Cinnamon Buckwheat Bread

2h
Prep Time

30m
Cook Time

2h 30m
Ready In

Recipe: #30033

July 25, 2018

Categories: Breads, Southwest, Oven Bake, Low Cholesterol, Vegetarian, Yeast Bread, Water, Flour, Spices Kosher Dairy, more

recipe by:
ellie

"Makes 2 loaves Recipe source: Coyote Cafe Cookbook"

Original is 16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (90.4 g)
Calories 196.9
Total Fat - 2.2 g
Saturated Fat - 0.4 g
Cholesterol - 0.6 mg
Sodium - 371.7 mg
Total Carbohydrate - 41.1 g
Dietary Fiber - 5.5 g
Sugars - 8.8 g
Protein - 6.5 g
Calcium - 31.9 mg
Iron - 1.7 mg
Vitamin C - 0 mg
Thiamin - 0.4 mg

Step 1

Grease two loaf pans (4 1/2 x 8 1/2 inch) but I usually make 1 large loaf and 2 mini loaves.

Step 2

Sprinkle the yeast over the warm water and let sit for 10 minutes or until bubbling.

Step 3

In a large bowl combine the dry ingredients (dry milk - salt). Add yeast mixture and beat with the dough attachment of an electric mixer or by hand until dough is silky (you may need to add more flour to keep dough from sticking). Place dough in a greased bowl, turn to grease both sides of dough; cover with plastic wrap and let rise in a warm place for 30 minutes or until doubled. Punch dough down and list rise again for 30 minutes.

Step 4

Divide dough is half and form into logs (this is where I sometimes make mini loaves too) and place into prepared pans, brush with egg whites and also to rise again until it reaches the top of the pans (another 30 minutes). Make two diagonal cuts in the top of each loaf with a knife and sprinkle with 2 tablespoons of flour.

Step 5

Bake in preheated 400 degree F oven for 30-40 minutes or until bread is done (crust is dark golden brown and the bottom of loaf is hollow sounding). Turn loaves onto a rack to cool.