Bread Machine (67 page)
For the lemon glaze:
1 cup sifted confectioners’ sugar
1 tablespoon melted butter or margarine
2 to 3 tablespoons fresh lemon juice, heated
A
ll around the world, grains of every type are used to make bread. There are the cereal grains—grains that are part A of the grass family—the most common of which are wheat, rice, maize, and barley. There are also many regionally grown grains used in the staple foods of that area, such as sorghum, teff, and millets in West Africa, ragi in India, and African rice, a cousin of Asian rice. There are wild cereals that are considered a delicacy, such as wild teff, drinn, panic grass, and jungle rice.
Grains all have the same basic yet sophisticated structure. Each grain is a tiny dry fruit that contains a single seed capable of reproducing itself. An inedible, hard outer shell called the hull protects the seed. The seed is surrounded by a layer of starchy carbohydrates designed to feed a developing embryo. The embryo, or germ, contains a concentration of micronutrients, fat, and proteins. It is rich in vitamins E, A, and B-complex, calcium, and iron.
Mixed grain combinations and cereal breads are very popular in America; some bakers would never consider making any other kind of bread. In addition to all the grains you can individually add to a bread, commercial breakfast cereal blends can also be used, such as Roman Meal, Cream of Rye, Wheatena, Cream of Wheat (farina), Quaker multigrain cereal, Muesli, and six-, eight-, nine-, and ten-grain blends that are varying combinations of wheat, rye, barley, triticale, corn, oats, flax, millet, brown rice, wheat germ, wheat bran, and soy grits in varying proportions.
The following recipes call for all sorts of flours and grains. The breads they create are packed with protein and nutrition. When making whole-grain breads, you will always end up with a more substantial, dense loaf than a white flour loaf. Since these doughs are heavy, make sure they are mixing thoroughly in the bread pan. Store these breads in the refrigerator, and to serve, slice with a serrated or electric knife.
T
his is my version of the rye and Indian meal bread that was a favorite in the first thirteen colonies, often paired fresh with rose geranium—apple jelly, or served day-old in slices floating in a thick soup. Every cookbook of the era has a recipe for this bread, and it is still as good today. I have substituted oil for the bacon fat.
1
1
/
2
-POUND LOAF
1
1
/
8
cups fat-free milk
2 tablespoons sunflower seed oil or light olive oil
2 tablespoons molasses
1
3
/
4
cups bread flour
1 cup whole wheat flour
1
/
4
cup dark rye flour
2 tablespoons yellow cornmeal or polenta
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
2
cups fat-free milk
3 tablespoons sunflower seed oil or light olive oil
3 tablespoons molasses
2
1
/
4
cups bread flour
1
1
/
4
cups whole wheat flour
1
/
3
cup dark rye flour
3 tablespoons yellow cornmeal or polenta
1 tablespoon plus 2 teaspoons gluten
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
1
1
/
2
-POUND LOAF
1 cup buttermilk
3
/
4
cup cooked whole grain of choice, firmly packed
2 tablespoons canola oil
2 tablespoons honey
2
1
/
2
cups bread flour
1
/
2
cup whole wheat flour
1
/
4
cup rolled oats
1 tablespoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
3
cups buttermilk
1 cup cooked whole grain of choice, firmly packed
3 tablespoons canola oil
3 tablespoons honey
3
1
/
3
cups bread flour
2
/
3
cup whole wheat flour
1
/
3
cup rolled oats
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
T
his is an all-purpose recipe for use with cooked (and cooled) whole grains of any type, whether leftover rice, quinoa, or cornmeal. (See
Whole Grain Cooking Times
for information on cooking whole grains.) This means the loaf can be different every time you make it. It has the most heavenly aroma while baking, and is quite light in texture.
