HB in 5 – Round 3~

15 05 2010

This time I decided to cozy up to a recipe that’s had me intrigued…the 10 Grain Bread.  There is, however, 1 crucial ingredient in this recipe, and that’s Bob’s 10 Grain Cereal…therefore we have an adaptation here.  We have, ahem…5 Grain Bread.  Bob didn’t send all 10 grains to my local market.  Seriously, you can find Bob’s Red Mill products just about everywhere, but you may have to encourage your local market to carry the single product you want (or need).  Not being one to be put off by details, I grabbed the 5 grain cereal, wondering which other 5 grains I was losing out on, and went forth with a passion!

Although I didn’t measure accurately, I measured reasonably accurately, but once again, had a liquid to flour ratio problem.  The dough was extremely wet this time, and didn’t even try to clean the edges of the bowl with all the ingredients added in.   Mulling it over in my mind, and looking at the ingredients, I saw a lot of raw grains that, given 24 hours, would take up a lot of the liquid…but how much?  Back to the mixer, I turned it back up and added whole wheat flour and unbleached bread flour alternately by the handful until the dough suddenly cleaned the edges of the mixer.   While it was still a bit stickier than I’d ordinarily like, there are still all those whole rolled grains in there to take up the extra liquid.  Keeping that in mind, I turned the dough into a container so it could rise and wait until the following day.  This is definitely a wait-until-the-next-day recipe, because the dough was much drier by Day 3, and being cold, handled well.  It shaped relatively easily, and was one of the easiest to move from rising surface to stone.

This particular loaf was scored and sprinkled with chernushka seed.   I haven’t quite gotten acclimated to the flavor of these little seeds yet, but they have an amazing reputation among the Eastern cultures.   The crust had an amazing crunch that was really delightful.  The bread itself, however, is heavy and not prone to the large, open bubble structure found in some artisan breads.  Remember, all that cereal is inside the dough now.  Although it’s one of the heavier loaves, it’s also got a huge amount of fiber and nutrition packed into a small footprint.   It really holds together so making a very thin slice is possible.  It made a lovely grilled cheese filled with muenster.  Of course, a big ol’ hunk dipped in olive oil and herbs is pretty delightful too.  Served toasted with peanut butter and apples (ok, or bananas…), it’s a breakfast on the go…what a bread!  It’ll do until we find the 10 grain cereal!




One response

15 05 2010

Oh, this looks so fabulous! YOU really know how to cook this book! Or should I say BAKE this Book? Either way, it is such fun to see your breads. I bet Bruce is loving this!

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