Baking Goals, Buckwheat Bread, And I Find A New Favorite YouTuber

January 5, 2018

Hey y'all, it's me!

A while back, my friend Eleanor called me and said "Come help me clean out my freezers and pantry." I love when this happens, because I am always the recipient of different goodies that I may be interested in but can't justify the cost for a trial run. It helps me to stretch the food budget too.

Well, that time I came home with all kinds of different grain products. Millet, flax seeds, rye graham flour, blue corn meal, besan flour and buckwheat flour found their way into my laundry room fridge, along with others. I kept them in there for several months, thinking I would use them up soon.

Nope, didn't happen last year. I was so busy with everything else, I just ignored all that wonderful stuff. I didn't see it until I was either putting meat in the fridge to store until I could process it for the freezer, or I was getting eggs from the large carton.

Two days ago I decided it was time to do something about it, so I pulled out all the jars I collect for storing food stuffs, and I emptied all those bags into them, putting the name of every type of grain and flour on them, and then putting them into the cupboard over my mixer, where I keep my mixing bowls and such.

I have a simple goal--to bake something with each and every product in those jars. I will pull one down, look up how it's used and the recipes for it, then I will bake or cook something from that information. If I like the results, I will put it on my pantry list to restock it. If not, I will give it to someone who will use it. 

I grabbed the first jar at the front. It was buckwheat flour. Okay, I have heard of this being used in pancakes, but I wanted something that Obie and I could eat more often than just breakfast, and I am working on lowering our sugar intake some more. So first I tried the bread machine recipe that was on the bag the flour came in. It was for Buckwheat Molasses Bread. I tossed ingredients into the machine, hit the button and waited. 

The result was pretty good. It had a decent flavor and a good texture. It sliced well, and it made toast okay. I even made grilled cheese with it one day for lunch, and it went well with leftover soup.

Not bad, but how would it do for a conventional loaf of bread? I knew this would take more research, and I hit Bing to find a fairly simple recipe.

After watching a few videos of people making stuff that looked like rectangular hedgehogs, I was about to give up. Then I saw a link to a channel that looked interesting. I am so happy that I clicked that button, because then I found...

This is the channel of a lovely British lady named Titli Nihaan. She has a wonderful sense of humor, and she says herself she's no grand cook, she just loves to cook. I thought, "Oh yeah, we are gonna get along great!"

I watched her video on making Buckwheat Bread, and it was so easy to understand and follow her instructions. Here is the actual video;

I armed myself with all the ingredients and went to work.

500 g (16 oz) buckwheat flour (4 cups)350 ml (10½ fl oz) lukewarm water (about a cup and a forth, you may need to add a bit more)2 tbsp vegetable oil2 tsp dried yeast2 tsp sugar1 tsp salt1 tsp vinegar2 eggs
I put the sugar and yeast into the water, mixed it well and set it aside for 10 minutes to proof, then I mixed the oil and eggs together and whipped them until smooth and a little frothy.

I put the flour into a large bowl and made a well in it. (yes, I am following Miz Titli's recipe almost word for word--I'm too chicken to play around at this stage of my learning). When the yeast was ready I sprinkled to salt over then added in the eggs, vinegar and yeast mixture, and stirred it all up.

The dough was kind of stiff, so I added more warm water, and it smoothed right out.

I poured it into a bread pan that I had oiled, smoothed out the top, and put it into a plastic bag on the stove to rise for an hour. I always get a bit nervous at this point, but after watching the video I knew exactly what to look for. I am obviously a visual learner. You can tell me how to do something, or I can read how to do it, and I MIGHT be able to do it. You SHOW me, and I will be able to do it with no problem. 

After an hour I checked the dough. I was thrilled, because it looked just like the loaf in Miz Titli's video. I may just pull this off!

I preheated the oven to 430 degrees, and placed the top rack down one. I let the loaf bake for 30 minutes, and when I pulled it out, it looked pretty good. I turned it over and let it come out of the pan, then flipped it over to cool on a rack. Nice so far, right?

After it had cooled a bit, I sliced it and again was excited to see it was done, had a deep rich color, and just look at the crumb texture.

Time for a taste. I didn't understand what Miz Titli meant by a 'dry mouth texture' until I took a bite and chewed. It's hard to describe. It's not a bad thing, but this is not something you would use like a lighter bread. Instead it will be perfect for soups and stews, and I bet it will make a great grilled cheese. It does well in the toaster too.

There you have it. two types of buckwheat bread from what Eleanor gave me. There was about a fourth of a cup left, and that can be added to another bread dough or muffin batter to use it up. Will I restock this flour? Not really certain yet, want to use up the second loaf before I make a decision. I will tell you that the leftovers from the bread  machine loaf made nice hearty bread crumbs in the processor. They should really make a good meatloaf texture.

If you liked Titli Nihaan's video for this recipe, you will love her channel, The Bread Kitchen, Titli's Busy Kitchen, and Titli's Busy Garden channels. Here are the links.

Be sure to check out her channel and like the videos. 

Well, I got chores. Later y'all.
© Evelyn Edgett 2018


  1. I love making bread with different or mixed grains. I love bread. However Hub's is pre diabetic and I don't need the carbs so I quit baking it regularly. I do it as a treat.

    1. I understand. Buckwheat is supposed to have a lot of proteins in it, so maybe he could have some of that?


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