Buckwheat Persimmon Bread

11 ingredients
5 steps

Ingredients

  • 3/4 cup plus 2 tablespoons (140 grams) white rice four
  • 1/3 cup plus 2 tablespoon (50 grams) buckwheat flour
  • 3/8 teaspoon baking soda
  • 1 teaspoon loosely packed freshly grated nutmeg
  • 1/4 teaspoon salt (I use fine sea salt)
  • 8 tablespoons (4 ounces/113 grams) unsalted butter, melted and luke warm
  • 1 cup (200 grams) sugar
  • 2 large eggs, cold
  • 3/4 cup (190 grams) ripe (very soft and squishy) hachiya persimmon, mashed or pureed (Fuyus also work; see note)
  • 1/2 cup (70 grams) currants or raisins, or chopped dates
  • 1 cup (113 grams) chopped walnuts

Directions

  1. 1
    Line the bottom and all four sides of a 6-cup loaf pan with parchment paper. Position a rack in the lower third of the oven and preheat the oven to 350° F degrees.
  2. 2
    Whisk to combine the rice and buckwheat flours, baking soda, nutmeg, and salt. Set aside.
  3. 3
    Combine the butter, sugar, and eggs in the bowl of a stand mixer and beat on medium speed with the paddle attachment until thickened and lighter in color, about 2 minutes. Or beat with the handheld mixer in a large bowl on medium-high speed for 3 to 4 minutes.
  4. 4
    Add the flour mixture, persimmon, currants, and walnuts and beat on low speed until smooth. Scrape into the lined pan and spread evenly.
  5. 5
    Bake the loaf for 45 to 50 minutes (please check this, it might be a bit longer), until a toothpick inserted in the center comes out clean. Cool the loaf on a rack, at least 2 hours, before unmolding and slicing (with a serrated knife)-flavors marry and the cake becomes moister over several hours or a day. Wrapped airtight, the cake keeps for 2 or 3 days; it keeps for longer in the refrigerator.

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