Cookbook

Amber Waves of Grain Bread :rectnt

Amber Waves of Grain Bread

Since returning home, my son has been asking me to make homemade bread. I had several good recipes to try -- old and new, but finally settled on this T&T recipe, which which I got from Chicago's Daily Herald newspaper a number of years ago. (The recipe is no longer in their archives, so it's hard to attach a date to it. But, I noticed I had posted the recipe on CNC in 2003, so this may not be a new recipe to a few of you). If you like dense, chewy bread with an abundance of flavor and texture, I suggest you become acquainted with this recipe.

Makes 2 regular or round loaves

Ingredients:

2 1/2 cups (uncooked) stone-ground seven-grain hot cereal (including cracked wheat, flaxseed, oats and other cracked grains - I used a TEN-grain mix)
2 cups boiling water
1/2 cup wildflower or other pale amber honey
2 Tablespoons instant yeast
2 teaspoons salt
1 cup warm (110F) water
About 4 cups bread flour (I used stone ground whole wheat flour + 2 Tablespoons vital wheat gluten)

Instructions:

Put the cereal into a medium bowl.
Pour the boiling water over it and set aside to soften (and cool) for 15 minutes.
In the bowl of an electric mixer or another large bowl, stir together the honey, yeast, salt and warm water with a wooden spoon.
Using the paddle attachment or the spoon, beat in 3 cups of the bread flour.
Then beat in the softened grains, with their liquid, until you have a moist, soft, heavy dough.
Switch to the dough hook and knead the dough for 8 to 10 minutes, adding about 1 cup more flour, until the dough is elastic and no longer sticky.
(Or, turn the dough out onto a floured surface and knead by hand).
Place the dough in a large oiled bowl and turn to coat.
Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
Grease two 9x5x3-inch loaf pans or a large baking sheet and set aside.
Punch down the dough and turn it out onto a floured surface.
Knead a few times.
Divide the dough in half.
Shape each portion into a regular or round loaf.
Put in the prepared loaf pans or on the baking sheet.
Cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 hour.
Preheat the oven to 375F.
Bake the bread for 40 minutes, or until the loaves are a rich brown on top and sound hollow when tapped on the bottom.
(An instant-read thermometer inserted in the center should register 190F to 200F).
Transfer to a wire rack to cool.


Source: Chicago Daily Herald; posted by LuAnn for KRT (also posted by LuAnn for CNC in 2003)! (And still a favorite)!

BREAD #42

Eggless Challah Bread :veg :photo
Millet Bread *PIC*
Multigrain No-Knead Bread *PIC*
My Easiest Gluten-Free Roll Recipe :rectnt *LINK* *PIC*
Super Fast Bread
"Almost" No-knead Bread *LINK*
1920's Nut Loaf Recipe
Amber Waves of Grain Bread :rectnt
Angel Biscuits
Angel Biscuits :rectnt
Batter Rolls :rectnt
Best Bread in the World :rectnt
Breadmachine Dinner Rolls :rectnt
Breadtwists (Our Version of The Pizza Factory Breadsticks) *PIC*
Bulgar Honey Bread - Reserve Grand Champion
Cinnamon Raisin Focaccia
Cinnamon Raisin Loaf :rectnt
cinnamon swirl bread :rectnt *PIC*
Elementary School Rolls :rectnt
Fabulous Focaccia :rectnt
Gluten Free Brioche
Golden Focaccia :rectnt *LINK*
Greek Christmas Bread
Homemade Rolls :rectnt
Honey Wheat Soft Baked Pretzels
Knead-Free Cheese Bread :rectnt *LINK* *PIC*
Missy's Dinner Rolls :rectnt
Monti's Roman Bread :rectnt
Mother's Glazed Cinnamon-Raisin Loaves :rectnt
Oatmeal Dinner Rolls :rectnt
Oatmeal Dinner Rolls :rectnt
Oatmeal Rolls :rectnt
Pizza Dough/Breadsticks :rectnt
Pumpkin Bread Bowls *PIC*
Pumpkin Dip :rectnt
Pumpkin Maple Rolls :photo *LINK*
Simple Croissants
The Almost-No-Knead Baguette :rectnt
World's Best Cinnamon Raisin Bread *PIC*
You've Got to Be Kidding Me Restaurant Rolls (or Bread) :photo