ISO: A whole-grain bread recipe.

[lindrusso]

Please forgive me, but I am quite certain that attempting a search for this myself will only lead to hours of scrolling through endless bread threads! :)

Anyway, I am looking for a nice, chewy, whole grain bread to make. With all of this d#$@&^ snow and frigid temps, I might as well make the house cozy by baking. I'd like something with possibly sunflower seeds and other little crunchy goodies. Something healthful and high in fiber is also preferable.

I did find the recipe for the Grainery Bread and that is on my list of possibilities.

If anyone could post a recipe or give me an exact name that I can search for on the boards, I'd very much appreciate it. :)

Alysha

[ClaraB]

Alysha, I just made a multigrain bread in my bread machine yesterday that was quite good - it doesn't have sunflower seeds, but you could certainly add them. Let me know if you'd liike me to post the recipe.

[lindrusso]

Originally posted by ClaraB
Alysha, I just made a multigrain bread in my bread machine yesterday that was quite good - it doesn't have sunflower seeds, but you could certainly add them. Let me know if you'd liike me to post the recipe.

Can I easily adapt this recipe since I don't have a bread machine? If so, sure, I'd love to see the recipe. :) Thanks.

Sunflower seeds are certainly not a must, it's just that when I think if what I really want, sunflower seeds are part of it. :)

[ClaraB]

Here's the recipe (from The All New Good Housekeeping Cookbook):

Bread Machine Multigrain Loaf

Bread machines have become the favorite appliance of many home bakers. To make this loaf, be sure to add the ingredients according to your machine's instructions. This recipe uses the setting for a one-and-a-half pound whole-wheat loaf. Do not use the "delay" start mode; the recipe contains buttermilk, which should not be left at room temperature for an extended period of time.

2 c whole-wheat flour
1c all-purpose flour
1/4 c bulgur wheat
1/4 c old-fashioned oats, uncooked
2 tbsp toasted wheat germ
1 1/2 tsp salt
1 1/4 c buttermilk
1/4 c honey
3 tbsp vegetable oil
1 pkg active dry yeast

Prepare recipe according to your bread machine's instructions. Makes 1 loaf, 16 slices.

If you wanted to make this by hand, you could warm up the buttermilk and add the other liquid ingredients, mix the dry ingredients together (holding back 1 cup of flour), and combine the two, adding more flour as necessary. I baked my bread in an 8x4 loaf pan at 375 for about 35-40 minutes.

[patt]

Hi ALysha,
This is from the "Enchanted Broccoli Forest. All of Mollie Katzen's breads are fabulous. I don't use a bread machine. I like the feeling of punching the stuff around on my kitchen counter.

The Sponge:
2 c wrist temperature water
1 pkg active dry yeast
a drop of honey or molasses
1 1/2 c whole wheat bread flour (I don't use a special "bread" flour)


The mix:
4 T melted butter or canola oil
1/3 cup honey or molasses (less is this seems too sweet, but at least 1/4 cup)
1 T salt

3 more cups whole wheat flour
4 cups unbleached white flour

a little more butter or oil for bowl and pans
butter for soft top, milk for brown top, beaten egg for rich and shiny crust, yolk alone for rich and dark, white alone for a very crisp crust, water used in a mister throughout baking for a french bread type crust

Add as you want:
Seeds - up ti 1/2 cup
chopped dried fruits or nuts - up to one cup.

Also, you can brush loaf with butter and cover outside with seeds before baking

1. Place water in a large bowl and sprinkle in yeast. Add sweeetener and let stand a minute or two. Add in the 1 1/2 c w.w. flour, cover with a clean cloth and put in warm place to rise for 35-40 minutes.

2. Beat in the mix. Add the additional flour, one cup at a time, alternating the two flours. Add all but two cups of flour, turn dough out on a clean floured surface.

3. Knead the dough for 10 - 15 minutes, adding flour as necessary, until dough is soft, elastic and doesn't stick to surface constantly.

4. Oil the bowl and roll dough in the oil till nicely coated. Cover and let rise in warm place till doubled, about 1 1/2 to 2 hours. This can take longer if your rising space isn't warm enough. Use the thumb test.

5. Punch down the dough, return to cleaned and refloured surface and knead for 5-10 minutes more, adding more flour if necessary. Divide dough in half and form into loaves. Oil pans, placve the loaves on and cover with the towel. Rise until doubled in bulk, probably 25 - 45 minutes. Preheat oven to 375. Brush with whatever you want for type of crust. and bake for about 40 minutes, until loaves sound hollow. Remove and cool on racks. Let rest for 30 minutes before slicing. Don't drool on the cooling bread.

.

This is a really good bread. I have also made it using 1 cup water and one cup dark beer. That does make it sweet.

Have fun,
Patt

[lindrusso]

Thanks ClaraB and Patt. :) Now I have to decide which one to try first! Might have to try Mollie's first since I have all the ingredients (depending on what add-ins I want to use).

Any suggestions on seeds or other things to give this bread texture? I have sunflower seeds, but I'm drawing a blank as to other things I could add. Flax seeds maybe? Or millet?

Alysha

[lindrusso]

Originally posted by patt
Don't drool on the cooling bread.


Hee, hee. Just caught this part. :D :D

[patt]

Alysha, the same book has a recipe for Sunflower-Millet seed bread but she's talking about cooked millet.
Poppy seeds, sesame seeds, shelled pumpkin seeds, finely chopped nuts, whatever is sitting in the cupboard that you still recognize. ( always found a few "mystery foods" when I go looking for something hidden in the recesses of the pantry).

I've been making a soup that ought to be called Saturday Fussy soup, because I keep messing with it determined to make "adequate' into wonderful. Maybe I should have used a recipe.

[NancyR]

You are right, it certainly IS bread-baking weather. When in doubt I always like to look through the online King Arthur recipes here (http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/50227.1.784845887616309104). I especially like the 10-Grain Orange Bread (http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/50227.5.1297667382616309104)

[Gracie]

Alysha - just my two cents, but I voted kima's Grainery Bread as my #1 recipe for the entire year of 2003. It is so awesome. Thankfully it makes 3 loaves at a time. At some point, you really should try it.

Loren

[funniegrrl]

I LOVE the basic "Loaf for Learning" in the Laurel's Kitchen Bread Book. It has whole-grain chewiness, but it is NOT a brick. The flavor is great too.