I chose this recipe mainly because it contains buckwheat flour. It's from 'Granny White's Bread Recipes' and takes a long time to make.
- 1 tsp active dry yeast
- 1/4 cup warm water
- 1 cup strong, cold coffee
- 1 tsp blackstrap molasses
- 3 cups whole rye flour
- 1/2 cup buckwheat flour
- 1 1/4 tsp salt
Mix the water with the yeast, and the coffee with the molasses. Assemble all the dry ingredients into the mixer's bowl, add the wets to the dry, then knead/ mix. Allow to rise in a warm spot for 2 hours, punch it down and let it rise for another 1/2 hour, shape into 2 logs with 2" to 3" diameter, proof for 3/4 hour, bake in a moist oven with a bowl of water at 375F for 20 minutes, remove the water and bake for another 30 minutes. It can also be made into rolls.
I'm very disappointed with the result, considering all the rise time. It just didn't puff up very much; it was very dense. The flavor was alright... could probably use a little more salt and some seeds on top. The crust has a real crunch to it.
I think that some of the rye flour needs to be replace by wheat flour, and maybe the last bit of flour should just barely be mixed in, as with the Anadama bread I made yesterday.