A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Buckwheat Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Buckwheat, a member of the rhubarb family, adds a subtle earthy note and darker color to this grainy sandwich bread.

At a glance

Prep
Bake
Total
Yield
one 9" x 5" loaf

Ingredients

Choose your measure:

Instructions

  1. Weigh your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
  2. Mix and knead all the dough ingredients — by hand, mixer, or bread machine set to the dough cycle — until a soft, smooth dough forms.
  3. Transfer the dough to a lightly greased bowl, and allow to rise for 60 to 90 minutes, until puffy and doubled in bulk.
  4. Turn the dough out onto a lightly greased work surface, and shape it into an 8" log.
  5. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover, and allow to rise until it’s crested 1/2" to 1" over the rim of the pan, 60 to 90 minutes.
  6. Towards the end of the rising time, preheat the oven to 350°F.
  7. Bake the bread for 35 to 40 minutes, until the bread's crust is golden brown, and the interior of the finished loaf measures 190°F on a digital thermometer.
  8. Remove the bread from the oven, allow it to cool in the pan on a rack for 5 minutes, then turn it out of the pan onto the rack to cool completely.
  9. Store the bread, wrapped, for up to 5 days; or freeze for up to 1 month.