Date: Mon, 19 Feb 2024 22:29:43 +0000 --------------- BEGIN bread-bakers.v124.n003 --------------- 01. Cornbread in Honor of Bob Moore (Reggie Dwork) 02. Maple Oatmeal Muffins (Reggie Dwork) 03. Chocolate Cake Bread (Reggie Dwork) 04. Socca (Farinata) (Reggie Dwork) 05. Rustic Multigrain Bread (Reggie Dwork) 06. Quinoa Date and Nut Bread (Reggie Dwork) 07. Spicy Beef Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v124.n003.1 --------------- Date: Mon, 19 Feb 2024 12:39:59 -0800 From: Reggie Dwork Subject: Cornbread in Honor of Bob Moore Bob Moore, founder of Bob's Red Mill, passed away on Feb 10, 2024 at the age of 94. * Exported from MasterCook * Cornbread in Honor of Bob Moore Recipe By :Truetone Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry: 1 cup polenta -- yellow corn, Bob's Red Mill 1 cup oat bran -- Bob's Red Mill 1 tbsp baking powder 1/2 tsp salt Wet: 1/2 cup plain nonfat yogurt -- not thick Greek style 1/2 cup orange juice -- or apple juice 1/2 cup applesauce -- unsweetened 2 eggs butter -- for pan From a comment to Bob Moore's obituary in the Washington Post, Feb 12, 2024, by Truetone. This is not your typical soft, sweet, oily cornbread. This is serious cornbread. Bake in a 9 or 10 inch glass pie pan, not too shallow. North Coast brand organic Honeycrisp unsweetened applesauce is awesome if you can get it. Preheat oven to 425F. Butter the pie pan. This is the only fat you're adding to the cornbread, so you can be generous. Mix the dry ingredients (polenta, oat bran, baking powder, salt) in one bowl, the smaller one if they are different sizes. Crack and beat the eggs in the other bowl with a wire whisk. Add the other wet ingredients (yogurt, juice, applesauce) into the eggs. Pour the dry mixture into the wet and mix. Don't over-mix. Pour the batter into the pie pan using a spatula to get it all. Bake for 30 minutes. Check near the end of baking. The top should get a bit of nice browning and the cornbread should pull away from the edges of the pan. This comes out a bit dry and crunchy. Serve with a nice berry sauce if you have time to make it. Otherwise some of your extra applesauce and a good maple syrup are a fine topping. It's best hot and fresh, but reheats nicely in the microwave. Source: "Washington Post" S(Internet address): https://www.washingtonpost.com/obituaries/2024/02/12/bob-moore-red-mill-dead - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 2g Fat (10.0% calories from fat); 5g Protein; 27g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 230mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0219 --------------- MESSAGE bread-bakers.v124.n003.2 --------------- Date: Mon, 19 Feb 2024 13:09:16 -0800 From: Reggie Dwork Subject: Maple Oatmeal Muffins * Exported from MasterCook * Muffins, Maple Oatmeal Recipe By :Becky Krystal Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 80 g old-fashioned rolled oats -- scant 1C 2/3 cup boiling water -- 160ml 4 oz unsweetened applesauce -- 113g 1/2C 1/2 cup maple syrup -- 120ml 150g, any grade 1/2 cup oil -- 120ml 100g, canola, grapeseed, other neutral 1 tsp vanilla extract 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt -- fine 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 250 g whole wheat pastry flour -- 2C, see directions 1 1/4 cups dried tart cherries -- 180g, unsweetened see directions Oatmeal porridge, applesauce and maple syrup keep these whole-wheat, vegan muffins tender, with pops of sweetness coming from dried cherries. Don't skip soaking the oats in the boiling water - it's crucial to adding moisture without sogginess and helps the grains melt into the batter. Because of the importance of the ratio of oats to boiling water, we highly recommend using a scale to weigh the ingredients for this recipe. Whole-wheat pastry flour, such as Bob's Red Mill brand, can be found at well-stocked supermarkets and online. Dried, unsweetened tart cherries are available online or you can use other dried fruit such as cranberries, blueberries, or chopped apricots. You can substitute a 50/50 blend of all-purpose and whole-wheat flours for the whole-wheat pastry flour. Position a rack in the middle of the oven and preheat to 375F. Place the oats in a large, heatproof bowl and pour in the boiling water. Stir to combine, and cover the bowl with a plate or lid large enough to trap the moisture. Let rest for 15 minutes. Meanwhile, lightly brush the wells of a 12-cup muffin pan with oil. After the oats have hydrated, add the applesauce, maple syrup, oil and vanilla and whisk to thoroughly combine. Whisk in the baking powder, baking soda, salt, cinnamon and cardamom until combined. Using a flexible spatula, gently fold in the flour, scraping the bottom and sides of the bowl as you mix. Don't worry about some dry patches at this point - best not to overmix before the fruit goes in. Add the dried cherries and stir a few more times until they're evenly distributed. Scoop the batter into the prepared muffin pan (use a generously filled 1/4-cup measure or No. 16 disher for quick, even portioning) and bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center of one of the muffins comes out clean. Let cool on a wire rack in the pan for 5 minutes, then gently run a butter knife or offset spatula around the muffins to loosen, if needed, and turn them out onto the rack. Serve warm or at room temperature. The muffins are best fresh out of the oven, but leftovers can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. Reheat in a 350F oven until warmed through, 6 to 8 minutes, tenting with foil to prevent excess browning, if needed. S(Internet address): https://www.washingtonpost.com/recipes/maple-oatmeal-muffins/ Yield: "12 muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 10g Fat (32.7% calories from fat); 4g Protein; 43g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 279mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0219 --------------- MESSAGE bread-bakers.v124.n003.3 --------------- Date: Mon, 19 Feb 2024 13:36:30 -0800 From: Reggie Dwork Subject: Chocolate Cake Bread * Exported from MasterCook * Bread, Chocolate Cake Recipe By :Bee Yinn Low Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cake Chocolate/Cocoa Desserts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread Dough: 175 g bread flour -- 1 1/2C 2 tbsp sugar -- caster (fine ground) 1/4 tsp salt 1 tsp active dry yeast -- 4g 1 1/2 tbsp egg -- beaten 1/3 cup milk -- 90ml 1 2/3 tbsp unsalted butter -- 25g, softened Chocolate Cake: 1/4 cup unsalted butter -- melted 10 g cocoa powder -- or one 50g chocolate bar 1/4 cup milk -- 60ml 3 eggs 1/2 cup cake flour -- 80g 1/4 cup sugar -- 60g, caster Tips: To make soft and fluffy bread, ensure that the dry yeast is fresh and active. Plus, properly knead the dough with a stand mixer or by hand until smooth and elastic. This helps to develop gluten, resulting in a lighter and fluffier texture. For the spongy chocolate cake, use room-temperature eggs and milk before starting. This helps the ingredients blend together more easily and promotes better volume and texture. While preparing the cake batter, gently fold beaten egg whites into the egg yolk mixture to prevent the loss of air and maintain the fluffy texture of the batter. For the bread dough: add bread flour, caster sugar, salt, active dry yeast, beaten egg, and milk to a large mixing bowl. Knead the ingredients with a stand mixer attached to a dough hook until a dough forms. Add softened butter and continue to knead for 10 to 15 minutes until smooth and more elastic. (You may also knead the dough by hand). Cover the dough with plastic film and let it rise in a warm area for 40 minutes until doubled in size. For the cake: Preheat oven to 300F (150C). Separate the egg yolks and whites. Melt the butter and chocolate bar (or cocoa) in a small pot over low heat, then transfer the mixture to a large bowl and let it cool down for a little bit. Next, whisk in milk, egg yolks, and sifted cake flour. Mix until no powder left. Do Not over mix the batter. Set the batter aside. Add the egg whites to a separate mixing bowl, and beat it with an electric hand mixer until foamy. Keep beating the egg white while adding the caster sugar in 3 batches, and continue to beat until stiff peak forms. Fold in 1/3 of the whisked egg white into the batter, and gently mix to combine well. Then, fold the mixture into the remaining whisked egg white and mix gently. Pour the batter into a 10" x 14" ( 25 x 35 cm) baking tin lined with parchment paper. Bake for 20 minutes. Remove baked cake from the oven and allow it to cool. Unmold it and remove the parchment paper. Trim the edges and set aside. Combine: Transfer the bread dough to a floured working surface. Roll out the dough into a rectangle slightly larger than the chocolate cake. Place the chocolate cake on top of the dough and roll it up tightly into a log. Pinch the edges to seal. Transfer the whole piece to a loaf tin greased with butter. Cover the tin with plastic film and let it rise for 45 minutes until doubled in size. Preheat the oven to 375F (190C). Brush with beaten egg and bake for 25 minutes until golden brown. Remove from the oven and cool down. Unmold and enjoy. S(Internet address): https://rasamalaysia.com/chocolate-cake-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 12g Fat (39.7% calories from fat); 7g Protein; 32g Carbohydrate; 1g Dietary Fiber; 118mg Cholesterol; 108mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0219 --------------- MESSAGE bread-bakers.v124.n003.4 --------------- Date: Mon, 19 Feb 2024 14:09:19 -0800 From: Reggie Dwork Subject: Socca (Farinata) * Exported from MasterCook * Socca (Farinata) Recipe By :Mark Bittman Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chickpea flour 1 tsp salt 4 tbsp olive oil -- to 6T 1/2 large onion -- thinly sliced 2 tsp fresh rosemary -- chopped This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof. Heat the oven to 450F. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.) Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream. Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions, return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. [NOTE] Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set. Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm. [NOTE]: Recipe is unclear here. I think it means to remove the pan from the oven, add the rosemary to the onions and oil in the pan, then add everything in the pan to the batter, stir, and put it all back in the pan and bake. Comments: Omit the onions. Top with spinach, mushrooms, grated cheese. Sear 8 oz sliced mushrooms in a cast iron pan until moisture evaporates. Add the sliced onions and proceed with the recipe as written. Skip the baking step. Cook it on the stovetop in cast iron until browned on the bottom, then into the broiler. Use lots more onions caramelized for a long time. Use enough oil or it can be dry. Let the batter sit a long time. Don't use too big a pan or it will be too thin. Make a half recipe and cook in a shallow glass dish in the toaster oven. Omit the onions, add an extra 1T olive oil to batter. Flip after broiling, return cast iron pan to broiler for 3 minutes more to brown both sides. Use chopped scallions, no need to cook them before adding to batter. Add 1/4 to 1/2 tsp toasted sesame oil. No need to sear the onions. Slice them thin and add to batter with the fresh rosemary before pouring into the hot pan so it is all bubbly and fried on the bottom. I use a 10 inch cast iron pan so socca is a bit thicker and takes about 20 to 25 minutes. It's better to let the batter sit at least 2 hours. Way too much salt. I'll try 1/4 tsp next time. S(Internet address): https://cooking.nytimes.com/recipes/1014757-socca-farinata - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 15g Fat (63.1% calories from fat); 5g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 548mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat. NOTES : 2024 - 0219 --------------- MESSAGE bread-bakers.v124.n003.5 --------------- Date: Mon, 19 Feb 2024 14:16:29 -0800 From: Reggie Dwork Subject: Rustic Multigrain Bread * Exported from MasterCook * Bread, Rustic Multigrain Recipe By : Annalise Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons wheat -- bulgar, (30 g) 1 1/4 cup water -- divided 2 tablespoons honey -- (43 g) 2 tablespoons unsalted butter -- (28 g) 2 1/4 teaspoons active dry yeast -- (1 envelope, 7 g) 1 1/2 cup whole wheat flour -- (170 g) 1/2 cup rye flour -- (50 g) 2 teaspoons coarse salt 1/4 cup old-fashioned rolled oats -- (25 g) 1/4 cup flax seed -- (35 g) 2 tablespoon sunflower seeds -- raw 1 cups all-purpose flour -- (120-170 g), (to 1 1/2C) 1 large egg -- + 1 tablespoon water -- beaten for egg wash optional Additional rolled oats -- for sprinkling (optional) This rustic multigrain bread filled with whole wheat and rye flours, flax seeds, oats, and bulgur wheat is both hearty and delicious! Soak the bulgur wheat in 1/4 cup warm water for 30 minutes, or until all water is absorbed. In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. Remove from heat and let cool for about 5 minutes (to about 120-130F). Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the yeast, whole wheat flour, rye flour, and salt. Pour in the warm water mixture and mix until combined. Add the rolled oats, flaxseed, sunflower seeds and soaked bulger wheat and mix until combined. Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not use all 1 1/2 cups of the flour). Continue kneading in the mixer until the dough is smooth and elastic, about 3 to 4 minutes. This dough is heavier than many bread dough, but you should be able to pull it a bit without it immediately breaking. Gather dough into a ball and place in a greased bowl. Cover with plastic wrap and place in a warm place. Let rise until doubled and it doesn't bounce back when pressed, about 1 hour. Punch down dough and knead a few times until smooth. Let rest for about 5 minutes. Place dough in a dutch oven or large pot lined with parchment paper. Brush with egg wash and sprinkle with rolled oats. Use a sharp knife to slice 3 cuts into the top of the bread. Cover with plastic wrap and let rise for an additional 30 to 45 minutes. Meanwhile, preheat oven to 425F and place oven rack in the center of the oven (or lower if necessary to fit the pot). When ready to bake, cover the dutch oven with a lid and place in the oven. Turn the oven temp down to 400F and bake for about 45 minutes, until the top of the bread is golden brown. Let bread cool before slicing. It is best enjoyed the day it is baked, but will keep in an airtight container at room temperature for several days. Cal 297, Fat 7g, Carb 51g, Sod 477g, Fiber 6g, Pro 10g Review: I have made this recipe 4 times now. While the flavor is fabulous, there are things wrong with the recipe. First, never heard of baking bread at 400 degrees for 45 minutes, Burnt!!!. The second recipe, bake at 350 degrees for 40 minutes. Beautiful, flavor fabulous! It crumbles when sliced with my very sharp serrated knife. Third recipe, still Fabulous flavor, still crumbles when sliced. Fourth recipe, still Fabulous flavor, still crumbles. Can't hear from you my dear, you don't answer my emails. So I called King Arthur Flour and the nice lady said she never heard of kneading bread for 10 to 12 minutes ???? Or bake at 400 degrees for 45 minutes. I had better success when I lowered the temp to 350 for 40 minutes in a glass loaf pan. The nice lady at King Arthur Flour was a New England Culinary School graduate. They know bread. Review: The longer you knead, the denser the bread will be. Most of the breads I make have been kneaded 10 to 12 minutes. My Polish neighbour makes a bread that she bakes at 400 for 45 minutes. Review: So surprised your bread burned! I had to cook mine longer than the 45 minutes but I was using a pot, not a dutch oven. Maybe I should buy a dutch oven because I will be using this recipe a LOT! I made this yesterday and it was SUPER. Nice whole wheat nutty taste. Review: I use it to make fresh sandwiches for lunch everyday! Review: This bread was delicious! I didn't have rye flour so I just used more wheat flour instead & only needed 1 cup as it was already pulling away from the sides of the mixing bowl. This is definitely a keeper! Question: The dough is rising and I will be baking it in a Dutch oven, however can you bake this in a regular loaf pan? And if so, at what temperature, and for how long? Response: I'm sure you could, but I've never tried it! I'd probably try baking it at 375 degrees and check on it after 30 minutes. Good luck! Review: Thank you for sharing this recipe. I came across it today at school during recess. I had to make some adjustments because I do not have a Dutch oven or cast iron and I kneaded the dough because I do not have stand mixer. I followed the recipe as directed until item #5. There, I let the dough rest for 1h 30 min (I realized I did not have it on a warm environment the first 30 min. After it doubled nicely, I greased a 3x9 and placed the dough there. The dough rose beautifully. I baked the bread at 350F for about 40 to 45 min. The bread was soft, but not crumbly. It had a nice golden color. My partner enjoyed it and I plan to make this recipe Review: Made this today and it's the best bread ever. OMG so good. The only change I made was swapping out barley for the bulgur wheat (only because I didn't have any bulgur on hand). Its delicious! I am looking forward to making toast with it in the morning. Definitely a keeper recipe. Thanks for sharing! Review: This recipe is "Simply The Best"... I invested in all of the ingredients, so worth it...Followed the recipe steps and have made it multiple times. I found that using Red Star yeast, really made a difference. TY! for such a wonderful recipe! Review: I made this bread twice, back to back, because I was disappointed in the rise and texture of the first loaf. Loved the flavor, but the crumb was a bit dense. There was no oven spring. Followed the recipe without any tweaks. Used the weight measures. Used regular whole wheat flour. Didn't add all the all-purpose flour, but even without the full measure I felt the dough was a bit too firm. Baked the bread in an oblong clay baker following the recipe directions to preheat the oven. The bread baked for 50 minutes to an internal temperature of 205 degrees F. The second time I made it I tweaked the recipe slightly and the bread was excellent. It had great oven spring and the crumb was moist and tender. It was delicious toasted and as a sandwich bread. Once again I used the weight measures. I subbed white whole wheat flour for the regular whole wheat, added grated orange zest, subbed molasses for the honey, and vegetable oil for the butter. I thought this loaf had a nicer flavor than the first one. I also added 2 tbsp of vital wheat gluten and subbed Red Star Platinum yeast for the active. I've found that Platinum yeast and vital wheat gluten help with the rise in a seeded bread. One other change I made was to allow the dough to rest, without the salt added, for about 30 minutes before adding the salt and kneading. Although it wasn't a textbook autolyse, it may have helped to hydrate the dough. As with the first loaf, I used a clay baker, but didn't preheat the oven this time. The second proof was in the clay baker with the lid on. When the dough had doubled I put it in a cold oven and started timing after the oven had reached 400. The bread baked, covered, for 20 minutes, then I removed the cover, lowered the temperature to 375 and baked it for another 15 minutes to an internal temperature of 205. Definitely 5 star! Review: Thank you for this incredible recipe! I have been making bread 4 to 5 times a week for the past two years and this is hands-down the best multi grain bread recipe that I have come across. The only thing that I did not do was brush egg on the top because I did not have one available, but otherwise I followed the recipe to a T. This is definitely a keeper! Wow!!!! Review: Great Multigrain Loaf! I didn't have bulgar wheat so used Sunny Boy cereal & it worked great. Also didn't have a cast iron dutch oven so used a pizza stone - baked it @375 for 30 minutes & it was perfect! Thanks for the recipe, will definitely use this again. Review: I just mad this for the first time and it was great, I ate half the loaf. I made a few changes as it is what I had or preferred but it still worked perfectly. I use olive oil instead of butter because I prefer it. I used maple syrup instead of honey as it is what I had, and I used chia, flax and sunflower seeds as they were what I had. I did not use the egg wash, I milled my rye and wheat berries and the taste was so good,. I will definitely make again. Thanks Review: AWESOME whole grain bread recipe! I was looking for a hearty whole wheat recipe to make for my European exchange students (American "toast" bread just wasn't the same!) It is an easy, wonderful recipe! I added 2 Tbsp of Nonfat dry milk powder (Bob's Red Mill) and I think it made the bread even better...I also had to adjust the temperature down because my LeCruset dutch oven made bottom of crust too brown. That worked well. This one is definitely a KEEPER! Thank you so much for sharing it! Review: Hi! Just the type of recipe i was looking for! I have a condition on my hands and try to use the diugh cycle on my bread machine. I always do the final proof after and cook in the oven. For anyone interested in how I had excellent success with this recipe this way read on: Combine water, honey and butter as per instructions. Add WW, rye and yeast while dough cycle is running. Basically follow the steps fir addition exactly while kn dough cycle. Do not stop and restart cycle. Prevent over kneading. I aired lightly on the addition of white flour (maybe humidity ) but i got the dough to a consistency that was indicative of a lower water concentration. Pretty stiff; but pull. Shaped and rose to double (surprised it worked so well) and baked at 350 for 35 or So min. Used regular oiled bread pan not Dutch w lid hence temp drop. Excellent. Will be my new stand by. Highly recommend. I do have a question however; i like molasses. Could i sub molasses for the honey and have an equally desirable product? Thank you for this yummy! Review: I made 2 loaves of this bread (one for me to taste and the other for gifting) and it was delicious! The dough is so easy to work with and the flavours of all the grains that are in there are very well balanced. Thank you for sharing! Review: Okay, I've made this recipe probably 1/2 dozen times now...finally got a better rise and less hard loaf...though multigrain should be dense and heavier, it was a bit over the top. Anyway, I also added 2 TBSP Vital Wheat Gluten and 2 TBSP Milk powder (Both Bob's Red Mill brand) and it is fantastic. Baked at 375 for 45 minutes. Yes, indeed an excellent bread recipe if you want something more than soft bread. More like European breads! Thanks again for sharing this! Review: Best whole grain bread I've ever made. Recipe directions true. Review: Hello! This recipe was my first attempt at baking bread and I pretty much followed it exactly as indicated, aside from adding all of the white flour at the end ... I felt that it didn't really need it and that I would have lost some of the elasticity of the dough. That being said, it came out perfectly (my Wife's comment, not mine)! Now that I know it works, and that it's delicious ... I wanted to play with the recipe a bit. I'm thinking of adding a couple of tablespoons of unsulphered molasses to the recipe (which might have me also use more of the white flour than I previously did ... any reason why not to do this? Review: I made this today and loved it. Very easy to make and delicious. I used a cast iron deep skillet and aluminum foil on top since I did not have a lid. Baked it for the time indicated in recipe and was perfectly brown. I doubled the recipe and made 2 loaves. I only had to add about 1/2 cup of the white flour to have it hold together. I will be making it again!! I was surprised to find rye flour is difficult to locate is small town groceries. I did find it though! Review: I got into baking when my kids were little and primarily stuck with cakes and cupcakes but lately had the desire to try my hand at bread making (without a machine). My first go was sourdough bread and I crashed and burned but then I stumbled upon your site and your multigrain bread was a huge success. Followed your directions to the letter and turned out great. The family asked me to make it again this weekend. Thank you for sharing and restoring my confidence to keep making bread. I will need to try some of your other recipes and compare. Review: Thank you so much for this recipe! I was looking for a multi-grain dinner roll recipe and came across this. I hope you don't mind that I made it into rolls. I always make 100% whole wheat bread for my family and wanted to try these with all whole wheat and rye flour. I increased the rye as well. I know I'm supposed to try a recipe first just like it is written, and I do hope you don't mind me making changes. I used my 15 inch cast iron skillet with a lid to bake the rolls. They were delicious! My family loved them! Review: This was wonderful. I followed the recipe exactly (with one tiny adjustment because I didn't have Rye flour so I used whole wheat for that small amount). It was fabulous! Thank you for posting this. My only issue is trying to have the willpower to not eat too much of it right now! Review: This bread is extremely satisfying to make and the results have been picture perfect every time. I have made this bread almost every weekend for the past month now (as global pandemics tend to make people into bread bakers) and I've added or substituted a couple of things with the following results: Substituted: Buckwheat flour for Rye Flour = Bread that is as dense as a piece of cardboard. Didn't have rye flour on hand at the time so figured buckwheat would be somewhat similar. Came out like thick multigrain scandanavian bread. Rye flour definitely makes it fluffier. Substituted: 7 Grain Hot Cereal for Bulgur Wheat = Similar texture; I just didn't have bulgur wheat on hand but it works just the same it seems. Added: I make a seed topping of rolled oats, sunflower seeds, flax seeds, black & white sesame seeds, and pepitas. Adds a great texture on top but tends to get a little messy. It's like a birdfeeder exploded every time I cut the loaf but I personally think it's worth it. Added: I used gluten free flour (rice and potato flour) to dust my countertop when kneading/folding the dough before placing in the dutch oven and letting it rest for another 45 mins. Bread noticeably rose higher than before when I didn't do this. I think it has something to do with the added gluten for the yeast to eat? All in all, thank you for providing a beautiful foundational recipe for multi-grain bread! Review: I wanted to let you know that I made this bread today. It is absolutely delicious! It's not crumbly or anything when I cut it like some of the people commented on. Great recipe... Delicious flavor... Super easy to make! I baked mine in an Emile Henry Artisan Baker! Perfect. Thanks for sharing. Review: Absolutely delicious bread! It was the perfect size for my small Dutch oven. It was perfect and this was the first time I had tried the recipe! Review: Wonderful rustic bread! I adjusted for altitude per King Arthur's website, and it turned out perfectly. I used hazelnuts instead of sunflower seeds because I didn't have sunflower seeds, and that was a delicious modification. I baked it in a cast iron pot, increased the temp by 25 degrees because of altitude, and it was golden right at 45 min. So delicious warm with butter! Review: Amazing! I made a loaf on a Friday and loved it so much I made another loaf on the Saturday to give to gift away. It's absolutely the best multigrain bread I've ever had. It's so moist it's unbelievable. Review: I'm hoping to try this bread recipe over winter break, and I'm wondering if I can add dried cranberries and pecans (and take the sunflower seeds out). Any advice on how best to do this-will I need to make other adjustments? Thanks! Review: Absolutely Delicious. This has become a staple in our household. We make this bread once a week. Thank you for the great recipe. S(Internet address): https://www.completelydelicious.com/multigrain-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 6g Fat (23.2% calories from fat); 7g Protein; 36g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 388mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1217 --------------- MESSAGE bread-bakers.v124.n003.6 --------------- Date: Mon, 19 Feb 2024 14:18:45 -0800 From: Reggie Dwork Subject: Quinoa Date and Nut Bread * Exported from MasterCook * Bread, Quinoa Date and Nut Recipe By :King Arthur Baking Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 1/2 cup sourdough starter -- ripe or discard, (113g) 1 1/4 cups water -- lukewarm, (283g) 2 tablespoons honey -- (43g) 1 cup quinoa flour -- (110g) 1 1/2 teaspoons instant yeast Dough 2 teaspoons salt 3 1/2 cups Unbleached Bread Flour -- (418g) 2 cups quinoa -- lightly packed, cooked (340g) 1 1/2 cups pecans -- chopped, toasted for best flavor, (170g) 1 cup dates -- chopped, (149g) It's hard not to love this bread. It's made using two forms of quinoa - the flour and the cooked grain - which both contribute to its moist, tender texture and subtle nutty flavor. Meanwhile, pockets of sweet dates and buttery pecans make it into each bite so that even a plain slice of this loaf is compelling and appetizing. We also enjoy serving toasted slices tartine-style, with creamy cheese and salty cured ham. PREP: 20 mins BAKE: 35 to 40 mins TOTAL: 6 hrs YIELD: 2 loaves To make the sponge: Combine all the ingredients and mix until smooth. Cover the sponge, and let it sit for 1 to 2 hours, or until it's very bubbly. To make the dough: Mix the salt into the sponge, then gradually incorporate the bread flour, either by hand or stand mixer, until a shaggy dough forms. Knead the dough until it's smooth and somewhat stiff. Knead in the cooked quinoa, pecans, and dates until they're thoroughly incorporated into the dough; at this point the dough will have slackened, but shouldn't be too sticky to handle. Place the dough in a lightly greased bowl, cover, and set aside to rise until it's just about doubled in size, about 1 1/2 to 2 hours. Gently deflate the dough on a lightly floured work surface, divide it in half, and shape each half into a round (boule). Place the boules on a cornmeal-sprinkled or parchment-lined baking sheet, cover, and let rise until not quite doubled in size, 45 minutes to 1 hour. During the final 20 minutes of rising, preheat the oven to 425F. Bake the loaves for 15 minutes at 425F, then reduce the oven heat to 375F and bake for an additional 20 to 25 minutes, or until a digital thermometer inserted in the center of the loaves registers 200F. Remove the loaves from the oven and transfer them to a rack to cool completely. Store, well wrapped, at room temperature for several days; freeze for longer storage. S(Internet address): https://www.kingarthurbaking.com/recipes/quinoa-date-and-nut-bread-recipe Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 5g Fat (22.9% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 146mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1121 --------------- MESSAGE bread-bakers.v124.n003.7 --------------- Date: Mon, 19 Feb 2024 14:20:12 -0800 From: Reggie Dwork Subject: Spicy Beef Bread * Exported from MasterCook * Bread, Spicy Beef Recipe By :More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- lukewarm 2 1/2 cups bread flour -- white 1/2 cup bread flour -- wheat 2 tablespoons brown sugar 3/4 cup dried beef 2 tablespoons black olives -- chopped 1 tablespoon dried onions 3 tablespoons cream cheese -- softened 2 teaspoons red peppers -- dried, crushed 1 teaspoon peppercorns -- whole, green 2 1/8 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 2g Fat (13.8% calories from fat); 7g Protein; 21g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 388mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v124.n003 --------------- Copyright (c) 1996-2024 Regina Dwork and Jeffrey Dwork All Rights Reserved