Klapton
02-04-2009, 08:02 PM
Klapton's Super-Multigrain Bread
This recipe uses the "sponge" method. *What that means is that you start with water, sugar, yeast, and some of your flour. *You mix that and let it soak for 45 minutes to overnight if you like. *The sponge will resemble a cowpie with bubbles in it when it's done.
I grind all my own grain, and the main grain used is Hard Red Wheat. *Hard White Wheat works just fine too. *I also at 19 other grains, seeds, and beans to give the bread a wide variety of nutrients, fiber, and extra protien.
For the tinier seeds, you can use a "seed grinder" or a coffee grinder. *Or you can just leave them whole if you like chewy-grainy bits in your bread. *The other grains, beans, and seeds are ground in a grain mill along with the wheat.
If you don't have, or aren't interested in using ALL these crazy things, but want to do a variation of this, just use a ratio of about 2 or 3 parts of other stuff to 5 parts hard wheat. *I also add a bit of vital wheat gluten to help offset all the non-gluten stuff in here. *(Gluten is the protien that makes the bubbles in the bread. *Too little of it, and your bread will be a brick.) *When I run out of gluten, I'm going to try this recipe without it, and see how it goes.
The grain mix I list below ended up being about double what I actually needed for the recipe. *No biggie. *The grain mix will keep just fine in a covered bowl at room temperature until the next batch. *I also usually have a few of these seeds sprouted at any given time. *For whichever ones I have sprouted, I puree them in a food processor with the chia seed gel (see below) as the liquid.
I use a Kitchen-Aid stand mixer with a dough hook, and just knead a bit at the end. *You can also do recipes like this using a bread machine to do the kneading, but take it out before it does the rising. *You want to watch the doubling yourself to get it right. *If you are hard-core, old-school and want to do it by hand, you probably don't need me to tell you how to bake bread -- knock yourself out, lol.
IMPORTANT: *If you are not doing chia seed gel, which accounts for another cup of water (3 total), then adjust the sponge recipe by using 3 cups of water, and 3 cups of flour. *Then use one fewer cups of flour for the latter part of the recipe.
Ingredients:
Sponge:
2 cups warm water (3 cups if not doing chia gel)
1/2 cup honey or agave nectar
2 teaspoons active dry yeast
2 cups hard wheat flour (3 cups if not doing chia gel)
I usually mix the water and honey first, sprinkle in the yeast, then let that sit while I grind my two cups of flour. *Mix in the flour, cover the bowl and let sit for 45 minutes to overnight. *The longer it soaks, the softer the wheat fiber becomes, and the more natural fermentation happens.
I also use chia seed gel in my recipe. *This helps the bread stay fresh and soft longer, and of course has fiber and nutrition. *Just mix one tablespoon of chia seeds into 1 cup of water. *Stir a few times over the next 15 minutes or so until the seeds are suspended in the water/gel.
Chia Seed Gel:
1 cup water
1 Tablespoon Chia seeds
Grain Mix:
5 cups Hard Red Wheat
1/2 cup barley
1/2 cup oat groats
1 Tablespoon each of the following:
Sorghum
Amaranth
Quinua
Milliet
Kamut
Spelt
Buckwheat
Flax seed
Lentils
Red Lentils
Yellow Lentils (some of these might be peas... not sure)
Split Green Peas
Great Northern Beans
Navy Beans
Small White Beans (that's what the package said, but they look just like navy beans,lol)
Black Eyed Peas
Sunflower seeds (no shells)
Mung Beans
After the sponge is done, add the following:
2 beaten eggs
Chia seed gel and/or sprouted grain goop
1/2 stick of butter
3 Tbsp dry milk
1 Tbsp dry buttermilk (optional)
2 Tsp Active Dry Yeast
1/4 cup Vital Wheat Gluten
Let this mix a bit.
7 cups super-multi-grain flour (6 if not using chia gel)
Add a cup at a time for the first five cups or so, then add a half cup at a time for the last two. *After about six cups add
1 Tbsp salt
I add the salt at the end, because the salt makes the dough tighten up. *Often this alone will cause the dough to start pulling away from the sides of the bowl. *Adding the salt earlier on tends to make the bread tougher. *Adding at the very end makes a softer crumb.
Add the last bits of flour (and a little more if you must... but GRADUALLY!) until the dough pulls away from the side, but is still kind of sticky at the bottom.
Turn the dough out and hand-knead enough to make a nice, solid ball. *Put the dough in an oiled doubling container, and let rise until just less than double. *(It's good not to overproof fibrous whole grain dough like this.)
Punch down, form into a ball again, and let rest five minutes.
Now you can form this into whatever kind of loaves or rolls you like. *This usually makes two 4.5 x 8.5 inch loaves, or I like to make rolls or bagels. *For rolls or bagels, I use a #12 disher (2 2/3 oz. capacity ice cream scoop). *My most recent batch this way made 23 rolls/bagels. *Sometimes I make 12 rolls, and one loaf.
This recipe uses the "sponge" method. *What that means is that you start with water, sugar, yeast, and some of your flour. *You mix that and let it soak for 45 minutes to overnight if you like. *The sponge will resemble a cowpie with bubbles in it when it's done.
I grind all my own grain, and the main grain used is Hard Red Wheat. *Hard White Wheat works just fine too. *I also at 19 other grains, seeds, and beans to give the bread a wide variety of nutrients, fiber, and extra protien.
For the tinier seeds, you can use a "seed grinder" or a coffee grinder. *Or you can just leave them whole if you like chewy-grainy bits in your bread. *The other grains, beans, and seeds are ground in a grain mill along with the wheat.
If you don't have, or aren't interested in using ALL these crazy things, but want to do a variation of this, just use a ratio of about 2 or 3 parts of other stuff to 5 parts hard wheat. *I also add a bit of vital wheat gluten to help offset all the non-gluten stuff in here. *(Gluten is the protien that makes the bubbles in the bread. *Too little of it, and your bread will be a brick.) *When I run out of gluten, I'm going to try this recipe without it, and see how it goes.
The grain mix I list below ended up being about double what I actually needed for the recipe. *No biggie. *The grain mix will keep just fine in a covered bowl at room temperature until the next batch. *I also usually have a few of these seeds sprouted at any given time. *For whichever ones I have sprouted, I puree them in a food processor with the chia seed gel (see below) as the liquid.
I use a Kitchen-Aid stand mixer with a dough hook, and just knead a bit at the end. *You can also do recipes like this using a bread machine to do the kneading, but take it out before it does the rising. *You want to watch the doubling yourself to get it right. *If you are hard-core, old-school and want to do it by hand, you probably don't need me to tell you how to bake bread -- knock yourself out, lol.
IMPORTANT: *If you are not doing chia seed gel, which accounts for another cup of water (3 total), then adjust the sponge recipe by using 3 cups of water, and 3 cups of flour. *Then use one fewer cups of flour for the latter part of the recipe.
Ingredients:
Sponge:
2 cups warm water (3 cups if not doing chia gel)
1/2 cup honey or agave nectar
2 teaspoons active dry yeast
2 cups hard wheat flour (3 cups if not doing chia gel)
I usually mix the water and honey first, sprinkle in the yeast, then let that sit while I grind my two cups of flour. *Mix in the flour, cover the bowl and let sit for 45 minutes to overnight. *The longer it soaks, the softer the wheat fiber becomes, and the more natural fermentation happens.
I also use chia seed gel in my recipe. *This helps the bread stay fresh and soft longer, and of course has fiber and nutrition. *Just mix one tablespoon of chia seeds into 1 cup of water. *Stir a few times over the next 15 minutes or so until the seeds are suspended in the water/gel.
Chia Seed Gel:
1 cup water
1 Tablespoon Chia seeds
Grain Mix:
5 cups Hard Red Wheat
1/2 cup barley
1/2 cup oat groats
1 Tablespoon each of the following:
Sorghum
Amaranth
Quinua
Milliet
Kamut
Spelt
Buckwheat
Flax seed
Lentils
Red Lentils
Yellow Lentils (some of these might be peas... not sure)
Split Green Peas
Great Northern Beans
Navy Beans
Small White Beans (that's what the package said, but they look just like navy beans,lol)
Black Eyed Peas
Sunflower seeds (no shells)
Mung Beans
After the sponge is done, add the following:
2 beaten eggs
Chia seed gel and/or sprouted grain goop
1/2 stick of butter
3 Tbsp dry milk
1 Tbsp dry buttermilk (optional)
2 Tsp Active Dry Yeast
1/4 cup Vital Wheat Gluten
Let this mix a bit.
7 cups super-multi-grain flour (6 if not using chia gel)
Add a cup at a time for the first five cups or so, then add a half cup at a time for the last two. *After about six cups add
1 Tbsp salt
I add the salt at the end, because the salt makes the dough tighten up. *Often this alone will cause the dough to start pulling away from the sides of the bowl. *Adding the salt earlier on tends to make the bread tougher. *Adding at the very end makes a softer crumb.
Add the last bits of flour (and a little more if you must... but GRADUALLY!) until the dough pulls away from the side, but is still kind of sticky at the bottom.
Turn the dough out and hand-knead enough to make a nice, solid ball. *Put the dough in an oiled doubling container, and let rise until just less than double. *(It's good not to overproof fibrous whole grain dough like this.)
Punch down, form into a ball again, and let rest five minutes.
Now you can form this into whatever kind of loaves or rolls you like. *This usually makes two 4.5 x 8.5 inch loaves, or I like to make rolls or bagels. *For rolls or bagels, I use a #12 disher (2 2/3 oz. capacity ice cream scoop). *My most recent batch this way made 23 rolls/bagels. *Sometimes I make 12 rolls, and one loaf.