I’m going through a buckwheat phase, ever since I made my buckwheat soda bread loaf, I’ve fallen in love with it! It’s such a light flour and gives a great light texture to breads, making them soft with a perfect crumb!
I was thinking… It has been a while since I made a flavoured bread recipe so I made these buckwheat raisin, soda bread rolls today and they come out exaclty how I wanted! I’m so excited to share them with you, because I know you’ll love them too. They are on the sweeter side, but don’t worry they are not too sweet. You can enjoy them on their own or spread, some jam, honey, maramalade or pb on these too, either way I guarantee you’ll enjoy every bite!
This is a sticky dough so have a good amount of flour on the side to cover the dough. This will make portioning and shaping it much easier!
Soda breads are fantastic, quick breads to make because they don’t require much effort. No kneading, and no rising times, just throw everything into a bowl, mix and bake into a loaf or buns! I particularly love buns, because they bake pretty quickly. This is perfect for someone as greedy for anything to do with bread like me, the sooner I can bake it and have it, the better! There is nothing like freshly baked, warm, homemade bread in the whole world!
Baking with buckwheat
Buckwheat flour is gluten-free making it a good and delicious choice for anybody with gluten sensitivities. It’s packed with nutrients do! Did you know the protein in buckwheat is one of the best sources of protein available from plants, it contains all of the essential amino acids! On top of that it’s free from saturated fats and cholesterol, rich in fiber, niacin, vitamin D, potassium, iron and calcium. Now that is an impressive profile!
It’s widely available, easy to work with, and with such a long list of nutrients under it’s belt why not give it a go? I promise you won’t regret it!
|Prep Time: 15 minutes||Baking Time: 25 minutes||Total Time: 40 minutes|
Course: Breakfast, lunch, side
Key words: Buckwheat, soda bread, raisins, healthy bread
MAKES: 12 buns
- 300g Buckwheat Flour
- 200g Self-raising Flour
- 90g Rolled Oats
- 10g Baking Soda
- 2 Tsp Salt
- 60g Butter
- 320ml Buttermilk
- 75g Honey
- 90g Raisins
- Preheat your oven to 175 degrees C/ 347 degrees F.
- Prepare 2 baking trays by lining them with baking paper.
- Sieve the self raising flour into a mixing bowl. Cube the butter and rub it into the flour using your finger tips. Continue rubbing in until the butter and flour resemble breadcrumbs.
- To that add the buckwheat flour, rolled oats, raisins and salt. Mix everything to combine.
- Flour your work surface at this stage.
- Make a well in the dry ingredients and add the honey and buttermilk.
- Using your hands bring the dough together, it is sticky but gather it as best as you can and transfer, half of it to the floured surfaced.
- Do not knead the dough, simply flour it’s surface and pat it down into a thick disc , covering it’s sides with flour.
- Use a sharp knife to cut 6 portions each, roll each piece into a ball and place on the prepared baking tray. Repeat with the other half of dough.
- Bake for 25 minutes, until golden.
- Once ready, remove from the oven and cool on a wire rack.