April 3, 2008

Buckwheat and Cracked Wheat Bread

This bread is an excellent sandwich bread since it's one of the few breads I bake in a loaf pan rather than a round loaf. It's a soft bread with a bit of texture thanks to the cracked wheat. The buckwheat gives it a grayish color and nice flavor.

Buckwheat and Cracked Wheat Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
3 Tbsp. canola or corn oil
3 Tbsp. honey
2 tsp. salt
3 Tbsp. cracked wheat
1/2 cup buckwheat flour
3 1/2 cups bread flour

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast and let stand 5 minutes. Add the oil, honey, salt, cracked wheat, buckwheat flour and half the bread flour. Beat until a smooth dough forms. Let stand 15 minutes.

Knead the dough on medium, adding the remaining flour until dough pulls away from sides of bowl and is smooth and springy but soft to the touch. Cover and let rise until doubled, about 1 hour.

Lightly grease a 4 x8 or 5 x 9 loaf pan. Punch down the dough on lightly floured surface. Shape into an oblong loaf and place smooth side up in pan. Bake at 375
ºF 25 to 30 minutes until loaf is golden. Remove from pan and cool on wire rack.

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