[Magdalen] home made multi grain bread?

[Lynn Ronkainen]

Thanks Susan! I've been away from my home computer since posting about 
recipes. This sounds good. Let me know how your foray into adding the cereal 
went?  I do not want to use a whole grain cereal with corn in it, which many 
of the cereals seem to have.
L

My email has changed to: houstonKLR at gmail.com

website: www.ichthysdesigns.com

When I stand before God at the end of my life I would hope that I have not a 
single bit of talent left and could say, "I used everything You gave me." 
attributed to Erma Bombeck

--------------------------------------------------
From: "Susan Hagen" <susanvhagen at gmail.com>
Sent: Wednesday, February 04, 2015 8:04 PM
To: "magdalen" <magdalen at herberthouse.org>
Subject: Re: [Magdalen] home made multi grain bread?

> Lynn,
> I get a public TV channel that carries Cook's Country, an affiliate of
> Cook's Illustrated/America's Test Kitchen.  I've never made this but
> they ruthlessly test their recipes.  This was tonight's offering.
> Tomorrow I will update my own whole grain with tasty mix in recipe and
> send it.
>
>
> Dakota Bread
> From Cook's Country | April/May 2013
>
>
>
> Why this recipe works:
>
> This hearty loaf from the breadbasket of America can contain a
> daunting number of flours and seeds. We rely on seven-grain cereal mix
> to shorten the ingredient list while still providing hearty texture
> and complex flavor. Starting the bread in a hot oven creates an
> initial "spring," and... read more
> Dakota Bread
> This big, multigrain loaf from America's breadbasket presented the
> usual multigrain baking challenge: producing a hearty loaf, not a
> leaden one.
>
>
> Makes one 10-inch loaf
>
> In step 2, if the dough is still sticking to the sides of the mixing
> bowl after 2 minutes, add more flour 1 tablespoon at a time, up to 3
> tablespoons. Be sure to use hot cereal mix, not boxed cold breakfast
> cereals, which may also be labeled "seven-grain."
> Ingredients
>
>    2 cups warm water (110 degrees)
>    1 1/2 cups (7 1/2 ounces) seven-grain hot cereal mix
>    2 tablespoons honey
>    2 tablespoons vegetable oil
>    3 1/2 cups (19 1/4 ounces) bread flour
>    1 3/4 teaspoons salt
>    1 teaspoon instant or rapid-rise yeast
>    3 tablespoons raw, unsalted pepitas
>    3 tablespoons raw, unsalted sunflower seeds
>    1 teaspoon sesame seeds
>    1 teaspoon poppy seeds
>    1 large egg, lightly beaten
>
> Instructions
>
>    1. Grease large bowl. Line rimmed baking sheet with parchment
> paper. In bowl of stand mixer, combine water, cereal, honey, and oil
> and let sit for 10 minutes.
>
>    2. Add flour, salt, and yeast to cereal mixture. Fit stand mixer
> with dough hook and knead on low speed until dough is smooth and
> elastic, 4 to 6 minutes. Add 2 tablespoons pepitas and 2 tablespoons
> sunflower seeds to dough and knead for 1 minute longer. Turn out dough
> onto lightly floured counter and knead until seeds are evenly
> distributed, about 2 minutes.
>
>    3. Transfer dough to greased bowl and cover with plastic wrap. Let
> dough rise at room temperature until almost doubled in size and
> fingertip depression in dough springs back slowly, 60 to 90 minutes.
>
>    4. Gently press down on center of dough to deflate. Transfer dough
> to lightly floured counter and shape into tight round ball. Place
> dough on prepared sheet. Cover dough loosely with plastic and let rise
> at room temperature until almost doubled in size, 60 to 90 minutes.
>
>    5. Adjust oven racks to upper-middle and lowest positions and heat
> oven to 425 degrees. Combine remaining 1 tablespoon pepitas, remaining
> 1 tablespoon sunflower seeds, sesame seeds, and poppy seeds in small
> bowl. Using sharp knife, make 1/4-inch-deep cross, 5 inches long, on top
> of loaf. Brush loaf with egg and sprinkle seed mixture evenly over
> top.
>
>    6. Place 8 1/2 by 4 1/2-inch loaf pan on lowest oven rack and fill with
> 1 cup boiling water. Place baking sheet with dough on upper-middle
> rack and reduce oven to 375 degrees. Bake until crust is dark brown
> and bread registers 200 degrees, 40 to 50 minutes. Transfer loaf to
> wire rack and let cool completely, about 2 hours. Serve.
>
> The Right Mix
>
> Our Dakota Bread recipe calls for bread flour (for an appropriately
> chewy texture) supplemented with seven-grain hot cereal mix, which
> provides the bread with nutty depth. Don't confuse seven-grain hot
> cereal with seven-grain cold cereal; the latter will harm the texture
> of the loaf.
>
> HOT TO TROT: Seven-grain hot cereal.
> Making a Round Loaf
>
> On a lightly floured counter, shape the loaf by pulling and pinching
> the dough and tucking it under until it forms a smooth, taut ball.
> After it's shaped, the dough rises for the second and final time. (In
> French, this shape is known as a boule.)
> related content
>
>
>
> On Wed, Feb 4, 2015 at 1:40 PM, Lynn Ronkainen <houstonklr at gmail.com> 
> wrote:
>> does anyone have a recipe they've 'tested' and make for a '7 grain' type
>> whole wheat bread?  I do not want to use a cereal mix for the grains but 
>> use
>> my own selection.  And if we have experienced whole wheat bread bakers, 
>> how
>> critical is rye flour for flavor/texture as I see most breads have whole
>> wheat, white and rye flour combinations in them.
>>
>> Lynn
>>
>> My email has changed to: houstonKLR at gmail.com
>>
>> website: www.ichthysdesigns.com
>>
>> When I stand before God at the end of my life I would hope that I have 
>> not a
>> single bit of talent left and could say, "I used everything You gave me."
>> attributed to Erma Bombeck
>
>
>
> -- 
> Before enlightenment pay bills, do laundry.  After enlightenment pay
> bills, do laundry.