Bread that rocks and a drink that will draw you in.
Gather JournalThe appearance of two classic sedimentary rocks—shale and sandstone—inspired our soft and savory buckwheat bread folded with onions and mushrooms. Best served with a generous slathering of good butter, sprinkled with salt of the earth.
serves 6
Preheat oven to 350°F. Grease, then line, a 9 x 5-inch loaf pan with parchment running the length and width of the pan with slight overlap.
Heat 2 Tbsp olive oil in a large sauté pan over medium-high heat. Add mushrooms and onion, cook, stirring often, until onions are soft and mushrooms are starting to caramelize, about 15 minutes. Season with ¼ tsp salt.
In a medium bowl, whisk together flours, sugar, baking powder, baking soda, and 1½ tsp salt.
In a large bowl, whisk buttermilk, eggs, and remaining ¼ cup oil. Stir, folding in flour mixture; when halfway combined, stir in onion mixture until just combined. Don’t over mix. Pour into pan and bake until edges brown and a toothpick inserted into center comes out clean, 42 to 45 minutes. Serve with softened butter formed into a rock, chilled, and sprinkled with sea salt.