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Print this Recipe    Buckwheat Walnut

Buckwheat Walnut Bread
makes 1 loaf

2 1/2 teaspoons dry yeast
1/2 cup warm water
pinch sugar

1/2 cup buckwheat flour
3 1/4 cups all purpose flour
1 cup warm buttermilk
3 tablespoons maple syrup
3 tablespoons oil or melted butter
grated zest of half an orange
2 tsps salt
1/2 cup chopped walnuts (optional)

Combine yeast, sugar and warm water. Let sit until foamy, about 10
mins. In a large bowl combine buttermilk, maple syrup, oil or
butter and salt, Add zest, buckwheat flour and 1 cup of all purpose
flour. Beat with whisk until smooth. Add yeast mixture. Beat well.
Add 2 cups of all purpose flour and walnuts. Mix well. Dough will
be soft. Turn out onto work surface and knead until elastic and
hold shape, about 10 minutes. Add small amounts of flour as needed
if dough is too sticky. Form into a ball and put into a bowl. Cover
bowl with towels or plastic and let rise until double 1 1/2 - 2
hours. Deflate dough. Put in buttered loaf pan. I like to press
dough flat, then roll up jelly roll fashion and place in pan. Let
rise again until dough is just about as high as you'd like it,
maybe another hour or so.

Preheat oven to 375 F. Bake 40-45 minutes. Let cool before slicing.

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