Buckwheat yuzu bread

A blond nutty bread with an after-taste of citrus.

It’s this recipe :

quick buckwheat soda bread (click here)

Oops, no baking soda in stock. So I’ve put more baking powder. As I eyeballed, there is less buckwheat flour it seems. So the color is very different.

The lemon is a yuzu, juice and grated zest.

Out of the oven.

Hemp seed soda bread. When whole food is too whole…

UPDATE : That recipe was a kind of fail, but you may still want to read why. Then see the successful version in this post.

New version !

(en of update).
*************

Hemp seeds, that sounded so cool… I’m a fashion victim. I was seeing the raw hemp seed on all the blogs of the world. So rich in proteins, nutrients, good fat, fiber. I had to try. I went to buy some.

That’s from the bird food corner. That’s bird food here. Because that’s bird food. The problem is I’m not a bird.

Problems :

1. bloggers don’t use those hemp seeds. Most used a processed protein powder. The courageous ones seem to buy shelled hemp seed. That’s different. I don’t see how to take away the shell.
2. the grain is hard and the shell or bran is hard and cutting. You’d say a layer of metal with concrete inside. Even if you soaked it.
3. soaking 1, grinding, soak 2 more days, regrinding, all that with lemon juice is not enough to make the shell softer.

Conclusion :

1. the hemp fad is a big joke unless you buy the processed products. I won’t because a lot of the interest is lost and anyway the prices of that type of imported hyped health food is prohibitive.
2. if it’s whole, hemp seed has to be milled + soaked in acid + milled + mixed with softer food + cooked long enough to be edible.
3. milk can be made and cooked.

So, I add my paste not edible after 3 days. I’ve added ground sesame (30% of weight of hemp), and flour (same amount as total of seeds). And I’ve made a soda bread :

The bread looks like that. And the appearance is not bad at all. It’s not uniform as the mix was falling toward the bottom.
BUT.

And I loved the taste, deliciously nutty. BUT.
I’m still not convinced that’s fully edible. The black bits still feel hard on the tongue. They are not digestible. A slice once in while won’t do me bad, I think, so I’ve frozen the rest. But I’m not really satisfied.

Does anyone cook (or prepare) whole hemp seeds ?

The quick baker’s compil’

SAVORY

Grits’in corn bread

Fava beans and pesto cakes
Pounti (herb and prune peasant cake)
Express sesame buns
Cake salé au fromage et aux piments jalapeños

SWEET


Mikan orange cake

Quatre-Quarts, the simple butter cake
Saint-Nicolas Nonnettes (mikan stuffed ginger bread muffins)
Banana breads with nuts
Gâteau au pamplemousse – Grapefruit cake
“Hattaiko flour” cake
Millas (raisin corn bread)
Softy apple banana muffins (not on the photo)

And (click here) many variations of ok’cakes (soy fiber okara cakes).

Let’s finish with the lemony buckwheat soda bread (special post here).

Quick ! Buckwheat soda bread

This month’s challenge was quick. Like quick bread.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

More here.

I made many in the past :

Compil’ of quick breads.

But that’s my first classic… well no so fancy soda bread :

Flavor lemon and :

… buckwheat.

Ingredients are simple, as I mixed an equal amount of the 2 flours.
wheat and buckwheat flour (about 200 g in total),
1/2 ts of baking powder,
1/2 ts of soda,
1 ts of cane sugar,
1/2 ts of salt,
the juice and zest of 1/2 lemon
1 tbs oil
water

2 minutes to mix, 30 minutes in the oven, 20 minutes to cool !

That’s the beast when it gets out of the oven. There is oat meal on top. The dough took a dark auburn color. Surprising !

It gets out of the mold easily. Delicious, but the taste of lemon is absent. I’ve made a second batch with lots of zest. Yummy !

The loaf :
Cal 735.6 F8.5g C148.1g P22.6g

Galette au maïs, grits-in bread

Basic’n quick corn bread. Golden, thick textured, deep corn taste.

Well before, look at that :

Baby dino is cracking its egg… more soon.

That’s mostly grits, a little bread flour, baking soda, 1/2 lemon juice, salt. I let it absorb the water the time the oven gets hot.


Delicious with hot sauce. Good combo with beans and veggies.


Next day, it can be toasted…

With green Korean chili, gochujang, then topped with negi leeks and sesame oil.

Garrigue style, with olive oil, garlic, herbes de Provence and olives.