* Exported from MasterCook II *
Julian's Five-Grain Bread
Recipe By : Tough Cookie (mystery) by Diane Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : 30 % Cff Or Less
Amount Measure Ingredient -- Preparation Method
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2 cups 5 grain cereal -- or rolled oats
2 1/3 cups water
2 Tablespoons unsalted butter
3/4 cup dark molasses
3/4 cup milk
1 teaspoon dark brown sugar
5 teaspoons active dry yeast
2 Tablespoons bread dough enhancer -- optional
4 cups bread flour -- +1 for knead if need
2 cups flour, whole-grain wheat
Butter two 9 x 5 inch loaf pans.
Place the cereal in a large bowl. Bring the water, butter, and molasses to
a boil. Pour this mixture over the cereal and set aside to cool to 100 F.
Heat milk and dark brown sugar to 100 F. Pour into a large bowl and stir
in the yeast. Allow to proof, about 10 to 15 minutes.
Mix the cooled grain mixture into the yeast mixture. Combine the optional
bread dough enhancer with the first cup of bread flour and stir into the
yeast mixture. Beat the other three cups of bread flour and the
whole-wheat flour into the mixture, beating well to combine. Place the
dough in an oiled bowl, turn dough to oil the top, cover with a clean
kitchen towel, and let rise in a draft free spot, at room temperature,
until doubled in bulk, about 1 hour.
Add as much of the additional bread flour to the dough as needed to make a
dough that is not too sticky to knead. Knead on a floured surface until
the dough is smooth and satiny, about 10 minutes.
Divide the dough into 2 pieces and place them into the pans. Cover with a
towel and allow to rise until almost doubled.
Preheat the oven to 375 F. Bake for 50 to 60 minutes, or until the loaves
are deep brown and sound hollow when knocked. Remove the loaves from the
pans and allow them to cool completely on racks.
Makes 2 loaves.
Russ' notes: I have not decided yet how well I like this bread. However,
the practice of boiling the liquid and adding it to the 7-grain cereal is
probably a good idea any time you are working with this very course cereal
to soften it up.
Formatted by Russell Fletcher gimplimp@effectnet.com
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Russell Fletcher CCS-P
Certified Coding Specialist
GIMPLIMP@EFFECTNET.COM
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