Buckwheat Bread Recipe #70
3¾ hours | 35 min prep
1 large loaf
- 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
- Proof the yeast in the lukewarm water with the sugar.
- After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds.
- Mix well.
- Take the dough out onto a lightly floured work surface, kneading until smooth.
- 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.
- This will take from 1~/2 to 2 hours.
- Take the dough out and punch it down a couple of times.
- 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.
- Cool wrapped in a towel.
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5 stars