Best 2 Buckwheat Oat Honey Wheat Sandwich Bread Recipes

**Buckwheat Oat Honey Wheat Sandwich Bread: A Trio of Wholesome Goodness**

Discover the perfect balance of nutrition and flavor with our buckwheat oat honey wheat sandwich bread. This delightful bread combines the nutty flavor of buckwheat, the hearty texture of oats, the natural sweetness of honey, and the wholesome goodness of wheat. Whether you're looking for a nutritious breakfast toast, a satisfying sandwich base, or a tasty snack option, this versatile bread has something for everyone.

In this article, we've gathered a collection of buckwheat oat honey wheat sandwich bread recipes to cater to your unique preferences. From a classic white sandwich bread to a protein-packed multigrain variation, you'll find the perfect recipe to suit your dietary needs and taste buds. Each recipe includes step-by-step instructions, detailed ingredient lists, and expert tips to ensure a successful baking experience.

So, gather your ingredients, preheat your oven, and embark on a culinary journey to create a loaf of buckwheat oat honey wheat sandwich bread that will elevate your meals and delight your senses.

Let's cook with our recipes!

BUCKWHEAT, OAT, HONEY WHEAT SANDWICH BREAD

Buckwheat, Oat, Honey Wheat Sandwich Bread image

This is great, not dense like some whole grain breads can be. Can hardly tell its not a buttery white loaf. Yum

Provided by PrincessPage

Categories Yeast Breads

Time 3h5m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

1 cup whole wheat flour
1/2 cup buckwheat groats
1/2 cup barley flour
1 cup whole oats
4 1/2 cups white flour
3 tablespoons canola oil
3 teaspoons yeast
2 teaspoons salt
1 cup water, warm
1 1/2 cups buttermilk
1/3 cup honey
3 tablespoons melted butter, for the tops after they've cooked

Steps:

Mix warm water, yeast, honey, buttermilk, salt, oil together.
Mix all flours and buckwheat together.
Add half the flour mix to the wet mix and blend on a low speed of your mixer until combined
Add the second half of the flour mixture a cup at a time until completely blended. You may need a little more or little less flour. It should form a nice ball and not creep up your dough hook.
Let the mixer knead the dough for 7 or 8 minutes.
Place in an oil bowl, turn dough to cover with oil. Cover and rest in a warm draft free place for around an hour (may need longer). Dough should double, you will know when you push a finger in the center and it does not come back up.
Punch down, form into two loaves and put in two loaf pans -- I do a big and small 9x5 pan and 8 1/2 by 4 /12. Be careful to shape as you want it, they will not smooth out as they rise.
Cover and rise again until the dough is rounded over the tops of the pans.
Cook at 375 for 35 minutes or until they sound hollow when tapped on the bottom.
Remove to wire racks to cool to avoid the bottoms getting soggy. Top with the melted butter.

BUCKWHEAT OAT WHOLE WHEAT BREAD

Buckwheat Oat Whole Wheat Bread image

My family has a real love affair going with this one. So far, the loaf has not survived to see room temperature--we scarf the whole thing while it's still warm. It would be great for toast or sandwiches....but so far it hasn't made it long enough to see those iterations. It's a dense loaf, but not heavy, and has a certain natural sweetness and toothiness to it that is really seductive. Prep time includes time for rising.

Provided by Jujubegirl

Categories Yeast Breads

Time 2h35m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon instant yeast
1 1/4 cups water
2 tablespoons applesauce
3 tablespoons barley malt syrup
2 2/3 cups whole wheat flour
2/3 cup rolled oats (processed to an oat flour)
2/3 cup rolled oats
2/3 cup buckwheat flour
4 tablespoons vital wheat gluten
3 tablespoons oat bran
1/2 teaspoon lecithin granules
2 teaspoons salt
4 tablespoons powdered milk

Steps:

1. Warm the water in the microwave--it shouldn't be so hot you can't stick your finger in it. Add the other wet ingredients and set aside while you assemble the dry ingredients.
2. Combine dry ingredients.
3. Add wet ingredients to dry ingredients, knead by mixer approximately 4 minutes.
4. Form dough into a ball and cover with a towel. Let rise 40 minutes in a warm spot.
5. Shape dough into a loaf and place in a loaf pan that's been sprayed with oil or nonstick spray. Cover with a towel.
6. Preheat oven to 400 degrees while the loaf rises for 25 minutes.
7. Bake loaf at 25 minutes at 400 degrees. Then turn oven off and let loaf continue to sit in the oven another 10 minutes.
8. Remove from oven, remove loaf from pan, and put on a cooling rack.
9. Good luck trying to wait until it cools. This is really good warm.

Nutrition Facts : Calories 169.1, Fat 2.1, SaturatedFat 0.7, Cholesterol 2.6, Sodium 401.7, Carbohydrate 33, Fiber 5.3, Sugar 1.5, Protein 7.3

Tips:

Use a digital scale to measure ingredients for the most accurate results.
Be sure to toast the buckwheat before using it in the recipe. This will help to bring out its nutty flavor.
If you don't have any honey on hand, you can substitute maple syrup or another liquid sweetener.
The dough will be very sticky at first. Don't be afraid to add more flour until it comes together.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
Bake the bread in a preheated oven. This will help to create a crispy crust.
Let the bread cool completely before slicing and serving.

Conclusion:

Buckwheat oat bread is a delicious and nutritious alternative to traditional wheat bread. It is packed with protein and fiber, and it has a slightly nutty flavor. This bread is perfect for sandwiches, toast, or even French toast. If you are looking for a healthy and delicious bread recipe, buckwheat oat bread is a great option.