Aug 6 2012

10 Grain Bread In 5 Minutes

Making homemade bread is one of our favorite things to do. It’s surprisingly easy, and the kids love it.

Processed breads that you buy in a store has so many added ingredients (like sugar and preservatives) that we don’t need or want.

Healthy Bread in 5 Minutes a Day has tons of amazing, and simple recipes. This is one of my favorites.

A batch lasts about 2 weeks because (enough for 1 loaf a week), and it literally takes 5 minutes to make.

Ingredients:

2 cups 10-grain hot cereal (Bob’s Red Mill brand), uncooked
3 cups white whole wheat flour (made from wheat varieties with pale, mild-tasting bran layers)
2 cups unbleached all-purpose flour
1 1/2 tbsp (2 packets)
granulated yeast
1 tbsp kosher salt (or to taste)
1/4 cup vital wheat gluten
3 1/2 cups lukewarm water
1 to 2 tbsp seed mixture for sprinkling on top of the crust: sesame, flaxseed, caraway, sunflower, or poppy. I like sunflower the best

Directions:

Whisk together the cereal, flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

Add the water and mix without kneading, using a spoon, a food processor (with dough attachment) or a heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the flour to incorporate if not using a machine.

Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next week.

On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Elongate the ball into an oval. Allow the loaf to rest for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough), covered loosely with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper. Alternatively, you can let the loaf rest on a silicone mat or a greased cookie sheet.

Thirty minutes before baking time, preheat the oven to 450 degrees Fahrenheit, with a baking stone near the middle rack. Place an empty broiler tray on any other rack.

Just before baking, use a pastry brush to paint the top crust with water. Sprinkle with the seed mixture and slash the loaf with 1/4-inch-deep parallel cuts, using a serrated knife.

Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour a cup of hot water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until richly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake it directly on the stone or an oven shelf at about two-thirds of the way through baking time. (Smaller or larger loaves will require adjustments in resting and baking time.)

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