I had the strangest craving this weekend for a hearty, strong, almost pungent, bread. Perhaps it was the emotional week or the change in weather. Wherever it came from it was a challenge that I gracefully said a firm YES to.
Be warned, this is not a fluffy, fairy kind of bread. It is not for the faint of heart. This bread, I imagine, would keep you satiated and warm if you are working out in the fields for many hours. I imagine my Hungarian ancestors wrapping a slice of this in towel and tucking it into their apron as they set about their daily chores. Yes, I am imagining this bread to be a staple in the 1800’s. So if you aren’t turned off yet… give it a try. Part of the breads brilliance is the use of buckwheat.
Buckwheat is not from wheat at all, in fact it is a grass and a gluten free grass. An excellent source of balanced protein, containing all 8 essential amino acids. High in fiber and B vitamins. Buckwheat has a very distinct flavor. I grew up with it.
Mom would make Kasha (roasted buckwheat) with carrots and onions, sort of like a rice stir fry. I can still smell it on the stove.
In this bread I used light buckwheat flour and strong blackstrap molasses (which is another powerhouse for minerals and a great source of iron) If you detest the taste of molasses we cannot be friends, but you can substitute it for honey or maple syrup. It should turn out perfectly fine.
I needed a vehicle to spread my most delicious homemade peach jam from my field trip to Alstede Farms in NJ. However I am imagining how incredibly delicious this bread would be with a schmear of goat cheese and slice of avocado! Wowser… I think that will be breakfast tomorrow.
- ½ cup of buckwheat flour
- ½ cup of quinoa flour
- 1 teaspoon of sea salt
- 1 teaspoon of baking soda
- ½ cup of almond butter
- 2 large eggs
- ¼ cup of molasses
- 2 tablespoons of honey
- 1 tablespoon of apple cider vinegar
- In a large bowl using an electric mixer blend almond butter and eggs until creamy. Add molasses, honey, and apple cider vinegar and blend until all ingredients are well incorporated.
- In separate bowl combine buckwheat flour, quinoa flour, salt and baking soda. Whisk to combine
- Add dry ingredients into wet and using a wooden spoon stir to combine.
- Grease an 8×5 loaf pan (I just used a little bit of coconut oil) pour batter in and bake at 325 for 35-40 minutes
- Cool on wire rack for 15 minutes. Loosen edges of bread and turn out.
- Wrap well and keep in fridge for up to one week.
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