- 1/2 cup [125 mL] lukewarm water
- 1 teaspoon [5 g] sugar
- 1 pack active dry yeast
- 3 tablespoons [45 g] shortening
- 3 cups [750 mL] boiling water
- 1 tablespoon [15 mL] molasses
- 1 teaspoon [5 mL] salt
- 1 cup [250 mL] buckwheat flour
- Sifted white flour
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- Into a bowl, pour lukewarm water over sugar.
- Stir to melt sugar.
- Sprinkle with yeast; leave to rest for 10 minutes.
- Into a clean bowl, melt shortening into boiling water; leave to cool until lukewarm, before stirring in molasses.
- Stir in yeast mixture, salt and buckwheat flour; add some sifted white flour, until a wooden spoon stands up into dough for 1 minute.
- Leave until double in bulk.
- Push dough down and divide dough among 2 bread loaf pans; leave to rest until double in bulk.
- Bake into a preheated 350°F [180°C] oven, until golden [10 minutes].
- Lower oven temperature to 300°F [150°C]; bake breads for approximately 40 minutes more.
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