling each sheet lightly with buckwheat flour before layering on top of each other.
Transfer the layers to a cutting board and cut the layers in half, restacking neatly. Fold in half.
To cut noodles, place one hand on dough as a guide and using sharp knife, cut into thin noodles about 1/8 inch wide. Strive to work the knife in a smooth, continuous slice for uniform noodles.
When the noodles are sliced, separate gently with your hands. They are now ready for cooking.
To cook fresh soba noodles:
As with any pasta, use plenty of water for cooking. A general rule of thumb is to use 4 quarts of water per pound of noodles. Bring water to a rolling boil. Add noodles while stirring gently back and forth with a long wooden spoon. When the starch begins to dissolve, the water will turn milky. As the water reaches a second boil, it will start to foam and rise quickly to the top. Be ready to lower the heat to keep it from running over. Once heat is lowered, simmer for 1 minute. A properly cooked soba noodle should be tender, firm, and chewy. Set strainer over another large pot and pour noodles into strainer catching the cooking liquid known as soba yu. This liquid contains valuable nutrients and can be used in the broth or saved for another day’s soup. Empty the noodles from the strainer into a large bowl of cold water and rinse well. This step firms up the noodles and washes off excess starch. Rinse well. If you are serving the noodles cold, rinse in ice water, drain well and chill until serving time. If serving noodles hot, they can be reheated by dipping into hot water or broth for about a minute.