LuAnn's Family Favorites Recipes
Amber Waves of Grain Bread
A dense, chewy bread with an abundance of flavor and texture – a favorite for nearly two decades!
Yield: 2 regular or round loaves
Ingredients
- 2 1/2 cups (uncooked) stone-ground seven- (or more) grain hot cereal (including cracked wheat, flaxseed, oats and other cracked grains etc.)
- 2 cups boiling water
- 1/2 cup wildflower or other pale amber honey
- 2 tablespoons instant yeast
- 2 teaspoons salt
- 1 cup warm (110 degrees F) water
- About 4 cups bread flour (I used stone ground whole wheat flour + 2 tablespoons vital wheat gluten)
Instructions
- Put the cereal into a medium bowl. Pour the boiling water over it and set aside to soften (and cool) for 15 minutes.
- In the bowl of an electric mixer or another large bowl, stir together the honey, yeast, salt and warm water with a wooden spoon.
- Using the paddle attachment or the spoon, beat in 3 cups of the bread flour. Then beat in the softened grains, with their liquid, until you have a moist, soft, heavy dough.
- Switch to the dough hook and knead the dough for 8 to 10 minutes, adding about 1 cup more flour, until the dough is elastic and no longer sticky. (Or, turn the dough out onto a floured surface and knead by hand.)
- Place the dough in a large, oiled bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
- Grease two 9 x 5 x 3-inch loaf pans or a large baking sheet and set aside.
- Punch down the dough and turn it out onto a floured surface. Knead a few times. Divide the dough in half. Shape each portion into a regular or round loaf. Put in the prepared loaf pans or on the baking sheet. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 hour.
- Preheat the oven to 375 degrees F.
- Bake the bread for 40 minutes, or until the loaves are a rich brown on top and sound hollow when tapped on the bottom. (An instant-read thermometer inserted in the center should register 190 to 200 degrees F).
- Transfer to a wire rack to cool.
Attribution
Chicago Daily Herald; posted by LuAnn B., a.k.a. "Tofu Queen," and also on Cook ‘n’ Chat in 2003.