Buckwheat Groats Or Kasha Bread

Course : Breads
Serves: 1
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1 cup buckwheat groats -- (kasha)
1 large egg -- lightly beaten
2 cups hot water
2 tablespoons active dry yeast
1/2 cup warm water
4 cups white flour -- preferably
1 1/2 cups lukewarm milk
1/2 cup rye flour
1/4 cup firmly packed dark brown
2 teaspoons salt
1/4 cup vegetable oil
1/4 cup sugar

Preparation / Directions:

Makes two 9-inch loaves In a saucepan combine buckwheat groats and the egg, and cook, stirring, over medium heat until grains separate. Add the hot water, bring to a boil, cover, and simmer about 20 minutes, until the groats are fluffy and tender; use a fork to stir air into the mixture. In a large bowl dissolve the yeast n the warm water until it starts to swell. Stir n the white flour, buckwheat groats, milk, rye flour, sugar, and salt. When the mixture is well blended it will form a stiff dough. Turn it out on a floured surface and let rest while you clean and grease the bowl. Knead 10 minutes, adding white flour as necessary to make the dough smooth. Form it into a ball and put in the greased bowl, turning it to coat all over. Cover with plastic wrap and let rise 1 1/2 - 2 hours, until doubled. Punch the dough down, cover with a towel, and let it rise 1 hour longer, until it doubles again. Turn the dough out, divide it, and form each half in loaves. Put in 2 oiled 9-inch loaf pans. Cover with a towel and let rise about 45 minutes, until the loaves double in size. Bake in a preheated 350 F oven 1 hour. Turn loaves onto a rack to cool.

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