Wheat and Buckwheat Batter Bread

This recipe is adapted from one of Jean Pare’s classic Company’s Coming cookbooks, “Breads”.

2 tsp / 10 ml granulated sugar

1 c / 250 ml warm water

2 tbsp / 30 ml active dry yeast

8 c / 2 L whole wheat flour

2 tbsp / 30 ml brown sugar, packed

1 c / 250 ml buckwheat flour

3 c / 750 ml warm water

1/2 c / 125 ml canola oil

2 tsp / 10 ml butter for brushing tops

Stir granulated sugar in first amount of warm water in a small bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast.

Measure dry ingredients into large bowl. Add yeast mixture, oil, and second amount of warm water. Stir until dough comes together (it will be sticky and soft). Spoon evenly into 2 greased bread pans.

Bake in 375F oven for about 45 minutes. Turn onto rack to cool.

Brush tops of warm loaves with butter.

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