Molasses Buckwheat Loaf – Week 46

Do you ever have a week that just throws so many different things at you you don’t quite know what to think?  That was this week for me.  But, I was able to crank out this tasty loaf of bread, so we shall celebrate!

I chose to make this Molasses Buckwheat Loaf because it just looked so simple yet flavorful.  It had been a little while since I baked a loaf of bread, so this was definitely a nice change of pace.  The bread ended up a little bit denser than I was expecting, but overall it was a tasty success.  The molasses was a subtle yet needed flavor that went well with the different flours in the loaf.

Molasses Buckwheat Loaf | the little blue mixer

This loaf did require a little bit of grocery shopping.  There are three different types of flour in the recipe – all purpose, rye, and buckwheat flour.  The later two are not staples in my pantry, so off to the store I went.  I wanted to buy a small amount of each, but as you can see in the photo, I didn’t succeed on the rye flour.  Ha, I guess I need to find some more recipes with rye flour. 🙂

Molasses Buckwheat Loaf | the little blue mixer

To begin making the dough, I combine the yeast, canola oil, and molasses with some warm water.  I stirred the mixture and then let it sit for about five minutes until it was nice and foamy.

Molasses Buckwheat Loaf | the little blue mixer

While the yeast mixture was sitting, I stirred together the three different types of flour with a little bit of salt.  Once the yeast was ready, I slowly mixed in about a 1/3 cup of water and the flour mixture.

Molasses Buckwheat Loaf | the little blue mixer

When I had added in as much flour as the mixer could handle, I dumped the dough out on the counter and started kneading while slowly adding more all purpose flour.  Once the dough was soft and elastic, it was ready to start the rising process.

Molasses Buckwheat Loaf | the little blue mixer

I placed the dough back into the greased bowl, covered it, and let it rise for about an hour and a half.  When the dough was double in size, I punched it down and then shaped it into a loaf.  Now it’s off to rise again!

Molasses Buckwheat Loaf | the little blue mixer

After rising for 30 more minutes, I brushed the top of the loaf with butter and popped it in the oven.

Molasses Buckwheat Loaf | the little blue mixer

It was just so pretty that I thought you might like to see two photos. 😉 Molasses Buckwheat Loaf | the little blue mixer Molasses Buckwheat Loaf | the little blue mixerMolasses Buckwheat Loaf | the little blue mixerNow, lets check out the inside!

Molasses Buckwheat Loaf | the little blue mixer Molasses Buckwheat Loaf | the little blue mixer

The texture of the bread was a little different than normal.  Maybe due to the different flours?

Molasses Buckwheat Loaf | the little blue mixer Molasses Buckwheat Loaf | the little blue mixer

Mmm.. butter.

Molasses Buckwheat Loaf | the little blue mixer Molasses Buckwheat Loaf | the little blue mixer

We made chicken salad this week and ate it with this bread… de-lish.  I would highly recommend it.

Thank you all so much for coming by the blog today!  Y’all have a fantastic weekend!

See you over at Fiesta Friday!

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10 thoughts on “Molasses Buckwheat Loaf – Week 46

  1. Love seeing home made bread! When you see how few ingredients it takes to produce a home made loaf and then look at the ingredient list on a shop bought one, it does make you wonder why we don’t do it more often! I love the flavours in and the look of your loaf – I bet it didn’t last long! Thanks so much for sharing this with us at Fiesta Friday!

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