Virtual Sefer Buckwheat info and recipes

Yeast Buckwheat Cakes
1 pkg active dry yeast
2 cups warm water
1 c buckwheat flour
1 c unbleached white flour
1 tsp salt
1Tbl melted butter
1/4 tsp baking soda
2 Tbl honey or molasses
The night before you intend to serve the pancakes, dissolve the yeast in the warm water and work in the buckwheat flour, white flour, and salt. Beat well. Cover and place the mixture in a warm place until morning When ready to bake, add the melted butter, soda, honey or molasses, and if needed, a little extra water to thin out the batter. Bake on a lightly greased medium-hot griddle, turning once after bubbles begin to form on the unbaked side.

Buckwheat Bread with Whole Wheat

1 package active dry yeast
1/4 cup warm water
1 Tbl honey
2 cups warm watre
3 Tbl oil
6 Tbl honey
2 tsp salt
4 c whole wheat flour
1/2 cup nonfat powdered milk
1 cup buckwheat flour
Dissolve the yeast in the 1/4 cup water with the tablespoon honey. Allow to stand until frothy, then add the rest of the water, oil, and honey. Stir in the salt. Add the whole wheat flour, about a cupful at a time, beating with the wooden spoon. Keep beating until the batter comes away from the side of the bowl in long strings and is shiny and elastic. This happens faster if you allow the batter to stand for about ten minutes after the initial mixing. Beat in the milk powder and buckwheat flour and continue beating until all the ingredients are thoroughly combined. This sounds like a lot of beating, but since you don't knead this bread, you're still ahead in time.
Spread the batter into two well-greased baking pans, 9x5-inch or a little smaller. This batter will not rise as much as some doughs and if you use too big a pan, the loaves will come out flat.
Cover the pans and allow to stand in a warm place about an hour, or until the loaves have nearly doubled in bulk.
Bake at 400 degrees for 45 minutes. Buckwheat burns easily, so if the top of the loaves seems to be getting too dark, near the end of the baking time, lay a piece of aluminum foil loosely across the top.
Cool the bread uncovered on wire racks for the crunchiest crust.

RobinS