http://thebirkettmills.com The Worlds #1 Producer of Buckwheat Products Thu, 22 Mar 2012 01:35:23 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 http://thebirkettmills.com/recipes/poppyseed-walnut-bread http://thebirkettmills.com/recipes/poppyseed-walnut-bread#comments Tue, 22 Sep 2009 14:59:02 +0000 admin http://localhost:8888/tbm-basic/?p=587 Preheat oven to 350°. Sift first five ingredients into large mixing bowl. Beat in oil, eggs, milk and vanilla. Stir in poppy seed filling, apples and walnuts.

Divide batter evenly among 4 mini-loaf pans or 2 large pans (5- x 9-inch).

Bake until toothpick inserted in center comes out clean (small pans, about 35 minutes; large, about 50 minutes). Cool in pans about 5 minutes, then remove. Delicious warm or at room temperature.

]]> http://thebirkettmills.com/recipes/poppyseed-walnut-bread/feed 0 http://thebirkettmills.com/recipes/kasha-honey-bread http://thebirkettmills.com/recipes/kasha-honey-bread#comments Tue, 22 Sep 2009 13:54:31 +0000 admin http://localhost:8888/tbm-basic/?p=582 Dissolve yeast in lukewarm water. Heat milk until warm; stir in butter and honey; cool to lukewarm.

In mixing bowl, combine yeast and milk mixture; add kasha, salt, allspice, wheat germ and 1 cup flour. Beat by hand or mixer until a firm dough is formed (adding too much flour will result in a dry, heavy loaf).

Turn dough out onto floured board and knead until it is smooth and elastic, adding small amounts of flour to offset stickiness, if necessary. Place dough in oiled bowl or pan; cover and let rise in warm place until doubled in bulk (about 60-90 minutes).

Then punch dough down and shape into a loaf (either a round loaf, or in a pan). Cover loaf lightly and let rise again until almost doubled, about 30 minutes.

Bake in preheated 375°F oven for 30-40 minutes, or until loaf sounds hollow when tapped.

Cool bread in pan 10 minutes, then turn out onto rack to finish cooling.

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