As much as we love to eat most foods, including fatty meats and desserts, there is always in the back of our minds the fact that we should be making healthier choices. David has recently been diagnosed with type 2 diabetes. Most of the meals that I cook are pretty healthy; lots of interesting salads and fish or poultry dishes. But David decided to get really serious about eliminating carbs like white rice, pastas, breads, and potatoes. I did a little research on bread flours to see if there was a way to make a bread that we could substitute for even the healthy whole wheat bread that we normally eat. It turns out that buckwheat is a healthy alternative for people with diabetes. Nuts and seeds are also recommended for a healthy diet. 
While eating breakfast this morning, I was looking at a few of my newer cookbooks. I pulled Katie Quinn Davies What Katie Ate On The Weekend from the shelf and found her recipe for Walnut Bread. It had everything that I was looking for in a healthy yeast bread. It took me just a half of an hour to throw all of the ingredients together and process the dough in my KitchenAid. After two hours of rising, it was ready for the oven.
As it baked, David said “You are killing me”. The smell was amazing and he assumed that I was just cooking it for the blog (My second child, my the way). When I told him that it was really good for him, he reluctantly tasted the still warm bread. I did not smear the amount of butter on it that you see here, but even with just a flick of butter it was delicious. This bread is moist, nutty and just darn good. Not only does it include buckwheat flour, but it also has lots of walnuts, wheat germ, chia seeds and hemp hearts (my addition). He will be eating it in moderation and I will try to do the same, but I have to say that it is one of those breads that will make you sit up and take notice.
Enjoy!
BUCKWHEAT WALNUT BREAD ( What Katie Ate on the Weekend by Katie Quinn Davies )
2 teaspoons light brown sugar
2 teaspoons active dried yeast
4 tablespoons olive oil
2 cups all-purpose flour, sifted
1 cup buckwheat flour, sifted
2 1/2 tablespoons wheat germ
1 3/4 cup walnuts, toasted and finely chopped
2 tablespoons chia seeds, divided
2 tablespoons hemp hearts (my addition, optional)
sea salt and freshly ground black pepper
1 tablespoon unsalted butter, melted
Makes 2 small loaves
Combine the sugar, yeast and 1/2 cup warm water in a large bowl or bowl of a Kitchen Aid mixer. Leave to stand for 10-12 minutes until frothy. Stir in the oil and another 2/3 cup lukewarm water, then add the flours, wheat germ, walnuts, half of the chia seeds, hemp hearts and 1 teaspoon salt. Stir to combine or using dough hook of mixer blend together. Either turn out onto a floured board and knead for 5 minutes or mix in stand mixer for 5 minutes. Place in a clean greased bowl, set in a warm place and let rise for 2 hours.
Preheat the oven to 425 degrees F. and sprinkle flour over a large baking sheet.
Turn the dough out onto a clean floured countertop and knead once or twice to knock out the air. Divide in half and shape into two loaves. Place on the prepared sheet, then cut three evenly spaced, 1/2 inch deep slashes on an angle across each loaf. Brush the tops with melted butter and scatter over the remaining chia seeds.
Bake for 20-25 minutes or until golden and the bases sound hollow when tapped.
Sounds and looks great! David is inspiring Kent and I….we have plans to start a low carb diet as soon as our guests leave after the 12th of August.
So glad that he has inspired you. He has me inspired also. Already losing weight. I’m sure we can hold out until our trip to Italy! Then all bets are off for a while.
I love walnut bread (especially with black walnuts) and this version with buckwheat looks very good Penny. Buckwheat cakes are very popular where I’m from and I grew up eating them. My ex MIL made the best sour dough ones I can imagine – all buckwheat – no flour. Sorry to hear of David’s issue, but those cakes with sugar free syrup might work well for breakfast.
Those buckwheat cakes sound great Larry. I’m sure we would love them. Will have to look into some recipes or maybe you could share your recipe some time.
The key is to make a good starter then keep it going for a while.
Glad you found this recipe. Love buckwheat and this will make good use of my flour Sorry to hear about David’s issues, but it seems we are all in line for the DX as we get older.
I will have to look into more recipes using buckwheat flour Susan. Thanks for your support. David has a family history for diabetes, but I think diet will help.
Penny, I’ve not baked from scratch bread in many years BUT I think I would love to give this one a go – especially as it’s healthy. You make the recipe look quite simple – I’ve never used my mixer dough thingy but should try I guess. I was borderline Type 2 for a while – put on meds. for about a year and now no longer require them thankfully – hope David manages to get his number down by eating the right things too.
BTW – I just can’t survive without bread, but only good bread which I will hunt down no matter where I happen to be! Would that make me a breadoholic?
Happy week my dear.
Mary x
Mary you are a bread aficionado not a breadoholic. I am too. I cannot get by without good bread. I hope you try this bread. It is worth the small effort required to make it. If you do try it, let me know.
Happy week and weekend Mary!
How fabulous to find a bread recipe that’s no only healthy but delicious. I like the taste of buckwheat. We’ve made buckwheat pancakes before & really enjoyed them. I’m sorry to hear about David’s issues, but it’s good that he’s intent on getting it under control.
Sam
Hi Sam. I finally found your comment in the spam file. Sorry you have had a problem. You and Larry both mentioned buckwheat pancakes. Will have to look into making them.
Me too I want to try this:)
Nutty is good..will have to “buck up” and buy buckwheat flour:)
Second child;)
David sounds like Jacques..on a mission for a good reason….hope it resolves itself 🙂
Thanks Monique. Wish I had half of the resolve that he has. I plan to “buck up” with more buckwheat recipes. Funny one.
What a beautiful and healthy loaf of bread for anyone to enjoy! I can imagine how delicious toasted in the morning with some jam too. Good for you both for making such healthy choices!
It makes wonderful toast Susan. So far so good on the eating plan. Making healthy choices is easier than I expected. While shopping at Trader Joe’s last week, the checkout person said “My, aren’t we healthy!” They always comment on your selections which I find amusing. The last time I was there the comment was “Oh, you love French cheeses! Ooh la la”.
Hi, Penny!
Just wanted to say how much I admire your blog. The lovely Lake Lure as well as the food are wonderful.
A friend of mine and I visited the Biltmore House and her childhood home in Asheville back in the time of the Carter Administration. She recently moved back here and after a visit, I followed. I have been settling in to Arden. My friend and I visited a lovely Italian restaurant overlooking Lake Lure a few months ago when I came to explore with the idea of moving.
Very glad to be here and enjoying the rolling mountains and green forests.
Your blog was a “lure” to explore North Carolina further.
Best wishes to you and your family for a lovely summer.
Thank you so much for your comment Sandy. I am so glad that you have settled in the area and if my blog was at all a lure, I am honored by your decision. I wake up every morning thankful for where I live. The restaurant you visited must have been La Strada overlooking the town beach. Would love to meet you some time.
Sorry to hear that your sweet husband has been diagnosed with diabetes but I’m sure with his resolve and your good cooking, he will have it under control in no time. Your bread reminds me of some of the ones we had in Germany and Austria. They were so good that you didn’t even need to add butter.
Thank you so much Karen. He has lost 10 pounds so far and all looks great. Need to check in with you to see how your break and house sale are going. Hope it is good news.
Welcome to my world! I’m sure you will do far better with the menu planning than I have been able to accomplish. Bill has basically cut out rice, potatoes & noodles from his diet. I do make a banana bread that he enjoys eating & with only 3/4 cup sugar – probably could do 1/2 a cup. He does find that he can eat pizza & his blood sugar level stays the same. Good luck & the bread sounds delicious.
So far the good part of the change, is that I am starting to lose weight too. David is down 10 pounds. I know Bill did well with the weight loss. There are trade offs for sure. Keep up the good work Barb.
So sorry about David….but I know you’ll keep him on track!
I do love cooking with buckwheat, Penny. Am posting something tomorrow made with buckwheat. My grandfather made buckwheat pancakes we all loved and my new favorite cookbook, Huckleberry uses lots of different flours.
This is a lovely,hearty bread…yummy seed additions, would love it toasted!
Will have to check out the Huckleberry cookbook Barbara. I have been curious about it. Thanks for the suggestion. Will check out your blog today.