Buckwheat Kasha Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1/4 coarsely ground buckwheat, toasted1/3 cup boiling water1 cup light buckwheat flour3/4 GEMS flour1/2 cup ground almonds1/3 cup brown sugar2 tsp baking powder2 tsp baking soda1/2 tsp salt1 1/4 cups buttermilk1/4 cup vegetable oil
1. Toast the buckwheat in a small frying pan to darken slightly (once toasted it is referred to as kasha). Combine the kasha with the boiling water and let stand 15 minutes.
2. Preheat oven to 350 degrees F. Lightly greast 8 x 4 inch loaf pan.
3. In medium-sized mixing bowl blend flours, ground nuts, brown sugar, baking powder, baking soda and salt.
4. In a small bowl whisk buttermilk, oil and kasha/water mixture. Add to dry ingredients and beat lightly until blended.
5. Spoon evenly into prepared pan. It will be full. l Bake 50 to 60 minutes. Coo in pan 20 minutes before turning out on rack to cool.
Yeild: one 8 x 4 inch loaf.
Serving Size: Yeild: one 8 x 4 inch loaf. 16 slices.
Number of Servings: 14
Recipe submitted by SparkPeople user BENSON37.
2. Preheat oven to 350 degrees F. Lightly greast 8 x 4 inch loaf pan.
3. In medium-sized mixing bowl blend flours, ground nuts, brown sugar, baking powder, baking soda and salt.
4. In a small bowl whisk buttermilk, oil and kasha/water mixture. Add to dry ingredients and beat lightly until blended.
5. Spoon evenly into prepared pan. It will be full. l Bake 50 to 60 minutes. Coo in pan 20 minutes before turning out on rack to cool.
Yeild: one 8 x 4 inch loaf.
Serving Size: Yeild: one 8 x 4 inch loaf. 16 slices.
Number of Servings: 14
Recipe submitted by SparkPeople user BENSON37.
Nutritional Info Amount Per Serving
- Calories: 124.8
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 342.3 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.8 g
- Protein: 2.7 g
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