The Art of Zen Living

I was down at my local “scratch and dent” grocery shop, and came across a few packages of organic Buckwheat flour.  It was past it’s “good til” date, but since there were no additives to go bad and the package seemed intact, I decided to take a chance - as you can see, I got a great price on it.  When I opened it up, it still smelled fresh and the batch of buckwheat pancakes I made with it came out great, so I decided to give buckwheat bread a shot.

I used my basic honey whole wheat bread recipe, and started with 2 cups buckwheat flour and a cup and a half of unbleached, unenriched white flour.  I was overboard on the amount of buckwheat flour - it’s very flavorful, but it’s also a very fine texture, which means it doesn’t absorb the wet ingredients very well.  I ended up having to add another cup or more of white flour and another three quarters cup of the buckwheat flour to get it to the right consistency.  Kneading was also an issue because the dough kept getting stickier than it should have been.

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