Buckwheat Oat Whole Wheat Bread

Submitted by Jujubegirl

"My family has a real love affair going with this one. So far, the loaf has not survived to see room temperature--we scarf the whole thing while it's still warm. It would be great for toast or sandwiches....but so far it hasn't made it long enough to see those iterations. It's a dense loaf, but not heavy, and has a certain natural sweetness and toothiness to it that is really seductive. Prep time includes time for rising."

 

• Ready In: 2hrs 35mins
• Ingredients: 13
• Yields: 12 slices
• Serves: 12

ingredients

• WET INGREDIENTS

• 1 tablespoon instant yeast
• 1 1⁄4 cups water
• 2 tablespoons applesauce
• 3 tablespoons barley malt syrup

• DRY INGREDIENTS

• 2 2⁄3 cups whole wheat flour
• 2⁄3 cup rolled oats (processed to an oat flour)
• 2⁄3 cup rolled oats
• 2⁄3 cup buckwheat flour
• 4 tablespoons vital wheat gluten
• 3 tablespoons oat bran
• 1⁄2 teaspoon lecithin granules
• 2 teaspoons salt
• 4 tablespoons powdered milk

directions

1. 1. Warm the water in the microwave--it shouldn't be so hot you can't stick your finger in it. Add the other wet ingredients and set aside while you assemble the dry ingredients.
2. 2. Combine dry ingredients.
3. 3. Add wet ingredients to dry ingredients, knead by mixer approximately 4 minutes.
4. 4. Form dough into a ball and cover with a towel. Let rise 40 minutes in a warm spot.
5. 5. Shape dough into a loaf and place in a loaf pan that's been sprayed with oil or nonstick spray. Cover with a towel.
6. 6. Preheat oven to 400 degrees while the loaf rises for 25 minutes.
7. 7. Bake loaf at 25 minutes at 400 degrees. Then turn oven off and let loaf continue to sit in the oven another 10 minutes.
8. 8. Remove from oven, remove loaf from pan, and put on a cooling rack.
9. 9. Good luck trying to wait until it cools. This is really good warm.

Reviews

[Katzen]

This is a delicious, hearty loaf. It has an earthyness to it that I think would pair wonderfully with sunflower seeds - I think the crunch would be a fantastic texture addition. A couple of changes, though... the recipe says 1/4 cup water, and I realized when making it that this must be mistyped, so I used 1 1/4 cup water. I didn't have barley syrup, so I used 1 tbsp molasses, and 2 tbsp honey. I also wasn't familiar with lecithin granules, so after looking up substitues, I ended up tossing in an egg. Lastly, I tossed everything in my bread machine and set it to "dough", and forgot about it for a few hours. This is a wonderfully healthy loaf, Jujubegirl - I love it! Thanks for sharing the recipe! Made for PRMR Tag.