Author Notes
To me this is a perfect breakfast bread: it's moist and flavorful, a bit sweet but only just, and with the whole grains, pears and honey you can still feel like you are starting the day out right). See blog post at http://threecleversisters.com/2011/11/02/pear-honey-buckwheat-bread/ —sarabclever
Ingredients
-
2 cups
all-purpose flour
-
1/2 cup
buckwheat flour
-
1/2 teaspoon
salt
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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1/2 cup
neutral oil
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1/2 cup
+2 tablespoons plain yogurt
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1
egg
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1/2 cup
honey
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1 teaspoon
vanilla
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1
pear, peeled and cut into a 1/2 inch dice
Directions
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Preheat the oven to 325. Butter a 9 inch loaf pan and line the base with parchment paper.
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Stir the dry ingredients together in a medium bowl. Whisk the wet ingredients together in a large bowl and add the dry ingredient mixture in 2 additions, stirring until just barely combined. Fold in the diced pear
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Scrape into the prepared loaf pan and bake for 55 minutes, or until a tester comes out clean. Tent with foil if it starts to brown too quickly (honey-sweetened dishes tend to do this).
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Allow to cool for 10 minutes in the pan, and then finish cooling on a rack.
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.
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