Most recently I’ve been experimenting with the use of different grains and flours to create more nutritionally sound baked goods. Yesterday, as I was completing my weekly grocery shopping trip at my local natural food store, I examined each of the bulk flours and my attention drew to the Buckwheat flour. I had never baked with buckwheat and thought this would be a great experiment. So using an old recipe that I typically reserve solely for whole wheat bread, I created this Whole and Buckwheat combo. Slightly sweet and definitely healthy. I hope you enjoy.
Ingredients:
- 1/2 tsp salt
- 1 tbsp coconut or vegetable oil
- 2 tbsp honey
- 2 tbsp milk (unsweetened soy or almond works well, too)
- 1 tbsp dry active yeast
- 1 1/4 c warm water
- 1 c buckwheat flour
- 1 1/4 c whole wheat flour
Directions:
In a large bowl, combine the first 5 ingredients, then mix in the warm water. Stir in the buckwheat flour, then add 1 cup of the whole wheat flour. Mix until it forms a nice cohesive ball.
Take the remaining 1/4 cup of whole wheat flour and transfer it to a board. Knead the dough into the flour until all is incorporated.
Place the dough into a greased bowl, being sure to lightly grease the top of the dough as well. Cover with a towel and allow it to rise for 1 hour.
After the dough has risen (approx. doubled in size), give it a good punch and transfer it to a lightly flour dusted surface. Knead the dough for 3-5 minutes.
Take a loaf pan and lightly grease it. Take your dough and form it into the pan. Cover with a towel, and allow the dough to rise for another 40 minutes. Once the dough has risen you can optionally wash the top of the dough with egg whites or a little oil or butter.
Preheat your oven to 350 degrees. Baked the bread for 35-40 minutes.
