Buckwheat Bread with Pear and Hazelnut

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Buckwheat Bread with Pear and Hazelnut

Labels: { Bread, Buckwheat, Fruit, Nuts and Seeds }

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.

100 g Buckwheat groats
100 ml Water, boiling
200 g Pear, peeled, cored and diced
50 g Candied ginger, diced
50 g Soft dried dates, diced
20 g Fresh yeast
300 ml Lukewarm water
50 g Maple syrup
100 g Buckwheat flour
350 g Bread flour
100 g Hazelnuts
10 g Salt

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.

356 comments:

«Oldest ‹Older 1 – 200 of 356 Newer› Newest»

Hasna 29/1/13 07:07: 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
Mich Piece of Cake 29/1/13 07:15: Hi 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.
Nisa Homey 29/1/13 07:21: Angie, you amaze me girl with ur bread recipes...I wish I lived near you...buckwheat is new to me..bookmarked!!
Rosa's Yummy Yums 29/1/13 08:09: What a beautiful loaf! That is such an original recipe.

Cheers,

Rosa
Medeja- CranberryJam 29/1/13 09:31: Oh, you have added so many nice things in this bread. It looks super delicious!
Helene Dsouza 29/1/13 09:59: That'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
Choc Chip Uru @ Go Bake Yourself 29/1/13 10:42: What an incredibly delicious bread my friend :D

Cheers
CCU
jasna varcakovic 29/1/13 11:23: Your bread looks absolutely divine; I love all the ingredients in it!
Paula @ Vintage Kitchen 29/1/13 11:34: This 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!
Belinda 29/1/13 12:09: That is one healthy heart loaf!
My Kitchen Stories. 29/1/13 12:10: Gosh 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.
Jayanthy Kumaran 29/1/13 12:27: wat a fab idea...thanks for sharing
Tasty Appetite
MunatyCooking 29/1/13 12:44: 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 :)
Liz That Skinny Chick Can Bake 29/1/13 12:50: What 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!
great-secret-of-life 29/1/13 13:53: Incredible recipe.. looks so great..
http://great-secret-of-life.blogspot.com
Rumana Rawat 29/1/13 14:28: I want to have now.. delicious:)
Tricia @ saving room for dessert 29/1/13 14:35: I'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!
Unknown 29/1/13 15:31: nice recipe with buckwheat...tq
Anonymous 29/1/13 15:47: The pear must make this loaf very moist Angie. Another lovely recipe.
:-) Mandy
Cooking Quidnunc 29/1/13 15:48: What a beautiful bread! I love the ingredients in this, candied ginger and pears, my goodness, delicious!
Alida 29/1/13 15:50: Interesting bread and very nutritious with pears and hazelnuts. A proper wholesome bread. Delicious Angie!
Sweet Posy Dreams 29/1/13 16:44: I love buckwheat, but I've never had it in loaf bread. This looks fab!
pepper bowl 29/1/13 17:12: Your baking and clicks speaks a lot....love the clicks and compositions...Great job done..
Hema 29/1/13 17:15: Bread looks awesome, you come up with such different combinations..
Pam 29/1/13 17:16: You need to open a bakery - you make the best bread!
Koko 29/1/13 17:25: Oooh, I love how you can see the jewels of hazelnut and pear inside! Irresistable!
Gwen 29/1/13 18:06: Now this is my idea of a wonderful bread! I have every ingredient already in my pantry!! Yayyy! ;)
Finla 29/1/13 18:43: They look sensationally delicious and beautiful.
Susan 29/1/13 19:11: I can just imagine a slice with some good Brie! Amazing baking and I so love the combinations you come up with, XOXO
Gloria Baker 29/1/13 20:24: Look really delicious Angie!
Riceandcoconut 29/1/13 20:42: What amazing recipe using pears on bread,looks beautifuly done and tasty :)
Anonymous 29/1/13 21:06: Oooo 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. :)
Erin @ The Speckled Palate 29/1/13 21:57: I'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!

Thanks for sharing such fun and unique recipes!
The Squishy Monster 29/1/13 22:04: 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!)
Evelyne CulturEatz 29/1/13 22:47: I 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!
Anonymous 29/1/13 22:51: One more from the Bread Queen :) Another one that looks amazing and I bet tastes amazing too!
Jennifer Kendall 29/1/13 23:13: once again, a gorgeous loaf of bread! you are the queen of delicious flavor combinations!
SavoringTime in the Kitchen 29/1/13 23:30: What incredible flavors in this wonderful bread, Angie! I can't wait to try it. It looks absolutely delicious.
Unknown 30/1/13 00:10: I feel like running to the kitchen to bake me some of that! It looks delicious!
Unknown 30/1/13 00:25: Your bread recipes always look so delicious and you make them seem so easy. I really have to try and make some.
Sangeetha M 30/1/13 00:28: Lovely bread combo...looks really delicious!
pria 30/1/13 01:38: Buckwheat is new to me,but this looks yum and gorgeous:) would love to try
Janine 30/1/13 09:10: this 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!
Priya Suresh 30/1/13 14:33: beauiful crust and wonderful texture,i dont bother to have a slice.
teresa 30/1/13 17:16: oh i bet pear is so good in bread, i bet your house smelled marvelous!
Katerina 30/1/13 17:47: What an interesting combination of flavors!
Joanne 30/1/13 20:32: Mmm I'm always looking for new ways to use my buckwheat flour! What a great bread!
Kiersten @ Oh My Veggies 30/1/13 22:43: The bits of pear look so good! I love the moistness a little fruit adds to breads...
Swathi 30/1/13 23:39: I don't have buckwheat groats but have flour, do you think I can try this recipe. Looks delicious.
Amelia 31/1/13 01:50: Hi Angie, that's a beautiful and delicious bread. Very interesting recipe and the texture look so good.

Have a nice day, regards.
Baking Diary 31/1/13 02:00: A beautiful loaf! The fruits are so evenly distributed...wish I can try a slice too!
Anonymous 31/1/13 03:15: This comment has been removed by a blog administrator.
Ana Regalado 31/1/13 03:17: Angie , I want some slices of that pretty delicious bread right now ! Love the texture and I bet it taste fantastic as it looks :D
Anonymous 31/1/13 05:02: This comment has been removed by a blog administrator.
mjskit 31/1/13 05:03: You are driving me coocoo Angie with all of these wonderful breads!!! Can't believe you used, pear, dates AND candied ginger! YUM!
Sokehah cheah 31/1/13 10:38: I've yet to try baking with pears. The loaf looks nice dotted with fruits.
Anonymous 31/1/13 11:17: This comment has been removed by a blog administrator.
Kitcheninspirations 31/1/13 15:01: Oh 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.
Stephanie @ Henry Happened 31/1/13 18:47: I'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!
Cucina49 31/1/13 19:41: This sounds so delicious and homey, perfect for winter. I can never resist anything containing hazelnuts!
Unknown 31/1/13 20:22: Yum, looks fantastic! And it's such a healthy bread though I would probably slather it with butter!
Beth 31/1/13 20:30: Hazelnuts and pears complement each other so nicely. This bread sounds terrific!
chow and chatter 31/1/13 22:19: looks divine
Amy 31/1/13 22:41: Another gorgeous creation. :) I love hazelnuts. Gotta give this healthy bread a try.
Reeni 1/2/13 02:37: What a lovely mix of flavors in this bread Angie! Another stunner!
Anonymous 1/2/13 05:43: This comment has been removed by a blog administrator.
Honey Bee Sweets 1/2/13 15:23: Wow, 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!
Jean | DelightfulRepast.com 1/2/13 20:49: Angie, I've used buckwheat flour, but never buckwheat groats. I'll have to look into that.
Georgia | The Comfort of Cooking 1/2/13 21:08: I love the flavors of ginger, pear and dates that you added to this lovely bread. Looks scrumptious, Angie!
Monet 1/2/13 21:18: This 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.
Joyti 1/2/13 21:30: That sounds delicious. The pear is a unique touch.
Saskia 2/2/13 01:18: This looks incredibly delicious. Love your photos, especially the first two. That cut slice is just waiting for a big slab of butter (naughty).
Norma Chang 2/2/13 01:31: You 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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Kathy 2/2/13 14:31: This bread is making my mouth water…incredibly beautiful and so delicious looking! Love the combination of flavors!
Princess Misia 2/2/13 21:36: Wow, this look absolutely amazing!! I can't wait to make it!
grace 3/2/13 11:30: i feel like i've never seen pears used in a loaf of bread before--what a shame! this particular combination sounds delightful!
Amy (Savory Moments) 3/2/13 14:11: I really enjoy the flavor of buckwheat. You've definitely inspired me to try it in a bread. This loaf looks very delicious.
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. 3/2/13 15:11: Your 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!
lena 3/2/13 15:49: i 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!
Anonymous 5/2/13 08:43: What a truly seasonal & tasty looking bread! I love it so much!

Toasted this would taste divine with hony smeared all over a big slice! :) Georgous! A grand & stylish food gift too!
Unknown 5/2/13 13:40: What a fantastic loaf of bread! I bet the flavors were just amazing!
Cathy at Wives with Knives 5/2/13 15:06: Buckwheat 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.
Unknown 6/2/13 19:01: This is a bread that I need to make-I have most all of the ingredients-Angie your breads are amazing;-)
Anonymous 7/2/13 22:33: Hi 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?
Sue 10/2/13 19:17: So hardy and chock full of good stuff!
Anonymous 17/2/13 11:11: Crystallised ginger or preserved ginger in syrup?
Angie's Recipes 17/2/13 18:05: @Anonymous Crystallised ginger
Angie's Recipes 17/2/13 18:07: @AnonymousSorry, didn't your message earlier. You just soak buckwheat groats in boiling water.
My Little Home and Garden 17/2/13 18:35: This bread looks and sounds pretty fabulous!
Amy 25/2/13 17:00: I 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).
Angie's Recipes 25/2/13 17:23: @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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