Brown Bread With Buckwheat And Seaweed Food

BROWN BREAD WITH BUCKWHEAT AND SEAWEED

Steps:

• Simmer kombu for 10 minutes in a small saucepan with enough water to cover. Meanwhile, in a large bowl, dissolve yeast, honey and sea salt in 2 cups warm water. Set aside 10 minutes. Drain kombu well and add to yeast mixture. Stir in buckwheat flour and all-purpose flour.
• Add whole-wheat flour, 1/2 cup at a time, beating a good minute or so after each addition to make a moist, thick, elastic, sticky dough that does not quite hold its shape, adding a little more flour if needed. Dough should be too soft to handle and cling to the sides of the bowl. Beat another 2 to 3 minutes. The consistency should be almost like that of mashed potatoes.
• With unsalted butter, butter a 9-by-5-by-3-inch loaf pan. Transfer dough into pan, smooth the surface, sprinkle coarse salt on top, cover lightly with a piece of parchment or wax paper and let rise until dough reaches the top of the pan, about an hour.
• Heat oven to 400 degrees. Bake dough 45 minutes, until browned, then transfer pan to a rack to cool for 15 to 20 minutes. Run a knife around the edges, turn bread out onto the rack and continue cooling to room temperature before slicing. Serve with salted butter.

ORANGE-BUCKWHEAT BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to the bread pan according to the order in the manufacturer's instructions.
• Set crust on dark and program for the Basic cycle; press Start.
• *The dough ball will be moist and springy.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.

BUCKWHEAT BREAD

Steps:

• Proof the yeast in the lukewarm water with the sugar.
• After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds.
• Mix well.
• Take the dough out onto a lightly floured work surface, kneading until smooth.
• 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.
• This will take from 1~/2 to 2 hours.
• Take the dough out and punch it down a couple of times.
• 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.
• Cool wrapped in a towel.

GLUTEN FREE BUCKWHEAT BREAD

Steps:

• Pre heat oven to 180 C.
• Grease 9 x 19 cms loaf tin.
• Sift flours, baking powder and salt into large bowl.
• stir in sugar.
• Lightly beat egg whites with electric mixer until just frothy.
• Stir in milk and oil and add to flour mixture.
• Beat 3 minutes until smooth.
• Pour mixture into prepared pan, smooth top.
• Press seeds lightly into mixture.
• Bake 55 - 60 minutes then stand 10 minutes.
• turn out to cool.

CINNAMON BUCKWHEAT BREAD

Steps:

• Grease two loaf pans (4 1/2 x 8 1/2).
• Sprinkle yeast over the warm water and let sit for 10 minutes or until bubbling and set aside.
• In a large mixing bowl combine dry milk, sugar, buckwheat and 5 1/4 cups flour, cinnamon and salt.
• Stir in yeast mixture and then beat until dough is silky, adding more flour if necessary (by hand 8-10 minutes).
• Grease a large bowl with corn oil.
• Place dough in greased bowl, turning to cover all sides and then cover with plastic wrap and let dough rise in a warm place (30 minutes) or until doubled.
• Punch dough down and let rise again for 30 minutes.
• Divide dough in half and form into logs.
• Place dough in prepared pans, brushing with beaten egg whites.
• Let dough rise again (30 minutes).
• Make two diagonal cuts in top of each loaf and then sprinkle loaves with 2 tablespoons of flour.
• Bake in preheated 400-degree oven for 30-40 minutes or until crust is golden brown.
• Turn loafs onto cooling rack to cool.

BROWN BREAD

Steps:

• Mix the yeast, sugar, and 1/4 cup of warm water.
• Let sit for 5 minutes.
• (Yeast is good if it foams!) In large bowl combine water, salt, molasses, and Crisco.
• Stir until salt dissolves.
• Add the yeast mixture and stir well.
• Sift in 6 cups of flour and stir until mixed well.
• Keep adding flour until mixture becomes too hard to stir.
• Flop the dough onto a well floured surface and knead 6-8 minutes.
• Place dough in large greased bowl, cover, set in warm place and let raise until double in size.
• Punch dough down and with greased hands form into 3 loaves and place in greased loaf pans or form into approx.
• 48 rolls and place in greased pans.
• Preheat oven to 350.
• Let formed dough rise.
• Cook in preheated oven at 350 for 40-45 minutes.
• Let bread/rolls sit in pans for 5-10 minutes then finish cooling on wire racks.
• Brush butter over the tops and ENJOY!

WHOLEMEAL BUCKWHEAT BREAD

Steps:

• Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter.
• Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean.
• Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!