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Buckwheat Bread
Ingredients:
1 pkg. active dry yeast
1 Tbs. brown sugar
1/4 c. luke warm water
1 c. milk
1/4 c. water
1 Tbs. salt
3 Tbs. brown sugar
3 Tbs. butter
2 c. whole wheat flour
1 1/2 c. buckwheat flour
1 pkg. active dry yeast
1 Tbs. brown sugar
1/4 c. luke warm water
1 c. milk
1/4 c. water
1 Tbs. salt
3 Tbs. brown sugar
3 Tbs. butter
2 c. whole wheat flour
1 1/2 c. buckwheat flour
Directions:
Dissolve the yeast with 1 Tbs. brown sugar in luke warm water until frothy. Scald the milk and water and add the salt, remaining sugar and butter. Mix the flours in a large mixing bowl. When the milk mixture is lukewarm mix it with the yeast and add to the flour. Beat very hard for 3 minutes with a rubber spatula. A little more warm water or flour may be needed to make a spongy dough that is not too soft. Put the bowl in a dishpan of hot water, cover with a towel and let the dough rise a hour or more until it is light. Beat again for 2 or 3 minutes; put dough in a greased bread pan. Set in warm water again to rise an hour. Put the pan in a cold oven. Set at 400 degrees and bake 15 minutes; turn heat to 350 and continue baking about 35 minutes more. Makes 1 loaf.
Dissolve the yeast with 1 Tbs. brown sugar in luke warm water until frothy. Scald the milk and water and add the salt, remaining sugar and butter. Mix the flours in a large mixing bowl. When the milk mixture is lukewarm mix it with the yeast and add to the flour. Beat very hard for 3 minutes with a rubber spatula. A little more warm water or flour may be needed to make a spongy dough that is not too soft. Put the bowl in a dishpan of hot water, cover with a towel and let the dough rise a hour or more until it is light. Beat again for 2 or 3 minutes; put dough in a greased bread pan. Set in warm water again to rise an hour. Put the pan in a cold oven. Set at 400 degrees and bake 15 minutes; turn heat to 350 and continue baking about 35 minutes more. Makes 1 loaf.
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