Tuesday, September 22, 2009

Swiss-Style Two Grain Bread

This is a hearty, whole wheat bread that requires very little kneading. It rose up nicely for me (a first with 100% whole wheat) and requires very little rising time compared to most yeast breads. I didn't have cracked rye, so I used extra cracked wheat. I also added a little honey to the water/yeast/grain mixture.

From the back of a Bob's Red Mill bag of flour.

1/4 c. cracked wheat
1/4 c. cracked rye
cold water
1 T. active dry yeast*
2 c. warm water*
4 T. dry milk powder
1 t. salt
4 1/2 c. whole wheat flour

*If using instant yeast (rapid rise), then see below for different directions.

Preheat oven to 400 degrees. Place the cracked grains in a saucepan and cover them with cold water. After bringing to a boil, simmer for 1 minute, drain and cool to lukewarm. In a large mixing bowl, sprinkle the yeast over about one third of the warm water and let stand for 15 minutes. Stir in the remaining water, the dry milk, salt and cooked grains. Gradually mix in flour to make a very moist dough. Knead it in the bowl until it begins to change textur. Transfer the dough to a greased 2-pound bread pan, cover and leave it in a warm place for 30 minutes or until it rises to ab out 1/2-inch above the top of the pan. Bake the loaf for 45 minutes or until it sounds hollow when tapped. Place on a wire rack to cool.

Yields 1 loaf

*If using rapid rise/instant yeast, then add the yeast to the entire amount of warm water along with the grain, the milk, and half the flour. Wait for 10 minutes or so, then add the salt and remaining flour. Proceed as directed.

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