Nothing smells like home more than a loaf of freshly baked buckwheat bread, and it tastes as good as it smells. The buckwheat adds a delightful texture, and mixed with whole wheat flour and white flour, makes a light and fluffy bread with a bit of nutty flavor.
Things You'll Need
- 1 package active dry yeast
- 2 large eggs, lightly beaten
- Lukewarm water
- 1 cup whole wheat flour
- 2 cups all purpose flour
- 2 cups buckwheat flour
- 3/4 cup buttermilk
- 1 tsp. salt
Place the yeast in a large mixing bowl with 2 cups of warm water and allow it to dissolve. Preheat the oven to 400 degrees F.
Place the buckwheat flour, whole wheat flour, all purpose flour and salt in a large mixing bowl and stir the mixture thoroughly. Add the flour mixture to the dissolved yeast and stir in the eggs. Mix well. If the bread dough is too thin, add enough flour to make it the proper consistency. If it's too thick to work with, add a small amount of additional water.
Flour the bread board or working surface, and place the bread dough on the floured surface. Knead the dough for a few minutes, until it's smooth.
Butter the inside of a large bowl and lay the bread dough dough in the buttered bowl. Cover the buttered bowl with a tea towel and set it in a warm place. Let the bread dough rise long enough to double in size, about 1 to 1 1/2 hours.
Remove the bread from the bowl and place it back on the floured surface. Punch the dough down with your closed hand and knead it a few more times. Shape it into a loaf.
Butter a loaf pan and place the dough into the pan. Cover it with a tea towel and let it rise in a warm, draft-free place for about an hour, or until it doubles in size again.
Brush the buckwheat bread lightly with melted butter and bake it until it's light brown, about 30 minutes. To test for readiness, the bread should shrink from the sides of the pan, and should sound hollow when you tap it with your finger. Remove the bread from the oven and wrap it in a dry towel to cool.
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