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| SEVEN GRAIN BREAD | |
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1/4 c. cooked rice, about 3 tbsp. uncooked 1/3 c. millet, 2 tbsp. uncooked 1/3 c. cooked barley, 2 tbsp. uncooked 1 1/2 tbsp. yeast 2 c. warm water 3 c. whole wheat bread flour 1 1/2 tbsp. molasses 1 tbsp. honey 1/3 c. rolled oats 1 1/2 tbsp. safflower oil 1 tsp. salt 2 tbsp. vinegar 1/2 c. rye flour 1/4 c. cornmeal 3 c. hard whole wheat flour The rice, millet and barley can be cooked together in the same kettle. Use about 1 to 1 1/2 parts water to 1 part grain; cook until water is absorbed. Cool to room temperature. Make a sponge by dissolving yeast in warm water; add 3 cups hard whole wheat flour, 1 1/2 tablespoons molasses, honey and rolled oats; mix and let rest to make soft sponge. Add 1 1/2 tablespoons safflower oil, salt, vinegar, rye flour, cornmeal and 3 cups hard whole wheat flour. Knead until elastic, about 100 times. Add cooked grains, kneading until fully mixed. Place in oiled bowl; cover with damp cloth and let rise to double in bulk. Punch down and form into 2 loaves; place in oiled bread pans and let rise to double. Bake at 350°F for 45 minutes or until done. Note: Cooking the grains before adding them to the bread dough makes a more moist loaf of bread than when grains are added uncooked. | |
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recipe reviews #81280
Heather H. (Oregon) says:
Wonderful bread! It makes a dense, even-textured, rich loaf. I would increase the salt to about 1-1/2 teaspoons, and I'd increase the honey some, too. I used 1 C leftover cooked barley instead of the rice / millet / barley combination, and next time I'll stir that into the sponge instead of trying to incorporate it into the kneaded dough later as this recipe directs. I also only needed to bake it 30 minutes.
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I will make it again, for sure, but want to mix the grains with the sponge BEFORE adding the second 3 cups flour.
It was very messy adding the grains later - and I needed to add flour to compensate for the extreme stickiness that resulted (although I do prefer a stickier dough to a drier one, this was too sticky without added flour).
Any reason NOT to put the cooked grains in earlier than later?