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BUCKWHEAT BREAD
Yield: 1 large loaf. Can be frozen.

1 envelope yeast
2 eggs, slightly beaten
2 cups lukewarm water
2 cups buckwheat flour
1 Tbsp light brown sugar
2 cups whole-wheat flour
3/4 Cup buttermilk
1 tsp. salt
1 Tbsp caraway seeds
About 1 cup all-purpose flour

Preheat the oven to 400 degrees.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. 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.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Buckwheat Bread, February 8, 2004 - 02:03 PM
Reviewer: Arlean Lutz from Sarasota, Fl.
Bread dough was top runny, could not knead it,with out adding more flour.

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