Dissolve the yeast with lukewarm water. Put sifted flour in a bowl. Dissolve salt, sugar with lukewarm water, and add gently to the flour. Put the mixture in a bowl and add the dissolved yeast. If dough is too soft to be handled, add more flour; if too hard, add more liquid.
Beat and knead the mixture for about 10 minutes until smooth and shining.
Take the dough and place it in a floured or greased bowl, cover with a floured cloth, and let stand in a warm place at uniform temperature and away from drafts. Let rise until about double its original bulk and full of bubbles. This should happen, if all materials are in good condition and the temperature is right, in about 1-1 ½ hours. Then the dough is ready for kneading.
Remove dough from bowl or pastry board and dredge pastry board with flour. Flour lightly hands and dough. Fold the farther edge of the dough toward the front without pressing the fingers into it. With the ball of the hand lightly pressed into the dough, roll it slightly away from you.
Make your strokes in kneading light and even, and after each stroke turn the dough a quarter of the way around the board with a second stroke. Repeat this, adding a little flour at a time, or water, if necessary.
Take the dough and divide it into equal parts, according to the sizes of bread desired. Grease pans or molds. The pans or molds should be only half filled with the dough. Mold quickly. Cover with a thick cloth and place where the dough will be warm as for first rising, until the size of the dough doubles in bulk. The dough will then begin to follow the shape of the pan. The time required for this second rising is between 40 and 55 minutes.
Put in a hot oven at first (400-425°F) to allow it to form a crust and then stop rising. Then, after the first 15-20 minutes, let the temperature of the oven decrease to 380°F until the bread is cooked.
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