how to add whole buckwheat groats, toasted or raw, to bread?
I have some raw and some toasted whole buckwheat groats. What is a good way to incorporated them into leavened bread for good flavor, taste and texture? I have never prepared anything with buckwheat, only have enjoyed soba noodles.
Would you just knead them in like oatmeal? Soak then extensively like steel cut oats? Or cook to chewy tender like wheat berries? As a note for my preference, I have found that just soaking wheat berries or oat groats and adding to the dough does not work for me. Its not that I don't like crunchy, I love crunchy, but I think these whole grains don't get cooked through by the time the bread is baked and its not quite digestible or that tasty. Cooking them works better.
I have only one reference. Rose Levy Beranbaum's ten grain torpedo. Here she uses a mixture of ten grains one of these being toasted buckwheat groats. She simply soaks the mixture of grains in cold water overnight.
You know, for most part, some additions to bread just work...like sunflower seeds, sesame seeds, walnuts, and so on, you know what I mean. How do you feel buckwheat groats, the toasted or the raw versions work for bread?
Thank you so much!