Monday, April 19, 2010

Buckwheat English Muffin Loaf

We made breakfast using the loaf of bread. The eggs are a version of a breakfast sandwich from Lebanon. It has a name that I can't begin to spell. Basically, eggs, parsley, onions and Lebanese 7 spice. Yum!

Buckwheat English Muffin Loaf

2 c white flour
1/2 c buckwheat flour
1/2 c whole wheat flour
1 pkg active dry yeast
1/2 T date sugar
1 t salt
1/8 t baking soda
1 c milk (I used soy milk)
1/4 c water

Combine 1/2 c white flour, 1/4 c both buckwheat and whole wheat flours, yeast, sugar, salt, and baking soda. Heat milk and water until very warm (120°-130°). Add to dry ingredients and beat well. Stir in remaining flour to make a stiff batter. Spoon into 8 1/2 x 4 1/2 x 2 1/2 loaf pan that has been greased and sprinkled with cornmeal. Sprinkle top with more cornmeal. Cover; let rise in a warm place, free from draft for 45 minutes. Bake at 400°F for 25 minutes. Remove from pan and cool.

This recipe is easily doubled. Very good wheat flavor. I used the wrong size loaf pan, so my loaf came out very thin. I'll definitely use the right size next time.

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