Buckwheat Walnut Flatbreads

Buckwheat yeast breads are found in many Western cuisines but I prefer the ones from France. I started with this recipe and made a few alterations.

I’ve experimented with a lot of recipes and I generally limit the buckwheat to 1/2 cup per recipe. In this case I’ve added 1/2 cup white whole wheat so the ratio of white flour/whole grain flour is 1/3. The result are flatbreads with a lot of texture, fiber (from walnuts and seeds) and flavor.

buckwheat-walnut-flatbreadsDownload

Cracked Wheat in Breads

I’ve recently been experimenting with breads that incorporate bulgur, also known as cracked wheat. Technically, anything labeled “bulgur” is cracked wheat which has been steamed to soften the grain.

Here’s a recipe for a Fruit/Nut Sourdough Cracked Wheat Bread

sourdough-cracked-wheat-fruit-and-nut-bread-1Download

Another good recipe is Mishtah Flatbreads with Bulgur and Buckwheat

mishtah-flatbreads-1Download

Flat Breads

I remember making this recipe in 1975 when my husband and I were dating.  We drove to Harper’s Ferry, West Virginia for sightseeing and walking, bringing a picnic lunch.  But we ended up eating in the car, as it was sunny but blustery and cold that day in early May.

I baked these crunchy, flavorful flat breads using a recipe from the Sunset Cookbook.

The menu included this fresh tomato soup served hot from a thermos, and cold baked chicken.  Somehow, it had all the ingredients for a romantic meal.

Here are the flatbreads and the recipe: