Sunday, April 4, 2010

Multigrain Struan Bread


I'd like to insert a completely un-PC comment about Easter and and what it means to us Jews, but I realize that most of you don't know me personally. While my Christian and Catholic friends are currently amused by my musings on Facebook, it is probably best I exercise a little decorum in the face of unknown reactions. In that vein: 

Dear Former Law School Deans and Professors,
I'm exercising caution and guarding my reputation for the sake of professionalism. Yes, professionalism even though I have nowhere to act like a real professional. You know, like a place of employment. But rest assured, I am being professional!
-Baking Barrister (Being semi-anonymous makes me even more professional!)

Now that that is settled...This is a hearty bread. It is 100% whole grain, containing whole wheat flour, bulgur, quinoa and flaxseed meal. When I had my dad pick it up, he yelled to my mom in the other room proclaiming that I baked them a doorstop. It is not a doorstop. Pfft. Soaking the bulgur and quinoa overnight made this bread extremely moist, and the combo gives a sort of nutty flavor. And it's got a nice texture and didn't come out too dense despite its weight. What's really awesome about this bread is how filling it is. Bulgur, quinoa and flaxseed have some of the highest protein/fiber contents out there, and the combination in one slice of this bread made me full for hours. It's wunderbread

The recipe is from Peter Reinhart's book, Whole Grain Breads. I modified it just a tad bit (molasses instead of honey, olive oil, and flaxseed meal). I'm going to post the original recipe below with my alterations and what I chose to use when it was up for grabs. Enjoy!

Soaker
7 Tbsp whole wheat flour 
1 1/3 cups cooked and uncooked grains, such as rice, oats, millet and quinoa (if you are using a grain that soaks up a lot of liquid, such as bulgur and quinoa, precook it) -- I used 3/4 cup bulgur and 1/4 + 1/3 cup quinoa, precooked
1/2 tsp salt
3/4 cup milk buttermilk, yogurt, soy milk, or rice milk (I used unsweetened soy milk)

Biga
1 3/4 cups whole wheat flour
1/4 tsp instant or active dry yeast
3/4 cup room temperature water
--I added 2 Tbsp of flaxseed meal

Final Dough
7 Tbsp whole wheat flour




5/8 tsp salt



2 1/4 tsp instant or active dry yeast


3  Tbsp honey or honey substitute, or 1/4 cup sugar -- I used 2 Tbs of molasses


1 Tbsp unsalted butter, melted, or oil -- I used EVOO

Directions
1. The night before you want to make your bread, mix together the soaker. It should create a sort of porridge-like consistency. Make sure the milk is properly mixed in with the grains. Let sit, covered, for 12-24 hours at room temperature.

2. Also the night before, make your Biga. Knead the ingredients in the bowl for 2 minutes to make sure properly mixed. Let sit for five minutes, and knead for another 1 with wet hands. It will be smoother, but still tacky. Cover tightly for at least 8 hours in the fridge.

3. Before you make your final dough, let the Biga sit out for at least 2 hours to reach room temperature.

4. Chop the biga and soaker into twelve pieces each. Sprinkle with a little flour so they don't stick together.

5. Place biga and soaker pieces, along with the "final dough" ingredients in your mixer. Mix on slow until all ingredients mixed together. Mix on slow-medium for another few minutes until the dough has come together. Add flour or water until dough is soft and slightly sticky.

6. Dust a work surface lightly with flour. Knead the dough by hand for 4 minutes, until soft and tacky. Feel free to add in more water of flour if needed. Form into a ball and let sit for 5 minutes while you oil a bowl.

7. Knead again for one minute and make any final adjustments. Place in oiled bowl, cover, and let rise 1 1/2 times its size. This should be 45 to 60 minutes.

8. Shape your dough. Cover and let rise for another 45 to 60 minutes until it is 1 1/2 time its size.

9. Preheat the oven to 425F with a metal pan in the bottom. When it is time to bake the bread, drop the temp to 350F and place a cup of water in the pan for steaming. Bake for 20 minutes. Turn 180 degrees, and bake for another 20 to 30 minutes, until the inner temperature is 195F.

10. Place on a wire rack and let cool for an hour.

11. Eat and be merry.

3 comments:

Kati said...

Thanks for checking out my blog! I wanted to let you know that I responded to your comment and I hope you check it out. Hopefully I answered all your questions, but if not, please feel free to leave another comment or email me at katimora (at) moranutrition (dot) com.

Thanks again! :)

~Kati, Around the Plate

Aunt Lynne said...

What kind of mixer do you use? Surely not a hand mixer. What kind of mixer blade (is that what the mixy things are called?) do you use?

Baking Barrister said...

KitchenAid standmixer. <3 my KA. This one only needs the paddle because you knead by hand. But usually I start with the paddle and switch to the dough hook to knead.

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