I've been meaning to experiment with making buckwheat bread for ages,
but couldn't find the time at weekends for all the proving and kneading
and such. Then a gal a work suggested getting a bread machine - she has
one and swears by it. She said I should look at it both as a reward for
being "good" about my diet and as an investment to help keep up the
progress. This sounded like good enough justification to me, so
yesterday I bought a Morphy Richards Fastbake breadmaker. I made my
first loaf of buckwheat bread [using a recipe found on the net - of
course!], and had my first slice this morning. FBG was 6.4, two hours
after eating a half-inch thick slice [I should have weighed it, really,
but didn't think of that until it was too late] with a scraping of
margarine, BG was 7.5. This is a lot better than most other breads I've
tried, so I'm pleased about that. The recipe makes a lovely, dense,
chewy bread, about the consistency of a german rye, I think it could be
a bit lighter, but very flavourful. It's not as therapeutic as doing it
the old-fashioned way - kneading bread dough is a great stress-reliever
- but the end result is [almost] as good.

I am a happy bunny. :-))

Anyone out there have other slow-acting- or reduced-carb bread recipes?
Maggie :-))

--
"There are two means of refuge from the miseries of life: music and
cats." -- Albert Schweitzer

yz wrote:


Buckwheat Bread
Categories: Breadmaker, Brunch
Yield: 16 servings

1 pk (5/16-oz) yeast
1 1/2 c Unbleached flour
1/2 c Bread flour
1/4 c Buckwheat flour
2 ts Sugar
1 tb Dry milk
1 tb Margarine
1 ts Salt
7/8 c Water

Put all ingredients in the order given, into the bread pan, select WHITE
bread, and push Start. Makes 1 loaf, 8 slices. Each slice: 140 calories;
1 gm dietary fiber; less than 1 gm soluble fiber; 26 gm carbohydrates; 4
gm protein; 2 gm fat (13% calories from fat); less than 1 mg
cholesterol; 268 mg sodium; 72 mg potassium; 17 mg calcium.

I can't remember where on the internet I got it, so have no idea where
it originates. I'm not sure I'd trust the arithmatic here: not sure
how one slice of bread = 2 servings. I expect to get more than 8 slices
out of this loaf, but maybe that depends on the size/shape loaf your
breadmaker produces? And, of course, how thickly you like your bread
sliced.

Maggie


--
"There are two means of refuge from the miseries of life: music and
cats." -- Albert Schweitzer

Maggie Davey wrote:
I also thank you for that, Maggie.

Hugs and smackeroos,

Al.

"Maggie Davey" <bassett_green@hotmail.com> wrote

Go to your local Indian Grocer and get a bag of Besan.
Besan is a flour made from Chana Dal.
Chana Dal has a glycemic index of 10 as compared to 100 for wheat flour.
It should work well in your recipe.

PJ

Peanutjake wrote:

Many thanks, I've read about this, but couldn't remember where, and, of
course, couldn't recall the name of the stuff. Would you use it in
place of all or part of the unbleached flour? or the bread flour? or
both?

Maggie

--
"There are two means of refuge from the miseries of life: music and
cats." -- Albert Schweitzer

"Maggie Davey" <bassett_green@hotmail.com> wrote in message
news:c1tovm$1lie00$1@ID-206447.news.uni-berlin.de...
I have made bread, pancakes and cookies using 100% Besan. I fold in stiffly beaten egg whites to
help the mixture raise.

I have also used it for breading veal cutlets.

Enjoy

PJ

Peanutjake wrote:

In my local Indian grocery [just round the corner], it's sold as gram
flour. I read the label, it is chana dal flour. I'll let you know how
I get on.

Many thanks,

Maggie

--
"There are two means of refuge from the miseries of life: music and
cats." -- Albert Schweitzer

"Maggie Davey" <bassett_green@hotmail.com> wrote in message
news:c209fl$1m0421$1@ID-206447.news.uni-berlin.de...
The important thing is how it affects you meter readings.
Test yourself before eating the bread.
Then again one hour later.
And again two hours after eating the bread.

Try this with your Buckwheat bread and on another day with the Besan bread.

Let us know your results.

PJ

Peanutjake wrote:

This weekend, I made the buckwheat bread recipe, replacing the
unbleached flour with besan. Otherwise, everything was the same. I had
one half-inch slice, which I remembered to weigh first this time [just
under 2 oz], with a scraping of margarine. It was still quite chewy,
not quite as dense, and much drier than the original recipe. Still
pretty tasty, although the flavour was a bit different -- can't think
how to describe the difference. However, 2 hours pp, my meter said 8.3.
:-(

So the original buckwheat bread wins out [gave a 2hpp reading of 7.5].

I hate separating eggs - do you know if an egg-substitute would work
with 100% besan? I still have a fair bit of the stuff to use up, and I
don't really want to give up this easily.

Maggie


--
"There are two means of refuge from the miseries of life: music and
cats." -- Albert Schweitzer