Kitchen Sink Bread
From jo_jo_ba 9 years ago
- 4 hours to make
- Serves 28
This bread basically came about via me dumping the dregs of my grain bins into a multigrain, semi-enriched dough and letting it go crazy. I originally made one loaf with sweet, home-dried cranberries, cherries and blueberries, and left the other one au naturale, but wrote the recipe with the fruit amounts for two loaves
Ingredients
- ¼ cup coarse cornmeal shopping list
- ¼ cup amaranth shopping list
- ¼ cup raw buckwheat groats shopping list
- ½ cup cooked quinoa shopping list
- ¾ cup cooked brown rice shopping list
- 1 ¼ cups warm, unsweetened non-dairy milk (I used a sunflower milk) shopping list
- 1 cup warm water shopping list
- 3 tbsp brown sugar shopping list
- 3 cups whole wheat bread flour shopping list
- ¾ cup barley flour shopping list
- ¾ cup dark rye flour shopping list
- ¼ cup buckwheat flour shopping list
- ¼ cup kinako (toasted soy flour) or ground TVP shopping list
- 1 tbsp soy milk powder or plain soy flour shopping list
- 2 tsp instant yeast shopping list
- 1 tbsp salt shopping list
- ¼ cup dried blueberries shopping list
- ¼ cup dried cranberries shopping list
- ¼ cup dried cherries shopping list
How to make it
- In a bowl, combine cornmeal, amaranth, buckwheat, quinoa, rice, "milk", water and brown sugar. Cover and let stand 1 hour.
- In the bowl of a stand mixer fitted with the dough hook, combine the flours, soy milk powder and yeast.
- Add the soaked mixture and mix for 5 minutes. Cover and let stand 10 minutes.
- Add the salt and dried fruit and knead for 12 minutes.
- Place in a greased bowl, cover and let rise 1 hour.
- Deflate dough, knead briefly and re-cover. Let rest 30 minutes.
- Divide dough in half, shaping each into a round.
- Place rounds on a parchment-lined baking sheet, cover lightly with plastic wrap and let rise 1 1/2 hours, until almost doubled.
- Near the end of the rising time, heat the oven to 400F.
- Bake loaves for 45 minutes, rotating pan halfway through baking time. Final internal temperature should be 185F.
- Transfer immediately to a cooling rack and cool completely before slicing.
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