Buckwheat Oat Honey Wheat Sandwich Bread Recipes
BUCKWHEAT OAT WHOLE WHEAT BREAD
My family has a real love affair going with this one. So far, the loaf has not survived to see room temperature--we scarf the whole thing while it's still warm. It would be great for toast or sandwiches....but so far it hasn't made it long enough to see those iterations. It's a dense loaf, but not heavy, and has a certain natural sweetness and toothiness to it that is really seductive. Prep time includes time for rising.
Provided by Jujubegirl
Categories Yeast Breads
Time 2h35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Warm the water in the microwave--it shouldn't be so hot you can't stick your finger in it. Add the other wet ingredients and set aside while you assemble the dry ingredients.
- 2. Combine dry ingredients.
- 3. Add wet ingredients to dry ingredients, knead by mixer approximately 4 minutes.
- 4. Form dough into a ball and cover with a towel. Let rise 40 minutes in a warm spot.
- 5. Shape dough into a loaf and place in a loaf pan that's been sprayed with oil or nonstick spray. Cover with a towel.
- 6. Preheat oven to 400 degrees while the loaf rises for 25 minutes.
- 7. Bake loaf at 25 minutes at 400 degrees. Then turn oven off and let loaf continue to sit in the oven another 10 minutes.
- 8. Remove from oven, remove loaf from pan, and put on a cooling rack.
- 9. Good luck trying to wait until it cools. This is really good warm.
Nutrition Facts : Calories 169.1, Fat 2.1, SaturatedFat 0.7, Cholesterol 2.6, Sodium 401.7, Carbohydrate 33, Fiber 5.3, Sugar 1.5, Protein 7.3
BUCKWHEAT, OAT, HONEY WHEAT SANDWICH BREAD
This is great, not dense like some whole grain breads can be. Can hardly tell its not a buttery white loaf. Yum
Provided by PrincessPage
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Mix warm water, yeast, honey, buttermilk, salt, oil together.
- Mix all flours and buckwheat together.
- Add half the flour mix to the wet mix and blend on a low speed of your mixer until combined
- Add the second half of the flour mixture a cup at a time until completely blended. You may need a little more or little less flour. It should form a nice ball and not creep up your dough hook.
- Let the mixer knead the dough for 7 or 8 minutes.
- Place in an oil bowl, turn dough to cover with oil. Cover and rest in a warm draft free place for around an hour (may need longer). Dough should double, you will know when you push a finger in the center and it does not come back up.
- Punch down, form into two loaves and put in two loaf pans -- I do a big and small 9x5 pan and 8 1/2 by 4 /12. Be careful to shape as you want it, they will not smooth out as they rise.
- Cover and rise again until the dough is rounded over the tops of the pans.
- Cook at 375 for 35 minutes or until they sound hollow when tapped on the bottom.
- Remove to wire racks to cool to avoid the bottoms getting soggy. Top with the melted butter.
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