The grain-like buckwheat is not related to wheat, but related to sorrel and rhubarb. It has a nutty flavour, and high nutritional value—-an excellent source of protein, soluble fiber, minerals and despite the confusing name, buckwheat is gluten free.
This buckwheat bread, lightly sweetened with maple syrup, studded with whole hazelnuts, candied ginger, soft dates and fresh pear, is made with a blend of buckwheat and wheat flours, so it’s not gluten-free. The finished dough is rather sticky even though I have used 50 grams more bread flour than the amount the original recipe
©angiesrecipes has called for.
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- Soak buckwheat groats in the boiling water for 2 hours until all the water has been absorbed. Peel, core and dice the pear. Dice the candied ginger and dried dates. Dissolve the yeast in lukewarm water in the mixing bowl of your stand mixer.
- Add in maple syrup, soaked buckwheat groats, flours, hazelnuts, and salt. Mix first at slow speed for 4 minutes, then increase the speed and mix for a further 4 minutes. Fold in diced pear, candied ginger, and soft dates. The dough is rather sticky.
- Turn it onto a floured work surface and dust the dough with a little flour. Cover with a kitchen towel and rest for 30 minutes at the room temperature. Fold and shape the dough into a round every 10 minutes.
- Grease a loaf pan or line with parchment paper. Place the dough into the pan and rest for another 30 minutes. Meanwhile preheat the oven to 210C/410F with a roasting tray filled with water at the bottom of the oven. Bake the bread in the middle rack of hot oven for 45-50 minutes.
Omg... I haven't baked any bread ths winter... :( buckwheat is new to me. Ll ve to chk whether its available here.the bread luks perfect
ReplyDeleteHi Angie, the mosaic pattern on the bread from the pears, ginger, and dates are so pretty. Makes me wish I could grab a slice from the screen.
ReplyDeleteAngie, you amaze me girl with ur bread recipes...I wish I lived near you...buckwheat is new to me..bookmarked!!
ReplyDeleteWhat a beautiful loaf! That is such an original recipe.
ReplyDeleteCheers,
Rosa
Oh, you have added so many nice things in this bread. It looks super delicious!
ReplyDeleteThat's a grand bread Angie! I have been planning for over a month to make Klotzenbrot (you might now it). That bread calls for dried pears. The fresh pears must be giving your bread a nice moist feel. Keep me a slice aside please! =D
ReplyDeleteWhat an incredibly delicious bread my friend :D
ReplyDeleteCheers
CCU
Your bread looks absolutely divine; I love all the ingredients in it!
ReplyDeleteThis is like the perfect bread to eat with cheese and a glass of wine! It´s so amazing, I LOVE the ingredients, especially the buckwheat flour. I´m pinning this one right now Angie!
ReplyDeleteThat is one healthy heart loaf!
ReplyDeleteGosh it looks gorgeous, so gorgeous. I love the pieces of fruit and the combination ogf flour. I think it is far more difficult than it looks.
ReplyDeletewat a fab idea...thanks for sharing
ReplyDeleteTasty Appetite
OMG! This is gorgeous, looks so moist. I love all your bread recipes and my family agree on that, seriously Angie, my family enjoys bread more now than before. You are a gem :)
ReplyDeleteWhat a magnificent yeast bread, Angie! I'm a huge fan of bread filled with fruit and nuts...I wish I had a few slices for my breakfast today!
ReplyDeleteIncredible recipe.. looks so great..
ReplyDeletehttp://great-secret-of-life.blogspot.com
I want to have now.. delicious:)
ReplyDeleteI've never used pears in a bread but it looks wonderful! I am also sad to say I haven't tried baking with buckwheat but am very interested to do so. Thanks for another glimpse of your lovely creations!
ReplyDeletenice recipe with buckwheat...tq
ReplyDeleteThe pear must make this loaf very moist Angie. Another lovely recipe.
ReplyDelete:-) Mandy
What a beautiful bread! I love the ingredients in this, candied ginger and pears, my goodness, delicious!
ReplyDeleteInteresting bread and very nutritious with pears and hazelnuts. A proper wholesome bread. Delicious Angie!
ReplyDeleteI love buckwheat, but I've never had it in loaf bread. This looks fab!
ReplyDeleteYour baking and clicks speaks a lot....love the clicks and compositions...Great job done..
ReplyDeleteBread looks awesome, you come up with such different combinations..
ReplyDeleteYou need to open a bakery - you make the best bread!
ReplyDeleteOooh, I love how you can see the jewels of hazelnut and pear inside! Irresistable!
ReplyDeleteNow this is my idea of a wonderful bread! I have every ingredient already in my pantry!! Yayyy! ;)
ReplyDeleteThey look sensationally delicious and beautiful.
ReplyDeleteI can just imagine a slice with some good Brie! Amazing baking and I so love the combinations you come up with, XOXO
ReplyDeleteLook really delicious Angie!
ReplyDeleteWhat amazing recipe using pears on bread,looks beautifuly done and tasty :)
ReplyDeleteOooo that slice looks gorgeous! Love how you can see the pear and hazelnut pieces. I never make bread--I need to give this a try. :)
ReplyDeleteI'm absolutely LOVING these bread recipes you have been sharing recently! Not only do they look delightful and filling, but they are fun takes on bread we've all tasted before. I can't say I have ever eaten buckwheat bread OR bread with pear and hazelnuts in it, but you better believe I want to try it now!
ReplyDeleteThanks for sharing such fun and unique recipes!
oooh, what beautiful flavor combinations! I would love to sink my teeth into this first thing in the morning (I don't even think I'd reach for teh nutella!)
ReplyDeleteI did not know buckwheat was gluten-free. One of my friends is gluten intolerant and her favorite fruit is pear...so up her alley. Looks luscious!
ReplyDeleteOne more from the Bread Queen :) Another one that looks amazing and I bet tastes amazing too!
ReplyDeleteonce again, a gorgeous loaf of bread! you are the queen of delicious flavor combinations!
ReplyDeleteWhat incredible flavors in this wonderful bread, Angie! I can't wait to try it. It looks absolutely delicious.
ReplyDeleteI feel like running to the kitchen to bake me some of that! It looks delicious!
ReplyDeleteYour bread recipes always look so delicious and you make them seem so easy. I really have to try and make some.
ReplyDeleteLovely bread combo...looks really delicious!
ReplyDeleteBuckwheat is new to me,but this looks yum and gorgeous:) would love to try
ReplyDeletethis bread looks so dense with all the yummy ingredients, but definitely something up my alley! love the addition of buckwheat groats as well, since i always find it hard to use them up!
ReplyDeletebeauiful crust and wonderful texture,i dont bother to have a slice.
ReplyDeleteoh i bet pear is so good in bread, i bet your house smelled marvelous!
ReplyDeleteWhat an interesting combination of flavors!
ReplyDeleteMmm I'm always looking for new ways to use my buckwheat flour! What a great bread!
ReplyDeleteThe bits of pear look so good! I love the moistness a little fruit adds to breads...
ReplyDeleteI don't have buckwheat groats but have flour, do you think I can try this recipe. Looks delicious.
ReplyDeleteHi Angie, that's a beautiful and delicious bread. Very interesting recipe and the texture look so good.
ReplyDeleteHave a nice day, regards.
A beautiful loaf! The fruits are so evenly distributed...wish I can try a slice too!
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ReplyDeleteAngie , I want some slices of that pretty delicious bread right now ! Love the texture and I bet it taste fantastic as it looks :D
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ReplyDeleteYou are driving me coocoo Angie with all of these wonderful breads!!! Can't believe you used, pear, dates AND candied ginger! YUM!
ReplyDeleteI've yet to try baking with pears. The loaf looks nice dotted with fruits.
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ReplyDeleteOh my, yet another grain bread with a beautiful twist. I bet this tastes incredible right out of the oven, or reheated. It's simply beautiful.
ReplyDeleteI've never baked with buckwheat before but love that it's (almost) gluten free. So it's ok to eat the whole loaf, right? It looks so yummy with pear and dates int there!
ReplyDeleteThis sounds so delicious and homey, perfect for winter. I can never resist anything containing hazelnuts!
ReplyDeleteYum, looks fantastic! And it's such a healthy bread though I would probably slather it with butter!
ReplyDeleteHazelnuts and pears complement each other so nicely. This bread sounds terrific!
ReplyDeletelooks divine
ReplyDeleteAnother gorgeous creation. :) I love hazelnuts. Gotta give this healthy bread a try.
ReplyDeleteWhat a lovely mix of flavors in this bread Angie! Another stunner!
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ReplyDeleteWow, a wholesome bread with all the good stuff! I bet it'll taste even better when it's toasted since you mentioned that its slightly sticky. :))crunchy exterior and soft interior, yum!
ReplyDeleteAngie, I've used buckwheat flour, but never buckwheat groats. I'll have to look into that.
ReplyDeleteI love the flavors of ginger, pear and dates that you added to this lovely bread. Looks scrumptious, Angie!
ReplyDeleteThis looks amazing. I love buckwheat pancakes but I've never thought to do a bread recipe before. Thank you for sharing...and for your kind and generous words. I hope you have a beautiful weekend with good food and friends.
ReplyDeleteThat sounds delicious. The pear is a unique touch.
ReplyDeleteThis looks incredibly delicious. Love your photos, especially the first two. That cut slice is just waiting for a big slab of butter (naughty).
ReplyDeleteYou come up with the most unusual combination in breads (I think I said this before), adding fresh pears is another great unique idea, bet the finished bread was mosit and lovely.
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This bread is making my mouth water…incredibly beautiful and so delicious looking! Love the combination of flavors!
ReplyDeleteWow, this look absolutely amazing!! I can't wait to make it!
ReplyDeletei feel like i've never seen pears used in a loaf of bread before--what a shame! this particular combination sounds delightful!
ReplyDeleteI really enjoy the flavor of buckwheat. You've definitely inspired me to try it in a bread. This loaf looks very delicious.
ReplyDeleteYour loaves are always so beautiful Angie - not only in appearance but in healthful and thoughtful ingredients too. The addition of pear is simply perfect here!
ReplyDeletei like the ginger, pear, dates and hazelnut are incorporated into this buckwheat bread, this is a new idea! im sure this is so satisfying with each bite!
ReplyDeleteWhat a truly seasonal & tasty looking bread! I love it so much!
ReplyDeleteToasted this would taste divine with hony smeared all over a big slice! :) Georgous! A grand & stylish food gift too!
What a fantastic loaf of bread! I bet the flavors were just amazing!
ReplyDeleteBuckwheat flour is my new favorite ingredient and this bread looks fantastic, Angie. I love all the wonderful flavors in it. I'll have to search for buckwheat groats. Haven't seen them in my local market.
ReplyDeleteThis is a bread that I need to make-I have most all of the ingredients-Angie your breads are amazing;-)
ReplyDeleteHi Angie. I have bought the groats to make this. Do I just pour the boiling water on them and leave to soak as it cools? Or are they meant to be in a pan over heat?
ReplyDeleteSo hardy and chock full of good stuff!
ReplyDeleteCrystallised ginger or preserved ginger in syrup?
ReplyDelete@Anonymous Crystallised ginger
ReplyDelete@AnonymousSorry, didn't your message earlier. You just soak buckwheat groats in boiling water.
ReplyDeleteThis bread looks and sounds pretty fabulous!
ReplyDeleteI just had to make this and I am so glad I did. It is absolutely delicious. You can really taste the ginger, pear and hazelnuts, as well as the lovely flavour from the double helping of buckwheat. The first time I made it, as above, it didn't work that well for me I am afraid to say. But I wanted to try it again so the second time I left it in a warm place to rest instead of at room temperature and it was much better: first time 30 minutes (I didn't fold), second time 45 minutes. I guess a lot of different factors contribute to success or otherwise and this way worked better for me. I am sharing it in case others find the same. Thank you for yet another fabulous recipe and introducing me to new flavours (and ingredients in the form of the groats).
ReplyDelete@Amy I am so glad that you have given this a try, (even twice!) and shared your experimental results too, Amy.
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