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BUCKWHEAT BREAD
1 Loaf
Ingredients:
3½ Cups Whole Wheat Flour
1½ Cups Buckwheat Flour
1 Package Dry Yeast with No Preservatives
1¾ Cups Warm Water
2 Tbsp. Date Sugar
Directions:
Preheat oven to 350 degrees.
Grease a loaf pan with Non-Hydrogenated Margarine.
Add yeast to water and let dissolve for 5 minutes.
Stir in date sugar and buckwheat flour.
Mix well. Slowly add wheat flour
until the dough stiffens.
Knead on floured surface until it feels elastic.
Shape loaf and place in greased pan.
Cover with clean, damp cloth and set in a warm place to
rise until double in size.
Bake for 50 to 60 minutes, until done.
1 Loaf
Ingredients:
3½ Cups Whole Wheat Flour
1½ Cups Buckwheat Flour
1 Package Dry Yeast with No Preservatives
1¾ Cups Warm Water
2 Tbsp. Date Sugar
Directions:
Preheat oven to 350 degrees.
Grease a loaf pan with Non-Hydrogenated Margarine.
Add yeast to water and let dissolve for 5 minutes.
Stir in date sugar and buckwheat flour.
Mix well. Slowly add wheat flour
until the dough stiffens.
Knead on floured surface until it feels elastic.
Shape loaf and place in greased pan.
Cover with clean, damp cloth and set in a warm place to
rise until double in size.
Bake for 50 to 60 minutes, until done.
