Buckwheat Bread

photo by a food.com user photo by a food.com user
Ready In:
3hrs 35mins
1 large loaf




  • Proof the yeast in the lukewarm water with the sugar.
  • After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds.
  • Mix well.
  • Take the dough out onto a lightly floured work surface, kneading until smooth.
  • 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.
  • This will take from 1~/2 to 2 hours.
  • Take the dough out and punch it down a couple of times.
  • 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.
  • Cool wrapped in a towel.

Questions & Replies

  1. i;m a dibetic with celiac can I eat buckwheat?


  1. I believe there is a serious error in this recipe. Perhaps it should call for 2 Tbsp water instead of 2 cups? I had to add at least another 1 1/2 cups flour to get it to a kneadable stage. Not sure if it will turn out!
  2. I don't think anyone would have done it, but the preheating mentioned in step 1 is much too early. The dough mentioned in step 4 was a batter. So I added enough flour (5 1/2 more cups), extra salt (1 teaspoon) and some oil (1 tablespoon - just because) to make a kneadable dough. I continued from there, and got 2 medium loaves (620 g each) and 17 rolls at about 45 g (1 1/2 oz) each. What can I say? The bread is delicious, but it's not really the bread of this recipe. And I'm not sure what the buckwheat flour contributes - maybe some texture, not much flavor what with the caraway seeds. We will eat the bread and enjoy it, but I don't think I'll try this again.



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