Monday, September 04, 2006

More Breads

Yesterday I baked two loaves of bread. My dad had purchased breadmaking ingredients for me so I can make him homemade bread on request. He prefers bread with no white flour in it, though I have told him you get a nicer loaf with at least some white bread flour in it becasue whole wheat and other whole grain flours contain less gluten, which gives you a taller loaf. But, I aim to please. This first loaf is adapted from a Canadian Living recipe I clipped out a while ago.

Healthy Heart Bread

2 1/2 cups whole wheat flour
1 cup oats
1/4 cup ground flax meal
1/4 cup wheat germ
3 tbsp packed brown sugar
1 1/2 tsp salt
2 1/4 tsp (or 1 package) quick yeast
2 cups very warm water
2 tbsp olive oil

Essentially, follow the breadbaking tutorial instructions. This makes a large loaf so it may not fit well into a regular-sized loaf pan, which is why I free-formed it instead. To do this, pound the dough, after it's rested, into a rectangle and roll it up jelly-roll style, tightly pinching the seam. Gently roll it back and forth to smooth it out and make it loaf-shaped. Score with a sharp knife after it's risen. Bake on a baking sheet lined with parchment paper sprinkled with cornmeal.

It'll look something like this, give or take. I know this looks slightly like a torpedo, but really, that's artisan bread-making at home for you.

You can substitute the brown sugar for honey, if you wish. You can also add whole flaxseeds in addition to or instead of the meal. If using meal, however, make sure it's ground fresh or has been stored in the fridge after grinding. It has a short shelf-life after being ground, so don't use anything that looks or smells off, or hasn't been stored properly.


I also made this buttermilk bread recipe from my trusty Fleischmann's recipe book. My dad is also sponsoring my entering several categories of the local fall fair, which happens next week, so I used this recipe as a practice run. I was so pleased with how this loaf turned out! It's gorgeous, and it tastes fantastic!

Buttermilk Bread (makes two loaves; halving works well...I do it all the time)

5 - 5 1/2 cups bread flour
3 tbsp sugar
2 packages quick yeast
2 tsp salt
1/4 tsp baking soda
1 cup buttermilk (or milk soured with 2 tsp lemon juice)
1 cup water
1/3 cup butter, cut into small pieces

Buttermilk Bread

Again, directions in the breadbaking tutorial. I think I'll for sure make this for the fall fair. I also plan to enter carrot cake with cream cheese icing, truffles, and possibly some cookies. There are categories for pies, muffins, loaves, and cakes, but I'll have to see what kind of time and energy I have. Also, you can only enter one item per category, so I can't enter more than one loaf of bread. There isn't an artisan bread category, otherwise I'd enter it, but I am going to suggest there be one next year.

Anyhow, wish me luck and enjoy the breads!

2 comments:

Ivonne said...

Your dad's got a pretty sweet deal going there! Bread on demand ... very nice.

These loaves are beautiful ... you are so talented!

peabody said...

Your breads look great!
Oh and not related to the post but thanks for listing restaurants you like...I need to do that on mine. When we go to Nelson we often eat at the Preserved Seed.

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