Health Bread

buckwheat-sl2
I first made this bread in 1988 when it won a ribbon at our county fair.  The recipe came from an old publication called Blue Ribbon Gazette, a collection of blue ribbon winning recipes from around the country.  It’s a nice, sturdy loaf that’s delicious fresh from the oven or toasted.  It’s good to have a loaf tucked away in the freezer to make grilled sandwiches or to serve with soup on a chilly, windy day.

HEALTH BREAD

  • Servings: Two 9-inch or four 7-1/2-inch loaves
  • Print

  • 4-½  cups all purpose flour, divided
  • 2 Tblsp. fast acting yeast*
  • 1 Tblsp. salt
  • ¼ cup buckwheat flour
  • 2 Tblsp. oat bran
  • 2-¼ cups buttermilk heated to 130 degrees F
  • 1/3 cup canola oil
  • 1/3 cup sorghum molasses (or any strong flavored molasses such as Grandma’s)
  • 2-¼ cups whole wheat flour

buckwheat-sorghum
*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.  Rising time is cut in half.

Grease two 9-inch or four 7-½ inch loaf pans

In the large bowl of an electric mixer, combine 2 cups of all-purpose flour, yeast, salt, buckwheat flour and oat bran. Add 130 degree F buttermilk, oil and molasses.  Beat with a paddle beater at medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Add 2-¼ cups of whole wheat flour.  Beat a medium speed for 6-½ minutes, gradually adding remaining all-purpose flour until dough is smooth and elastic.  Don’t use more all-purpose flour than you need.  Dough will be a little sticky from the molasses.

Place dough in a greased bowl, turn, cover and let rise in a warm place for 30 minutes.

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Use your knuckles to punch down and deflate the dough.  Form into two 9-inch loaves or four 7-½-inch loaves and place in prepared pans.

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Cover and let rise for 30 minutes.

Preheat oven to 375 degrees F

Bake 9-inch loaves for approximately 45 minutes; 7-½-inch loaves for approximately 25 minutes or until bread is golden brown and sounds hollow when tapped on the bottom.  Cool on a wire rack. 

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Yield:  Two 9-inch or four 7-½ inch loaves

buckwheat-toast

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

8 thoughts on “Health Bread”

  1. That sounds like a good hearty bread. The sorghum jar is familiar, Liberty being a half hour drive from our home. We’ve seen local Amish/Mennonites harvesting sorghum but haven’t gone to any of the mills where it is processed.

  2. That looks delicious. I guess I’ll have to add buckwheat to the grocery list! It makes a nice bunch of loaves, too.

  3. I can taste that grilled cheese on that thick beautiful bread. I’m going to need to get buckwheat first but I’m getting pretty good with the dough making and I think I’m about ready to make a loaf of bread now – this one will be perfect!

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