NOTRE CUISINE ACADIENNE...
TITLE BUCKWHEAT (SARRASIN) BREAD
HISTORY This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756. This recipe is a Cyr Family Reunion recipe which comes from Dorothy Cyr Melling. 
INGREDIENTS
  • 2/3 cup buckwheat (Sarrasin) flour
  • 3 cups white flour
  • 1 teaspoon salt
  • 1 tablespoon honey or maple syrup
  • 1 pkg dry yeast
  • 1-1/2 cup lukewarm water
  • 1 tablespoon cooking oil
  • 1 egg
PREPARATION In a large bowl, work togethere and mix well, the honey, water, yeast, sugar, oil and salt. Sift in buckwheat flour and mix well. Add the white flour gradually and again mix well. When the mixture forms into a ball, cover with a cloth and let it rise to double in size. With this accomplished, place dough in a greased loaf pan and let it rise again. Bake for one hour in a 350 degree oven.
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