Buckwheat Bread

• Ready In: 3 hrs 35 mins
• Yields: 1 large loaf

Ingredients

• 1 (1/4ounce) 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.