* Exported from MasterCook *
Bread, Nine-Grain
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bakers Mailing List low fat
Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Nine-grain mix (*see Note)
10 ounces Water -- room temperature
1 1/2 pounds High gluten flour
1 1/4 ounces Vital wheat gluten
3/4 ounce Instant yeast
3/4 ounce Salt
18 fluid ounces Water -- temperature controlled
1 pound Old Dough -- (optional) room temperature
Soak the nine-grain mix in the water in a mixer bowl for 1 hour.
Sift the flour and the vital wheat gluten into the soaked grains. Add
the instant yeast and the salt to the flour mixture. Mix on low speed
to combine, then knead at medium speed until the dough is smooth and
pulls away from the sides of the bowl and reaches 77F (25C).
Add the Old Dough, if using, in small pieces and continue mixing
until a perfect window pane is reached.
Ferment the dough until doubled in bulk, 1 to 1 1/2 hours.
Punch down and divide the dough into 26oz (780-gram) pieces. Mold
the dough into plump oval loaves. Place them on paper-lined sheet
pans or on floured canvas. Proof the dough in a warm area until the
loaves increase 50% in volume, approximately 30 to 45 minutes.
Gently use the canvas to turn the loaves onto a floured peel or
baking sheet. Score the loaves.
Bake at 400F (210C) with steam during the first few seconds of
baking. Bake until the crust is a deep dark brown, approximately 40
to 45 minutes.
Source:
"Yeast Breads"
Copyright:
"(c) 2005 by Prentice-Hall, Inc."
Yield:
"3 Loaves"
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Per Serving (excluding unknown items): 106 Calories; 1g Fat (5.1%
calories from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 261mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fat.
NOTES : Method: Straight dough or Old dough
Fermentation: Old dough, 4 to 6 hours. Final dough, 1 to 2 hours.
Proofing 30 to 45 minutes.
*Nine-grain mix is a blend of various grains including cracked wheat,
barley, corn meal, millet, rolled oats, rye, triticale, brown rice,
soy flour and flax seeds. Any combination of these grains will work
in this recipe.