Thursday, October 31, 2013

Stonehenge Bread (modified)

OK, here's another one. This is a good one. It rivals our Toasting Bread:

Part 1

3 tblspoons brown flax seed
1/4 cup oat bran
3 tblspoons polenta or cornmeal
1/4 cup Red Mill Meusli
3 tblspoons honey
3 tblspoons unsalted butter
1 1/4 cup boiling water

Part 2

2 cups bread flour
1/2 cup whole wheat flour
1/4 cup rye flour (dark is best)
2 tblspoons roasted wheat germ
1 1/2 tblspoons gluten
1 1/2 tspoons salt (TEAspoon; not TABLEspoon)

Part 3

1 tblspoon yeast, or 1 tblspoon plus 1/2 tspoon bread machine yeast

Put all the ingredients in Part 1 together in a bowl and let the grains soften by soaking for 15 minutes.

While that is taking place, add all the ingredients in Part 2 to the bread machine.

Add the mess from the bowl and let it cool a bit before adding the yeast. Make sure it is not too hot or the yeast will suffer.

Set the crust on medium; set on the Whole Wheat cycle; make sure it's set for 1 to 1 1/2 pound loaf, and hit Start.

Remove immediately at the end of the baking cycle and place on a rack. Let cool to room temperature before slicing.

NOTE: 1 1/4 cups water is almost certainly going to result in a dough ball that is too dry. Add water a tablespoon at a time during the first knead cycle till you get a nice, sticky dough ball typical of a good whole wheat recipe.

This stuff, with butter and a good jelly or jam (specifically, a high grade orange marmelade) will cause your eyeballs to roll back in your head in gustatory ecstasy. It will also earn you the approval of your proctologist.

See also:

Hungarian Fennel Bread

Patriot Bread

Sour Cream Rye Bread

Farmstyle Cottage Cheese Bread

Honey Cornmeal Buttermilk Bread

and ... last but not least ...

Fusion Burgers and Camel Dung

for that one, you have to come up with a nan bread.