Bread Machine Kasha Bread

Kasha isn’t just for porridge and pirogies.

Buckwheat flour blended with whole wheat creates a loaf with a deep, earthy flavor you won’t find in any grocery store bread aisle.

Raisins get pureed with water before they go into the machine, melting into the dough and adding pockets of natural sweetness.

Apple juice concentrate rounds things out with fruity depth, and vital wheat gluten keeps the crumb from getting too dense.

It rises surprisingly well for such a hearty dough and comes out with a gorgeous dark crust.

Kitchen Tips

• Puree the raisins and water in a food processor first; this distributes their sweetness evenly through the loaf
• Vital wheat gluten is the key to a good rise with heavy flours like buckwheat and whole wheat
• Apple juice concentrate is not the same as apple juice; it’s much more concentrated and adds sweetness without extra liquid
• This bread makes incredible toast; the buckwheat flavor intensifies when it’s crisped up