Whole Wheat Buckwheat Honey Molasses


Better than dessert!

dwt 02 May 2004

Buckwheat

 

2cups warm (120 F) water tspsugar
2pkgsdry yeast
1cupsbuckwheat flour 2cupswhole wheat flour
cuphoney cupdark molasses
cupcorn oil 2tspsalt
2largeeggs, beaten 4cupsunbleached wheat flour
1Tbscorn meal 2Tbspoppy seeds

 

Dissolve sugar in warm water, sprinkle dry yeast on top, allow to sit until foaming well. Stir in whole wheat and buckwheat flour, and salt.  Stir in corn oil. Stir in eggs, saving a tablespoon or so to paint the loaf. Stir in 2 cups of unbleached flour.  Continue adding unbleached flour a little at a time, kneading it in thoroughly.  Use enough flour to bring dough to a soft, elastic consistency.

Cover dough and allow it to rise to double the bulk (approx. 1 hour).

Punch dough down and divide it into two equal parts.  On a lightly floured board shape each piece of dough into hearth loaves. Place the loaves on baking parchment sprinkled with corn meal.

Cover loosely with plastic wrap and allow to rise 30 to 40 minutes or until the loaves have increased about 50% in size.  While the loaves are rising, place a baking stone in the oven and preheat the oven to 350 F (177 C).

When loaves have risen, slash the loaves deeply along their length. Brush the remaining beaten egg on the loaves and sprinkle with poppy seed. Using a baking sheet or a peel, lift the parchment with the loaves and place it on the baking stone.

Bake about 35 minutes.  Remove from oven and cool on a wire rack.