Bread Machine (71 page)
4 tablespoons unsalted butter, cut into pieces
2
2
/
3
cups bread flour
2
/
3
cup whole wheat flour
1
/
3
cup medium rye flour
1
/
3
cup rolled oats
3 tablespoons bran
2 tablespoons gluten
2 teaspoons salt
1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 1
1
/
2
teaspoons bread machine yeast
Place the millet, bulgur wheat, polenta, boiling water, honey, and butter in a bowl. Let soak for 15 minutes to soften the grains, melt the butter, and cool until warm.
Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the grains and their soaking liquid as the liquid ingredients. Set crust on dark and program for the Basic or 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.
T
he nine-grain cereal called for in this recipe contains cracked wheat, triticale, oats, rye, barley, corn, millet, soy, brown rice, and flax seed, giving you a lot of grain nutrients in a compact package. Dry buttermilk powder, also called for here, should be a baking staple on your pantry shelf. It gives the rich flavor of buttermilk while avoiding calories and fat. Reconstituted dry buttermilk powder has less than 1 gram of fat per cup, compared to 8 grams for fresh whole buttermilk and 2.3 grams for lowfat buttermilk.
1
1
/
2
-POUND LOAF
1
1
/
4
cups boiling water
1
/
2
cup 9-grain cereal
3 tablespoons honey
3 tablespoons unsalted butter, cut into pieces
1
2
/
3
cups bread flour
1 cup whole wheat flour
1
/
3
cup dry buttermilk powder
1
1
/
2
tablespoons gluten
1
1
/
4
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
1
3
/
4
cups boiling water
2
/
3
cup 9-grain cereal
1
/
4
cup honey
4 tablespoons unsalted butter, cut into pieces
2 cups bread flour
1
1
/
3
cups whole wheat flour
2
/
3
cup dry buttermilk powder
2 tablespoons gluten
1
1
/
2
teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
Pour the boiling water over the cracked grain cereal in a bowl. Add the honey and butter. Let stand for 1 hour to soften the grains.
Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the cereal and its soaking liquid as the liquid ingredients. Set crust on dark and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using 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.
T
his bread with three different kinds of whole wheat flour was created by Heloise Leavitt, proprietor of Leavitts Kitchen Center in St. George, Utah. The kitchen equipment store caters to the Mormon community, known for its passionate love of homemade breads made from freshly ground grains. This is a recipe given out with each order for a Zojirushi Auto Bakery bread machine, the store’s favorite machine and one known for making grain-rich breads in a snap. You can use any commercial brand of dough enhancer here.
1
1
/
2
-POUND LOAF
1
2
/
3
cups water
2 tablespoons canola oil
2 tablespoons honey or sugar
1
1
/
2
cups whole wheat flour
2
/
3
cup kamut flour
2
/
3
cup spelt flour
1
/
2
cup raw 9-grain cereal
2 tablespoons raw sunflower seeds
1 tablespoon whole millet
1 tablespoon flax seed
1 tablespoon sesame seeds
1 tablespoon raw amaranth seeds
1 tablespoon lecithin granules (see
Bread Machine Baker’s Hint: Dough Enhancers
)
3 tablespoons gluten
2 tablespoons tofu powder or nonfat dry milk
2 teaspoons dough enhancer (see
Bread Machine Baker’s Hint: Dough Enhancers
)
1
1
/
2
teaspoons salt
