Buckwheat Bread
Ingredients
- 1 envelope yeast
- 2 eggs, slightly beaten
- 2 cup lukewarm water
- 2 cup buckwheat flour
- 1 Tbsp light brown sugar
- 2 cup whole-wheat flour
- 3/4 Cup buttermilk
- 1 teaspoon salt
- 1 Tbsp caraway seeds
- About 1 cup all-purpose flour
Instructions
Yield: 1 large loaf. Can be frozen.. Preheat the oven to 400 degrees.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. 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.