whole.wheat.buckwheat.flax.seed.bread

As promised, I am posting the experimental whole wheat-buckwheat bread. It turned out well, and I plan to make another variation over the weekend so that I can play around with ratios and maybe make some substitutions and/or additions.

I based my dough on a Whole Wheat Flax Bread recipe on the King Arthur Flour web site, but used buckwheat flour instead of the pumpernickel they suggested. Their recipe also called for Unbleached Special Bread Flour, which I didn’t have, so I substituted regular unbleached flour.

Ingredients:

• 1 1/2 cups lukewarm water
• 1 tbsp honey
• 1 tsp instant yeast
• 1/2 cup milled flax
• 1/2 cup buckwheat flour
• 2 cups whole wheat flour
• 1 1/2 tsp salt
• 1/2 cup unbleached white flour

Instructions:

Mix ingredients in a large bowl until a dough is formed. Cover the dough and allow it to rise until doubled in bulk, about 2 hours. Shape dough into a round ball and place on a floured baking sheet. Cover and let rise until doubled in bulk again. Slash the top a few times, then bake in a preheated 350-degree oven for 45-60 minutes.