Buckwheat Bread for Sandwiches
Made with a mixture of bread flour and buckwheat flour, this is an interesting textured bread. It's elastic and chewy enough for sandwiches, but when toasted it has a crumblier, richer feel to it. I am looking forward to making it again with more buckwheat flour or perhaps something like Teff or rye.
Servings 16 slices
Cost 5
Ingredients
- 2 ⅔ cups bread flour, divided use (90 grams plus 280)
- ¾ cup buckwheat flour (128 grams)
- 2 ¼ teaspoons instant yeast
- 2 tablespoons brown sugar, packed (30 grams)
- ¾ cup warm water, about 125 degrees F.**
- 1 teaspoon salt
- ¼ cup sour cream, not too cold
- 1 large egg
- 1 large yolk
- ¼ cup vegetable oil such as sunflower
Optional Flax Seeds
- 2 tablespoons whole flax seeds
- 2 tablespoons very warm water
Instructions
- If you plan on adding the soaked flax seeds, begin soaking them now. They don't take very long to plump up, but it's good to get that step out of the way.
- In a mixing bowl, combine ⅔ cup of the bread flour (90 grams), the ¾ cup of buckwheat flour (128 grams), instant yeast and sugar. Add warm water and stir to make a soft dough. Let stand for 20 minutes. This standing period just helps hydrate the thirsty buckwheat flour.
- After the 20 minute rest, add the salt, egg, the yolk, sour cream and oil. Mix on low speed with the dough hook just until combined, about 15 seconds. Add remaining bread flour ½ cup at a time. You'll most likely end up using all of the remaining 2 cups.
- Continue kneading until dough clings to the hook and snaps off the side of the bowl when you scrape it. This should take about 5 or 6 minutes. If you are adding the soaked flax, work it in after the knead.
- Place dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place for about 1 hour, or until doubled.
- Grease a large loaf pan. Punch down dough gently, but don't punch out all of the air.
- Roll into a rectangle, then roll up tightly, pinching seams to seal. Place in pan.
- Cover loosely with greased plastic wrap and let rise for 45–60 minutes, or until the dough crowns about 1 inch above the pan.
- Preheat oven to 375°F.
- Bake for 35 minutes, or until golden brown and internal temperature reaches about 200–205°F.
- Let cool in pan for 10 minutes, then remove and cool completely before slicing. The cooling step is important. If you make it late in the day, you may want to let cool and then chill before slicing. You can store at room temperature if using right away, or cut it into slices, wrap slices in pairs and freeze.
Notes
The water is warmer than usual since the yeast is mixed in with the flours.