Buckwheat Mustard Loaf

>> Wednesday, March 17, 2010


Not enough food posts this week. That's because I've been too busy frolicking in this lovely weather we're having. I promise I'll get myself back into the kitchen (where we women belong, right?) ASAP. Hah. For those of you unfamiliar with sarcasm, please don't post about my snide anti-feminist comment. I'm only kidding! However, I'm a woman . . . I love my kitchen time . . . and among my many flours, sugars, and pretty appliances, I really do feel that I belong.

Deep.

Today I'm sharing an experimental bread recipe -- mostly made up by me -- that turned out wonderfully. It's served best with the hummus-esque dip Stephen made to accompany it. Now, I didn't get fantastic photos (I hate, hate, HATE when that happens!), but I assure you. It's golden. And it's good.


MUSTARD LOAF
(yields one delicious loaf that ultimately serves 16)

What you'll need . . .
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water
  • 1/4 cup beer (I used a lager, stick to darker brews)
  • 3 tablespoons honey
  • 3 tablespoons brown mustard
  • 1 teaspoon Kosher salt
  • 2 cups bread flour
  • 1 to 1-1/2 cups buckwheat flour
  • 1/8 to 1/4 cup chopped red onions
  • 1/8 to 1/4 cup chopped zucchini
  • 1/4 cup olive oil
  • 1 tablespoon ground pepper

Method . . .
  1. In a large mixing bowl, whisk yeast into warm water until dissolved.
  2. Add beer, honey, mustard, salt, and bread flour (2 cups). Beat until smooth.
  3. Slowly stir in remaining flour until a soft dough forms (not too sticky, but not too dry).
  4. Turn onto a floured surface; knead until smooth and elastic for about 6-8 minutes.
  5. Place in a greased bowl. Cover and let rise in a warm place until doubled (45 minutes).
  6. Punch down and fold chopped red onions and zucchini into the dough; shape into a loaf. Place in a greased 9 x 5 inch loaf pan.
  7. Cover and let rise until doubled, about 1 hour.
  8. Preheat oven to 400 degrees F.
  9. Mix together the oil and pepper. Brush top of loaf to generously coat.
  10. Bake for 20 minutes.
  11. Rotate pan and cover loosely with foil -- bake for an additional 10 to 15 minutes (until golden brown).
  12. Let cool in the pan and then move to cooling rack.
  13. Enjoy with the following dip . . .

ROASTED RED PEPPER/SESAME DIP

Combine the following ingredients in a small foor processor until smooth.
  • 1 can garbanzo beans
  • 1/4 cup roasted red peppers (with some juice from the jar)
  • 2 cap-fulls of lemon juice (so, 2 teaspoons?)
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame seeds
  • 1 tablespoon garlic powder
  • Dash paprika
  • Freshly ground pepper (to taste)
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