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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%
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Bread Machine Buckwheat Bread

Recipe #311251 | 3¼ hours | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

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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.

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From: Katzen

On Sep 15, 2009

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.

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