Making European Breads by Glenn Andrews

Author:Glenn Andrews
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1997-03-25T16:00:00+00:00

ALSATIAN MIXED-GRAIN BREAD

As the Alsatians have done for many years, here you can add varying combinations of ingredients. Make a three-grain bread, a five-grain bread, or whatever suits your taste.

1 package dry yeast

2 cups water (or 1 cup water and 1 cup milk)

2 tablespoons honey

1½ cups (total) of any combination of: cornmeal, barley flour (or pearl barley, soaked or parboiled), raw oats, millet, triticale, quinoa, rice flour, or soaked or sprouted wheat berries — whatever you want! You can also try using an all-natural mixed-grain cereal from a health food store or co-op.

1 tablespoon salt

2 cups whole-wheat flour

3 cups white flour

1. In a large bowl, proof the yeast in the warm water with the honey. Grease the surface of a large bowl with butter or oil, and grease two 8½ x 4H-inch bread pans.

2. Stir the combination of grains and the salt into the proofed yeast. Then add the whole-wheat flour and 2 cups of the white flour. Turn out the dough onto a floured board and knead in the rest of the white flour.

3. Let the dough rise in the greased bowl, covered, until doubled. Punch down. Shape it into two loaves, place in the greased bread pans, and set them in a warm place to rise. Preheat the oven to 350°F.

4. When the loaves have roughly doubled again, place them in the oven and bake for about 1 hour. When done, place them on a rack to cool.

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