Wednesday, August 3, 2016

Design-Your-Own Ten-Grain Loaf!

This week I promised you a bread that you would not have to boil in water - haha! Wouldn't you know, for our Sunday gathering last weekend, I made these delicious cinnamon-raisin mini-bagels with a streusel topping!! They were REALLY good (then again, I'm a bagel/pretzel-a-holic!), BUT....I'm keeping my promise. That recipe can wait for another week. 

Instead, I'm sharing another "family and friend favorite". This is one I don't make often, but really should. It's one of those recipes you have to think about the night before, which is sometimes difficult. The recipe itself is NOT difficult! And.... there's a HUGE payoff. This bread is fabulous. When I do get around to making it, I'm always asked for the recipe. If you're someone who enjoys a lot of "stuff " in your bread, this one is for you. If you're someone who enjoys an amazing piece of toast, this one is for you.  If you're someone who likes to take a little bit of "creative license", this one is for you. In other words, I'm guessing this recipe is for A LOT of you!! ENJOY!! 

Design-Your-Own Ten-Grain Loaf

2/3 Cup unbleached bread flour
¼ tsp. Red Star Platinum yeast
1 ½ tsp. honey
¾ Cup warm water

Flour Mix:
1 ¼ Cup unbleached bread flour
¾ tsp. Red Star Platinum instant yeast
Optional: 4 tsp. wheat gluten

Grain Mix:
10 Tbsp. seeds/grains –
(Suggestions are: pumpkin seeds, sunflower seeds, barley flakes, flax, millet, steel-cut oats, cracked wheat, poppy seeds, sesame seeds)
 ½ Cup, minus 1 Tbsp. hot water
1 ¼ tsp. salt

In the EZ DOH bucket, whisk together the starter ingredients. Whisk until extremely smooth- it should be like a batter. Cover and set aside. In another bowl, stir together the Flour Mix. Lightly spoon this mixture on top of the starter, covering it completely. Cover the bucket with a plate or plastic wrap and allow to sit at room temperature for 1 hour. Move the bucket to the frig for an 8-24 hour cool rise.  Mix 10 Tbsp. of seeds/grains in a small bowl, along with the salt and pour hot water over all. Stir well. Cool to room temperature then cover and refrigerate until you’re ready to make the bread.

About 4 hours before your meal, remove the bucket from the frig. Place hook on bucket and mix the contents well. Rest for 15 minutes. Add the seed/grain mixture (including the liquid) and EZ DOH-it until all ingredients are well-mixed. If the dough is too sticky, add a little additional flour. Remove the dough from the bucket, “smooth” the dough (or give it a few quick hand-kneadings on your counter), spray the bucket with cooking spray and return dough to the bucket. Let rise until doubled. Pull the dough out, fold the dough over itself a few times on the counter, place it back in the greased bucket and let rise again.

Remove the dough from the bucket and roll out into a rectangle. Roll up lengthwise and pinch the seam. Place on a greased baking sheet sprinkled with cornmeal. Cover loosely with a clean kitchen towel and let rise for 30-40 minutes. Heat oven to 425. (If you wish, you may place a pan on the lower rack while the oven is heating. When you’re ready to bake, carefully throw some ice cubes in the preheated pan. SIZZLE!!  Slash your bread 2-3 times with a sharp knife. Place your bread in the oven, throw in your ice cubes and close the door for 25-30 minutes, or until golden and the bread sounds hollow when tapped. Let the bread cool completely before cutting.

Recipe adapted from "The Bread Bible" by Rose Levy Beranbaum 


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