Buckwheat and Pear Bread

Buckwheat and Pear Bread

Ingredients	Measure
Night Before:
Bread flour	1 cup
Buckwheat	1/2 cup
Instant yeast	1/8 teaspoon
Salt	1/8 teaspoon
Water	3/4 cup
Day Of:
Bread Flour	2 1/4 cups
Salt	1 1/2 teaspoon
Pears (dried chopped)	1 cup
Toasted Hazelnuts (chopped)	1/2 cup
Instant yeast	1 1/4 teaspoon
White wine	1/4 cup
Water (lukewarm)	2/3 cup

Directions
Combine the "night before" ingredients together and beat till well combined. Cover with plastic wrap and allow to sit out for 12 - 16 hours. One hour before making the bread combine the chopped dried pears and white wine together and allow the pears to soak up the wine. Pour out the "night before" mixture into a large bowl. Add the water and half the flour; then mix till well blended and smooth. Add in the salt and instant yeast. Mix till they are well incorporated. Allow to rest for 10 minutes uncovered. Add in a little more flour and mix till you have a fairly stiff dough. Pour out onto a flat surface. Slowly continue to add the rest of the flour and knead for 10 minutes. You want the dough to be on the sticky side. So, add the flour slowly, if you need more go ahead and add more if you need less don't add any more. After kneading, allow the dough to rest for 10 minutes uncovered. Add in the wine soaked pears and toasted hazelnuts. Knead till all the hazelnuts and pears are well blended. Spray some oil into a bowl and place the dough into the bowl. Cover with plastic wrap and allow to rest for 1 - 1 1/2 hours or till double in bulk. Pour out the dough and cut into two pieces. Shape the dough into a pear shape, without deflating the dough to much. Place the dough onto a parchment lined cookiesheet. Allow to rest covered with plastic wrap for 1 hour or till double in size. Cut out a pear stencil and spray the back with oil, so, not to stick. Place the stencil on the dough. Dust the top with buckwheat flour. Do the same with the other piece of dough. Remove the stencil and bake in a 450F oven for 30 minutes. Spray some water onto the sides of the inside oven to create some steam a few times in the first 2 minutes of baking. Allow to coolon a wire rack.

Source:  thekneadforbread.com