|Recipe Name:||Five Grain Bread||Submitted by:||Administrator|
|Number of Servings:||24|
1 Dried yeast
1 Tablespoon(s) Honey
1/4 Cup(s) Warm Water
2 Tablespoon(s) MOLASSES
2 Cup(s) All-Purpose Flour
1 Cup(s) Whole wheat flour
1/2 Cup(s) Rye flour
1/2 Cup(s) Wheat berries, cooked
1/2 Cup(s) Cooked barley
1/2 Cup(s) ROLLED OATS
4 Teaspoon(s) Salt
2 Cup(s) White flour, as needed
1 Vegetable oil spray
Note: Rustic and rich is this five-grain bread, which is loaded
withnutrients and fiber. Feel free to substitute any cooked grains or
beansfor the ones called for. We use a sponge (intermediary rising of
part ofthe dough) to give the bread extra lift and flavor. Combine the
yeast, the honey, and the 1/4 cup warm water in a smallbowl and stir to
mix. Let stand for 6 to 8 minutes: it should foam likea head of beer.
Prepare the sponge. Transfer the yeast mixture to a large mixingbowl.
Stir in the 2 3/4 cups warm water, 2 tablespoons honey, 2tablespoons
molasses, 2 cups white flour, and 1 cup whole wheat flour.Let this
mixture sit for 1 to 2 hours, or until it bubbles and starts torise.
To finish the bread, stir the rye flour, wheat berries, barley,
oats,salt, and remaining whole wheat flour and white flour into the
sponge,adding white flour until the dough becomes too stiff to stir: It
shouldbe dry enough to come away from the sides of the bowl, but soft
enoughto knead. Turn the dough out onto a lightly floured work surface.
Washthe bowl and lightly oil it with the spray oil. Knead the dough
for 6 to 8 minutes, or until smooth and elastic. Ifthe dough is too
sticky to knead, work in a little more flour. Note: Thedough can be
mixed and kneaded in a heavy-duty mixer fitted with a doughhook or a
large food processor fitted with a plastic dough blade. Return the
dough to the oiled bowl and cover with plastic wrap and adish towel.
Place it in a warm, draft free spot and let rise for 1 1/2to 2 hours,
or until doubled in bulk. (The dough can be allowed to riseat lower
temperatures, even in the refrigerator, but the rising timewill be
longer.) Punch down the dough. To make one large round loaf, oil a
large(12-inch), shallow, round-bottomed bowl. Place the dough in it. To
make2 rectangular loaves, cut the dough in half. pat each half into
an8-inch-long oval. Plump the ovals in the center and drop them into
2oiled 9-inch non stick loaf pans, seam side down. Cover the loaves
withdish towels and let the dough rise again until doubled in bulk.
Preheat the oven to 375 degrees F. If making rectangular loaves,
turnthem onto the loaf, invert the dough onto an oiled nonstick
bakingsheet. If making rectangular loaves, leave them in the pans.
Lightlysprinkle the tops of the loaves with flour. Using a razor blade,
make aseries of decorative slashes, 1/4 to 1/2 inch deep. Bake the
loaves for 40 to 50 minutes, or until firm and nicelybrowned.
(Rectangular loaves may need a little less baking time.) Thestandard
test for doneness is to tap the bottom of the loaf: If itsounds hollow,
the bread is cooked. You can also test for doneness withan instant-read
thermometer: The internal temperature should be about190 degrees F.
Transfer the bread to a cake rack to cool. If making rectangularloaves,
turn them onto the cake rack. Let the bread(s) cool slightly
orcompletely. (Bread piping hot out of the oven is very hard to
slice.)Cut into slices for serving.Makes two 9-inch loaves (24
slices)Recipe by: Steven Raichlen's High-Flavor Low-Fat Vegetarian
CookingPosted to Digest bread-bakers.v097.n009 by Terry and Kathleen
Schuller<firstname.lastname@example.org> on Jan 30, 1997.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 3
Total Fat: <1g