- 3 tablespoons dry yeast, plus
- 1 teaspoon dry yeast
- 2 cups warm water
- 1⁄2 cup dry milk
- 2⁄3 cup sugar
- 1⁄4 cup buckwheat flour
- 5 1⁄4-6 cups flour
- 2 tablespoons cinnamon
- 2 1⁄2 teaspoons salt
- 1 tablespoon corn oil
- 2 egg whites, beaten
Directions See How It's Made
- Grease two loaf pans (4 1/2 x 8 1/2).
- Sprinkle yeast over the warm water and let sit for 10 minutes or until bubbling and set aside.
- In a large mixing bowl combine dry milk, sugar, buckwheat and 5 1/4 cups flour, cinnamon and salt.
- Stir in yeast mixture and then beat until dough is silky, adding more flour if necessary (by hand 8-10 minutes).
- Grease a large bowl with corn oil.
- Place dough in greased bowl, turning to cover all sides and then cover with plastic wrap and let dough rise in a warm place (30 minutes) or until doubled.
- Punch dough down and let rise again for 30 minutes.
- Divide dough in half and form into logs.
- Place dough in prepared pans, brushing with beaten egg whites.
- Let dough rise again (30 minutes).
- Make two diagonal cuts in top of each loaf and then sprinkle loaves with 2 tablespoons of flour.
- Bake in preheated 400-degree oven for 30-40 minutes or until crust is golden brown.
- Turn loafs onto cooling rack to cool.