The Bread Lover's Bread Machine Cookbook Part 14

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Reach in and touch the dough with your fingers, being careful to avoid the rotating blade. The dough ball will be quite soft. Add another tablespoon of flour if it is too sticky around the blade.[image] When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let place it on a rack. Let cool to room temperature before slicing. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let place it on a rack. Let cool to room temperature before slicing.[image]Bread Machine Baker's Hint: Cooking Whole Grains for Use in BakingThe bread machine is the perfect mixing medium for adding whole grains to doughs for flavor and texture. Most grains are precooked or softened in water before they are added to bread dough. When considering how much cooked grain you will need, bear in mind that you will probably want to eat some of the grain just after cooking and still have enough left to use in a bread recipe, once it has chilled. You will use less water to cook a dinner grain, such as rice, than you will to cook a breakfast porridge, such as oatmeal or polenta. Coa.r.s.er grains will be firmer and their shapes more distinct in a baked bread than more finely ground grains, which distribute more evenly into the texture of the bread. If you will be eating the cooked grain on its own and prefer it salted, add 1 1/4 to to 1 1/2 teaspoon sea salt (or to taste) per cup of uncooked grain teaspoon sea salt (or to taste) per cup of uncooked grain after after cooking. This is important because grains will not absorb enough water during cooking if salt is present. I do not add salt to grains to be used in baking, as the recipe will also call for salt. cooking. This is important because grains will not absorb enough water during cooking if salt is present. I do not add salt to grains to be used in baking, as the recipe will also call for salt.Meals and grits (and small grains like millet) need only to be soaked in boiling water before being added to a bread recipe to provide taste and texture. Rolled grains can be soaked, which softens them and allows them to be incorporated into the dough, or they can be added to the dough dry so that they remain distinct in the finished loaf. Whole grains can be soaked overnight in hot water (a wide-mouth thermos works well for this) for a chewy addition. If you are cooking a grain and have extra water left over after cooking, use the grain water as part of your recipe's liquid measure. The food processor is an excellent method for grinding softer whole grains (such as rice, millet, and rolled oats) into a coa.r.s.e flour, and for grinding soaked grains (such as buckwheat groats and amaranth).When adding a steamed grain or porridge to a bread recipe that does not already call for it, reduce the total liquid in the recipe by 2 2/3 cup for each cup of cooked grain added. cup for each cup of cooked grain added.Stove-Top Cooking DirectionsRinse the grain in a wire strainer under cool water. Bring the proper amount of water to a rolling boil. Add the raw or toasted grain to the boiling water, and bring it back to a rolling boil. Immediately reduce the heat to low, cover, and simmer until all the water is absorbed and the grain is fluffy and tender to the bite. Remove from heat and let the grain rest for 5 to 15 minutes, covered, before using.Microwave Cooking DirectionsReduce the amount of water given in the chart by 1 1/4 cup. Place the water in a 2-quart microwave-safe ca.s.serole. Cook on high power until boiling, 3 to 4 minutes. Stir in the grain and partially cover with plastic wrap. Cook for the same amount of time as for stove-top cooking, or until the water has been absorbed. Let stand for 5 minutes before fluffing with a fork. cup. Place the water in a 2-quart microwave-safe ca.s.serole. Cook on high power until boiling, 3 to 4 minutes. Stir in the grain and partially cover with plastic wrap. Cook for the same amount of time as for stove-top cooking, or until the water has been absorbed. Let stand for 5 minutes before fluffing with a fork.No-Cook PreparationSoaking is a good method for softening cracked grains-such as grits, couscous, and bulgur-that will be added to a dough. Place the grain in a bowl and stir in an equal amount of boiling water. Cover with plastic wrap and let stand for 15 to 30 minutes, or until softened.Dry-Toasting DirectionsToasting grains can improve their texture and flavor. The grain begins to open during toasting, which decreases the cooking time. To toast grain, place it in a dry skillet or wok over medium heat. Cook, stirring constantly with a wooden spoon, until the grain is slightly golden and has a toasted aroma, 2 to 4 minutes, depending on the size of the grain.Whole Grain Cooking Times

Grain Water Cooking Time Yield Quant.i.ties based on 1 cup uncooked grain.

Amaranth*

11/2 cups cups 20 minutes 2 cups Pearl barley 2 cups 45 minutes 3 cups Hull-less barley 2 cups 45 minutes 3 cups Bulgur wheat 2 cups 15 minutes 21/2 cups cups Cornmeal*

3 to 4 cups 25 minutes 4 cups Kasha*

2 cups 12 minutes 31/2 cups cups Unroasted buckwheat groats 2 cups 12 minutes 31/2 cups cups Millet (Let rest 1 hour after cooking for easiest handling.) 2 cups 30 minutes 21/2 cups cups Oat groats 2 cups 60 minutes 21/2 cups cups Rolled oats 21/4 cups cups 8 minutes 11/2 cups cups Quinoa**

2 cups 20 minutes 31/2 cups cups Rice (long-grain white) 2 cups 20 minutes 3 cups Rice (short-grain white) 2 cups 20 minutes 3 cups Rice (long-grain brown)*

2 cups 40 minutes 3 cups Rice (short-grain brown)*

2 cups 60 minutes 3 cups Rye berries 21/2 cups cups 2 hours 3 cups Spelt berries 3 cups 40 minutes 3 cups Teff 3 cups 20 minutes 3 cups Triticale berries 21/4 cups cups 1 hour 21/2 cups cups Wheat berries 3 cups 1 hour 3 cups Wild rice (paddy-cultivated) 21/2 cups cups 55 minutes 33/4 cups cups Wild rice (hand-harvested) (Drain off any excess liquid.) 3 cups 30 minutes 33/4 cups cups

*Grains that are improved in texture and flavor by being toasted before they are steamed, which opens the grain kernel and decreases cooking time.

**Must be rinsed well before cooking to remove the bitter outer coating that keeps it from being devoured by birds in the fields. Place the whole grain in a deep bowl. Fill with cold water to cover. Swirl with your fingers; it will foam. Drain through a fine mesh strainer and place under cold running water. Rinse until the suds disappear.

HONEY WHEAT BERRY BREAD.

Wheat berry bread is a standard in every whole grain baker's repertoire. Cook the wheat berries with light or dark brown sugar. This is a chewy, dark bread that is a slow riser.

11/2-POUND LOAF3/4 cup wheat berries cup wheat berries3 tablespoons light or dark brown sugar11/3 cups water cups water1 cup water2/3 cup of the cooked and cooled wheat berries cup of the cooked and cooled wheat berries2 tablespoons b.u.t.ter or margarine, cut into pieces3 tablespoons honey11/2 cups bread flour cups bread flour11/2 cups whole wheat flour cups whole wheat flour11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF3/4 cup wheat berries cup wheat berries3 tablespoons light or dark brown sugar11/3 cups water cups water11/4 cups water cups water1 cup of the cooked and cooled wheat berries3 tablespoons b.u.t.ter or margarine, cut into pieces1/4 cup honey cup honey2 cups bread flour2 cups whole wheat flour2 tablespoons gluten2 teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Combine the wheat berries, sugar, and 11/3 cups water in a saucepan. Bring to a boil. Reduce the heat to a simmer and partially cover. Simmer for 1 hour, until firm-chewy and slightly tender. Remove the mixture from the heat and let stand until room temperature, about 4 hours. You will have about 1 cups water in a saucepan. Bring to a boil. Reduce the heat to a simmer and partially cover. Simmer for 1 hour, until firm-chewy and slightly tender. Remove the mixture from the heat and let stand until room temperature, about 4 hours. You will have about 11/3 cups cooked wheat berries. cups cooked wheat berries.

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. (Store any extra cooked wheat berries in a covered container in the refrigerator up to 3 days or freeze them.) Set crust on dark and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) The dough ball will be quite firm and nubby. Do not add any more liquid. This dough is a slow riser.

[image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

[image]Bread Machine Baker's Hint: Homegrown Grain SproutsMakes 2 cups

Use this method for sprouting rye berries, brown rice, triticale berries, or amaranth, as well as wheat berries. For use in bread, chop or coa.r.s.ely grind the sprouts in a food grinder, in a food processor using the steel blade, or with a knife. Do not over process; you want the sprouts to be chunky.1/2 cup raw wheat berries cup raw wheat berries

[image]Place the whole grains in a bowl and cover with tepid water by a full inch to cover with tepid water by a full inch to allow for swelling. Let stand for 6 to 8 hours, or overnight, at room temperature. The next morning, drain off the water and rinse with fresh water.

[image]Divide the soaked grains between two quart jars. Cover the tops of the jars with cheesecloth or nylon net secured with a rubber band or canning lid screw-top rim band to allow for circulation. Place the jars on their sides in a warm dark place, such as a cupboard. Rinse and drain the sprouts with tepid water poured through the cheese cloth twice a day for two to three days. The berries will sprout and show little shoots. The sprout can be a tiny one just peeking out, or up to the same length as the grain; brown rice can take two days longer. Leave the jars on the counter exposed to some light if you want the sprouts to turn a bit green. Refrigerate sprouts in a plastic bag for up to 3 days.

11/2-POUND LOAF11/8 cups b.u.t.termilk cups b.u.t.termilk2 tablespoons canola oil2 tablespoons honey2 cups bread flour11/4 cups graham or whole wheat flour cups graham or whole wheat flour11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoons bread machine yeast teaspoons bread machine yeast1 cup chopped sprouted wheat berries (see Bread Machine Baker's Hint: Homegrown Grain Sprouts Bread Machine Baker's Hint: Homegrown Grain Sprouts)

2-POUND LOAF11/2 cups b.u.t.termilk cups b.u.t.termilk3 tablespoons canola oil3 tablespoons honey23/4 cups bread flour cups bread flour11/2 cups graham or whole wheat flour cups graham or whole wheat flour2 tablespoons gluten2 teaspoons salt1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 11/2 teaspoons bread machine yeast teaspoons bread machine yeast11/4 cups chopped sprouted wheat berries (see cups chopped sprouted wheat berries (see Bread Machine Baker's Hint: Homegrown Grain Sprouts Bread Machine Baker's Hint: Homegrown Grain Sprouts)

SPROUTED WHEAT BERRY BREAD.

Whole-grain bread enthusiasts always ask for this recipe. In the 1960s, when I first began baking bread, it was commonplace to find a jar of some type of sprouts on the kitchen counter when I would visit friends. You can buy sprouts in the produce section of your supermarket or health food store, or you can grow your own, which takes about three days. Note that the wheat berries are added halfway through the Knead 2 part of the cycle here, to prevent them from becoming overprocessed.

[image]Place the ingredients, except the wheat berries, in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Set a kitchen timer for 12 minutes. When the timer rings, open the lid and sprinkle in the wheat berries around the sides of the dough ball while the machine is running, being careful to avoid the rotating blade. Close the lid. The wheat berries will be slowly incorporated.

[image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

GRAHAM INDIAN BREAD.

This is a variation of one of the most famous colonial American breads, which always combine coa.r.s.ely ground whole wheat and cornmeal. It was made with flour fresh from the local mill. Search out the graham flour; it has a much more a.s.sertive taste than regular whole wheat flour, and it makes all the difference. This is one of my favorite cornmeal breads; it makes great toast and sandwiches.

11/2-POUND LOAF1 cup b.u.t.termilk1/4 cup water cup water2 tablespoons unsalted b.u.t.ter, cut into pieces11/2 cups bread flour cups bread flour1 cup graham flour1/2 cup yellow cornmeal cup yellow cornmeal3 tablespoons sugar1 tablespoon gluten11/4 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

2-POUND LOAF11/3 cups b.u.t.termilk cups b.u.t.termilk1/3 cup water cup water3 tablespoons unsalted b.u.t.ter, cut into pieces2 cups bread flour11/4 cups graham flour cups graham flour3/4 cup yellow cornmeal cup yellow cornmeal1/4 cup sugar cup sugar1 tablespoon plus 1 teaspoon gluten13/4 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast [image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

SENNEBEC HILL BREAD.

This bread, dense and nutty with six different grains that you mix yourself, is adapted from a recipe by the wonderful food writer Bernard Clayton, Jr. His treatises on breadmaking, two volumes of the Complete Book of Breads Complete Book of Breads and the and the Breads of France Breads of France (both from Simon & Schuster, 1973 and 1978) are cla.s.sics. This is also a favorite bread of my friend, the food writer Jacquie McMahan, a great gourmand. This is a wonderful bread. (both from Simon & Schuster, 1973 and 1978) are cla.s.sics. This is also a favorite bread of my friend, the food writer Jacquie McMahan, a great gourmand. This is a wonderful bread.

11/2-POUND LOAF11/4 cups water cups water3 tablespoons canola oil2 tablespoons mola.s.ses2 large egg yolks11/2 cups bread flour cups bread flour3/4 cup whole wheat flour cup whole wheat flour1/2 cup medium or dark rye flour cup medium or dark rye flour3 tablespoons rolled oats3 tablespoons yellow cornmeal3 tablespoons toasted wheat germ1/2 cup nonfat dry milk cup nonfat dry milk11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF12/3 cups water cups water1/4 cup canola oil cup canola oil3 tablespoons mola.s.ses3 large egg yolks21/4 cups bread flour cups bread flour1 cup whole wheat flour1/3 cup medium or dark rye flour cup medium or dark rye flour31/2 tablespoons rolled oats tablespoons rolled oats31/2 tablespoons yellow cornmeal tablespoons yellow cornmeal31/2 tablespoons toasted wheat germ tablespoons toasted wheat germ1/3 cup nonfat dry milk cup nonfat dry milk2 tablespoons gluten2 teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

STONEHENGE BREAD.

This combination of nubby whole grains and flours reminds me of an old-fas.h.i.+oned peasant loaf, such as a pain meteil, pain meteil, in which some wheat flour was used to lighten up the heavy all-rye breads in the cold Northern European countries. in which some wheat flour was used to lighten up the heavy all-rye breads in the cold Northern European countries.

Use the finely ground imported instant polenta that comes already mixed with buckwheat flour, if you can find it. Bake this bread for the summer solstice.

11/2-POUND LOAF3 tablespoons whole millet1/4 cup bulgur wheat cup bulgur wheat3 tablespoons polenta11/4 cups boiling water cups boiling water3 tablespoons honey3 tablespoons unsalted b.u.t.ter, cut into pieces2 cups bread flour1/2 cup whole wheat flour cup whole wheat flour1/4 cup medium rye flour cup medium rye flour1/4 cup rolled oats cup rolled oats2 tablespoons bran11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

2-POUND LOAF1/4 cup whole millet cup whole millet1/3 cup bulgur wheat cup bulgur wheat1/4 cup polenta cup polenta11/2 cups boiling water cups boiling water1/4 cup honey cup honey4 tablespoons unsalted b.u.t.ter, cut into pieces22/3 cups bread flour cups bread flour2/3 cup whole wheat flour cup whole wheat flour1/3 cup medium rye flour cup medium rye flour1/3 cup rolled oats cup rolled oats3 tablespoons bran2 tablespoons gluten2 teaspoons salt1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 11/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place the millet, bulgur wheat, polenta, boiling water, honey, and b.u.t.ter in a bowl. Let soak for 15 minutes to soften the grains, melt the b.u.t.ter, and cool until warm.

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions, adding the grains and their soaking liquid as the liquid ingredients. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

NINE-GRAIN HONEY BREAD.

The nine-grain cereal called for in this recipe contains cracked wheat, triticale, oats, rye, barley, corn, millet, soy, brown rice, and flax seed, giving you a lot of grain nutrients in a compact package. Dry b.u.t.termilk powder, also called for here, should be a baking staple on your pantry shelf. It gives the rich flavor of b.u.t.termilk while avoiding calories and fat. Reconst.i.tuted dry b.u.t.termilk powder has less than 1 gram of fat per cup, compared to 8 grams for fresh whole b.u.t.termilk and 2.3 grams for lowfat b.u.t.termilk.

11/2-POUND LOAF11/4 cups boiling water cups boiling water1/2 cup 9-grain cereal cup 9-grain cereal3 tablespoons honey3 tablespoons unsalted b.u.t.ter, cut into pieces12/3 cups bread flour cups bread flour1 cup whole wheat flour1/3 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder11/2 tablespoons gluten tablespoons gluten11/4 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

2-POUND LOAF13/4 cups boiling water cups boiling water2/3 cup 9-grain cereal cup 9-grain cereal1/4 cup honey cup honey4 tablespoons unsalted b.u.t.ter, cut into pieces2 cups bread flour11/3 cups whole wheat flour cups whole wheat flour2/3 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder2 tablespoons gluten11/2 teaspoons salt teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Pour the boiling water over the cracked grain cereal in a bowl. Add the honey and b.u.t.ter. Let stand for 1 hour to soften the grains.

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions, adding the cereal and its soaking liquid as the liquid ingredients. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

ZO'S 14 -GRAIN BREAD This bread with three different kinds of whole wheat flour was created by Heloise Leavitt, proprietor of Leavitts Kitchen Center in St. George, Utah. The kitchen equipment store caters to the Mormon community, known for its pa.s.sionate love of homemade breads made from freshly ground grains. This is a recipe given out with each order for a Zojirus.h.i.+ Auto Bakery bread machine, the store's favorite machine and one known for making grain-rich breads in a snap. You can use any commercial brand of dough enhancer here.

11/2-POUND LOAF12/3 cups water cups water2 tablespoons canola oil2 tablespoons honey or sugar11/2 cups whole wheat flour cups whole wheat flour2/3 cup kamut flour cup kamut flour2/3 cup spelt flour cup spelt flour1/2 cup raw 9-grain cereal cup raw 9-grain cereal2 tablespoons raw sunflower seeds1 tablespoon whole millet1 tablespoon flax seed1 tablespoon sesame seeds1 tablespoon raw amaranth seeds1 tablespoon lecithin granules (see Bread Machine Baker's Hint: Dough Enhancers Bread Machine Baker's Hint: Dough Enhancers)3 tablespoons gluten2 tablespoons tofu powder or nonfat dry milk2 teaspoons dough enhancer (see Bread Machine Baker's Hint: Dough Enhancers Bread Machine Baker's Hint: Dough Enhancers)11/2 teaspoons salt teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

2-POUND LOAF2 cups water3 tablespoons canola oil3 tablespoons honey or sugar13/4 cups whole wheat flour cups whole wheat flour1 cup kamut flour1 cup spelt flour2/3 cup raw 9-grain cereal cup raw 9-grain cereal3 tablespoons raw sunflower seeds11/2 tablespoons whole millet tablespoons whole millet11/2 tablespoons flax seed tablespoons flax seed11/2 tablespoons sesame seeds tablespoons sesame seeds11/2 tablespoons raw amaranth seeds tablespoons raw amaranth seeds11/2 tablespoons lecithin granules (see tablespoons lecithin granules (see Bread Machine Baker's Hint: Dough Enhancers Bread Machine Baker's Hint: Dough Enhancers)1/4 cup gluten cup gluten3 tablespoons tofu powder or nonfat dry milk1 tablespoon dough enhancer (see Bread Machine Baker's Hint: Dough Enhancers Bread Machine Baker's Hint: Dough Enhancers)2 teaspoons salt1 tablespoon plus 1 1/2 teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

SUPER-GRAIN BREAD.