Date: Wed, 26 Jan 94 09:28:13 EST
From: "Alexis D. Gutzman" (email@example.com)
Nutty Bread by Alexis
1/3 cup mix of uncooked barley and bulgar wheat (cracked wheat berries)
1 cup of water
--- or you can use one cup of leftover cooked grains ---
1 scant Tbl. active dry yeast (or one package of that lame grocery store
yeast if you have all day to wait for it to rise)
2 Tbl. honey
1&1/3 cup water, brought to a boil and then cooled to 115-120 degrees
1 tsp. salt
2 cups white bread flour (*** see note ***)
1 cup wheat bran
up to 2 more cups white bread flour
Bring cup of water to a boil, add mix of grains, cover and simmer for 30
mintes. Allow to cool to room temperature. I am sure a cup of leftover
grains would be even better.
Bring 1&1/3 cup water to a boil and allow to cool to bread temperature
(110-120 degrees) (*** see note***). Add yeast & honey, stir, and allow to
proof (get very stinky and start to bubble).
Mix in 2 cups flour, wheat bran, cooked grains. Transfer to floured
board and knead, incorporating up to 2 additional cups flour. Knead
until dough is smooth and elastic and not too stiff.
Transfer dough to a large bowl and cover with plastic wrap. Place in a
warm, draft-free place (I set my oven to 100) to rise. Allow to double.
Punch dough down (do not knead again). Separate into two loaves and
place in non-stick loaf pans. Return to draft-free place to rise. When
doubled, place in cold oven and set oven to 325 degrees. Bake 45
minutes, remove from loaf pans and return to oven. Turn oven off and
allow to remain in oven until oven is cold (or over night).
This is a wonderfully hearty bread, with a thick chewy crust.