Buckwheat Kasha Bread

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Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of Buckwheat Kasha Bread calories by ingredient


Introduction

A hearty coarse-textured quick bread thathas satisfying appeal. From gems of gluten-free baking by Wendy Turnbull.
 A hearty coarse-textured quick bread thathas satisfying appeal. From gems of gluten-free baking by Wendy Turnbull.
Number of Servings: 14

Ingredients

    1/4 coarsely ground buckwheat, toasted
    1/3 cup boiling water
    1 cup light buckwheat flour
    3/4 GEMS flour
    1/2 cup ground almonds
    1/3 cup brown sugar
    2 tsp baking powder
    2 tsp baking soda
    1/2 tsp salt
    1 1/4 cups buttermilk
    1/4 cup vegetable oil

Directions

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.