Buckwheat and molasses: two things I love together (in the form of molasses on buckwheat pancakes) but never considered baking with until Mike this recipe for it and tried it out. Yep, I’m not the only baker in the house these days! We’ve made several loaves of this since he discovered the recipe, because it’s great to have around for snacking on.
I love this bread. It’s got a nice hearty flavor from buckwheat, and a hint of sweetness from molasses. Definitely not your average sandwich bread, it’s AMAZING toasted and spread with cream cheese (or just eaten as plain toast!) It does get a little dry after the first day, but I think the texture and flavor both improve when the bread is toasted, and the dryness really doesn’t affect that.
(adapted from About.com)
1/2 tbsp salt
2 tbsp molasses
1 tbsp vegetable oil
1 1/4 cup warm water
2 tbsp nonfat dry milk
1 tbsp active dry yeast
1 cup buckwheat flour
2 1/4 cups bread flour
1 egg white, lightly beaten
In a large bowl, mix the molasses and 1/4 cup warm water together and stir in the yeast. Let rest for 5 minutes, or until the yeast is foamy.
Add the salt,vegetable oil, dry milk, and remaining water.
Stir in the buckwheat flour and 2 cups bread flour. Mix until you have a sticky dough
Turn the dough out onto floured board. Knead in remaining 1/4 cup bread flour as needed, and knead until you have a smooth, elastic dough.
Put dough in greased bowl, cover and let rise in warm place for 1 hour or until doubled in size.
Fold the dough over on itself, and shape into a loaf. Place in a greased 9×5″ loaf pan, cover and let rise for about 30 minutes.
Preheat the oven to 350.
Brush the top of the loaf with egg white. Score several times with a sharp knife.
Bake at 350 for 40 minutes or until dark brown and the bottom sounds hollow when tapped.
Remove from the pan and cool completely on a wire rack.