Just popped this one in the oven, I have a feeling it is going to be great. Just today I was saying I must have a bread recipe, gluten free, refined sugar free that I can make myself, that is easy. Somehow I knew Jill would have a recipe, actually she has a few. This girl rocks the house overall on recipes working and healthy and tasting great. I'm counting down the timer... 40 more minutes, fingers tapping......I'll get back on here later after it comes out of the oven and I give it the taste test. See ya later..... Okay, I've tried the Black Bread. It is good. It is more like a smooth texture, dense cake. It is very very moist as opposed to bread being dry. I think maybe due to altitude, I should have baked maybe 10 minutes longer or so. The flavor is unique, it is very different. I want to try it toasted. I think it will be a nice breakfast bread with an egg on top (Certainly not Vegan with the egg), though I know it would be really good with a golden yolk dripping down onto the black bread....Oh yes. Or maybe toasted with some Veganaise Mayonaise and avocado and sesame seeds... oh the list is growing in my head so that means it is likely a very versatile bread. I will be trying other recipes that Jill has posted for breads as this is really a winner in this vegan category.
I get big bags of buckwheat from Bob's Red Mill through the bulk department of a local grocery store. This gladdens the heart of my future son-in-law who's from Ukraine. It has a distinct aroma that mimics roasted coffee even when it's uncooked. I will try this recipe also for my favorite open-faced peanut butter sandwiches. Thank you!
This looks and sounds so good; I will definitely be trying it. The German viewer who called it a cake gave me an idea. Over 50 years ago my grandmother made a prune cake that was so delicious that children even loved it. I bet this recipe with added prunes and spices would be close to what I remember. And I think I have seen a recipe for frosting made from white sweet potatoes! Thanks for the recipe, and thank you both for the inspiration!
I just made this bread and it is SO good. It tasted a bit like a dark rye bread, which I love and have been craving since going gluten free. This might be good with some caraway seeds in it to add to that rye bread flavor. Thank you Jill :)
I've just made this lovely gluten free bread, its so soft. I've tried to make other gluten free breads but they all turned out quite hard, so thank you I am so pleased. Following you from the UK.
First, I love buckwheat, so I'm thrilled to see a recipe using it. I'm not gluten intolerant, but I like to use a variety of flours, and it grinds very easily and makes a nice change. Second, thank you for the molasses recipe because I bought some for the sweet potato recipe and now I need recipes to use it. Third, thank the stars for such an easy bread recipe. No kneading, just pour and bake. It's a miracle! I have all these ingredients, so guess who is making bread after I get off work today? :-)
I make my buckwheat bread with only a little celtic salt. I might add quinoa or other gluten free grain in in. I just soak the buckwheat 6 or more hours, blend with a little salt with the same water it was soaked in. I use just enough water to blend. Place them in their baking contain for about 9 or more hours and bake at 200 for an 1 hr 1/2. I might add some black sesame whole or blended for a black bread.
It’s just fabulous!! Just fabulous!! This morning I toasted me a slice too with almond butter pumpkin seed kernels dizzle of local honey. Heaven on Earth ! Thanks Jill my journey in WFPB WOE would be so difficult if not for your recipes
Just made it this morning. Very good! Thank you for sharing this recipe. I love how filling it is and that I feel satisfied, not hungry. That’s the best part of these recipes.
I’m sitting here eating your creamy cauliflower soup with wild rice I made this afternoon while watching! I baked a loaf of whole grain bread today to enjoy with my soup, but I’ll have to try this one too!
@@maryjohnson1643 I was in a hurry yesterday after enjoying the beautiful fall weather all afternoon so I took a shortcut and used a package of Bob’s Red Mill 10 grain bread in my bread machine. Only used a tablespoon of olive oil, but otherwise the mix is fine. And it made a great loaf. Had some toasted with peanut butter for breakfast. :)
I don’t know what happened to my brain, I totally forgot about this recipe. Thank you YT for reminding me. I have all the ingredients so yeah baby ima making it today.
My son just made up a short song about you loving bread and being vegan, lol. 🥰🤣 We love your shows! Thank you and your husband for all you do!!! 💖💗❤️ Happy Holidays!
I just made this and it’s really good! I have to limit my fiber intake for medical reasons. This recipe came in relatively low fiber, yet still full of flavor and healthy ingredients. My stomach seems pretty happy with it (and it’s never happy). Thank you.
@@miriamyagud8805 I didn’t think it was particularly sweet. I had regular molasses instead of blackstrap, so I used fewer dates to balance it out so it wouldn’t be too sweet. I imagine blackstrap molasses would keep it from being too sweet even with all the dates in it.
Looks AMAZING and I LOVE bread!! Thanks so much for making and sharing the recipe and tutorial. Will be looking into investing in some buckwheat and nutritional yeast!! So happy I found your channel..
Made this and it tasted like cake! I halved the recipe and used coconut milk. My batter was real runny. Probably needed more oats and less molasses for next time. Great recipe!
I really liked Outback Steakhouse bread before going WFPB and really looked forward to this version. Sadly, this is nothing like it. Adding some chocolate chips would make an ok cake. Maybe if you called it something else?
Jill, could you do a video that highlights Vegan Protein sources? For beginners like me it sure would be helpful to know what's out there for Protein options that we might not know about.
Looks delicious! I have been using buckwheats for cereal. I wonder if adding seeds would take it over the top. I’m big on texture. Will definitely try this recipe! Mahalo🌺🤙🏻🙏🏻
Just made this. I am gluten free for health reasons and vegan for ethical reasons. There is no bread out there that’s both that is decent. This bread is awesome. I slathered it with vegan butter. Even my gluten non vegan friend loved it. It’s almost gone..
I made this bread today. I'm in Colorado at 6600 ft altitude. Could I please get a good suggestion on high altitude version? I sure would appreciate it. My bread came out gooey after baking it extra minutes and letting it sit. Smells delicious!
My mom is allergic to yeast. I thought at first this recipe might be something she could have, but the dates and the molasses make it unsafe for her. Both of these ingredients have natural yeast in them and will cause an allergic reaction. Looks delicious though and I'll have to give it a try.
Can’t wait to try this .. I presume oat flour would work if I can’t get buckwheat? It almost looks more like a loaf or cake but, I like the idea of trying it toasted with some natural PB!
This looks and sounds so good; I will definitely be trying it. Can I ask you if you have a gluten free starter, to use instead of baking soda/powder to bake a sourdough dough, Whole Food Plant Based ? Thank you
I love your videos too! I also make a buckwheat loaf with molasses. I'd love to try your recipe! Is it necessary for me to add dates and the cocoa or can I just use the molasses as the sweetener and the molasses darkens it too... If I do this will I have to adjust any wet ingredient ratio?
@@wholefoodplantbasedcookingshow Thank you for your response, I'll maybe give it a try! I usually make a buckwheat loaf that goes like this: 500g buckwheat seeds, soaked in water for over 2 hours, then drain them, but don't rinse at all. Like you said here in your video, the seeds form a gloopiness around them. Then from there, add 1 and a quarter cup of water to the drained seeds in a bowl, add 1tsp of salt and 1tbs of black strap molasses. Then blend it all together in a food processor. Let it sit for a while, then bake for 40min on about 215'C. Turns out lovely too! Quite dense, but also toasts very well too! 😊🍞
Oh I cannot wait to try this!! I have a gluten allergy and really miss this kind of bread! Jill , do you think this shape of a loaf pan is best? Or could I use a small Dutch oven for more of a circular loaf?
This looks like it would be WONDERFUL with a bit of rye flour. Would you be willing to comment on how much substitution would be okay in this recipe? THANKS for this great recipe!
Help please Jill! I just made this and not sure what my error was. I didn't have soy milk, so i made almond milk. I have original molasses (is that the same as backstrap?). I ground my buckwheat from buckwheat groats. I used a stone (don't have silicone) with parchment. During the baking my timer got turned off, so dont know if it was baked to long. I'm also at about 5900 feet. The flavor was different than i expected, but good! Mine was more dense and very crumbly. Please advise. Im looking forward to making this again, hopefully it will turn out closer to yours. Tyia!
Sorry, not really sure but it could be a combination of all the elements. Almond milk should be fine but there are usually a lot of added ingredients. Blackstrap molasses is much more concentrated than regular molasses. Baking it on the stone would definitely make it more dry.
I love this, it looks amazing! I'm a bit worried it will come out too sweet though, any advice on making a savory version? Also, this is different from the bread pan on your affiliate page-which pan is this?
Just wanted to say I am excited to get going on the plant-based diet (confirmed!) and have a question if I may - what do you drink for coffee/tea? (I have them both black with no sugar) Thankyou! (Canada)
Quick question. I used the printable recipe which called for 2 tsp baking powder (your video says 1 tsp). The result was more like a cake, moist but crumbly, unlike the result shown in the video. Is this to be expected? Thanks. BTW, it tasted great!
8.5x 3.5x 2.5 inches Here are the ones I have but honestly I’m not that happy with them. They are very floppy which is why I always use 2 at a time TDHDIKE 3 Pack Silicone Bread and... www.amazon.com/dp/B088FQGYDR?ref=ppx_pop_mob_ap_share
@@wholefoodplantbasedcookingshow Thank you so much! Yes, silicone can be very frustrating for sure... I had some Cake pans that wouldn't sit right - always flopping over just when I needed them to hold their shape.
Just made this recipe. If you don't like molasses skip this one or make the recipe without it. NOT Jill's falt by the way! It's a personal taste issue for me. I couldn't deal with the " bloody/metalic" molasses taste unfortunately. I thought since it called for a small amount it would've been fine for me but it wasn't the case 😔. I'll try to make it again without it 🤷🏻♀️. Just wanted to share in case this is helpful to someone.
It’s too bad you don’t like it because it contains a lot of iron, potassium, and calcium. I think it’s the most healthful and least processed sweetener there is, but it does have a strong iron taste. It’s sometimes used in seitan
How long have you had your Nutribullet and how do you like it? I may have to get me one, if only to have something small and convenient for flourizing buckwheat, almonds, and maybe steel cut oats.
@@wholefoodplantbasedcookingshow Thanks, good to know. Four years is a pretty long time. How often do you use it? Reading the reviews on Amazon, I couldn't decide if this was the greatest appliance ever or a piece of absolute garbage 🙂
Hi Hi Jill, I live in Carson City NV, I'm wondering if I should add 1-2 TLB of extra buckwheat flour if I'm in higher altitude?, I like your show, thank you for the video!
@@wholefoodplantbasedcookingshow ok! I guess I’ll try it like your recipe, i have always added 1-2 TLB of flour in higher elevation when baking, it looks delicious, thank you!
I made this about an hour after you posted it today. It turned out great, nice and soft and very tasty. Thanks for this one. I love it!
Just popped this one in the oven, I have a feeling it is going to be great. Just today I was saying I must have a bread recipe, gluten free, refined sugar free that I can make myself, that is easy. Somehow I knew Jill would have a recipe, actually she has a few. This girl rocks the house overall on recipes working and healthy and tasting great. I'm counting down the timer... 40 more minutes, fingers tapping......I'll get back on here later after it comes out of the oven and I give it the taste test. See ya later..... Okay, I've tried the Black Bread. It is good. It is more like a smooth texture, dense cake. It is very very moist as opposed to bread being dry. I think maybe due to altitude, I should have baked maybe 10 minutes longer or so. The flavor is unique, it is very different. I want to try it toasted. I think it will be a nice breakfast bread with an egg on top (Certainly not Vegan with the egg), though I know it would be really good with a golden yolk dripping down onto the black bread....Oh yes. Or maybe toasted with some Veganaise Mayonaise and avocado and sesame seeds... oh the list is growing in my head so that means it is likely a very versatile bread. I will be trying other recipes that Jill has posted for breads as this is really a winner in this vegan category.
I get big bags of buckwheat from Bob's Red Mill through the bulk department of a local grocery store. This gladdens the heart of my future son-in-law who's from Ukraine. It has a distinct aroma that mimics roasted coffee even when it's uncooked. I will try this recipe also for my favorite open-faced peanut butter sandwiches. Thank you!
This channel and your content is the BESSSST. Thank you for all the lovely recipes. 🙏🏾😭 all your hard work is so greatly appreciated.
So nice to say that
This looks and sounds so good; I will definitely be trying it.
The German viewer who called it a cake gave me an idea. Over 50 years ago my grandmother made a prune cake that was so delicious that children even loved it. I bet this recipe with added prunes and spices would be close to what I remember. And I think I have seen a recipe for frosting made from white sweet potatoes!
Thanks for the recipe, and thank you both for the inspiration!
please report back on your results?
maybe i would love to try too?
Do you have your granmas receipe?
I just made this bread and it is SO good. It tasted a bit like a dark rye bread, which I love and have been craving since going gluten free. This might be good with some caraway seeds in it to add to that rye bread flavor. Thank you Jill :)
I've just made this lovely gluten free bread, its so soft. I've tried to make other gluten free breads but they all turned out quite hard, so thank you I am so pleased. Following you from the UK.
How sweet is this bread? Thx
First, I love buckwheat, so I'm thrilled to see a recipe using it. I'm not gluten intolerant, but I like to use a variety of flours, and it grinds very easily and makes a nice change. Second, thank you for the molasses recipe because I bought some for the sweet potato recipe and now I need recipes to use it. Third, thank the stars for such an easy bread recipe. No kneading, just pour and bake. It's a miracle! I have all these ingredients, so guess who is making bread after I get off work today? :-)
Hope you love it as much as I do ❤️
I also have a new love for buckwheat. You made my day. Thank you.
Do Blueberry Buckwheat Pancakes 🥞, Please!
I made this bread today and it was even better than I expected! Delicious and easy!
Was it sweet?
Looks good. I need to try.
I can hardly wait to make this. Thank you soooo much for this recipe.❤❤
Thank you!
I need this Jill!! I love buckwheat too. Thanks for sharing this recipe and it's happening in my kitchen asap:)🥰
SO SO WONDERFUL! I just made today and WOW! 🤪
I absolutely love your taste testing ! Lol! Thanks sister for your amazing show and encouragement 🤗
Great., thanks. Will make this hearty bread. BTW sorghum syrup is a fine substitute for molasses-- no metallic taste.
I made this to go with my soup tonight. It turned out great! I love how quick and easy it was to make. Fluffy and nutrient dense. Yum!
I make my buckwheat bread with only a little celtic salt. I might add quinoa or other gluten free grain in in.
I just soak the buckwheat 6 or more hours, blend with a little salt with the same water it was soaked in. I use just enough water to blend.
Place them in their baking contain for about 9 or more hours and bake at 200 for an 1 hr 1/2.
I might add some black sesame whole or blended for a black bread.
It’s just fabulous!! Just fabulous!! This morning I toasted me a slice too with almond butter pumpkin seed kernels dizzle of local honey. Heaven on Earth ! Thanks Jill my journey in WFPB WOE would be so difficult if not for your recipes
Wow! Cool! Nice comment
Oh yes that outback bread is soft, fresh, hot! Definitely going to try this one.
Omg this is the best bread! Need to try this variation!!
You have the best channel on you tube ,keep up the good work
Just made it this morning. Very good! Thank you for sharing this recipe. I love how filling it is and that I feel satisfied, not hungry. That’s the best part of these recipes.
I made it. Best and easy bread/cake.
So good. I can’t stop eating it. So easy.
Does it taste sweet?
I’m sitting here eating your creamy cauliflower soup with wild rice I made this afternoon while watching! I baked a loaf of whole grain bread today to enjoy with my soup, but I’ll have to try this one too!
Can I have your recipe for whole grain bread
@@maryjohnson1643 I was in a hurry yesterday after enjoying the beautiful fall weather all afternoon so I took a shortcut and used a package of Bob’s Red Mill 10 grain bread in my bread machine. Only used a tablespoon of olive oil, but otherwise the mix is fine. And it made a great loaf. Had some toasted with peanut butter for breakfast. :)
Now I need to buy some buckwheat ! 🌾 Thanks Jill for this recipe.
I don’t know what happened to my brain, I totally forgot about this recipe. Thank you YT for reminding me. I have all the ingredients so yeah baby ima making it today.
I love buckwheat, I can't wait to try this. Thanks for sharing!
My son just made up a short song about you loving bread and being vegan, lol. 🥰🤣 We love your shows! Thank you and your husband for all you do!!! 💖💗❤️ Happy Holidays!
Thank you Jessica. That is so sweet 😊
Have a wonderful holiday!
Thanks for yr hard work so nice to see healthy ingredients which make a nice loaf of bread nice ty
Oh my my friend just made this and gave me some 🤩🤩😂😂😂soooo delicious it’s like dessert 😮😮😮
Try the bread with some avocado butter. Just take an avocado and scrape it into a nice soft consistency and you have a great topping.
I thought of that too. My mouth is watering! 🤤😄
OMFG IM STOKEDDD
I can't wait to make this!!
I've never cooked with buckwheat...can't wait to try it.
Yeah, bread….I love bread! Thank you.
Thanks Jill! This looks great. I just made another bread last night, so I will have to wait until next week to try it out :)
I just made this and it’s really good! I have to limit my fiber intake for medical reasons. This recipe came in relatively low fiber, yet still full of flavor and healthy ingredients. My stomach seems pretty happy with it (and it’s never happy). Thank you.
How sweet was it?
@@miriamyagud8805 I didn’t think it was particularly sweet. I had regular molasses instead of blackstrap, so I used fewer dates to balance it out so it wouldn’t be too sweet. I imagine blackstrap molasses would keep it from being too sweet even with all the dates in it.
Looks like Pumpernickel bread. My Dad use to !ove that kind of bread.
I made a buckwheat flour plantain bread yesterday and it came out and tasted great
Just made this bread it’s sooooo good!
Looks AMAZING and I LOVE bread!! Thanks so much for making and sharing the recipe and tutorial. Will be looking into investing in some buckwheat and nutritional yeast!! So happy I found your channel..
I’m running out to get ingredients!
Thanks for delicious healthy recipes.
I can't wait to try this bread, looks amazing!
Just bought your book!!
Jill, have you ever tried making "Cream of Buckwheat" hot cereal ??? It's so good! very similar to the familiar "Cream of Wheat".
I haven't, but I'll have to give it a try
Looks amazing! Thanks for sharing. Can’t wait to make this 🍞💖
Very nice! Will try for sure....thankyou!
I can’t wait to try!!
Made this and it tasted like cake! I halved the recipe and used coconut milk. My batter was real runny. Probably needed more oats and less molasses for next time.
Great recipe!
There are no oats in this recipe.
I really liked Outback Steakhouse bread before going WFPB and really looked forward to this version. Sadly, this is nothing like it. Adding some chocolate chips would make an ok cake. Maybe if you called it something else?
Jill, could you do a video that highlights Vegan Protein sources? For beginners like me it sure would be helpful to know what's out there for Protein options that we might not know about.
Dear Jill , I have a question please, Should soak 1 hour the buck wheat or Directly put in Blender? Please let me know ,Thank You🙏
Looks delicious! I have been using buckwheats for cereal. I wonder if adding seeds would take it over the top. I’m big on texture. Will definitely try this recipe!
Mahalo🌺🤙🏻🙏🏻
Just made this. I am gluten free for health reasons and vegan for ethical reasons. There is no bread out there that’s both that is decent. This bread is awesome. I slathered it with vegan butter. Even my gluten non vegan friend loved it.
It’s almost gone..
Oh my ! This is awesome!!! To me it’s more like dessert!
This is more like mild cake hehe i love it ty for yr hard work
Mine came out very wet after stirring half an hour. I added more flax but it was still very wet. I'm hoping it turns out.
Mine is in the oven now. Waited two weeks for amazon to deliver the buckwheat flour . It’s not in any stores close to me
They have this exact bread at Kroger’s.
Oh man cannot wait to try this!!!
I made this bread today. I'm in Colorado at 6600 ft altitude. Could I please get a good suggestion on high altitude version? I sure would appreciate it. My bread came out gooey after baking it extra minutes and letting it sit. Smells delicious!
❤️❤️❤️❤️thank you🙋🏾♀️
Great show thank you! Could you please give the temperature for the bread? Thank you again.
Here is the recipe
plantbasedcookingshow.com/2021/11/06/outback-steakhouse-black-bread/
My mom is allergic to yeast. I thought at first this recipe might be something she could have, but the dates and the molasses make it unsafe for her. Both of these ingredients have natural yeast in them and will cause an allergic reaction. Looks delicious though and I'll have to give it a try.
Maybe banana or carrot instead?
Can’t wait to try this .. I presume oat flour would work if I can’t get buckwheat? It almost looks more like a loaf or cake but, I like the idea of trying it toasted with some natural PB!
Honestly, I haven’t tried any other flour replacements for this recipe, sorry
This looks and sounds so good; I will definitely be trying it. Can I ask you if you have a gluten free starter, to use instead of baking soda/powder to bake a sourdough dough, Whole Food Plant Based ? Thank you
I don’t, sorry
I love your videos too! I also make a buckwheat loaf with molasses. I'd love to try your recipe! Is it necessary for me to add dates and the cocoa or can I just use the molasses as the sweetener and the molasses darkens it too...
If I do this will I have to adjust any wet ingredient ratio?
Honestly, I’m not sure. I haven’t tried making it without them.
@@wholefoodplantbasedcookingshow Thank you for your response, I'll maybe give it a try! I usually make a buckwheat loaf that goes like this:
500g buckwheat seeds, soaked in water for over 2 hours, then drain them, but don't rinse at all. Like you said here in your video, the seeds form a gloopiness around them. Then from there, add 1 and a quarter cup of water to the drained seeds in a bowl, add 1tsp of salt and 1tbs of black strap molasses. Then blend it all together in a food processor. Let it sit for a while, then bake for 40min on about 215'C. Turns out lovely too! Quite dense, but also toasts very well too! 😊🍞
Oh I cannot wait to try this!! I have a gluten allergy and really miss this kind of bread! Jill , do you think this shape of a loaf pan is best? Or could I use a small Dutch oven for more of a circular loaf?
It is a batter consistency when it goes in the pan so I don’t know if it would work in your dutch oven.
oh! so, this is a cake 😄
for the germans among us "black bread" means something very very different!
This looks like it would be WONDERFUL with a bit of rye flour. Would you be willing to comment on how much substitution would be okay in this recipe? THANKS for this great recipe!
Hmmm, my guess is that you could replace about 1/2 cup and still be ok
Help please Jill! I just made this and not sure what my error was. I didn't have soy milk, so i made almond milk. I have original molasses (is that the same as backstrap?). I ground my buckwheat from buckwheat groats. I used a stone (don't have silicone) with parchment. During the baking my timer got turned off, so dont know if it was baked to long. I'm also at about 5900 feet. The flavor was different than i expected, but good! Mine was more dense and very crumbly. Please advise. Im looking forward to making this again, hopefully it will turn out closer to yours. Tyia!
Sorry, not really sure but it could be a combination of all the elements. Almond milk should be fine but there are usually a lot of added ingredients. Blackstrap molasses is much more concentrated than regular molasses. Baking it on the stone would definitely make it more dry.
@@wholefoodplantbasedcookingshow Thank you for the tips! Will try again. Do you have a recipe for the honey butter? Thank you again!
I can’t find the recipe. Can somebody please send it to me. Thanks in advance
I didn’t see where it showed my comment, so just in case, I was asking if I could use whole wheat flour if I could not find buckwheat?
I haven’t tried using any other flours, sorry
I love this, it looks amazing! I'm a bit worried it will come out too sweet though, any advice on making a savory version? Also, this is different from the bread pan on your affiliate page-which pan is this?
I asked that too. They put sooo much sweetenings in their recipes!
I made it and it was not too sweet….more savoury with a touch of pleasant sweetness which balances the buckwheat
bitterness, you see.
Thank you for your videos. Is this recipe in your new cookbook?
It will be in volume 2 👍
I may not be able to find buckwheat flour here where I live. I don’t seem to have a problem with gluten, so could I use whole wheat flour instead?
I haven’t tried any other flour substitutes for this recipe, sorry
Just wanted to say I am excited to get going on the plant-based diet (confirmed!) and have a question if I may - what do you drink for coffee/tea? (I have them both black with no sugar) Thankyou! (Canada)
Hi Miriam, I absolutely adore coffee. I drink mine strong with just a splash of unsweetened soy milk. ❤️
Can you use buckwheat flour?
Yes
This recipe looks great but I am not finding the recipe itself here anywhere. Will you please post it? Thanks
Oops, I found it. Thanks
Can I use ground Chia seeds instead of ground flax seeds?
Yes
I made this Jill so delicious 🤩 do you think I could also use oat groats flour ?
I haven’t had much luck using flour made from the groats. It seems denser
@@wholefoodplantbasedcookingshow ok thank you ❣️
Quick question. I used the printable recipe which called for 2 tsp baking powder (your video says 1 tsp). The result was more like a cake, moist but crumbly, unlike the result shown in the video. Is this to be expected? Thanks. BTW, it tasted great!
Hmm, mine isn’t crumbly. It is 2 tsp of powder but that probably is a bit too much.
For those of us who are ok with gluten, I think regular wheat can be used without changing anything else, am I correct?
Not sure, I haven’t tried it
Jill, what brand and size is your Loaf pan?
I have 2, but they are very small and "skinny" - making it hard to make a good size sandwich bread etc.
8.5x 3.5x 2.5 inches
Here are the ones I have but honestly I’m not that happy with them. They are very floppy which is why I always use 2 at a time
TDHDIKE 3 Pack Silicone Bread and... www.amazon.com/dp/B088FQGYDR?ref=ppx_pop_mob_ap_share
@@wholefoodplantbasedcookingshow Thank you so much! Yes, silicone can be very frustrating for sure... I had some Cake pans that wouldn't sit right - always flopping over just when I needed them to hold their shape.
Just made this recipe. If you don't like molasses skip this one or make the recipe without it. NOT Jill's falt by the way! It's a personal taste issue for me. I couldn't deal with the " bloody/metalic" molasses taste unfortunately. I thought since it called for a small amount it would've been fine for me but it wasn't the case 😔. I'll try to make it again without it 🤷🏻♀️. Just wanted to share in case this is helpful to someone.
It’s too bad you don’t like it because it contains a lot of iron, potassium, and calcium. I think it’s the most healthful and least processed sweetener there is, but it does have a strong iron taste. It’s sometimes used in seitan
recipes for that reason. You should be able to substitute maple syrup, agave, etc.
@@soniajacobs3038 Thanks! Maple syrup sounds amazing 😊
Where is the link to the nutritional yeast?
deals.gloriousalternatives.com/plan-based-cooking-show-28-09-21?Influencer&TwiceBakedChiliCheesePotatoes
Can you please suggest a substitute for flax seeds (allergic). Many thanks
ground chia seeds
Going to make this!Can you leave out the flax and/or substitute with eggs or another ingredient? Husband has flax sensitivity.
Ground chia seeds or just omit them
@@wholefoodplantbasedcookingshow thank you!!!
How long have you had your Nutribullet and how do you like it? I may have to get me one, if only to have something small and convenient for flourizing buckwheat, almonds, and maybe steel cut oats.
I absolutely love my Nutribullet. This one is going on 4 years. I have replaced the blade extractor once but that is it. I have the Nutribullet pro 👍
@@wholefoodplantbasedcookingshow Thanks, good to know. Four years is a pretty long time. How often do you use it? Reading the reviews on Amazon, I couldn't decide if this was the greatest appliance ever or a piece of absolute garbage 🙂
And in the middle of this, I get an ad for good old white sugar!😆. Go figure
Just curious - why baking soda? There's nothing acidic in the liquids, so baking powder alone should give a good rise, no?
Not sure actually. I’ve been making quick breads this way my whole life and it just seems to work so I never felt the need to question it.
Could still be reacting to a percentage in the baking powder?
We made this per the recipe, but it crumbled when we cut it. Not sure what went wrong. How fine should the flax seed be ground?
Hmmm. Not sure why that happened for you. My flax meal is really fine. Maybe grind the buckwheat just a bit more.
There is buckwheat that is white & one that is brown. Confused on which to use.
I think mine are the white ones. The package doesn’t say, sorry
Is this a sweet bread like banana bread or is it more of a savoury bread that could be used to dip in soup?
It leans more to the savory but it is just slightly sweet
May I ask please,do you have any suggestions for a vegan omega 3 supplement?
Thank you
Walnuts, ground flaxseed, chia seeds, hemp seeds, and Brussels sprouts are all high in omega 3.
@@CrystalQuartz Thank you Very much.
Hi Hi Jill, I live in Carson City NV, I'm wondering if I should add 1-2 TLB of extra buckwheat flour if I'm in higher altitude?, I like your show, thank you for the video!
Hmmm, I’ve never been asked that question so I’m not really sure, sorry
@@wholefoodplantbasedcookingshow ok! I guess I’ll try it like your recipe, i have always added 1-2 TLB of flour in higher elevation when baking, it looks delicious, thank you!
Does it make a difference in the outcome of this recipe if buckwheat flour is used instead of grinding the buckwheat?
It works just about the same
Looks very simple and would like to try recipe. May i know the measure of one cup in grams?
125 grams