It’s midnight, actually past midnight, and here I am baking bread. That’d be worrisome if this was new occurrence, but I find myself wide awake at night at times and if possible I try to expend the energy in useful ways. I’m still learning how to use my camera under different conditions so I have to apologise for the photos. Funnily the flash one looked very washed out on the camera screen, yet it’s the best of all. The more you know I suppose. And don’t delete photos before you check them on a computer.
Okay, dear nighthawk, let’s see what this is. It’s based on my blended Muffin variation. Why blend? Ours is not to question why, late night reader, ours is…okay, okay. Joking. The reason is simple. If you baked this with whole fruit there’s a chance it’d get soggy, perhaps not, perhaps your fruit is firm. Okay, fine, with your hypothetical loaf containing firm fruit, it slices, then splits because structurally it’s soft and this is a gum and added starch free loaf remember, but say it doesn’t, again you have your hypothetical sliced loaf and you can’t freeze it because when you defrost it it’ll become a soggy mess. So, instead you heed Jack and end up with a loaf containing all the good of freshly grown strawberries (Frozen within minutes of picking) and natural nut butter, the taste of a generation, not my generation, my generation is generally freaked out about the idea of jam on peanut butter, me I’m a trailblazer it seems. So, all in all you have a bread perfect for freezing and transporting. The nut butter giving hold to the bread as the fruit adds softness, slight sweetness, no sugar even needed, you can even ditch the maple syrup if you’d rather.
So, I made a huge muffin? Yeah, pretty much. It’s just the right balance of taste and texture. Firm enough to not feel raw, sweet enough to be eaten plain and simple enough to vary it as you want. I did question if it was worth posting this as an individual recipe, there are a lot of minor changes from the original admittedly, but I do have to realise that though I’m accustomed to making these breads there are many others who aren’t, who may not bother to read the variations and maybe be befuddled by compacted instructions. So, here it is, it may be simple, but what I like about my recipes is they can often be treated roughly. You can fiddle with them, take shortcuts and sometimes do stupid things to them, like slicing it five minutes out of the oven, I needed it to cool quickly!, and yet the bread will hold. I like to think my recipes have come to a point where they’re pretty forgiving to anyone new to them and new to free-from baking in general.
So, there we have it. A fruity, nutty loaf, made with the ever amazing buckwheat flour. It has what I’d describe as a slightly cakey texture. I’m sorry if any of this is muddled, but you know me, dear reader of the night, you can also ask for clarification, any time at all. I’ll probably be making a few breads like this for my hospital stay, I’ll make a few batches and then mix and match the slices. Oh! I forgot about the duck eggs, you don’t have to use them, chicken eggs are fine too, it’s just I’ve found they really give a lovely texture to bread, I’ve had it from informed sources that they’re great in baking, and I didn’t want to use them, have them change the texture and then tell you not to bother and leave you wondering why your bread wasn’t quite the same. As to where you can get duck eggs? Well, I won’t say, it might be late, but I’m very responsible. Until later, sleepy reader!
200g Buckwheat Flour
2 Large Duck Eggs (About 70g-80g)
100g Strawberries, Fresh or Frozen
100g Natural Peanut Butter
2 Tbsp Maple Syrup
2 Tbsp Olive Oil
1/3 Tbsp Baking Powder
Dash Vanilla Extract
Makes 12 Slices.
Can be frozen.
1. Preheat oven to 175c (No Fan).
2. Grease (With Butter or Olive Oil) and line, bottom and sides, a 6×3 inch loaf pan.
3. Add the Eggs, Strawberries, Olive Oil, Vanilla Extract and Maple Syrup to a blender and pulse until smooth and foamy. Add the buckwheat Flour and Baking Powder to a bowl and add the Egg mixture and stir with a fork until everything has combined. Add a little of the water as needed. Then stir in the Peanut butter until everything has combined into a thick batter. Finally add the water until a smooth, slightly runny batter has been formed.
4. Pour batter into prepared tin and bake for 40 minutes, turning halfway if needed, until brown and a skewer comes out clean.
6. Cool in tin for 10 minutes, then remove and let cool completely on a wire rack.