Amber Waves of Grain Bread
- 2 1/2 cups (uncooked) stone-ground seven-grain hot cereal (including cracked wheat, flaxseed, oats and other cracked grains)
- 2 cups boiling water
- 1/2 cup wildflower or other pale amber honey
- 2 tablespoons instant yeast
- 2 teaspoons salt
- 1 cup warm (110 degrees F) water
- About 4 cups bread flour
- Put the cereal into a medium bowl, pour the boiling water over it, and set aside
to soften for 15 minutes.
- In the bowl of an electric mixer or another large bowl, stir together the honey,
yeast, salt and warm water with a wooden spoon. Using the paddle attachment or the
spoon, beat in 3 cups of the bread flour, then beat in the softened grains, with
their liquid, until you have a moist, soft, heavy dough. Switch to the dough hook
and knead the dough for 8-10 minutes, adding about 1 cup more flour, until the dough
is elastic and no longer sticky. Or turn the dough out onto a floured surface and
knead by hand. Place the dough in a large oiled bowl and turn to coat. Cover with
plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
- Grease two 9 x 5 x 3-inch loaf pans or a large baking sheet and set aside.
- Punch down the dough and turn it out onto a floured surface. Knead it a few times.
Divide the dough in half. Shape each portion into a regular or round loaf and put
in the prepared loaf pans or on the baking sheet. Cover with plastic wrap and let
rise in a warm spot until doubled in bulk, about 1 hour.
- Heat the oven to 375 degrees F.
- Bake the bread for 40 minutes, or until the loaves are a rich brown on top and
sound hollow when tapped on the bottom; an instant-read thermometer inserted in
the center should register 190 to 200 degrees F.
- Transfer to a wire rack to cool.
Yield: 2 regular or round loaves
Cook's note: Any good stone-ground, seven-grain cereal will work well in this
Source: Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket
by Judith Fertig
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