Best Brown Bread With Buckwheat And Seaweed Recipes
BOSTON BROWN BREAD
Bread that slides out of a can? It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans. "I had this growing up," said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink. Her version, commissioned by the chef Matt Jennings, dials down the cloying sweetness and amps up the flavor with a totally different manifestation of beans: doenjang, the funky Korean paste made from fermented soybeans.
Provided by Jeff Gordinier
Categories breads, side dish
Time 2h20m
Yield 2 coffee-can-size loaves, or 1 standard loaf
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and generously coat the insides of 2 10-ounce coffee cans or a 9-by-5-inch loaf pan with cooking spray. Place the white rye flour in a large skillet over medium heat and toast, whisking constantly, for 7 minutes. The flour will darken slightly and smell nutty.
- Whisk the flours, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the doenjang and buttermilk until combined; set aside. With an electric mixer, whip the egg whites with 1 tablespoon of the molasses until stiff, silky peaks form, about 5 minutes. Whisk the remaining molasses into the buttermilk mixture. Gradually stir the buttermilk mixture into the dry ingredients until combined. Fold in the whipped egg whites in 2 additions.
- Pour batter into the prepared cans or loaf pan. Coat pieces of foil with cooking spray, then cover the tops of the cans or pan securely. Set the cans or pan in a baking dish and add enough hot water to come about 1/4 inch up the side. Transfer to oven and bake until the top springs back when lightly touched, about 1 hour 40 minutes for the cans, or 2 hours for the loaf pan. Let cool 20 minutes on a wire rack, then invert and remove the bread to a cutting board. Let cool completely before slicing.
YEASTED BUCKWHEAT BREAD
This recipe makes a large 1 1/2-pound buckwheat loaf.
Provided by seattlelove
Categories Bread Yeast Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, vegetable oil, sour cream, egg, and egg yolk in the bread machine.
- Combine yeast, bread flour, buckwheat flour, sugar, and salt in a bowl. Add to wet ingredients in bread machine all at once.
- Run the Bread cycle. Remove bread from the machine after the cycle is done and cool bread on a wire rack.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 26.2 g, Cholesterol 34.7 mg, Fat 7 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 156.6 mg, Sugar 1.4 g
BROWN BREAD WITH BUCKWHEAT AND SEAWEED
When in Brittany, eat oysters as the Bretons do: with Muscadet, brown bread and salted butter. It's a felicitous marriage of flavors that is impossible to shake, even after you leave Lorient or Concarneau. In the United States, you can improvise. Most restaurants serve only unsalted butter, so you have to do your own seasoning. Whole grain or brown bread often shows up in the basket.If you bake, you can make the bread yourself. Here is a brown bread at its most elemental, a yeast bread made with a thick batter that rises only once it is in a loaf pan and yields very nice, dense slices. I added slivers of kombu (kelp) for a briny touch and some buckwheat flour, typical of Brittany, to give the bread a nutty, slightly tart edge. It begs for butter. Salted.
Provided by Florence Fabricant
Categories side dish
Time 2h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Simmer kombu for 10 minutes in a small saucepan with enough water to cover. Meanwhile, in a large bowl, dissolve yeast, honey and sea salt in 2 cups warm water. Set aside 10 minutes. Drain kombu well and add to yeast mixture. Stir in buckwheat flour and all-purpose flour.
- Add whole-wheat flour, 1/2 cup at a time, beating a good minute or so after each addition to make a moist, thick, elastic, sticky dough that does not quite hold its shape, adding a little more flour if needed. Dough should be too soft to handle and cling to the sides of the bowl. Beat another 2 to 3 minutes. The consistency should be almost like that of mashed potatoes.
- With unsalted butter, butter a 9-by-5-by-3-inch loaf pan. Transfer dough into pan, smooth the surface, sprinkle coarse salt on top, cover lightly with a piece of parchment or wax paper and let rise until dough reaches the top of the pan, about an hour.
- Heat oven to 400 degrees. Bake dough 45 minutes, until browned, then transfer pan to a rack to cool for 15 to 20 minutes. Run a knife around the edges, turn bread out onto the rack and continue cooling to room temperature before slicing. Serve with salted butter.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 3 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 159 milligrams, Sugar 3 grams, TransFat 0 grams
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