Wednesday, November 2, 2016

Grain and Goodness Loaves!

*** A NOTE TO MY REGULAR SUBCRIBERS- The "Durum Sesame Loaf"  recipe from a couple of weeks ago had a mistake in it. It has been corrected, but please accept my sincere apologies for the incorrect info. It is one of our now-favorite loaves and totally worth making - as long as you follow the new ingredient list. Again, thanks for your patience!

With the arrival of November, in my opinion, soup season is upon us. If I had it my way, we'd eat soup every week through the year. But as it stands in my house, soup is seen as an acceptable meal only in the fall and winter......and only once a week. (Can you tell my hubby is a "meat-and-potatoes" kind of guy?) When we do have soup on the table, there's always a green salad and fresh-from-the-oven bread. Oh man, this sounds soooooo good! I'm soooooo happy soup season is here!

Here's a lovely, hearty loaf of bread to serve with your soup. Full of grains and goodness, you'll be glad this recipe makes two loaves, because they won't last long!  I wish you all a very happy "Soup Season!"

Grain and Goodness Loaves!

1 1/3 Cups warm water
1 Tbsp/packet Red Star Platinum Yeast
3 Tbsp. dry milk powder
2 Tbsp. vegetable oil
2 Tbsp. honey
1 ½ tsp. salt
1 egg
1 Cup whole wheat flour
2 ½ Cups unbleached bread flour
¾ Cup 7-grain cereal (available at bulk food stores and some groceries)

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Remove dough from the bucket and divide in two equal sections. Roll out each section and roll up to form a loaf. Tuck the ends under the loaf and place in two medium-sized loaf pans. Let rise till the dough is above the rim of the pan. Preheat oven to 375. Bake loaves for 20-30 minutes. Remove from loaf pans and let cool on wire racks. 

Adapted from All-Recipes Seven Grain Bread II


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