The Last Days of Fall and a Buckwheat Bread

It’s already November but still no sign of winter. So the last days were still ‘warm’ and sunny. Great to have a last walk along the coast and enjoy the sunny weather.

I had a long walk along the Brodtner Ufer, the hiking walk from Travemünde to Niendorf along the Baltic Sea near Lübeck. I loved the mushrooms still everywhere to find – also if not eatable. But they remind me that my mother when I was a child always has gone to look for button mushrooms in the fields. And sometimes we had funny encounters with cows…

I only took the walks where most sun was coming through the foliage and the leaves under my feet were doing that wonderful noise while walking on them. Yes, I splashed them as well 😀

Do you like the pastel colors of the trees in fall? Or do you prefer the more vivid colors of a real Indian Summer?

Chestnuts are something very autumnally. I think the day I smell the chestnuts roasting in the streets that is for me the day summer definitely has gone, fall has arrived and winter is not far anymore. And I love them! They are part of the winter, they warm up and they are so tasty!

When I came home from the walk I wanted to eat something rustic. What better than a bread? So I tried out a new recipe with buckwheat. It’s a long time I thought to try some with this pseudo wheat and was so happy to find a recipe in a magazine I sometimes read. They make it sound so easy and I had all the ingredients at home.

In a few minutes I put the dough into the oven and just had to wait the bread to be ready.

One hour and a half later I was indulging in the best bread I ever made. Homemade jam on it and some vegan cheese and my day was made!



buckwheat bread
Buckwheat Bread
Print Recipe
Servings Prep Time
15 slices 10 minutes
Cook Time
1 hour
Servings Prep Time
15 slices 10 minutes
Cook Time
1 hour
buckwheat bread
Buckwheat Bread
Print Recipe
Servings Prep Time
15 slices 10 minutes
Cook Time
1 hour
Servings Prep Time
15 slices 10 minutes
Cook Time
1 hour
Ingredients
Dry ingredients
Wet ingredients
Servings: slices
Instructions
  1. Preheat the oven to 175°C and prepare the bread baking form with baking sheets.
  2. In a bowl put all the dry ingredients and mix them well.
  3. Add the eggs and slowly the water. Mix all well by hand or with the mixer.
  4. Put the bread dough into the baking form and straight into the oven. Cut before it goes into the oven along the middle of the bread top.
  5. It should be ready after one hour. Control with a toothpick.
  6. Take it out and take the bread out of the form to let it cool on a grill.
Recipe Notes

Don't let it in the oven and/or the form, it will form water on the bottom and soften the bread on the bottom.

Let it stay just the way it is in the kitchen. No fridge, no bread box or wrapped in something. It is all the time soft and never dries out.

Try to toast it - it's so great when lightly crisp on the outside, soft in the inside. You can put all toppings you like, from jam to cheese (vegan e.g.) or cold meat.

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