Whole Wheat and Buckwheat Bread
 
 
This is a loaf of dense, moist bread that can last for several days. Buckwheat adds a nice nutty touch and the seeds contribute a delectable crunch.
Author:
Recipe type: Bread
Cuisine: International
Serves: 6-8
Ingredients
  • 1 packet of instant yeast
  • 1 tsp granulated sugar or honey
  • ¼ cup warm water (about 100F)
  • 2½ cups whole wheat flour (plus some extra for dusting the cutting board, etc.)
  • 1 cup buckwheat flour (ground roasted buckwheat)
  • 1 tsp coarse salt
  • 2 cups warm water (100F)
  • 2 TBSP olive oil
  • 1 TBSP each pumpkin seeds, flax seeds, sesame seeds (that's what I used - you can use any combination of seeds you like, or you can omit them completely)
Instructions
  1. Place the yeast in a small bowl, add sugar and water.
  2. Let it bubble for 5 minutes.
  3. Combine both flours and salt in a big mixing bowl.
  4. Stir in water and yeast.
  5. Add water and oil and mix.
  6. Add the seeds.
  7. (You might have to add more flour depending on how coarse your flours are).
  8. Once the dough comes together, place it on a lightly floured cutting board and knead for 10 minutes, until elastic and supple.
  9. Shape into a ball and place into a bowl.
  10. Lightly oil the dough and cover with plastic wrap.
  11. Let the dough rest at room temperature for at least 1 hour, until doubled.
  12. Remove the dough to a lightly floured surface and punch it down. Shape into a loaf (I chose to bake mine free-standing, but next time I'll try to bake it in a loaf pan).
  13. Preheat the oven to 375F.
  14. Lightly brush the loaf with flour and let it rest until the oven heats up.
  15. Bake for 40-45 minutes, until golden brown and crunchy.
  16. Check if it is done by inserting a toothpick or the blade of a knife in the thickest part (it should stay dry with no moist dough adhering to it).
  17. Let the bread rest for ten minutes before cutting into it.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/rustic-whole-wheat-and-buckwheat-bread/