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A 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.
treeskin: (Default)
Recipe originally from "Grit's Guide to Homemade Bread", a special one-time issue from the publishers of Mother Earth News, somwtime in 2010. I think. Can't remember how long we've had it, but it can't be that long, it's not too smudged yet.

This does take some planning ahead; the dough needs to work overnight. Other than that, it's not much fuss.

To make sponge:
1 c warm milk (if you proof your yeast, do so in 1/4 c warm water, and reduce milk to 3/4 c)
4 T unsalted butter, partially melted in warm milk
3/4 c rye flour
1 c unbleached all-purpose flour
1 T caraway seeds
1/4 tsp yeast
* 2 T potato flour, or instant potato flakes
* 1/4 c dry milk

The night before baking, mix sponge and allow to rest at room temperature overnight, or at least 2 hrs. Scrape contents of bowl to bottom and push plastic wrap down over sponge to keep it from drying out.

To make dough:
2 tsp yeast
1/4 c warm water
1 1/4 c unbleached all-purpose flour
2 T sugar
1 1/2 tsp salt

The next morning, mix yeast into warm water, then work mixture into sponge. Add remaining dough ingredients. Knead until smooth and elastic, about 10 min.

Place dough in a lightly greased bowl, turning to coat all sides. Cover bowl well to keep from drying out. Let rise in a warm place until doubled, about an hour.

Turn dough onto lightly floured surface and divide into six pieces. Roll each piece into a smooth ball and place on lightly greased pan. Brush gently with olive oil to keep tops from drying out, let rest for 10 min. Gently press tops of buns to flatten, cover pan, and let rise until puffy, about an hour.

Preheat oven to 375 degress. Beat together 1 egg white and 1 T water. Brush tops with mixture, sprinkle with toppings of choice (poppy seed, sesame seed, oat flakes, etc). Bake 15-20 min, or until golden. Cool on wire rack.

Makes 6 buns.

* The instant milk and potato flakes are optional, but give a lighter texture. Substitute a bit more flour if you're not using them.


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