Shamrock1121
05-01-2008, 02:21 PM
Kefir Chia Bread
(bread machine - dough cycle)
Yield: 2-pound loaf
Liquid Ingredients:
1 c. (homemade) kefir (or buttermilk)
1/4 -1/2 c. water (start with 1/4 c. and add more if needed after the dough starts kneading)
3 T. agave nectar (or honey)
1/2 c. chia gel (mixed in a 9:1 ratio 9 parts water to 1 part chia seeds - mix it up well ahead of time)
Flour Ingredients:
1 c. semolina flour (coarse flour used for making pasta - I mill my own with durum flour)
2 c. freshly-milled white whole wheat flour
1 c. unbleached bread flour
3 T. flaxmeal
1 T. active dry yeast
3 T. coconut oil (melted) and 1-1/2 t. salt (mixed together)
1/2 c. multi-grain cereal (looks like chopped grain and comes in mixtures 5-, 7-, 11-grain cereals used for making cooked cereal)
1. Add warmed liquid ingredients to breadmaker pan.
2. Add flours and flaxmeal.
3. Place yeast in a well on top of the dry ingredients.
4. Set machine on QUICK Dough cycle and start machine.
5. Allow mixture to mix and knead for a few minutes and check for hydration and adjust if necessary - adding more flour if too loose, and more water if it's dry or crumbly. You want the dough to form into a nice soft ball during kneading. It's best to err on the side of a wet dough, not dry.
6. After about 10 minutes of kneading and the gluten has developed and the dough is the correct consistency, add the melted coconut oil/salt mixture. Dust the top of the fat/salt mixture with a small amount of flour so that it mixes in.
7. When add-in beep sounds, towards the end of kneading, add the multi-grain cereal.
8. When dough is finished kneading, remove it from the bread machine and place in a dough-rising bucket with the lid on. Don't allow the dough to rise in the bread machine. Sit the dough in the oven with the light on to keep the dough warm and allow to rise to almost double, about 30-40 minutes.
9. Turn dough out onto a Silpat. With oiled hands, punch down the dough in the middle and then grab the edges of the dough and draw it up into the middle of the ball, continue all the way around. This redistributes the yeast and degasses the dough. (If you use a Silpat, you won't need any bench flour to keep the dough from sticking. Oiled hands, however, is a must. I keep a couple t. of melted coconut oil in a small dish to use to keep my hands "oiled".)
10. Scale (weigh) the dough for total amount and divide into 2 loaves of equal amounts. Round the dough balls (this gets rid of the ragged edges, gets the gluten strands going in the same direction and makes a smooth outside which will help keep the gasses inside the dough) and cover them with bowls or plastic wrap and allow to rest for 10-15 minutes. This allows the gluten to relax.
11. With oiled hands, form the balls into loaves and place in greased standard-sized pans (8-1/2x 4-1/2-inches). Cover the loaves with plastic wrap and return to the oven with the light on. On a low shelf, place a baking dish/pan and pour hot water into the pan. This helps keep the oven warm and hydrated to help the dough rise.
12. Allow the dough to rise until almost double. About 10 minutes before dough is completely risen, remove it from the oven to complete the final proofing. Remove the pan of water and pre-heat the oven to 350°F.
13. Place the risen loaves into the oven and bake for 30-40 minutes, until done or until the temperature of the loaves reaches 190°-205°F when you take the temperature with an instant-read thermometer.
14. Remove from pans and cool on a wire rack.
Cinnamon Swirl Bread Option: With oiled hands, pat one or both loaves out into a rectangle and dust with a mixture of 2 T. sugar (I use turbinado or Demerara Cane Sugar, but white sugar works fine) and 1 T. cinnamon. Roll up, pinch the seam together, and process as above.
This dough works well for dinner rolls, hamburger buns or hot dog buns.
(bread machine - dough cycle)
Yield: 2-pound loaf
Liquid Ingredients:
1 c. (homemade) kefir (or buttermilk)
1/4 -1/2 c. water (start with 1/4 c. and add more if needed after the dough starts kneading)
3 T. agave nectar (or honey)
1/2 c. chia gel (mixed in a 9:1 ratio 9 parts water to 1 part chia seeds - mix it up well ahead of time)
Flour Ingredients:
1 c. semolina flour (coarse flour used for making pasta - I mill my own with durum flour)
2 c. freshly-milled white whole wheat flour
1 c. unbleached bread flour
3 T. flaxmeal
1 T. active dry yeast
3 T. coconut oil (melted) and 1-1/2 t. salt (mixed together)
1/2 c. multi-grain cereal (looks like chopped grain and comes in mixtures 5-, 7-, 11-grain cereals used for making cooked cereal)
1. Add warmed liquid ingredients to breadmaker pan.
2. Add flours and flaxmeal.
3. Place yeast in a well on top of the dry ingredients.
4. Set machine on QUICK Dough cycle and start machine.
5. Allow mixture to mix and knead for a few minutes and check for hydration and adjust if necessary - adding more flour if too loose, and more water if it's dry or crumbly. You want the dough to form into a nice soft ball during kneading. It's best to err on the side of a wet dough, not dry.
6. After about 10 minutes of kneading and the gluten has developed and the dough is the correct consistency, add the melted coconut oil/salt mixture. Dust the top of the fat/salt mixture with a small amount of flour so that it mixes in.
7. When add-in beep sounds, towards the end of kneading, add the multi-grain cereal.
8. When dough is finished kneading, remove it from the bread machine and place in a dough-rising bucket with the lid on. Don't allow the dough to rise in the bread machine. Sit the dough in the oven with the light on to keep the dough warm and allow to rise to almost double, about 30-40 minutes.
9. Turn dough out onto a Silpat. With oiled hands, punch down the dough in the middle and then grab the edges of the dough and draw it up into the middle of the ball, continue all the way around. This redistributes the yeast and degasses the dough. (If you use a Silpat, you won't need any bench flour to keep the dough from sticking. Oiled hands, however, is a must. I keep a couple t. of melted coconut oil in a small dish to use to keep my hands "oiled".)
10. Scale (weigh) the dough for total amount and divide into 2 loaves of equal amounts. Round the dough balls (this gets rid of the ragged edges, gets the gluten strands going in the same direction and makes a smooth outside which will help keep the gasses inside the dough) and cover them with bowls or plastic wrap and allow to rest for 10-15 minutes. This allows the gluten to relax.
11. With oiled hands, form the balls into loaves and place in greased standard-sized pans (8-1/2x 4-1/2-inches). Cover the loaves with plastic wrap and return to the oven with the light on. On a low shelf, place a baking dish/pan and pour hot water into the pan. This helps keep the oven warm and hydrated to help the dough rise.
12. Allow the dough to rise until almost double. About 10 minutes before dough is completely risen, remove it from the oven to complete the final proofing. Remove the pan of water and pre-heat the oven to 350°F.
13. Place the risen loaves into the oven and bake for 30-40 minutes, until done or until the temperature of the loaves reaches 190°-205°F when you take the temperature with an instant-read thermometer.
14. Remove from pans and cool on a wire rack.
Cinnamon Swirl Bread Option: With oiled hands, pat one or both loaves out into a rectangle and dust with a mixture of 2 T. sugar (I use turbinado or Demerara Cane Sugar, but white sugar works fine) and 1 T. cinnamon. Roll up, pinch the seam together, and process as above.
This dough works well for dinner rolls, hamburger buns or hot dog buns.