Bread Machine (69 page)

Authors: Beth Hensperger

Tags: #ebook

BOOK: Bread Machine

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When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Bread Machine Baker’s Hint: Homegrown Grain Sprouts

Makes 2 cups

Use this method for sprouting rye berries, brown rice, triticale berries, or amaranth, as well as wheat berries. For use in bread, chop or coarsely grind the sprouts in a food grinder, in a food processor using the steel blade, or with a knife. Do not over process; you want the sprouts to be chunky.

¹/
₂cup raw wheat berries

Place the whole grains in a bowl and cover with tepid water by a full inch to cover with tepid water by a full inch to allow for swelling. Let stand for 6 to 8 hours, or overnight, at room temperature. The next morning, drain off the water and rinse with fresh water.

Divide the soaked grains between two quart jars. Cover the tops of the jars with cheesecloth or nylon net secured with a rubber band or canning lid screw-top rim band to allow for circulation. Place the jars on their sides in a warm dark place, such as a cupboard. Rinse and drain the sprouts with tepid water poured through the cheese cloth twice a day for two to three days. The berries will sprout and show little shoots. The sprout can be a tiny one just peeking out, or up to the same length as the grain; brown rice can take two days longer. Leave the jars on the counter exposed to some light if you want the sprouts to turn a bit green. Refrigerate sprouts in a plastic bag for up to 3 days.

1
¹/
₂-POUND LOAF

1
¹/
₈cups buttermilk

2 tablespoons canola oil

2 tablespoons honey

2 cups bread flour

1
¹/
₄cups graham or whole wheat flour

1
¹/
₂tablespoons gluten

1
¹/
₂teaspoons salt

1 tablespoon SAF yeast or 1 tablespoon plus
¹/
₂teaspoons bread machine yeast

1 cup chopped sprouted wheat berries (see
Bread Machine Baker’s Hint: Homegrown Grain Sprouts
)

2-POUND LOAF

1
¹/
₂cups buttermilk

3 tablespoons canola oil

3 tablespoons honey

2
³/
₄cups bread flour

1
¹/
₂cups graham or whole wheat flour

2 tablespoons gluten

2 teaspoons salt

1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 1
¹/
₂teaspoons bread machine yeast

1
¹/
₄cups chopped sprouted wheat berries (see
Bread Machine Baker’s Hint: Homegrown Grain Sprouts
)

SPROUTED WHEAT BERRY BREAD

W
hole-grain bread enthusiasts always ask for this recipe. In the 1960s, when I first began baking bread, it was commonplace to find a jar of some type of sprouts on the kitchen counter when I would visit friends. You can buy sprouts in the produce section of your supermarket or health food store, or you can grow your own, which takes about three days. Note that the wheat berries are added halfway through the Knead 2 part of the cycle here, to prevent them from becoming overprocessed.

Place the ingredients, except the wheat berries, in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Set a kitchen timer for 12 minutes. When the timer rings, open the lid and sprinkle in the wheat berries around the sides of the dough ball while the machine is running, being careful to avoid the rotating blade. Close the lid. The wheat berries will be slowly incorporated.

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

GRAHAM INDIAN BREAD

T
his is a variation of one of the most famous colonial American breads, which always combine coarsely ground whole wheat and cornmeal. It was made with flour fresh from the local mill. Search out the graham flour; it has a much more assertive taste than regular whole wheat flour, and it makes all the difference. This is one of my favorite cornmeal breads; it makes great toast and sandwiches.