Buckwheat Molasses Bread with Sunflower Seeds

Hearty and fragrant bread with buckwheat flour and sprouted sunflower seeds. Great with butter and radish, or cream cheese and smoked salmon, or with bowl of tomato soup… Adapted from about.com. And yes, it’s grey inside.

For one loaf, 20 slices:

1/2 tsp. salt
2 tbsp. molasses
1 tbsp. sunflower oil (I used crude sunflower oil from Russian store)
1/2 cup warm water
1 tsp. dry yeast
1 cup dark buckwheat flour
2 cups bread flour
2 oz. sunflower seeds, divided

Combine buckwheat and white bread flour, add yeast, salt, oil, molasses, warm water and 1 1/2 oz. seeds and knead with dough hook until smooth about 10 minutes.

Put the dough in a clean, oiled bowl, cover with a dish towel. Let rise until doubled in size, about hour.

Form dough into bread loaf, roll with remaining seeds (about 2 tbsp.) and place in greased loaf pan. Cover and let rise for about 45 minutes or until double in size.

Bake at preheated 375F oven for 45 minutes or until dark brown.

I baked my bread on preheated pizza stone with some steam.


1 slice is about 86 calories

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