Buckwheat Bread Recipe

Ingredients (Makes 2 Loaves)
Time: 2 1/2 hours

1 tablespoon active dry yeast

1 1/2 cups milk, warmed (110 degrees F or just barely hot to the touch)

To make buttermilk buckwheat bread, add 2 tablespoons of lemon juice to the milk and let stand 5 minutes.

3 tablespoons butter, softened

1 1/2 tablespoons molasses (or honey)

2 cups bread flour (or whole wheat flour)

2 cups buckwheat flour

1 teaspoon salt

Directions

In a medium bowl, add the yeast, milk, butter, and molasses. Mix thoroughly. Let stand until it is bubbly and creamy (a few minutes).

In a large mixing bowl, add the flours and salt. Mix thoroughly. Stir the prepared yeast mixture into the buckwheat flour mixture. Knead into a ball, continually adding bread flour until dough is smooth and shiny. Place in a greased bowl, cover, and allow buckwheat dough to rise in a warm place until doubled (1 - 1 1/2 hours).

Shape into a buckwheat loaf and transfer it to a lightly greased bread pan. Cover and allow to rise, again, until doubled or 1 inch above bread pan (about 1 hour).

Preheat oven to 400 degrees F. Bake buckwheat loaf for 10 minutes then reduce heat to 375 degrees F and continue baking 30 more minutes or until top is golden brown and it rebounds when pressed by a finger.

Once done, brush top with butter to keep bread crust moist, and remove to wire rack for cooling. Serve warm.

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