(Sorry, no picture. My computer hates me)
Classic on your last post, slipping in a picture of Coby beside the salad. Mutually related? Uncertain. Did she partake of the salad? Doubtful. Make the salad? Improbable. But she's dang cute.
This is a new bread recipe I wanted to share with you. Have you been baking bread? I'm quite excited about baking more bread in two weeks when I'm finished my job. I have all kinds of ideas floating around in my brain for different combination of ingredients. I want to make a yeast-risen banana bread, with coconut milk. Stay posted. Anyways, this is a buckwheat recipe I dreamed up. Don't try to up the amount of buckwheat (I well know your habit of jimmying with a recipe). The ratio is just right. Particularly as buckwheat is without gluten and actually inhibits your dough from rising. In this bread, it dominates the flavour, while the bread remains light. Anyhooo, please try it!
Buckwheat Bread a la Reems
1 cup buckwheat flour
1/2 cup bran or wheat germ
1 package instant yeast (2 and 1/4 tsp)
1 cup warm water (110-120)
2 Tbsp instant coffee dissolved in a little water
2 Tbsp melted butter
3 Tbsp honey
1/2 cup yogurt
3 cups unbleached flour
2 Tbsp flax seed
1 Tbsp salt
1/2 cup pumpkin seeds
Combine: buckwheat, 1/2 cup flour, bran, yeast, and water
Add: wet ingredients and mix
Add: 1/2 cup flour, salt, flax, pumpkin seeds and mix
Add remaining flour 1/2 a cup at a time, beating smooth after each addition.
Knead 5-8 minutes. Dough will be tacky. Add flour by the tablespoon if necessary.
First Rise: 1 and a half to 2 hours (until doubled).
Shape into two rounds (I used clay bakeware but next best is rounds on a cookie sheet). Place on a greased cookie sheet and let rise, covered, for 1 hour (or until doubled).
Bake at 350 for 40-45 minutes.