Someone asked me to post my recipe for Buckwheat Sunflower Bread, so here it is!
1 1/3 cups warm water
1 1/2 tsp active dry yeast
1 1/2 tsp sea salt
2 tbsp honey
3 cups whole wheat flour
3/4 cup buckwheat flour
2 tbsp wheat gluten
2 tbsp wheat germ
1/4 cup sunflower seeds
Dissolve yeast in warm water. Add sea salt and honey. Slowly add in 2 cups of the whole wheat flour and the buckwheat flour. (I do this all in my kitchen aid mixer with the dough hook on it’s slowest setting) Add wheat gluten, germ, and sunflower seeds, then add final cup of whole wheat flour or enough until it’s a good consistency. (not too tacky)
Let rise until double in a greased bowl covered with a damp cloth. Punch down and let rise 15 more minutes. I usually do this a couple times, punch down, let rise 15 minutes, punch down, 15 minutes, etc. up to 3 times. Place in greased bread pan, covered with a damp cloth, until a decent size.
Note: This bread may not rise very high as buckwheat flour has no gluten in it. I have had some loaves rise fairly well and others not that well, but even as a denser loaf it tastes great, just slice it thin!
Bake at 350 for approximately 20-30 minutes. I check it every 5 minutes after 15 minutes just so I can get it to that perfect golden brown.
** for more information on Buckwheat go here