Buckwheat Bread Recipe

Ingredients

• 1 cup white flour
• 2 cups buckwheat flour
• 1 yeast cake, dissolved
• 1 cup milk
• 2 tablespoons shortening
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions

1. Sift flour into a bowl or pastry board.
2. Dissolve the yeast with lukewarm water.
3. Dissolve salt, sugar (if used) and fat (if used) with lukewarm water, and add gently to the flour.
4. Add the dissolved yeast.
5. Mix as thoroughly as possible, adding more water little by little until a soft dough is obtained. If dough is too soft to be handled, add more flour; if too hard, add more liquid.
6. Beat and knead the mixture for about 10 minutes until smooth and shining or until the dough no longer sticks to the bowl or finger.
7. Place the dough in a floured greased bowl and cover with a floured cloth. Let stand in a warm place (80 to 88 degrees F.) at uniform temperature and away from drafts. Let rise until about double its original bulk and full of bubbles, or until a slight touch of the finger leaves an impression, about 1 to 1 1/2 hours.
8. Lightly flour hands and dough and fold the farther edge of the dough toward the front without pressing the fingers into it.
9. With the ball of the hand, lightly pressed into the dough, rolling it slightly away from you.
10. When the dough has been kneaded enough, it will keep its shape on the board.
11. Divide the dough into equal parts according to the sizes of bread desired.
12. Grease pans or molds and fill them halfway with the dough.
13. Each portion of dough should have an even surface and should be smooth with the dough reaching into the corners of the molds.
14. Cover with a thick cloth and place where the dough will be warm (80 to 88 degrees F.) as for first rising until the size of the dough doubles in bulk.
15. Place the dough in a fairly hot oven at first (400 to 425 degrees F.) to allow it to form a crust and stop rising.
16. After the first 15 to 20 minutes, lower the temperature to 380 degrees. Continue to bake for 50-60 minutes.
17. Bread is done when it shrinks from the mold or pan or when the undercrust and the edges of the upper crust rebound if pressed back by the finger.

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