|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This delicious healthy bread recipe was shared with me by Gayle Sutherland of Tempe,
AZ. Gayle says that the original recipe was from Fiona Garvie, a lady she met
while in Scotland.
Check out Linda's Bread Making Hints:
Secrets to using the bread
machine, About
yeast in bread making,
Sourdough Starter,
Quick
Breads.
Check out all of Linda's great
Bread Recipes
for your bread making.
Nutty Grain Bread
This bread can
either be baked in your bread machine or baked in the oven. Directions below are
for oven baking. Also feel free to experiment with using different seeds and
nuts.
Recipe Type:
Yeast Bread
Yields: 1 large loaf
Cook time: 30 minutes
Ingredients:
1 1/2 cups warm water (110 degrees F.)
2 tablespoons butter
1 1/2 teaspoons salt
2 teaspoons granulated sugar
2 tablespoons pumpkin seeds
2 tablespoons poppy seeds
2 tablespoons sunflower seeds
1 1/4 cups whole wheat flour*
2 cups bread
flour
1 1/4 teaspoons active dry
yeast**
Cornmeal (optional for dusting pan)
* This recipe would also be
great using rye flour. **
If you wish to use Instant Yeast
(Fast Rising, Rapid Rise, Quick
Rise, and/or Bread Machine Yeast),
substitute with 3 teaspoons.
Preparation:
Place all ingredients except cornmeal in bread pan of your bread machine.
Select dough setting and press start.
Check the dough (don't be afraid to open
the lid). It should form a nice elastic ball. If you think the dough is too
moist, add additional flour (a tablespoon at a time). The same is true if the
dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray).
Form dough into an oval, cover with a plastic wrap or a cotton towel and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal. Cover
with plastic wrap and place in a warm spot to rise, approximately 30 minutes or until dough has doubled.
Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.
Cool or Refrigerator Rise: If I don't have the time
to wait for the rise to finish or I know that I will be interrupted before the
completed rise, I do a cool rise. A cool rise is when the dough is place in the
refrigerator and left to rise slowly over night approximately 8 to 12 hours. I
usually do this after the first rise and the dough has been shaped into a loaf.
As this is a longer rise time, it improves the sourdough flavor in your finished
bread.
Preheat oven to 375 degrees F.
Bake for 25 to 30 minutes or until loaf sounds
hollow when tapped. A good check is to use an
instant
digital thermometer to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and cool on
a bread rack.
 This
is the type of thermometer that I use in my cooking.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking
and baking. I, personally, use the
RT600C Thermometer
(show in the photo on the right). To learn more about this inexpensive excellent thermometer and to also purchase one (if you desire), just
click on the underlined: RT600C Thermometer.
Let baked loaf cool for 30 minutes before
cutting (this is because the bread is still cooking while it is cooling).
Makes 1 loaf.
Comments from Readers:
I just made this bread recipe (I don't have a bread maker and kneaded it by
hand), and I added a couple of tablespoons of chia seeds which were pre-soaked
overnight. It is the nicest bread I've ever eaten!! Thank you sooooo
much! I've just tried chia seeds for the first time today, and from what I read
on the 'net', they absorb 9 times their weight with water when soaked, and it
keeps the bread fresher for longer. -
Esme Henderson, near Bundaberg in Qld Australia (2/10/11)
|
