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.
- 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
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.
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.