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Jonathan's Wholegrain Bread
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1/3 C | quinoa |
1/2 C | hot/boiling water |
5 oz | butter |
6 Tbs | dark-brown sugar |
2 Tbs | salt,, (~14g) |
2 Tbs | instant yeast |
2/3 C | dried milk,, (or substitute 2 C liquid milk for 2 C of water below) |
4 C | warm water |
1/3 C | flax seeds |
3 C | whole-wheat flour |
7-8 C | bread flour |
1 C | sunflower seeds |
Rinse quinoa in cold water, and drain, five times, to remove bitter saponin cover. Soak quinoa in 1/2 C of hot water for 15 mins. No need to soak flax seed.
Meanwhile, combine butter, sugar, salt, yeast, dried milk, and warm water. Add whole-wheat flour, and 6 C of bread flour. Drain quinoa - it should have swelled to around 1/2 C. Add to mix.
Add sunflower and flax seeds. Knead in Kitchenaid a few minutes. Add up to 2 C flour, 1/2 C at a time, until the dough starts to firm up. Knead a few minutes longer until the dough looks smooth enough.
Allow to rise 45 mins or so, until doubled in bulk. Knock down and allow to rise again until doubled - 30 mins or so.
Form loaves into boules (form balls, with good surface tension), and allow to rise 20 mins or so on lightly oiled pans (I use olive oil), covered lightly with dampened light kitchen towels, or lightly with cling-wrap. The boules should rise by about 40% or so. (My book says to spray them lightly with oil, but I haven't found that too necessary with the towels.) Just before putting the trays in the oven, slash the tops in X's or whatever.
For simple baking, bake loaves in a 400F oven for 30 mins, exchanging positions at around 15 mins for even baking. Cool on wire racks.
However, this bread is great with a crunchy crust, which you can get by providing steam in the first few minutes of baking. Various bread books describe different ways to do this, but what I do is (a) heat the oven to 450F, with a pan (with sides!) on the bottom of the oven, then (b) carefully pour in 1C of hot water just after you've placed the loaves in the oven, and (c) reduce heat to 400F, and bake 30 mins as before. It's prudent to cover the glass window of your oven with a kitchen towel, in case of spills. (You don't want to to crack it!) Also, be very careful of steam burns when you pour the water into the pan. Peter Reinhart (on whose advice all this is based) does this with a watering can, for example. I've found a measuring jug to work fine, but it does take some care.
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