Have you read any good Culinary Mysteries lately? I am really enjoying the books by Diane Mott Davidson right now. I just finished her book, Tough Cookie. The recipes all looked really good, so I decided to give a couple a try this weekend.
The first recipe I tried was ‘Julian’s 5 Grain Bread’. The resulting loaf was light, golden and slightly sweet. The bread was absolutely wonderful warm with butter and honey, and great the next day with peanut butter and jelly. I’ll definitely be making this one again.
Julian’s 5 Grain Bread
2 cups 5 grain cereal (I found mine in the bulk section at Winco)
2-1/3 cups water
2 Tbsp unsalted butter
3/4 cup molasses
3/4 cup milk
1 tsp dark brown sugar
5 tsp active dry yeast
2 Tbsp dough conditioner (optional)
4 cups bread flour
2 cups whole wheat flour
1. Bring water, molasses and butter to a boil in a small saucepan. Pour over the oats and stir well. Let stand until the mixture reaches 100°F, about 30 minutes.
2. Heat milk and brown sugar to 100°F. Place the yeast in the bowl of a stand mixer and pour the warm sugar/milk mixture over the top. Let stand for 5 to 10 minutes or until foamy.
3. Combine the cooled 5 grain cereal mixture with the yeast and milk.
4. Mix the dough conditioner with a cup of bread flour. Add to the ingredients in the stand mixer and combine with the hook attachment until well blended.
5. Mix the remaining 3 cups of bread flour with the 2 cups of wheat flour. Add this to the mixer, 1/3 at a time, stirring well after each addition. Once the flour is incorporated, let the mixer run at medium-low speed for about 1 minute.
6. Place dough in an oiled bowl and cover with plastic wrap. Let rise until doubled in bulk, about an hour.
7. Turn dough out onto a well floured surface and knead until smooth and elastic, about 8 minutes. Add additional bread flour as needed to prevent dough from sticking.
8. Divide dough in half, and place each half in a BUTTERED 9×5 bread loaf pan. Cover with a towel and let rise for about an hour, or until almost doubled.
9. Preheat oven to 375°F. Bake the loaves for 50 to 60 minutes, or until deep brown and hollow-sounding when tapped. Remove the loaves from the pans and allow to cool on racks.
*The only adjustment I would make for next time is adding about 2 tsp of salt to the yeast/milk mixture.