Buckwheat Bread

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3hrs 35mins
1 large loaf

Ingredients Nutrition


  1. Proof the yeast in the lukewarm water with the sugar.
  2. After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds.
  3. Mix well.
  4. Take the dough out onto a lightly floured work surface, kneading until smooth.
  5. Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk.
  6. This will take from 1~/2 to 2 hours.
  7. Take the dough out and punch it down a couple of times.
  8. Knead and shape the dough into a loaf and place in a buttered loaf pan (9~ by 5~). Let stand in a warm place, covered with a towel, to rise for about 1 hour or until doubled in size. Preheat the oven to 400 degrees. Brush the bread with a little melted butter and bake in the oven for about 30 minutes or until light brown and the bread sounds hollow when tapped with your finger.
  9. Cool wrapped in a towel.

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