BUCKWHEAT BREAD

3 to 3 1/2 cups all-purpose flour, divided use
2 packages active dry yeast
1 1/2 teaspoons salt
1 1/2 cups warm water (115 to 120 degrees F)
1/4 cup honey
3 tablespoons cooking oil
1 1/2 cups buckwheat flour
1 slightly beaten egg white

In large mixer bowl combine 2 cups of the all-purpose flour, the yeast, and salt.

Combine warm water, honey, and cooking oil. Add to flour mixture. Beat at low speed of electric mixer 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in buckwheat flour and as much of the remaining all-purpose flour as you can mix in with a spoon.

Turn out onto lightly floured surface and knead in enough of the remaining all-purpose flour to make a moderately stiff dough (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double (about 1 hour).

Punch dough down; turn out onto floured surface. Divide in half. Cover; let rest 10 minutes.

Shape into two 5-inch round loaves or two 8x4-inch oblong loaves. Place on greased baking sheet. Cover; let rise till almost double (about 2 minutes).

Bake in a 375 degree F oven about 30 minutes, covering with foil after 15 minutes to prevent overbrowning. Brush with egg white. Remove to wire rack; cool.

Makes 2 loaves
From: Recipelink.com
Source: Magazine clipping