Oryana Natural Foods Market
Oryana Natural Foods Market
260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

To place Café orders call (231) 346-2852 
Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm
 

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Buckwheat Currant Pecan Bread

September 19, 2016, 12:00 am

2 ½ cups flour
2 cups buckwheat flour
1 tablespoon maple syrup
1 teaspoon sea salt
1 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/4-inch pieces
½ cup currants
½ cup pecan pieces
1 large egg, lightly beaten
1 3/4 cups milk
2 teaspoons cider vinegar

  1. Preheat oven to 425°. Whisk together flours, salt, and baking soda in a large mixing bowl.
  2. Work butter into flour mixture using your hands until it resembles coarse meal, then stir in the currants and pecans.
  3. Make a well in the center of the flour mixture. Whisk together the milk, vinegar, maple syrup, and egg and pour this into the well. Mix with a wooden spoon until dough becomes stiff.
  4. Dust hands with flour, then knead dough in the bowl just long enough to form a rough ball. Add a bit more flour if dough is too sticky.
  5. Transfer dough to a lightly floured surface and shape into a round loaf. Avoid over kneading.
  6. Place on a lightly greased baking sheet. Score top of dough about an inch deep in an X shape.
  7. Bake 35 minutes until golden or until a skewer inserted in the bread comes out clean. Let cool about 10 minutes before slicing. Serve with butter and jam.


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