Buckwheat Persimmon Bread

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

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