Hands on Time: 15-20 minutes
Baking Time: 35-40 minutes
Total Time: 3 hours including rise time
Yield: 2 medium loaves
Buckwheat is a hearty, satisfying grain with a nutty flavor. Very nutritious!
Dissolve yeast in warm water.
Add the sorghum.
Stir in buckwheat flour and 1 cup whole wheat flour beating vigorously for 50-70 strokes.
Cover with a cloth and let rise in a warm place for 30 minutes. (This is the sponge)
Fold in the salt and oil not cutting into the mixture but turning and folding the whole mass over.
Work in the remaining 3 cups whole wheat flour and the 1-2 cups all-purpose flour as needed to prevent it from sticking.
Turn out on floured surface and knead until smooth 5-10 minutes.
Place in an oiled bowl turning once. Cover and let rise 60-90 minutes.
Deflate (punch down) dough and shape into 2 loaves.
Place in loaf pans coated with cooking spray.
Cover and let rise again until doubled in size.
Preheat oven to 375 degrees.
Bake 35-40 minutes.
Remove loaves from pans and cool on rack
Recipe Tips and Tricks
For a soft crust brush with butter while warm.