Comments on: Pear Buckwheat Bread

By: annie

annie — Tue, 27 Apr 2010 01:59:05 +0000

Susan, I bought a bag of organic buckwheat flour in a cloth sag on impulse and then I realized there’s not a lot of recipes out there for buckwheat breads. When I found yours, I was so eager to try it out. I’ve made it twice now with raisin soaked in rum. They’re such soft, flavourful, tender loaves. Just amazing. Thank you for a great formula. I’m going to experiment more with buckwheat flour now.

By: Lien

Lien — Mon, 01 Mar 2010 14:11:44 +0000

This is a wonderful bread, I’ve baked it too and it’s delicious!! Looks amazing with that pear-shape on it in flour doesn’t it!

By: smilinggreenmom

smilinggreenmom — Mon, 08 Feb 2010 22:58:20 +0000

How amazing is this! Wow – I would love to try something this creative The most creative I have been is a Disney castle cake for our daughter and Sponge Bob for our son lol! I know it is supposed to be Buckwheat, but I would love to use Kamut khorasan wheat flour for sure though – thanks for sharing this.

By: Laura

Laura — Mon, 08 Feb 2010 00:16:06 +0000

Stunning! And I love the flavor combination. Using a stencil is such a great idea for decorating a loaf–there are so many possibilities.

By: Stefanie

Stefanie — Sat, 06 Feb 2010 21:25:41 +0000

What a beautiful loaf! The stencil is adorable and I like the combination of nuts and fruits very much.

By: Joanne

Joanne — Sat, 06 Feb 2010 19:53:35 +0000

This is quite a lovely bread! The perfect birthday present. (Says the carbohydrate addict.)

By: Elizabeth

Elizabeth — Sat, 06 Feb 2010 13:29:16 +0000

Thank you for the clarification, Susan. Now to find some decent looking pears to oven-dry.

By: Susan

Susan — Sat, 06 Feb 2010 01:45:48 +0000

Elizabeth, I use flour milled from hard winter wheat, about 11.5% protein, for all of my breads unless otherwise noted. http://www.wildyeastblog.com/2008/06/23/flour-101/

The original recipe called for white wine, but I used red. It’s all good.

By: Elizabeth

Elizabeth — Fri, 05 Feb 2010 23:35:03 +0000

I love the look of these stencilled breads! And this sounds like it would be delicious.

Do you soak the pears in red or white wine?

By “flour”, do you mean unbleached white wheat flour that is around 11.5% protein – often labelled “all-purpose”? Or do you recommend a stronger one at around 13% protein – often labelled “bread flour” (Sorry for using those terms; I just re-read your flour post and know you like to avoid their use.)

By: ap269

ap269 — Fri, 05 Feb 2010 20:43:40 +0000

So cute!