Tuesday, May 15, 2012

Banana Buckwheat Bread

Finally, a bread worth writing about from Bread Alone. This is a quick bread. It makes every effort to ensure that the crumb is moist and the flavor and texture are just right. I was really hoping for more of a buckwheat taste, but it just wasn't there.

The next time that I make this I think maybe I will toast the flour. This is a bread which I plan to come back to! I think that the addition of some really dark, dark chocolate would add a wonderful complexity to this bread. 

Also, the pecans are lost in this bread. I think that the formula could either use a bit more of them, or next time I might leave them whole. Sometimes it is nice to distribute the nuts completely and sometimes a big hunk or two is even better. There is an ice cream company in Ohio called Graeter's. They use huge chunks of chocolate in their ice cream. I love going to Graeters with my good friend Alex. It is a trip I look forward to and is often preceded by delightful Asian food. 

Now, back to the bread. 
As I mentioned earlier, this bread uses several baking techniques. The first one is the creaming of the butter and the sugar, I did this by hand so that I would not have to wash my mixer. This helps to create an airy texture in the bread and to help maintain moistness. It is also really fun to watch the fat and sugar take on a whole new texture and color. After the creaming of the butter and sugar, the eggs are added to the mix one at a time until combined. Another mixing technique is to add one egg at a time, which is a technique common used when making muffins. The last technique, which is the method that I used, was the folding in of the bananas and the pecans. The bananas are mashed up in a small bowl and are then added to the batter. They are folded into the batter gently so that the bananas are not overly bruised. Lastly the pecans are added to the mix and they are folded into the batter so that they are spread uniformly throughout the batter.

I should have baked two loaves, but I was feeling brave and I made one huge loaf. This formula calls for baking 2 loaves at 400 degrees for 70 minutes with a ten-minute rest before removing the pan. I had to bake this monster loaf for 60 minutes on 400, and then 40 more minutes at 300 degrees. The bread was achieving a lot of color, and I was using a dark pan. I did not want it to burn on the bottom. I was very pleased with the results, I would recommend this, but if you do, go ahead and toast the buckwheat flour, it will add just a bit more flavor.

I have to admit it was rather strange to make bread without having to use my mixer. I am really not sure how I feel about it. 

Bake On!! 


  1. When do you add the buckwheat and flour? Do you grind the buckwheat? How much of each do you add? TIA. :)

    1. 1. The buckwheat is added with all of the dry ingredients. I combined the salt baking powder, baking soda, all purpose flour and buckwheat flour in a large bowl and stirred to combine them.

      2. I do grind my own flour, all of the whole grain flours that I use I grind my self, This includes, rye, wheat, buckwheat, millet, spelt, oats and anything else that my grinder can process.

      This formula contained 5 oz of buckwheat. I do not believe that I am able to post the formula on my blog, but I can send you the reference. You should be able to find the book at your local public library, that it where I first found this book.

      Leader, Daniel, and Judith Blahnik. Bread Alone: Bold Fresh Loaves from Your Own Hands. 1st ed. William Morrow Cookbooks, 1993.
      The formula is found on page 312.