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adventures in bread
Aug. 26th, 2011 12:55 pmA couple weeks ago, I scored a few bags of mixed grain cereals by Bob's Red Mill, with an eye towrds mixed-grain breads. Now that it's cooling off and starting to smell like autumn, it's time for baking!
I'm planning to use the pain ordinaire recipe from The Art of Bread, and make it like I do my oatmeal bread: about 3/4 c cooked and cooled oatmeal added to the dough, plus enough flour to make up for the extra moisture.
The bag of cereal I grabbed out of the cabinet is "Peppy Kernels Whole Grain Cereal", which contains rolled oats, rolled wheat flakes, cracked wheat, sesame seeds, hulled millet, and wheat bran. This ought to be fun!
Step 1: prepare cereal according to package directions for 1 serving. Mix 1/4 c cereal with 2/3 c water in a microwave-safe dish, microwave on high 3-5 min, until cooked. Let cereal cool.
Step 2: proof yeast. Mix 3 tsp yeast with 3/4 c water, let sit until foamy, about 10 min.
Step 3: while yeast is proofing, mix 3 c flour and 1 1/2 tsp salt in a large bowl, and make a well in the middle.
Step 4: pour yeast mixture into well, stir in enough flour to make a soft paste. Allow to ferment u ntil mixture is frothy, loose, and slightly expanded, 20-30 minutes.
Step 5: stir in cereal, stir in flour. Add more water to incorporate flour if necessary (probably won't be).
Step 6: knead dough until smooth and elastic, 10 mintes, adding in more flour as necessary. You'll need more additional flour for the added cereals than you would for the usual bread.
After this, treat like the usual recipe. Let rise in greased bowl until doubled, punch down and let rest for 10 minutes, shape loaf and put on oiled pan, let rise again, bake.
I'll bake this like my oatmeal bread--a little cooler, and slow. So bake in preheated oven at 375 degrees, for35 min, or until done.
Important note to self: cooking this cereal in the microwave should be done in bursts, in a covered container, that is *not* the small glass measuring cup. Three minutes is enough time, though.
I'm planning to use the pain ordinaire recipe from The Art of Bread, and make it like I do my oatmeal bread: about 3/4 c cooked and cooled oatmeal added to the dough, plus enough flour to make up for the extra moisture.
The bag of cereal I grabbed out of the cabinet is "Peppy Kernels Whole Grain Cereal", which contains rolled oats, rolled wheat flakes, cracked wheat, sesame seeds, hulled millet, and wheat bran. This ought to be fun!
Step 1: prepare cereal according to package directions for 1 serving. Mix 1/4 c cereal with 2/3 c water in a microwave-safe dish, microwave on high 3-5 min, until cooked. Let cereal cool.
Step 2: proof yeast. Mix 3 tsp yeast with 3/4 c water, let sit until foamy, about 10 min.
Step 3: while yeast is proofing, mix 3 c flour and 1 1/2 tsp salt in a large bowl, and make a well in the middle.
Step 4: pour yeast mixture into well, stir in enough flour to make a soft paste. Allow to ferment u ntil mixture is frothy, loose, and slightly expanded, 20-30 minutes.
Step 5: stir in cereal, stir in flour. Add more water to incorporate flour if necessary (probably won't be).
Step 6: knead dough until smooth and elastic, 10 mintes, adding in more flour as necessary. You'll need more additional flour for the added cereals than you would for the usual bread.
After this, treat like the usual recipe. Let rise in greased bowl until doubled, punch down and let rest for 10 minutes, shape loaf and put on oiled pan, let rise again, bake.
I'll bake this like my oatmeal bread--a little cooler, and slow. So bake in preheated oven at 375 degrees, for35 min, or until done.
Important note to self: cooking this cereal in the microwave should be done in bursts, in a covered container, that is *not* the small glass measuring cup. Three minutes is enough time, though.
