[Courtesy-Brother Juniper's Bread Book by Br. Peter Reinhart]
[Makes three 1 1/2 lb. loaves]
| Ingredients | 7 cups bread flour 1/2 cup uncooked polenta 1/2 cup rolled oats 1/2 cup brown sugar 1/3 cup wheat bran 4 tspns.salt (preferably sea salt) 2 tablespoons plus 1 teaspoon instant yeast or 3 tablespoons active dry yeast 1/2 cup cooked brown rice 1/4 cup honey 3/4 cup buttermilk Approximately 1 1/2 cups water (the amount of water will vary according to the amount of water in the brown rice and the accuracy of the measurements of the dry ingredients.) 3 tablespoons poppy seeds, for decorations | |
| Mixing 15 minutes | Proof the yeast in 4 tablespoons of lukewarm water. Then, in a bowl mix all of the dry ingredients. Add the brown rice, honey, buttermilk and yeast and mix. Add 1 cup of water saving about 1/2 cup for kneading. This is a hand mixing kind of job and keep mixing until the ingredients make a ball. Then sprinkle some flour on the counter and prepare to begin kneading. | |
| Kneading 12-15 Minutes | Now, because this loaf has so many whole grains and just stuff in general it will take a little longer than usual to knead. Add flour and water as necessary until the the finished dough is tacky but not sticky. It should have actually have changed before your eyes as you were kneading it. It should give way but not necessarily tear when pushed and if it flakes or crumbles, you need to add more water. | |
| First Rise 1 Hour | Wash and oil the bowl and place the dough in it. Cover the dough with plastic wrap and place it in a warm spot and let it rise till it has doubled in volume. | |
| Shaping 15 Minutes | This recipe will make a lot of bread, so you have to decide if you want to cut the recipe down or if you want to make five 1 lb. loaves or three 1 1/2 lb.. Whichever way, prepare your loaf pans by greasing them and then divide the dough accordingly (i.e. three segments or five segments) Roll the dough on a lightly floured board and when you have gotten them into a semicylindrical shape, tuck the seam side down and place in the pan (for 1 1/2 lb. loaves-9x4 1/2x3). Brush the top with an egg solution (1 egg to 4 cups water) and then sprinkle poppy seeds on the top of each loaf. | |
| Second Rising Approx. 30 Minutes | Place the loaves in a warm place and cover them with a damp cloth. Allow them to rise till they crest over the top of the pan. Preheat your oven to 350° about 15 minutes before you want to bake. | |
| Baking 45 Minutes 350° | Place the loaves in the top shelf of the oven and bake for about 45 minutes. It should look dark gold and the sides and bottom should be an even medium gold. Also there should be an audible thunk when you tap the bottom of the loaf. If the bottom and sides do not match the top and if it doesn't sound right, take the loaf out of the pan and bake sans pan until it is wackable. It shouldn't take very long without the pan so keep a good eye on it. Once the bread is done, allow it to cool at least 40 minutes before cutting into it. Your patience will be rewarded. Mangia! | |
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