Cinnamon Buckwheat Bread

Recipe source: coyote cafe

Grease two loaf pans.

Sprinkle yeast over the warm water and let sit for 10 minutes or until bubbling and set aside.

In a large mixing bowl combine dry milk , sugar , buckwheat and 5 1 / 4 cups flour , cinnamon and salt.

Stir in yeast mixture and then beat until dough is silky , adding more flour if necessary.

Grease a large bowl with corn oil.

Place dough in greased bowl , turning to cover all sides and then cover with plastic wrap and let dough rise in a warm place or until doubled.

Punch dough down and let rise again for 30 minutes.

Divide dough in half and form into logs.

Place dough in prepared pans , brushing with beaten egg whites.

Let dough rise again.

Make two diagonal cuts in top of each loaf and then sprinkle loaves with 2 tablespoons of flour.

Bake in preheated 400-degree oven for 30-40 minutes or until crust is golden brown.

Turn loafs onto cooling rack to cool.

dry yeast, warm water, dry milk, sugar, buckwheat flour, flour, cinnamon, salt, corn oil, egg whites