This dark, heavy bread is sure to be a favorite for people who love heavy grains, such as buckwheat, and the sweet flavor of molasses. This recipe makes one loaf of dark bread that can be wrapped and frozen for up to 3 months.
- 1/2 tbsp salt
- 2 tbsp molasses
- 1 tbsp vegetable oil
- 1-1/4 cup warm water
- 2 tbsp dry milk
- 1 tbsp active dry yeast
- 1 cup dark buckwheat flour
- 2-1/4 cups bread flour
- In large bowl, mix together salt, molasses, vegetable oil, dry milk, and yeast. Stir in warm water.
- Stir in buckwheat flour. Mix in 2 cups bread flour.
- Turn dough out onto floured board. Knead in remaining 1/4 cup bread flour.
- Put dough in greased bowl and turn over so that the top of dough is greased. Cover and let rise in warm place for 1 hour or until double in size.
- Punch down dough. Turn out onto floured board and knead for about 5 minutes.
- Form dough into bread loaf and place in greased loaf pan. Cover and let rise for about 30 minutes or until double in size.
- Brush dough top with egg white. Score the loaves by make three quick slashes across the top.
- Bake at 350 degrees F for 40 minutes or until dark brown. Remove from oven and turn bread out onto clean kitchen towel or rack.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|