Cinnamon Buckwheat Bread
Hearty cinnamon buckwheat yeast bread with a dark golden crust and earthy, spiced crumb. Makes two loaves with a satisfying chew from bread flour and buckwheat.
YIELD
24 servingsPREP
2 hrsCOOK
40 minREADY
3 hrsBuckwheat and cinnamon are one of those pairings that just makes sense once you taste them together.
This yeast bread blends a generous two tablespoons of cinnamon with buckwheat flour for a loaf that’s earthy, warmly spiced, and darker than your average white bread.
The dough gets a good long knead until silky and resilient, two rises for flavor development, then bakes into a pair of golden loaves with a firm crust and tender crumb.
Brushed with egg white before baking, each loaf gets scored on top for that rustic bakery look.
Slice it thick for toast or use it for French toast that’ll ruin you for the plain stuff.
Kitchen Tips
- Beat the dough vigorously for the full 8 to 10 minutes. Buckwheat flour has no gluten, so the bread flour needs all that kneading to build structure.
- Add flour gradually during kneading. You want the dough soft and slightly tacky, not stiff and dry.
- Score the tops with a sharp knife just before baking. This lets the bread expand without cracking unevenly.
- These loaves freeze well. Wrap tightly in plastic and foil, then thaw at room temperature when ready.
Ingredients
Directions
Grease two 4½ x 4½ inch loaf pans.
Sprinkle the yeast over the warm water.
Let sit approximately 10 minutes until bubbling.
In a mixing bowl, combine dry milk, sugar, buckwheat flour, bread flour, cinnamon, and salt.
Add yeast mixture, and beat vigorously with hoock attachment or by hand for 8 to 10 minutes until the dough is silky and resilient, adding more flour as necessary to keep the dough from sticking.
Place dough in a bowl greased with corn oil.
Rotate the dough in the oil until it is well covered with oil.
Cover with plastic wrap and let the dough rise in a warm place for 30 minutes or until it doubles in volume.
Punch the dough down and let rise for another 30 mins.
Divide the dough in half and form into logs.
Place into the prepared loaf pans, bruch with whisked egg whites, and allow to rise further until bread reaches just over the lip of the pan (approximately 30 to 40 mins.)
Make two diagonal cuts in the top of each loaf with a sharp knife and sprinkle lightly with 2 tablespoon bread flour.
Bake in a preheated 400℉ (200℃) oven for 30 to 40 minutes or until crust is a dark golden bown and the bottom of the loaf is hollow sounding when tapped.
Turn loaves onto rack to cool.
Make 2 loaves.
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