Bread Buckwheat Molasses

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The video above is for Classy Slice Bread. The directions are the same, but the ingredients differ:

  • 1 3/4 Cups (240g) Flour Mix
  • 1 ½ Cup +1 Tbsp (342g) Water
  • Note on Water temperature: Use Lukewarm water (~100F) if it’s warm in your house. Use Hot water (~120F) if it’s cold in your house. You can easily get approximately 120F water by using the hottest water from your tap. Note, 120F water is touchable, but feels very hot. 
  • 3 Tbsp (35g) any Oil, like Olive or Sunflower
  • 1 Packet Yeast = 2 tsp (7g)
  • Buckwheat Flour (60g = 1/2 Cup)
  • Tapioca Flour or Starch (60g = 1/2 Cup)
  • Sunflower Seeds (46g = 1/3 Cup)
  • Millet Seeds (37g = 3 Tbsp)
  • Flax Seeds (9g = 3 tsp)
  • Molasses (30g = 1.5 Tbsp)
  • Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl
  • Bread Pan (9in x 5in or similar), Rubber Spatula and Brush
  • Scale (recommended) or Measuring Cups and Spoons

Steps

Important: We recommend to watch the video above first. Picture is worth a thousand words. :slightly_smiling_face: 

  • Preheat oven to 400F convection or 425F no convection
  • Put all ingredients together into a mixing bowl
  • Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
  • Put dough into a greased bread pan, size roughly 9” x 5”
  • Smooth top of bread with wet spatula or wet hands. Dough is very sticky, so use Water for easy handling.
  • Keep out of direct air-flow or cover with wet towel and let rise in the pan until about doubled, 40-55 minutes. Bake 400F convection (or 425F no convection) for 45min, then turn down to 350F convection (or 375F no convection) for 25 min. Please watch the top crust to prevent it from getting too dark. Every oven bakes a little bit differently and if you know your oven runs hot, you may need to turn the oven down to 350F a little bit sooner.
  • Remove from pan immediately and cool on a rack for at least 2hrs before cutting in.
  • Store air-tight for up to 3 days at Room temp, 2 weeks in Fridge or 3 months in Freezer.
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