Seven Grain bread
Since Mr. PB & Chutney got his stand mixer for Christmas, we've been turned into a baking house. We still don't bake cookies or cakes but there have been some sweets in the oven. For the most part it's been a lot of pizza dough and bread. There are a bunch of no knead bread recipes out there but since we have to equipment it wasn't necessary to go that route.
A friend recommended "Whole Grain Breads by Machine or Hand" and fell in love with it instantly. We've made a couple of different loaves and still have many more to try. This one is for seven grain bread though I could only find five grain cereal when I went shopping for ingredients.
1 c. water
1/4 c. seven grain cereal
1/4 c. oat flour or quick cooking rolled oats
1 1/4 tsp salt
2 tbs light molasses
1 tbs EVOO
1 1/2 tsp pumpkin seed oil
2 1/2 c. bread flour
1 1/2 tsp rapid rising or active dry yeast
Heat the water to 130 and pour into the mixing bowl, add the cereal and let sit for 10 minutes or until the mixture cools to 115.
Add the yeast, oats, salt, molasses and oil and beat well.
Cover and let stand for 15 minutes.
Slowly add the bread flour with the mixer on medium speed until the dough pulls away from the sides of the bowl, adding more flour if necessary.
It should be smooth and springy but still soft to the touch.
Remove the dough hook, cover and let sit until it doubles, about 1 hour.
Turn the dough out onto a floured board and knead lightly to shape into a rectangle (Pull the top surface of the bread taut and rolls the sides under like you would do for pizza dough or fresh mozzarella).
Place in a lightly grease a 9 X 5 inch loaf pan, cover and let rise in a warm place until doubled, about 45 minutes.
Bake are 375 for 25-30 minutes until the load is golden brown.
If you like your bread a little more crispy on the sides, remove from loaf and let sit in the oven, heat off for another 5 minutes.
6/12/11 We subbed 1/4 c whole wheat flour for 1/4 c. of the bread flour.
11/12/11 We've done a bunch of research on high altitude baking and I made a bunch of changes today. I know I should have just done one today and another next week and then compare but hindsight, there's always a better way. We added vital wheat gluten. The idea is that it makes doughs stickier and it aids in forming bubbles in the dough. At high altitude, the bubbles expand so rapidly but then burst and collapse, making for flat dough. Yeah, I've witnessed that. We've also read about cold rising and changing the temperature and baking times too.
Changes today
-added 2 tbs vital wheat gluten to the flour step. This made for a really dense dough and I like a slightly sticky dough. After adding all the flour I added almost another 1/2 c. of water.
-I did a cold rise in the fridge today. It took about 2 1/2 hours or so to double (I lost track of time, I really have no idea it took).
-I should have put the bread in a loaf pan but I forgot and just turned it out onto a Silpat on a pan. Covered and rose again in the oven (since it's cold and windy today). Second rise took 2 hours (maybe?)
-Baked at 370 for 30 mins and then dropped the temp again to 360 for another 5. It was already nice and brown but still a little soft.
It's hard not to cut into it tonight, it smells great, great brown color and it's soft, slightly squeezable even.
A friend recommended "Whole Grain Breads by Machine or Hand" and fell in love with it instantly. We've made a couple of different loaves and still have many more to try. This one is for seven grain bread though I could only find five grain cereal when I went shopping for ingredients.
1 c. water
1/4 c. seven grain cereal
1/4 c. oat flour or quick cooking rolled oats
1 1/4 tsp salt
2 tbs light molasses
1 tbs EVOO
1 1/2 tsp pumpkin seed oil
2 1/2 c. bread flour
1 1/2 tsp rapid rising or active dry yeast
Heat the water to 130 and pour into the mixing bowl, add the cereal and let sit for 10 minutes or until the mixture cools to 115.
Add the yeast, oats, salt, molasses and oil and beat well.
Cover and let stand for 15 minutes.
Slowly add the bread flour with the mixer on medium speed until the dough pulls away from the sides of the bowl, adding more flour if necessary.
It should be smooth and springy but still soft to the touch.
Remove the dough hook, cover and let sit until it doubles, about 1 hour.
Turn the dough out onto a floured board and knead lightly to shape into a rectangle (Pull the top surface of the bread taut and rolls the sides under like you would do for pizza dough or fresh mozzarella).
Place in a lightly grease a 9 X 5 inch loaf pan, cover and let rise in a warm place until doubled, about 45 minutes.
Bake are 375 for 25-30 minutes until the load is golden brown.
If you like your bread a little more crispy on the sides, remove from loaf and let sit in the oven, heat off for another 5 minutes.
6/12/11 We subbed 1/4 c whole wheat flour for 1/4 c. of the bread flour.
11/12/11 We've done a bunch of research on high altitude baking and I made a bunch of changes today. I know I should have just done one today and another next week and then compare but hindsight, there's always a better way. We added vital wheat gluten. The idea is that it makes doughs stickier and it aids in forming bubbles in the dough. At high altitude, the bubbles expand so rapidly but then burst and collapse, making for flat dough. Yeah, I've witnessed that. We've also read about cold rising and changing the temperature and baking times too.
Changes today
-added 2 tbs vital wheat gluten to the flour step. This made for a really dense dough and I like a slightly sticky dough. After adding all the flour I added almost another 1/2 c. of water.
-I did a cold rise in the fridge today. It took about 2 1/2 hours or so to double (I lost track of time, I really have no idea it took).
-I should have put the bread in a loaf pan but I forgot and just turned it out onto a Silpat on a pan. Covered and rose again in the oven (since it's cold and windy today). Second rise took 2 hours (maybe?)
-Baked at 370 for 30 mins and then dropped the temp again to 360 for another 5. It was already nice and brown but still a little soft.
It's hard not to cut into it tonight, it smells great, great brown color and it's soft, slightly squeezable even.
Thanks for the book rec!
ReplyDelete