Buckwheat groats are very versatile. If you’ve never used them in your cooking, consider adding them for some variety. (They’re gluten-free.) You can use them in meatless (or even with meat) chilis, in place of rice in soups and stews, or just cook them up, add some milk, raisins, and cinnamon, and make a tasty breakfast. Groats have a nutty flavor, and what I used here are the raw buckwheat groats. Roasted groats are what is known as kasha, and you could use them in this recipe as well if you prefer them.
I’m always trying out different ideas using my Grandmother Bread recipe, and love to share them with you when I find one I like. I really love the chewiness of this bread, especially toasted.
How to make Honey Oats & Groats Bread:
1 1/2 cups warm water
1 teaspoon yeast
1/3 cup honey
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup buckwheat groats
1 cup rolled oats*
4 cups all-purpose flour**
*The oats can be quick-cooking or regular.
**This is more flour than usual in a Grandmother Bread recipe because of the moisture in the groats after they’ve been softened. It’s also a very approximate measurement because the moisture in your groats will vary!
Bring a small pot of water, enough to cover groats, to a boil. Turn off heat. Add groats.
Let groats soften for about 10 minutes.
In a large bowl, combine water, yeast, honey, and salt. Let sit five minutes. Drain groats; add groats and oats to the bowl.
Stir in flour with a heavy spoon until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary, especially in this recipe as the amount of moisture left in your groats will vary. This is a sticky dough, because of the groats so beware of adding too much flour. Only add enough so that you can handle the dough.
Let dough rise in a greased, covered bowl until doubled. (Usually, 30-60 minutes.) Uncover bowl; sprinkle in a little more flour and knead again before shaping dough into a loaf. Place in a greased loaf pan. Sprinkle more oats on top and lightly press into the dough. This is just “for pretty” so you can skip this step if you like, but why?
Cover with greased wax paper or a wet paper towel. Let rise until loaf is tall and beautiful! (About an hour, depending on the temperature in your kitchen.)
Bake for 25-30 minutes in a preheated 350-degree oven.
Note: You can use straight all-purpose flour as I did here, part whole wheat, or make it all whole wheat. (Use homemade dough enhancer if you’re making it with all whole wheat.)
Find this recipe on Farm Bell Recipes and save it to your recipe box:
Honey Oats & Groats Bread
And see the Grandmother Bread Cookbook page for all of my Grandmother Bread recipes in one place.
See All My Recipes
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mermonster says:
That looks good. I kept reading “goats” instead of “groats” though. 😕
On February 29, 2012 at 7:16 am
Miss Judy says:
I had to buy some bread last week…a diet wheat. Oh my it was like eating toasted stryofoam for breakfast! I like a chewy toast…gonna have to give this recipe a try.
On February 29, 2012 at 8:17 am
hollygee says:
It looks fabulous! Now try it with gluten free flours for a real experience in disappointment.
The buckwheat works, as do the oats — if they’re certified gluten free. It’s just that gluten is the thing that makes the bread chewy and substantial.
I MISS GLUTEN!!!!!!
On February 29, 2012 at 10:56 am
beforethedawn says:
Must add buckwheat groats to my shopping list. Can’t wait to try this. We are currently experimenting with Squaw Bread recipes, till we find one we like.
On February 29, 2012 at 3:05 pm
Nezzy says:
Woohoo, it looks marvelous girl. I can almost smell the aroma. Heck it’s all I can do to keep myself from lickin’ the screen. Heeeheheheheh!!!!
God bless ya and have a magnificent day sweetie!!! :o)
On February 29, 2012 at 6:51 pm
princessvanessa says:
Beforethedawn—-When you find a Squaw Bread recipe you really like, please share the recipe with the rest of us CITR-ers. Thanks. :eating:
On March 1, 2012 at 1:05 am
marymac says:
Suzanne, I’ve noticed all your bread recipes using the Grandmother bread use just 1 tsp of yeast, and your bread always rises and looks beautiful. How is it that so many recipes call for a whole packet of yeast if all you need is 1 tsp?
On March 1, 2012 at 10:54 am
Suzanne McMinn says:
marymac, because I’m frugal and I use bulk yeast. A packet of yeast contains a scant tablespoon of yeast (I’ve measured). Half of that is between 1 teaspoon and 1 1/2 teaspoons. 1 teaspoon will usually do the trick. A packet of yeast will raise two loaves of bread. Most recipes call for a packet of yeast for convenience reasons. Many people buy yeast in the little packets, so instead of telling people to only use half the packet, they just instruct to use one packet of yeast. It’s more yeast than necessary to raise a single loaf for most recipes, but it’s just a handy thing, I guess. If you don’t care about that extra handy notion, I recommend buying bulk yeast and measuring it out yourself.
On March 1, 2012 at 11:15 am