Recipes and Cooking Molasses Buckwheat Loaf 5.0 (1) Transform a buckwheat bread recipe into a fall-flavored treat by adding a quarter cup of molasses. It's delicious evidence that molasses recipes can go far beyond gingersnap cookies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 26, 2013 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 35 mins Rise Time: 1 hrs 30 mins Bake Time: 40 mins Stand Time: 5 mins Total Time: 2 hrs 50 mins Servings: 12 Yield: 1 loaf (12 slices) Jump to Nutrition Facts Ingredients ½ cup warm water (105°F to 115°F) ¼ cup molasses 2 tablespoon canola oil 1 pacakge active dry yeast ⅓ cup water 2 cup all-purpose flour 1 cup rye flour ½ cup buckwheat flour 1 ½ teaspoon salt 1 teaspoon butter, melted Directions In a large bowl whisk together the 1/2 cup warm water, the molasses, oil, and yeast. Cover and let stand about 5 minutes or until the mixture is cloudy and a little foamy. Add the 1/3 cup water. Add 1 1/2 cups of the all-purpose flour, the rye flour, buckwheat flour, and salt. Stir until nearly combined. Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (5 to 7 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease dough surface. Cover; let rise in a warm place until double in size (1 1/2 hours). Punch down dough. Turn out onto a lightly floured surface. Grease a 8x4x2-inch loaf pan. Shape dough by gently patting and pinching into a loaf shape, tucking edges underneath. Using a paring knife, make a few diagonal slashes in the top of the loaf. Place shaped dough in the prepared pan. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 350°F. Brush dough with melted butter. Bake in the preheated oven for 40 to 45 minutes or until mahogany in color and bread sounds hollow when lightly tapped. Remove from pan and cool on a wire rack. Rate it Print Nutrition Facts (per serving) 163 Calories 4g Fat 29g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 163 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 302mg 13% Total Carbohydrate 29g 11% Total Sugars 4g Protein 4g Calcium 20.2mg 2% Iron 1.6mg 9% Potassium 158mg 3% Folate, total 48.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.