Grainery Bread - Thanks Kima

[Guest]

Thanks for this recipe Kima. I finally made it last weekend. The recipe was posted by Kima way back in 10/01, so I wanted to bring it back. The bread is delicious and very hearty. It was easy to make once I gathered all of the ingredients. The hard part was remembering to take the recipe with me to Whole Foods to get all the fours, flakes and seeds it called for. Finding these ingredients in the bulk food section was perfect for the small quantities I needed. My only comments are I would use a bit more salt and found that I ended up with two geneous size loaves using large bread pans.


Grainery Bread

1/2c. rye flour
1 cup whole wheat flour
1 cup rye flakes
1 cup wheat flakes
1/2 cup sunflower seeds
2 tsp. salt
1/4 cup honey
1/4 cup molasses
1/4 cup butter
3 cups boiling water
1 tsp. sugar
1/2 cup warm water
2 Tbsp. active dry yeast
4 to 5 cups all-purpose flour

Combine rye flour, whole wheat flour, rye flakes, wheat flakes, sunflower seeds, salt, honey, molasses, butter and boiling water in a large bowl. Let cool to lukewarm.

Dissolve the one teaspoon sugar in the lukewarm water; stir in yeast. Let stand 10 mins. and stir again. Stir into lukewarm grain mixture.

Add enough all-purpose flour to make the dough firm but not stiff. Turn onto a floured board and knead until smooth and elastic, working in additional flour as needed.

Place in a greased bowl , turning to grease all surfaces. Cover and let rise, in warm place, until doubled in bulk (about 1- 11/2 hours).

Punch dough down and turn out on lightly floured board. Shape into 3 or 4 loaves (depending on pan size). Put into greased loaf pans, cover and let rise in warm place, until doubled in bulk, about 45 mins.
Bake at 375 deg.F for 25 mins. Reduce oven temperature to 350 deg. F and bake for an additional 25-30 mins.

Remove from pans and cool on rack.

I usually make 3 loaves and use 8x4" pans. The dough is quite sticky so don't be afraid to add more flour just make sure it is not dry- better to had less than too much.
This really is a great recipe. It won first prize in a contest put on by our local paper (not enetered by me though). Enjoy!!

[KristinK]

Sounds good! Just checking - is that 1/2 cup of sunflower seeds?

[Guest]

Yes.

[Gracie]

This sounds good. What is the texture? Is it dense and chewy or lighter? I'm wondering if, with all those heavy ingredients, it would benefit from adding some vital gluten.

Thoughts?

Loren

[myrnas]

One of my favorite memories of time in England is the Grainery Bread. I found a recipe in a library book for it, and made it in the bread machine. Only problem, it was so good, we couldn't stop until it was all gone......deadly for me. This is almost exactly like my recipe. Enjoy!

[Guest]

Loren,

I would call the texture medium, neither dense nor light and airy. I thought it would be much heavier than it turned out. Just right for sandwiches and toast. Last week I made a different bread recipe that had a 1:1 ratio of whole wheat and white flours and that was very dense. The grainery bread is quite nice and one I will make again.

Myrnas,

I also first tasted grainery bread on a trip to England. It was so good that I wanted to make my own. Would you be able to share your recipe?

Miranda

[myrnas]

I will be happy to look for it. It is on a little piece of paper somewhere, but I will look. This thread has made me hungry for a loaf myself. I, too, went to the health food store to get the grains from the barrels, just what I wanted, not a whole bag. I am off to look for the recipe.

[myrnas]

I have good news and bad news....the recipe was right where I thought it was, in the bread machine cook book. That was the good news. The bad news is, though I said the ingredients were about the same, they are not at all the same. The memory is going....that is the bad news. Now I am going to try to attach the recipe to this message, and I have never done that before so we will see if it works.

GRANARY BREAD FOR BREAD MACHINE

1 pound loaf 1 ½ pound loaf

3T Cracked Wheat (groats) ¼ cup
3T Millet ¼ cup
1 C Boiling Water 1 cup
¾ c+2 T water 1 ½ cup
1 T Molasses/or Honey 2 T
1 ½ tsp shortening 2 tsp
1 1/3 C Whole Wheat flour 2 C
2/3 C Bread Flour 1 C
3 T Rolled Oats ¼ C
2 T Cornmeal 3 T
1 T Toasted wheat germ/ bran* 2 T
2 tsp Gluten Flour 1 T
½ tsp salt ¾ tsp
1 tsp active dry yeast 1 tsp

* Unprocessed wheat bran
Place cracked wheat & millet in small bowl. Add boiling water and let soak for five minutes. Drain well. Add ingredients in order. Bake on wheat bread setting.


I followed the above ingredients and directions and it was good but very solid and heavy…it had the flavor I remembered but not the texture. I gave the recipe to my British friend and she did the same ingredients, but forgot to drain the cracked wheat and millet. Hers was just perfect, so from then on we didn’t drain the water. I always use the 1 ½ pound size.

Amounts on the left are for 1 pound loaf, those on the right are for 1 1/2 pound loaf


Hope you like it, let me know....Enjoy

[Guest]

Myrnas,
Your recipe looks quite wonderful. I am looking forward to giving this a try, but I need to pick up a few of the ingredients first. Thank you so much for posting it and I will report back after I make it.

Miranda

[Gracie]

I am going to make this sometime this week. I just went to Whole Foods and bought the ingredients I didn't have.

I bought raw hulled sunflower seeds. Does anyone have a sense for whether I should toast them before I use them or use them raw?

Thanks!

Loren

[Guest]

I just use them raw.

[Gracie]

This bread is awesome!!!!!! and so healthy. I'll have to put it into Mastercook to get the fiber count - it must be off the charts. Does anyone know the fiber count?

I got 2 small and 2 regular sized loafs out of it. I could have gotten 2 large, but I'm waiting for my second Pampered Chef stoneware loaf pan to arrive.

I used 6 cups of all purpose flour but today it was raining, snowing and sleeting so I think the humidity conditions made me use more flour. It was still sticky, but much more handleable (??) than at 5 cups.

It was well worth the trip to buy all the ingredients. I have to say the only change I made (other than to need more flour) was to use 1/2 cup honey instead of 1/4 cup honey and 1/4 cup molasses. I just dont' really care for molasses.

Thanks Maureen for a wonderful bread that I'll make over and over.

Loren

[badunnin]

This looks wonderful! Bread baking is perfect to do while studying because it provides much needed (or kneaded?) breaks!

Based on 24 servings, it has 4g of fiber per slice. I'm not sure if this serving size is realistic or not. From 3 loaves, it should OK.

[kima]

Glad you like this bread Loren!
I always get two 8x4 inch loaves.
And YES the dough is sticky-you need to add flour carefully as it should still be slightly tacky. Thanks for sharing your enthusiasm!

[Terrytx]

Finally got it all together and made this bread-In a word awesome. It was good sliced and served warm with dinner and it is at it's best toasted. This is the new bread that will be our standard sandwich and toast bread. I will alsays keep a loaf in the freezer.

Thanks Maureen

[yorkshirepud]

I must try this. I only have 2 9x5 loaf pans, could I bung it all in or should I reduce the recipe ingredients?

[Terrytx]

I don't know-I halved the ingredients. I did step one (soaking) and two (yeast), then put it all in the bread machine and let it do it's thing.

[Guest]

It will be fine with the two loaf pans. That's what I do cause I only have two, too!

[yorkshirepud]

Thanks MWS. Did you have to bake them longer? I would of thought you'd need to as there's more batter in each pan.

[Guest]

I recall that the cooking time called for in the recipe worked with the two loaves.

[kima]

So glad that this recipe has been a success for you all!

As said I have been making it for years and it is definately my family's favourite bread. :)

[Leisa M]

I had copied this recipe way back, but I have not made it yet. I will have to try and round up the ingredients.

[ksrb]

Well, Myrnas, yesterday I tried your "Grainery Bread for Bread Machine" and while it turned out quite good in the end, I did have a few problems!

First, I put all the ingredients in my bread machine and set it to the dough cycle. (I always prefer to take the dough produced by the machine and put it in a "proper" loaf pan and bake it in the oven---I get a better shape that way.)

Anyway, toward the end of the rising cycle I took a peek. It was. . . .soup! Really, it was liquid enough to pour. I checked the recipe and went over it all in my mind. Yes, I had put in all the flour and other dry ingredients it called for. But it obviously needed more flour, so I reset the machine to start another dough cycle and added 1 1/2 cups of flour. (Yes, it was that wet.) This got it to a manageable texture. Then I took it out and kneaded it a bit by hand with some more flour.

By this time I had quite a bit of dough so I divided it into enough for a 1 pound loaf pan and then also shaped some hamburger buns (we had those Chicken with Bacon and Apple burgers from the June issue for dinner tonight---delish with homemade buns). It all turned out very well in the end. We really liked the flavor of the bread. It's delicious toasted with cinnamon sugar. But I think something must be wrong with the recipe---either the amount of water called for or the amount of flour. At least I hope I am not going crazy. I read the part where you said you didn't drain the hot water used to soak the millet and cracked wheat, and so I didn't drain it. Was that my mistake?

Anyway, just wanted to report back. I'd like to make this bread again but would also like to know if the recipe as posted needs some adjustment.

I might also try Kima's recipe, adapting it for a bread machine. It takes a completely different set of ingredients, but it could be fun.

Kb

[myrnas]

I just went back and checked the recipe....it is the correct amounts. I have never done it other then letting it go all the way in the bread machine. Just never peeked to see if it was soupy or not. Glad the end result was OK. I know we enjoy it a lot.

[Curleytop]

Here is another great wholesome bread recipe! I make it dough cycle as well, and then shape it in an oblong loaf and bake it in a clay baker. I think I have posted it before! I am taking one out of the freezer for lunch right now!


* Exported from MasterCook *

POULSBO BREAD

Recipe By :GAYE LEVY
Serving Size : 1 Preparation Time :0:15
Categories : Breads-Breadmachine Breads-Yeast
Clay Cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Water
1 1/2 Tablespoons Butter
2 Tablespoons Molasses
2 Tablespoons Sugar
3/4 Teaspoon Salt (or a little less)
2 Cups Bread Flour
2/3 Cup Whole Wheat Flour
3/4 Cup 10 Grain Cereal
1 1/2 Tablespoons Buttermilk Powder
2 Tablespoons Vital Gluten
1 1/2 Teaspoons Red Star Active Dry Yeast
1/2 Cup Raw Sunflower Seeds -- Toasted in Micro
1/4 Cup Raw Pumpkin Seeds -- Toasted in Micro

Place all ingredients in Bread Pan, select medium crust setting and press START.
After baking cycle ends, remove bread from pan, place on cakerack and allow to cool 1 hour before slicing.

- - - - - - - - - - - - - - - - - - -

Serving Ideas : Subst. W Wheat or Oatmeal for PART of the BREAD Flour

NOTES : Original recipe used 2 1/4 Cups of Bread Flour and 1/3 Cup of 10 grain cereal!
DOUGH METHOD: Make 2 baguettes. After second rise, before placing in oven, make #, paint with egg wash, sprinkle with oats and sesame. Bake at 375° Convection for 20 min. or until done. Adapted from Biblical Reference to Bread from BAKERY in Poulsbo, WA. Sold formula to Langendorf & a Japanese Bakery.

[ksrb]

Well, it is a mystery then as to why my dough turned out soupy. (Unless of course I just measured wrong, which is entirely possible, given a certain menopausal forgetfulness.) I feel quite sure that if I had let the cycle continue, it would still have been soup. I checked it just 8 minutes away from the end of the first rise and it couldn't have turned into dough in such a short time.

Anyway.

Curleytop, your recipe looks good, too. I am looking for a simple yummy whole grain type bread we can use for morning toast. Fun to try different recipes.

K

[ksrb]

Bet you thought this topic had been laid to rest!

Myrnas, I tried your bread machine Grainery Bread recipe again yesterday. This time I drained off all the water used to soak the millet and cracked wheat. The only liquid I put in the recipe was the 3/4 cup specified (didn't even add the extra 2 tablespoons).

Ran it through the machine on dough cycle. It produced a nice soft dough; I baked it in a pan. All proceeded normally. So for me, at least that extra cup of water would be just too much.

IN FACT, I am thinking of trying this recipe again adding MORE flour! Yes, it's true. I like this bread a lot, great flavor, but even a day after baking it is very soft. Almost too soft to cut (way too delicate for my husband to do it, who rather hacks through bread when he cuts it). So next time I am going to up the flour at least a third of a cup, maybe more.

Isn't it funny how we should get such different results with the same recipe?

K

[Kyra]

Bumping this thread back up!

I was looking for a new bread recipe to try, and remembered hearing good things about a recipe for Kima's Granary (Grainery?) bread, and dug this out. I'm excited about making this, but wanted to ask a couple of questions, please.

-Does anyone have the measurements in weight, rather than volume? I don't always trust my own conversions, and thought maybe Maureen's original copy of this recipe had grams. Only if someone has this handy, please.

-I am wondering about the yield on this bread. Two 8 x 4 loaves? Three 8 x 4 loaves? Two 9 x 5 bread pans? Or will it just depend on how much bread/a-p flour I use?

Any assistance or feedback is, as always, greatly appreciated. Thanks very much!

[Kyra]

Another bump, and I'm adding that Kestrel reported (on another thread) that she got two 9 x 5 loaves plus two 6 x 3 loaves out of Kima's recipe. So, just thought I'd throw that out there, as I beg again for what yields other bakers have gotten from this recipe. (I have four 8 x 4 loaf pans, but only two 9 x 5 loaf pans, and I just don't want more dough than I, or my pans, can handle.)

Thanks again!

[Grace]

kima, the original poster of this recipe, posted above that she always gets two 8x4 loaves from the recipe.

"Guest" (whoever that is), also posted above that he/she makes three 8x4 loaves.

Gracie (whose real name is Loren) also posted above "I got 2 small and 2 regular sized loafs out of it. I could have gotten 2 large, but I'm waiting for my second Pampered Chef stoneware loaf pan to arrive."

[Kyra]

Well, tomorrow I've got to bake (we are down to crumbs in the freezer, as I haven't baked bread since well before Christmas/Hannukah), and I think I may throw caution to the winds and try Kima's recipe, as I've got everything on hand. I still am uncertain about the yield, but what the heck! Plus, I'm still hoping Kima or someone else will chime in with the ingredient weights, especially for the flakes and seeds.

Thanks, Grace, I had missed Gracie's comments about her yield from this recipe.

I'll let you know how it turns out!

[Pony]

I can't believe I have waited sooo long to make this bread!!! I think I copied it back in '03. I wanted to try an egg salad recipe in Fresh Every Day and thought this bread would go very well with the egg salad. DH and I have enjoyed this bread so much. I will be making it again and again! I have one loaf in the freezer and we will be finishing off the other loaf tomorrow. I got 2 large loaves from this recipe. I think one pan is 9x5 and the other is 10x???. I think I would prefer two 8x4 loaves, the height might be better. I probably used 5 cups of all-purpose flour. THANKS KIMA!

Michelle

[tidee]

hi. i tried making Grainery Bread yesterday. it turned out delicious, but i wonder if i did it correctly. i have cooked for many years, but this is almost the first time for me to make bread. i followed the recipe but when i got to the kneading, i couldn't. i had already put in the 4 to 5 cups of white flour and it was still unkneadable.(it has 3 1/2 cups water in there ) so i'm sure i added at least another 4 cups of flour as i kneaded, and then become manageable... in the end it turned out good for me.

is this what everyone else does?

i do have a recipe for whole wheat beer bread that is quick and easy to make. i especially like it with a hearty stew. this is Farmgirl Susan's recipe from her blog at http://www.farmgirlfare.com here it is:

========

Farmgirl's Almost Too Easy Whole Wheat Beer Bread
Makes One Loaf

2 cups whole wheat flour
1 cup all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
14 ounces beer (or 12 ounces beer & 2 ounces water)

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, and baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick.
Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

=======
she also has a wonderful herbed beer bread recipe, here it is:
=======

Farmgirl's Beyond Easy Dill & Cheddar Beer Bread
Makes One Loaf
The optional egg glaze gives the top a beautiful, dark golden color.

Basic Mix:
3 cups all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder

2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined.
Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

Flavor Variations:

Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.

Dill & Chive: Add 2 Tablespoons fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.

Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.

Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. Or practically anything else you can think of--use your imagination.
=======

i have tried these both and they are fantastic.

[kima]

Glad you all like this recipe.

I am surprised you had to add 4 more cups of flour tidee. It is a rather tacky dough to deal with and I do add flour as I knead until it is only slightly sticky but I am quite sure I have not added 4 cups. I never measure at that point so I can't say exactly how much I add.
It is better to err on the side of too little flour; too much would result in a very dry and heavy bread.

I still make this bread after twenty years of doing so. :)

[Grace]

Can you make me some, Maureen? I want some too.... :)

[kima]

Sure!

I took a loaf to Canice a couple of weeks ago :)

[Canice]

OMG, I totally remember this thread - I had no idea it was that bread you brought, Maureen! OK, well then I can give it a 100% endorsement! It was a wonderful loaf; you could tell it was full of "great grains" but it was so homey and nice. It's almost as if Maureen had expected to be served soup upon her arrival! :p

[kima]

And a wonderful soup it was too; the Potato, Leek and Blue Cheese recipe posted on the BB I believe. :)

[Kyra]

Kima, I'm embarrassed to admit that I still haven't baked your bread...but I will, and I know how great it's going to be! If you're around and see this post, could I ask you if you happen to have the weights (metric or imperial) for the recipe, and if you do, to please post them? (I'm very bad at converting things from volume to weight.) But only if you have this handy, please, I don't want to be a pest.

I'm looking forward to trying this recipe soon!

[kima]

Sorry Kyra. I am embarassed to admit that I don't know how to convert the measurements to weights and I live in a metric country! :rolleyes:

[Kestrel]

Kyra~ My cooking software uses gram weights to calculate nutrition info, so it has gram equivalents entered for the volume measurements for that purpose. The equivalents for the Grainery Bread recipe are as follows:

60g rye flour
120g whole wheat flour
80g wheat flakes
80g rye flakes
64g sunflower seeds
12g salt
85g honey
82g molasses
57g butter
711g boiling water
4g sugar
119g warm water
24g yeast
~680 g AP or bread flour

Hope this helps!