In your bread maker, this buckwheat bread recipe yields a substantial 1 1/2 pound loaf.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 55 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 large loaf |
Ingredients
- ¾ cup water
- ¼ cup vegetable oil
- ¼ cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 ⅔ cups bread flour
- ¾ cup buckwheat flour
- 1 tablespoon white sugar
- 2 ¼ teaspoons active dry yeast
- ¾ teaspoon salt
Instructions
- Place water, oil, sour cream, egg, egg yolk, bread flour, buckwheat flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Bread cycle. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 157 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled some ingredients to make a 3 lb loaf. I have dairy allergies so used soy milk with apple cider vinegar as a substitute for sour cream. I also put in an extra tablespoon of sugar and made it 3 teaspoons of yeast. The bread rose over the top of the pan and touched the glass but didn’t overflow on the elements in my West Bend Hi Rise bread machine, might make it 2.5 teaspoons of yeast next time. I used the sweet bread setting to get it close to the time for 1 lb – it was 3:05. The loaf had a very nice crust and good texture but was a bit bland despite the extra sugar, but it makes a good sandwich bread.