These two round, smooth loaves are whole wheat enhanced with the nutty flavor of cooked kasha (buckwheat groats). I used the usual recipe and technique but added cooked kasha to the mix. Into 1/2 cup boiling water I added 1/4 cup kasha and let it simmer, covered, until all the water was absorbed - about 10 minutes. I let the kasha cool while the sponge was rising, then mixed the kasha into the oil, egg, salt, and honey mixture. Then combined the mix with the sponge, added more flour, and let it rise once in the bowl, and again once the loaves were formed. I baked them on pizza stones in 375 degree oven for 40 minutes.
