Categories: Bread

Ingredients

• 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

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

2. 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).

3. 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).

4. 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.

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

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