[Magdalen] home made multi grain bread?

[Susan Hagen]

In that case Lynn I would use the Cook's Country recipe since they
really do work the bugs out.  The big issue with this is going to be
getting the proportions of cereal to liquid to flour right and theirs
will probably be good.  Bob's Red Mill sells a wide variety of grains
and flours.  I use their 7 and 9 grain ones for porridge.  I'll bet
you can find enough kinds to put together a corn-free blend of your
own.  If you're going to keep it for any length of time keep them in
well sealed containers in the fridge or freezer since whole grains
turn rancid after a while.

Susan

On Thu, Feb 5, 2015 at 6:27 PM, Lynn Ronkainen <houstonklr at gmail.com> wrote:
> 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.
>
>



-- 
Before enlightenment pay bills, do laundry.  After enlightenment pay
bills, do laundry.