It was inevitable that Ruchita would ask me if I would draw her a recipe for sweet treats & also inevitable that I would say no.
I've baked this bread at least 4 times since I found the recipe in July & every time I either forgot something or did something crazy -like forgot to mix the potatoes in !!! & only realised as I was putting it into the oven so I tipped it out of the tin back into the bowl mixed the potatoes in & it still came out fine.
I even forgot to add salt one day & it still came out fine.
So I'm guessing it's pretty foolproof 😁
If you don't want to buy buckwheat flour & spelt flour you can use wholewheat & plain flour instead.
I prefer the flavour of buckwheat flour over wholewheat which is why I've chosen to use it.
Have a go, see how you get on & let me know what you think.
Here's my best tip: cut the butter into little cubes then put it back into the fridge & let it get hard before you use it.
You'll know the butter is properly rubbed in when you cannot distinguish it as separate pieces of butter anymore.
Contrary to what the recipe books say it WILL NOT look like breadcrumbs !!!
I have no idea where that description comes from, nor why it persists, but I do wonder if perhaps it goes back to the days of using lard. Does anyone know ?
This bread won't rise a great deal for 2 reasons:
- using buckwheat flour which is gluten free
- by rubbing the butter into the flours we've effectively 'shortened' the flour & coated the gluten (in the wheat flour) in the butter. This will also prevent the bread from being too tough.
In fact I've halved the amount of salt used in the original recipe.