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Buckwheat Bread

120g flour
100g cornmeal (maize meal)
70g buckwheat flour
50g sugar
20ml baking powder (4 teaspoons)
3ml salt (about 3/4 teaspoon)
250ml milk
50ml vegetable oil

Preheat oven to 220° C (425° F). Grease a 20 cm square cake pan. Stir dry ingredients together in a large bowl, then add the milk, eggs, and oil. Blend until smooth, but do not over beat. Pour into pan and bake for 20 to 25 minutes. Cool, then cut into squares.

Note: What we call corn in the U.S. is known as maize in most other English speaking countries.
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