Hi Multigrain Bread lovers!
I'm a neophyte at bread making, but I've had such fabulous results with
my Panasonic SD-YD205 in the last 6 months that I thought I'd share my
favorite recipe with others who can't get along without such nourishing
and very tasty bread.
As in all Panasonic Bread machine recipes I've seen, the instructions I
have followed say to put all dry ingredients other than the yeast in the
"pan", add the liquids, install the "pan" in the machine, put the yeast in
the dispenser, set the controls, and come back when kneading starts so you
can adjust the water/flour balance as needed to ensure the correct dough
consistency.
Peek's Multigrain WholeWheat Fruit and Nut Bread
DRY Ingredients for the largest loaf (usually fills the pan).
----------------
Barley flour 2 TBSP
Cornmeal (yellow or blue) 2 TBSP
Millet flour 2 TBSP
Rye flour 2 TBSP
Soy Flour 2 TBSP
Wheat bran 2 TBSP
Anise seed 2 TBSP
Flax seed 2 TBSP
Vital Wheat Gluten 5 TBSP
Dried fruit (see notes) 1/2 to 3/4 cup
Chopped Nuts (see notes) 1/3 cup
Salt 1 1/2 tsp
Milled Oats 3 TBSP
Cracked Wheat cereal 4 TBSP
Unbleached Bread flour 1 1/2 cup
Whole grain wheat bread flour 2 cup
Lecithin granules 1 TBSP
dry yeast (in dispenser) 1 3/4 tsp
LIQUID Ingredients
--------------------
Molasses (unsulfured) 2 TBSP
Extra Virgin Olive Oil 1 TBSP
Filtered Water 14.5 oz
NOTES:
1. For fruit I have used raisins, zante currants, blueberries, cherries,
cranberries, figs (diced), and combinations of several of those - all
with equal success.
2. For nuts I have used chopped walnuts, slivered almonds, sunflower
seeds, pine nuts, and mixtures of all of those - all with yummy results.
Be careful of sunflower seeds and walnuts - many stores don't have enough
turn-over in their stock and the seeds can develop a rancid taste if they
are old.
3. For cracked wheat cereal I have also used 4, 5, 7, 9, and 10 grain
cereals.
4. To add some more protein, you can replace any of the 2 TBSP flour
ingredients with a like amount of any bean flour or you can just add bean
flour if you ensure that you check the water when it starts to knead: I
have used both white bean, garbanzo, and black bean flours up to as much
as 4 TBSP per loaf. At 4 TBSP per loaf you get a detectable bean flavor,
but at 2 TBSP level there's hardly a hint of bean flavor.
5. In attempts to produce a bread with a more pronounced anise flavor
(especially good when using figs as fruit) I have also experimented with
fennel seed and with adding 2 to 3 oz of some anise flavored liquor such
as French Pernod or Greek Ouzo (mix with water to make the specified total
amount of liquid). All of them give about the same level of a rather
subtle flavor of anise in the baked bread. If you don't like anise flavor
at all, just omit the anise seed.
6. I have experimented with malted barley and dry powdered milk: either
or both of those ingredients give a loaf that is somewhat soggy (in my
naivete I call it cake-like) and doesn't rise as well as when the
ingredients are omitted.
If anyone has experience using licorice root in bread, I'd sure like to
hear about it - including details about the licorice root, supplier, etc.
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Y_!_!_!__|[]|[]|_ | H. Milton Peek | | mpeek@swcp.com |
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