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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 2 |
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Ingredients:
1 (1/4 ounce) envelope yeast |
2 eggs, slightly beaten |
2 cups water, lukewarm |
2 cups buckwheat flour |
1 tablespoon light brown sugar |
2 cups whole wheat flour |
3/4 cup buttermilk |
1 teaspoon salt |
1 tablespoon caraway seed |
1 cup all-purpose flour |
Directions:
1. Proof the yeast in the lukewarm water with the sugar.
2. After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds.
3. Mix well.
4. Take the dough out onto a lightly floured work surface, kneading until smooth.
5. Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk.
6. This will take from 1~/2 to 2 hours.
7. Take the dough out and punch it down a couple of times.
8. Knead and shape the dough into a loaf and place in a buttered loaf pan (9~ by 5~). Let stand in a warm place, covered with a towel, to rise for about 1 hour or until doubled in size. Preheat the oven to 400 degrees. Brush the bread with a little melted butter and bake in the oven for about 30 minutes or until light brown and the bread sounds hollow when tapped with your finger.
9. Cool wrapped in a towel.
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