Recipe: Harvest Grain Bread
This morning I spent some time on the Azure Standard website stocking up on the healthy goodies that tend to be more affordable there. This time around my list included honey, split peas, wild rice, coconut oil, cornmeal, wheat germ, sesame seeds, peanuts, barley, and pinto beans. I like that you can order organic versions of most things for only a little more than the non-organic.
I also secretly find it fun to go pick up my order at a gas station about 5 minutes from our house. The warehouse is in Oregon, and trucks monthly deliveries to folks all over the Pacific Northwest. I only order through Azure a few times a year, but when I do, I feel confident that I’ve bought good quality food at a competitive price.
I thought maybe you’d like to see a very delicious bread recipe I’m planning to make with some of the goodies I bought today. This recipe is adapted from a lovely little cookbook put out by La Leche League many years ago called Mother’s In the Kitchen. My mom had the book when I was a child and I loved enough recipes from it that I bought myself a copy when I moved out and got married.
The recipe below will make 3 large loaves (I use these bread pans) and the bread freezes beautifully. I would however suggest that you slice it before freezing, since that will greatly simplify grabbing a few slices out of the freezer for your breakfast toast.
Makes 3 large loaves
- 3 c. warm water
- ¾ c. molasses
- 3 T. yeast
Combine the above ingredients and set aside 10 minutes. Meanwhile, in a very large bowl (I use my KitchenAid) combine the ingredients below:
- 1 c. powdered milk (optional)
- ½ c. oats
- ½ c. cornmeal
- ½ c. wheat germ
- ½ c. oat bran
- 2 c. whole wheat flour
- 5 c. white flour
- 3 eggs
- 1 T. salt
- ½ cup vegetable oil
Once the above ingredients have been measured into the bowl, add the yeast mixture, and mix well until all ingredients are blended. Gradually add 2 to 3 cups more white flour, kneading until the dough is firm and elastic and not sticky. If you are using a KitchenAid, when enough flour has been added, the dough will ‘clean’ the sides of the mixer bowl. (Warning: this dough is extremely heavy and will probably finish off a mixer with less horsepower than a Kitchen-Aid.)
Let rise in a greased bowl until double, about an hour. Punch down. If dough feels sticky at this point, you may need to add just a little more flour, probably not more than half a cup or so. Form into 3 loaves (or 4 if your loaf pans are not large). Grease the pans, and place the loaves in to rise, covered with a light towel, for about 45 minutes. Bake at 350 degrees for 45-50 minutes, until the loaves sound hollow. Remove from oven and butter tops of loaves, then remove from pans and set on racks to cool.
Note: Feel free to make substitutions if you do not have all of the ingredients listed in blue. For example, if you don’t have oat bran, increase the quantity of oats to one full cup. As long as the total quantity of ‘blue’ ingredients remains at 2 cups, the recipe will work fine.