Buckwheat-Millet Bread

Name: Buckwheat-Millet Bread
Ingredients: 3 tablespoons dark honey; 3½ cups bread flour; 1½ cups water; 2 tablespoons unsalted butter, cut into pieces; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1 tablespoon gluten; 1½ teaspoons salt; ⅓ cup light buckwheat flour; ⅓ cup whole millet; 2 tablespoons dark honey; 2⅔ cups bread flour; 1⅛ cups water; 1 tablespoon unsalted butter, cut into pieces; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; ½ cup whole millet; ½ cup light buckwheat flour; 2 teaspoons salt; 1 tablespoon plus 1 teaspoon gluten

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

I have found that breads that use a small percentage of buckwheat flour along with wheat flours have wide appeal and wonderful flavor. Here the buckwheat is paired with millet. You will find this a scrumptious toasting bread, and a wonderful bread for sandwiches filled with Swiss or white American cheese and turkey or Black Forest ham.

Ingredients

1½-Pound Loaf

1⅛ cups water
1 tablespoon unsalted butter, cut into pieces
2

Bread
Vegetarian

Method

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.