Double ... your pleasure ...

# 40 - 2009

Every month I go through the same routine. I’m going to bake for Bread Baking Day. I have from time to time but not enough. At least I baked one this month but can I get a post up in time: doubtful. I’ll send it to Rachel at Tangerine’s Kitchen as she is hosting this month but I’m really late.

I’ll try to be brief.

This is really one lovely bread and for multigrain it’s got to be in some very top grouping. Bake it.

Seven-Grain Honey Bread
adapted from
Beth Hensperger’s The Bread Bible

336 ml boiling water
160 g seven grain cereal

70ml warm whey
70ml warm buttermilk
100 g honey
45 ml grapeseed oil
30g unsalted butter very soft
3 eggs room temp

1 tablespoon salt
1 tablespoon instant yeast
505 g King Arthur bread flour
150 King Arthur whole wheat flour

30 g walnuts chopped - use 60g next time
20g ground flax seeds

30 g bread flour extra used in kneading

The recipe is written for hand and standing mixer. I’m in a hand kneading/mixing phase and that’s what I did.

Pour boiling water over the uncooked cereal grains, cover and allow to sit and cool for about an hour and a half. This results in almost a cement like glob - I’m just telling you what to expect and that that’s what you get.

Whisk the flours together. Remove about a cup of the flour and whisk it with the yeast.
Mix the liquids together: whey, buttermilk, honey, oil, butter and eggs. You could melt the butter but I just let it soften and mixed.
Mix (beat with a spoon) the liquids and the yeasted cup of flour, mix till smooth. Add & mix the cooled cereal water mix. Add the remaining flour 1/2 cup at a time.

When you can no longer comfortably mix with a spoon, turn the dough out onto the counter and knead. Total mixing and kneading time for me was probably about 12 to 15 minutes.

The dough will be nubby with all the cereal grains and slightly tacky.

Allow the dough to double. Mine took about 90 minutes.

I shaped the dough into two loaf pans and ...

they rose then for another 40 minutes.

Pre-heat oven to 375° and bake for 35 to 40 minutes. My loaf measured 205° at 38 minutes.

The spots are the walnuts which tend to purple around them.

Last night we did the best summer sandwich I just happened to have the ingredients for.

This morning I had what was a bit unorthodox of a breakfast.

Toasted with roasted garlic ... not a fancy photo but just look what goes on next ...

three lettuce basil leaves ...

and last the tomato!

This goes to Susan at WildYeast for her weekly Yeast Spotting. I’ve come to look at the weekly Yeast Spotting as a delightful trip to a Bakery Wonderland! If you’re not familiar with Susan and Yeast Spotting, it’s explained here.

Oh, the seven cereal grains: Wheat, rye, triticale, oats, oat bran, barley, rice and flaxseed.

Seven-Grain Honey Bread

Monday, June 1, 2009

Honey multiplied by seven grains.

For the Link to:

The Archives

Gadgets & Equipment

Kitchen Views

ravel
My Wine Diary Blog
infrequent entries
Cups

Daring Baker’s Blog Roll

Bloggers on my RSS

Bread Baking Babes have baked

Completed Daring Baker’s Challenges

Welcome to my kitchen table. The coffee’s hot, ready and waiting.

Comments are like calorie free candy; I love ‘em.

If you have a question, I’ll try to answer it here and with email as quickly as possible.

If you arrive at my site as it is publishing, you won’t see a comment option, give it 30 minutes and it should finish publishing and add a comment should appear. If you have any problem leaving a comment then, please drop me an email by clicking on the stamp at the bottom of this page.

Thanks for visiting. I hope you’ll return again soon.

My Adopted blogger: Heather

Randomosity and the Girl

200 Bread Bakers in

Bread Bakers Apprentice Challenge

Next >

< Previous