Buckwheat Bread

Ingredients

• 1 (1/4 ounce) envelope yeast

• 2 eggs, slightly beaten
• 2 cups water, lukewarm
• 2 cups buckwheat flour
• 1 tablespoon light brown sugar
• 2 cups whole wheat flour
• 3/4 cup buttermilk
• 1 teaspoon salt
• 1 tablespoon caraway seed
• 1 cup all-purpose flour

Directions

1. 1

   Proof the yeast in the lukewarm water with the sugar.

2. 2

   After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds.

3. 3

   Mix well.

4. 4

   Take the dough out onto a lightly floured work surface, kneading until smooth.

5. 5

   Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk.

6. 6

   This will take from 1~/2 to 2 hours.

7. 7

   Take the dough out and punch it down a couple of times.

8. 8

   Knead and shape the dough into a loaf and place in a buttered loaf pan (9~ by 5~). Let stand in a warm place, covered with a towel, to rise for about 1 hour or until doubled in size. Preheat the oven to 400 degrees. Brush the bread with a little melted butter and bake in the oven for about 30 minutes or until light brown and the bread sounds hollow when tapped with your finger.

9. 9

   Cool wrapped in a towel.