Saimoon – Buckwheat Doggy Bread

Saimoon Buckwheat Doggy Bread


  • 1 c buckwheat flour
  • 3 c. wheat flour
  • 1/2 cake yeast
  • 1 1/2 c. lukewarm water
  • 1 1/4 c. milk
  • 2 tb. molasses
  • 2 tb. fat


Add warm water to the yeast. Scald the milk and pour it over the fat and salt. When lukewarm add the molasses and yeast dissolved in the water. Beat in the flour slowly and let rise. When doubled in bulk cut down and put in a well-greased pan. When doubled in bulk bake 1 hour in a moderate oven.