SKU

Weight

Price

Product Options

Quantity

Home » Recipes » Buckwheat Bread
Share This:

Buckwheat Bread

Although buckwheat flour is gluten-free, this particular recipe requires whole wheat flour and unbleached white flour. The addition of these flours adds gluten to this bread.

Directions

Dissolve yeast in the warm water; add the molasses. Stir in the buckwheat flour and 1 cup whole wheat flour, beating vigorously for about 50-70 strokes. Cover with a cloth and place in a warm spot for about 30 minutes. This will make a sponge.

Fold in the salt and oil, not cutting into the mixture, but turning and folding the whole mass over. Work in the remaining 3 cups of whole wheat flour and the 1-2 cups unbleached white flour as need to prevent it from sticking.

Turn out onto a floured work surface; knead until smooth (5-10 minutes). Place dough in a greased bowl; turning once to coat; cover and let rise 60-90 minutes. Deflate dough; shape into 2 loaves.

Place in greased loaf pans. Cover and let rise again until doubled.

Preheat oven to 375 degrees F and bake on middle rack of oven for 35-40 minutes. (Rub with butter for a soft crust.) Remove loaves from pans and cool on rack.

Makes 2 loaves (13 slices each).


Buckwheat Bread

Rating

*****

Products Used in this Recipe

Baking Aids
Sea Salt

View Details »
MONTHLY SPECIALS
Unbleached White All Purpose Flour

View Details »
Flours & Meals
Whole Wheat Flour

View Details »
Flours & Meals
Organic Buckwheat Flour

View Details »
Gluten Free
Active Dry Yeast

View Details »

Ratings & Comments (2)

5 Stars  100%  2
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

2 Reviews

Write A Review »

*****
Bob's Red Mill January 26, 2015
You will want to use two 9 x 5 x 3 inch loaf pans.
*****
Sharon January 26, 2015
What size pans, please? Thanks.

Connect With Bob's Red Mill

Sign Up For Our Newsletter