1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 810g Recipe makes 1 loaf) |
||
| Calories 2342 | ||
| Calories from Fat 738 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 82.0g | 126% | |
| Saturated Fat 18.8g | 93% | |
| Monounsaturated Fat 23.6g | ||
| Polyunsaturated Fat 33.8g | ||
| Trans Fat 0.2g | ||
| Cholesterol 425mg | 141% | |
| Sodium 1876mg | 78% | |
| Potassium 1223mg | 34% | |
| Total Carbohydrate 343.6g | 114% | |
| Dietary Fiber 19.9g | 79% | |
| Sugars 22.7g | ||
| Protein 59.8g | 119% | |
Bread Machine Buckwheat Bread
By: mersaydees
Jul 2, 2008
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."
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.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Macaroni Russian Navy Style-Stil Flota Russkogo Makaron
Browse similar recipes by category
- Course > Breads
- Cuisine > European > Eastern > Russian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance > Bread Machine
Featured Reviews for This Recipe
From: kelly in TO
On Jul 27, 2008
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.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved