- 1 cup buckwheat flour
- 1.5 cups of whole wheat pasty flour
- 1/2 tsp salt
- 1 package (2+1/4 tsp) of dry active yeast
- 2 tbsp sugar
- 1/4 cup warm water
- 1 cup buttermilk, warmed
- 2 eggs, beaten
- Sift the flours and salt into a huge bowl. Set aside.
- Heat 1/4 cup of water between 105 to 115F in order to successful proof the yeast. Stir in yeast, sugar and set aside for 5 minutes to allow to bubble.
- In a separate bowl, whisk eggs until frothy.
- Combined proofed years and frothy eggs with warmed buttermilk. Stir to combine.
- Add wet ingredients into dry ingredients. Stir with a wooden spoon until a smooth and thick batter is achieved.
- Lightly grease a loaf pan. Transfer the thick bread batter into greased loaf pan. Tap pan to remove any air bubbles. Cover pan with a damp kitchen towel and place the loaf pan in a warm oven to allow batter to rise (double in size) for at least an hour.
- Carefully remove proofed bread from the oven. Preheat oven to 350F.
- Bake bread batter for 25 minutes. Remove loaf pan from oven and allow to cool for 30 minutes before removing loaf from pan to completely cool on a cooling rack.
- Slice and store in a cool dry place. This bread has a very short shelf life but freezes beautifully.
What’s your favorite sitcom?