Buckwheat Potato Bread with Chile Honey
Elevate your bread game with this irresistible Buckwheat Potato Bread with Chile Honey, a fusion of hearty comfort and bold flavor. This rustic loaf combines the earthy notes of buckwheat flour with the fluffiness of mashed russet potatoes, creating the ultimate tender crumb and complex flavor profile. Infused with just the right amount of sweetness from honey and topped off with a spicy homemade chile honey drizzle, this bread is a showstopper for your table. Perfectly golden and slightly crisp on the outside, it pairs beautifully with savory soups, cheeses, or simply as a standalone treat. Whether you’re baking for family meals or special gatherings, this recipe offers a unique twist on traditional bread that’s as versatile as it is delicious. Ready in under two hours, it’s a must-try for bread enthusiasts and foodies alike!
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 1.5 cups Water
- 1 packet Active dry yeast
- 2 tablespoons Honey
- 2 cups All-purpose flour
- 1 cup Buckwheat flour
- 2 teaspoons Salt
- 2 tablespoons Unsalted butter
- 1 teaspoon Crushed red chile flakes
- 3 tablespoons Additional honey (for chile honey)
Instructions
Peel and dice the russet potatoes. Place them in a small pot and cover with water. Bring to a boil, then lower the heat and simmer for 10-12 minutes, or until the potatoes are fork-tender.
Drain the cooked potatoes, reserving 1 cup of the potato cooking water. Let the water cool until it is warm but not hot (around 105-110°F).
Mash the potatoes until smooth and set aside.
In a small bowl, combine 1 cup of the warm potato water and the active dry yeast. Let sit for 5-10 minutes, or until frothy.
In a large mixing bowl, combine the mashed potatoes, yeast mixture, 2 tablespoons of honey, and unsalted butter. Mix until smooth.
Add the all-purpose flour, buckwheat flour, and salt to the wet mixture. Stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for 1 hour, or until it has doubled in size.
Punch down the dough, shape it into a loaf, and transfer it to a greased or parchment-lined loaf pan.
Cover the loaf pan with the towel and let the dough rise again for 30-40 minutes, or until it has puffed up.
Preheat your oven to 375°F (190°C). Bake the bread for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
While the bread is baking, prepare the chile honey. In a small saucepan over low heat, combine 3 tablespoons of honey and 1 teaspoon of crushed red chile flakes. Warm gently for 2-3 minutes, then remove from heat and let it cool.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve the bread slightly warm or at room temperature with a drizzle of the chile honey. Enjoy!
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4797 mg | 209% | |
| Total Carbohydrate | 434.4 g | 158% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 90.5 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2955 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
