louisp (03/04/83)
#N:tekcad:13800006:000:5148
tekcad!louisp Mar 4 09:01:00 1983
Since I was so long winded on some of the techniques involved in making
bread, I thought I could at least include one or two of my favorite recipes.
I also need to add to my other response that upon checking, I found quite a
few of the denser grain recipes did use TWO packages (2 oz) of dry yeast for
a single two loaf batch. Some of these are still slow risers due to the
quantities of rye and whole wheat flours involved.
I recommend stone-ground, hard wheat flour, for all bread recipes.
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OATMEAL/WHOLE GRAIN 3 loaves
This is a super bread with an outstanding texture and crumb. If you have
never used rolled oats, give this a try; you'll be pleasantly surprised.
This recipe also makes 3 loaves, it's a big one.
5 cups boiling water
3 cups rolled oats
1 cup 7/10 grain coarse cereal
or combination of cracked wheat, steel cut oats, rye meal etc. or
other chewey coarse grain produts.
2 cups whole wheat flour
6+ cups unbleached white flour (bread flour)
2 pkgs (2 oz) dry yeast
4 tsp salt
4 tbsp salad oil (1/4 cup)
1/2 cup molasses
Stir the 7/10 grain cereal or cracked wheat mixture into the boiling water.
Let thicken for a minute or two and add the rolled oats. Turn to simmer or
off and cover. Let stand for about 10 minutes until water is absorbed and
you have a thick mixture. Pour this mixture into large mixing bowl, be sure
it can stand the heat, and let it start cooling off. Proof yeast in 1/4 cup
105-115 degree water (add a pinch of sugar). After the oatmeal/cereal mixture
is below 115 degrees, stir in the proofed yeast. Stir in 2 cups of unbleached
flour; this is gonna be thick! Put uncovered in warm (80 deg), draft free spot
(oven is good), and allow to double in bulk.
After doubled, punch down and work in the salt, salad oil, molasses. I
usually warm the molasses in the microwave and add the salt and oil to it and
mix before adding it to the dough. Mix in the 2 cups of whole wheat flour and
enough of the remaining flour to make a stiff dough. This process will require
the use of your hands at some point along the way. A spoon, without a gorilla
to stir it, is useless.
Turn the dough out on a floured board and knead, adding extra flour as
necessary. Knead until you have a smooth, pliable, firm dough, at least 10 min.
and probably more, you can't over knead this one; but you can wear yourself
out. Divide dough into THREE equal pieces, and form into loaves to fit three
buttered (shortning will also do) 9x4.5x2.5 inch loaf pans. The standard pan
is approximately these dimensions and will do nicely, many variations are out
there. Allow to rise again, uncovered, until doubled in bulk (or pan is full),
and bake in a 350 degree PREHEATED oven 40 to 60 minutes. It will be done when
bread sounds hollow when removed from pan and rapped on top AND bottom. Cool
on a rack before slicing. Prepare thyself to eat about 1/2 loaf as soon as you
try it !!!
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CRACKED-WHEAT BREAD 2 loaves
This is also an excellent crunchy, chewey bread; a few more calories than
the previous one, but who counts calories AND makes bread!
1 cup cracked wheat
2 cups boiling water
1 pkg (1 oz) active dry yeast
1/3 cup 105-115 degree water
1/4 cup softened butter
1 tbsp salt
3 tbsp honey
3 tbsp molasses
1 cup milk
2 cups whole-wheat flour
4+ cups unbleached white flour
Cook the cracked wheat in the boiling water about 10 minutes, stirring
occasionally to prevent sticking. The water should be completely absorbed.
Proof the yeast in the 1/3 cup warm water (a pinch of sugar will help). Pour
the cooked cracked wheat mixture into a large mixing bowl. Stir the honey,
molasses, butter, salt and milk into the cracked wheat mixture. When the
cracked wheat mixture has cooled below 115 degrees, stir in the proofed yeast.
Slowly stir in the flours, starting with the whole-wheat. As in the previous
recipe, the hands work very well after the dough starts getting thick. When
the dough is stiff enough to work, turn out onto a floured surface, and knead
until the magic transformation takes place. You will probably have to add flour
as you work the dough as it will probably be too sticky. The dough will retain
a slightly tacky, but not sticky texture, and kneading will take at least 10
minutes, and probably longer.
When you have a smooth, elastic consistency; put dough into a buttered bowl
and roll around to coat surface. Cover, place in a warm(75-80deg),draft-free
place and let rise until doubled in bulk(1.5-2.5 hrs). Punch down and shape
into two loaves. Put in buttered pans (9x5x3 or something close), cover,and let
rise again until doubled, or until dough completely fills pans. Bake in a PRE-
HEATED 375 deg oven 30-35 minutes, or until the loaves sound hollow when re-
moved from pans and rapped on top AND bottom. Cool on rack. Stuff face, enjoy!
Louis Pengue
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