Bran Buckwheat Bread

Course : Breads
Serves: 1
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2 tablespoons active dry yeast
3 cups warm water
1 cup bran flakes
1 cup buckwheat flour
1/3 cup brown sugar
1/4 cup safflower oil
2 teaspoons salt
2 1/3 cups whole wheat flour -- up to 3
2 1/2 cups white flour -- prefer, up to 3

Preparation / Directions:

Makes two 8-inch loaves In a large bowl dissolve the yeast in the warm water. Stir in the bran flakes, buckwheat flour, brown sugar, oil, salt, and about 2 cups each of the whole wheat and white flour. At this point the dough should be quite stiff and hard to stir. Turn the dough out onto a floured working surface to rest while you clean and grease your bowl. Knead the dough, adding more of the whole wheat and white flour as necessary; this will be quite a tacky dough and will absorb a lot more flour as you knead, but 10 minutes of kneading should be enough. Put the dough in the greased bowl,k turning to coat. Cover with plastic wrap and let rise until double in bulk - about 1 1/2 hours, maybe 2 hours. Turn the dough out, punch it down, and form it into 2 loaves. Place in greased 8-inch bread pans - they will be quite full. Don't let it rise too long this time or the bread will be crumbly - about 35 minutes, uncovered. Bake in a preheated 350 F oven for 50 minutes. Turn out onto a rack to coo

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