Cinnamon Buckwheat Bread Food

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CINNAMON BUCKWHEAT BREAD



Cinnamon Buckwheat Bread image

Make and share this Cinnamon Buckwheat Bread recipe from Food.com.

Provided by ellie_

Categories     Yeast Breads

Time 2h49m

Yield 2 loaves

Number Of Ingredients 11

3 tablespoons dry yeast, plus
1 teaspoon dry yeast
2 cups warm water
1/2 cup dry milk
2/3 cup sugar
1/4 cup buckwheat flour
5 1/4-6 cups flour
2 tablespoons cinnamon
2 1/2 teaspoons salt
1 tablespoon corn oil
2 egg whites, beaten

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.

Nutrition Facts : Calories 1775, Fat 15.7, SaturatedFat 6.4, Cholesterol 31, Sodium 3105, Carbohydrate 353.2, Fiber 18.2, Sugar 80.6, Protein 55.7

BUCKWHEAT BREAD



Buckwheat Bread image

Make and share this Buckwheat Bread recipe from Food.com.

Provided by Morton Design Graph

Categories     Yeast Breads

Time 3h35m

Yield 1 large loaf

Number Of Ingredients 10

1 (1/4 ounce) envelope yeast
2 eggs, slightly beaten
2 cups water, lukewarm
2 cups buckwheat flour
1 tablespoon light brown sugar
2 cups whole wheat flour
3/4 cup buttermilk
1 teaspoon salt
1 tablespoon caraway seed
1 cup all-purpose flour

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.

Nutrition Facts : Calories 2389.3, Fat 27.3, SaturatedFat 7.1, Cholesterol 379.4, Sodium 2717, Carbohydrate 466.9, Fiber 57.5, Sugar 30.2, Protein 97.8

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