I know I've been bragging here lately about how well my
breadmaking's been going; I thank a lot of you for your input and
encouragement, in baking and in general.
Mostly, I let the bread machine knead the dough, then I let it do
its final rise in a loaf pan and bake it in the oven. I've really
been having fun tweaking the basic recipe I snagged from <rj>, and I
thought I'd share a couple of the better tweaks here. Last night's
was really good.
(Note: I grind wheat and rye for the wholegrain flours. If you buy
it already ground, I recommend adding a little extra liquid.)
Happy baking!
Serene
Last night's Rye-Sunflower Loaf
1 1/4 cups water
1/4 cup pure maple syrup
2 cups rye flour
1.5 cups bread flour
2 tablespoons gluten
1/3 cup raw sunflower seeds
1 teaspoon salt
2 teaspoons yeast
Wheat Loaf, 1 1/2 pounds
1 1/4 cup water
1 cup whole-wheat flour
2 1/2 cups bread flour
2 tablespoons butter
1 tablespoon gluten
2 tablespoons sugar
1 teaspoon salt
2 teaspoons yeast
Next time, I may add sunflower seeds or something to this, but it's
just what I was in the mood for -- a light, slightly sweet wheat
loaf. Yum.
Whole-wheat sunflower loaf
1 1/4 cups water
1 cup whole-wheat flour
2 1/2 cups bread flour
2 tablespoons sugar
1 tablespoon gluten
1 teaspoon salt
1 1/2 teaspoons yeast
1/4 cup raw sunflower seeds
(I also sprinkled a few seeds on top during the final rise.)
Whole-wheat Rye Bread:
1 1/4 cups water
1 cup whole-wheat flour
1 cup rye flour
1 1/2 cups bread flour
2 tablespoons gluten
2 tablespoons dark corn syrup or molasses
a few chips of butter or margarine
2 teaspoons yeast