Home Bread-Bakers v120.n035.3

7-Grain Salt-Free Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 19 Sep 2020 17:09:48 -0700
* Exported from MasterCook *

                          Bread, 7-Grain Salt-Free

Recipe By     :Red Star Yeast Co.
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Bread Machine
                 Bread-Bakers Mailing List       Hand Made
                 Low Fat                         Posted
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Large Loaf (2 lb) -- Medium (1 1/2 lb)
   1 2/3            cup  water -- (1C)
   1               TBSP  vegetable oil -- (2 tsp)
   2               TBSP  honey -- (4 tsp)
   1                cup  7- grain cereal -- (2/3C) Note
   3               cups  whole wheat flour -- (2)
   2               TBSP  vital wheat gluten -- (4 tsp)
   1                     orange rind -- grated, (1)
   1               TBSP  Active Dry Yeast -- (2 1/4 tsp)

Soaking grains in boiling water is an old European technique. Grains 
absorb moisture and soften, yielding a moist and nutritious bread. 
Flavor is added with a hint of orange

Note: 7- grain cereal is a combination of barley, flax, oat, rice, 
rye, triticale and wheat.

Bread Machine: Heat water to boiling. Place ingredients in bread pan 
in order listed. Select BASIC setting. Using delay feature on bread 
machine, program bread to be finished in 12 to 24 hours. Check dough 
consistency after 5 minutes of kneading. The dough should be in a 
soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 
tablespoon at a time. If it is too wet and sticky, add 1 tablespoon 
of flour at a time. Remove bread when cycle is finished; cool.

Traditional: Reserve 1/3 cup water. Heat remaining water to the 
boiling point and pour over 7-grain cereal; allow to set for 12 to 24 
hours. Combine 1/3 cup water, vegetable oil, and honey; heat to 120F 
to 130F. In a medium size bowl, mix together grated orange rind, 1 
cup whole wheat flour, vital wheat gluten and yeast; add liquid 
ingredients and moistened cereal. Beat 4 minutes on medium speed. Add 
enough remaining flour to make a firm dough. Knead on floured surface 
5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Place dough in lightly oiled bowl; turn to grease top. Cover; let 
rise until dough tests ripe. Turn dough onto lightly floured surface; 
punch down to remove air bubbles. Shape into a round loaf. Place on 
greased cookie sheet. Cover; let rise in warm place until indentation 
remains after touching. With a very sharp knife, make 3 or 4 slashes, 
1/4" deep on top of loaf; cut crosswise, to make a crisscross design. 
Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool on rack.

Note: *You can substitute Instant (fast-rising) yeast in place of 
Active Dry Yeast. When using Instant Yeast, expect your dough to rise 
faster. Always let your dough rise until ripe. Traditional methods: 
use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 
tsp Active Dry Yeast per cup of flour in your recipe. Visit our 
Lessons in Yeast & Baking for more information on baking.

Review: Good flavor! I didn't get much rise during baking but I think 
I made the slashes too deep after I shaped the loaf. Maybe this 
prevented the dough from rising fully as it baked.

S(Internet address):
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Per Serving (excluding unknown items): 136 Calories; 2g Fat (11.9% 
calories from fat); 6g Protein; 25g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 7mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2019 - 1104