Home Bread-Bakers v101.n024.10

Whole-grain bread

Mon, 30 Apr 2001 18:57:56 -0500
Julianne Morrison asked recently for a very hearty whole-grain bread. 
There's a recipe for Vollkornen Bread in _Real Bread_ by Maggie Baylis and 
Coralie Castle (101 Productions, copyrights 1980, '89, and '93) that may 
answer, though the only grain berries it calls for are wheat.  But if you 
want several whole grains, you might want to try this bread, from 
Uprisings_ by The Cooperative Whole Grain Educational Association (The Book 
Publishing Company, 1983, revised 1990).

Seven Grain Bread

Yields 2 loaves

"This is an exciting loaf to bake, even for skilled bakers!  It needs a 
little preparation that can be done a day ahead."


1/4 c. cooked rice (about 3 Tbl. raw)
1/3 c. cooked millet (about 2 Tbl. raw)
1/3 c. cooked barley (about 2 Tbl. raw)

These grains can be cooked together in one pot.


1 1/2 Tbl. yeast
2 c. warm water
3 c. hard w[hole] w[heat] flour
1 1/2 Tbl. molasses
1 Tbl. honey

Mix and let rest 10 to 15 minutes.
Then add:

1 1/2 Tbl. safflower [oil]
1 tsp. salt
2 Tbl. vinegar
1/2 c. rye flour
1/4 c. cornmeal

Work in 3 c. hard w.w. flour.  Knead until elastic, about 100 
times.  Finally add the cooked grains, cooled to at least room 
temperature.  Knead till mixed in.

Place in an oiled bowl.  Cover with a damp cloth.  Let rise to 
double.  Divide in 2 and shape into loaves.  Place in oiled bread 
pans.  Let rise to double.  Bake at 350 F for 45 minutes, or until done.

Hope this is what you're looking for, Ms. Morrison, or at least a good 
point of departure.  -  Ron