Bread Machine (68 page)
Bread Machine Baker’s Hint: Cooking Whole Grains for Use in Baking
The bread machine is the perfect mixing medium for adding whole grains to doughs for flavor and texture. Most grains are precooked or softened in water before they are added to bread dough. When considering how much cooked grain you will need, bear in mind that you will probably want to eat some of the grain just after cooking and still have enough left to use in a bread recipe, once it has chilled. You will use less water to cook a dinner grain, such as rice, than you will to cook a breakfast porridge, such as oatmeal or polenta. Coarser grains will be firmer and their shapes more distinct in a baked bread than more finely ground grains, which distribute more evenly into the texture of the bread. If you will be eating the cooked grain on its own and prefer it salted, add
1
/
4
to
1
/
2
teaspoon sea salt (or to taste) per cup of uncooked grain
after
cooking. This is important because grains will not absorb enough water during cooking if salt is present. I do not add salt to grains to be used in baking, as the recipe will also call for salt.
Meals and grits (and small grains like millet) need only to be soaked in boiling water before being added to a bread recipe to provide taste and texture. Rolled grains can be soaked, which softens them and allows them to be incorporated into the dough, or they can be added to the dough dry so that they remain distinct in the finished loaf. Whole grains can be soaked overnight in hot water (a wide-mouth thermos works well for this) for a chewy addition. If you are cooking a grain and have extra water left over after cooking, use the grain water as part of your recipe’s liquid measure. The food processor is an excellent method for grinding softer whole grains (such as rice, millet, and rolled oats) into a coarse flour, and for grinding soaked grains (such as buckwheat groats and amaranth).
When adding a steamed grain or porridge to a bread recipe that does not already call for it, reduce the total liquid in the recipe by
2
/
3
cup for each cup of cooked grain added.
Stove-Top Cooking Directions
Rinse the grain in a wire strainer under cool water. Bring the proper amount of water to a rolling boil. Add the raw or toasted grain to the boiling water, and bring it back to a rolling boil. Immediately reduce the heat to low, cover, and simmer until all the water is absorbed and the grain is fluffy and tender to the bite. Remove from heat and let the grain rest for 5 to 15 minutes, covered, before using.
Microwave Cooking Directions
Reduce the amount of water given in the chart by
1
/
4
cup. Place the water in a 2-quart microwave-safe casserole. Cook on high power until boiling, 3 to 4 minutes. Stir in the grain and partially cover with plastic wrap. Cook for the same amount of time as for stove-top cooking, or until the water has been absorbed. Let stand for 5 minutes before fluffing with a fork.
No-Cook Preparation
Soaking is a good method for softening cracked grains—such as grits, couscous, and bulgur—that will be added to a dough. Place the grain in a bowl and stir in an equal amount of boiling water. Cover with plastic wrap and let stand for 15 to 30 minutes, or until softened.
Dry-Toasting Directions
Toasting grains can improve their texture and flavor. The grain begins to open during toasting, which decreases the cooking time. To toast grain, place it in a dry skillet or wok over medium heat. Cook, stirring constantly with a wooden spoon, until the grain is slightly golden and has a toasted aroma, 2 to 4 minutes, depending on the size of the grain.
Whole Grain Cooking Times
| Grain | Water | Cooking Time | Yield |
|---|---|---|---|
| Quantities based on 1 cup uncooked grain. | |||
| Amaranth * | 1 1 / 2 cups | 20 minutes | 2 cups |
| Pearl barley | 2 cups | 45 minutes | 3 cups |
| Hull-less barley | 2 cups | 45 minutes | 3 cups |
| Bulgur wheat | 2 cups | 15 minutes | 2 1 / 2 cups |
| Cornmeal * | 3 to 4 cups | 25 minutes | 4 cups |
| Kasha * | 2 cups | 12 minutes | 3 1 / 2 cups |
| Unroasted buckwheat groats | 2 cups | 12 minutes | 3 1 / 2 cups |
| Millet (Let rest 1 hour after cooking for easiest handling.) | 2 cups | 30 minutes | 2 1 / 2 cups |
| Oat groats | 2 cups | 60 minutes | 2 1 / 2 cups |
| Rolled oats | 2 1 / 4 cups | 8 minutes | 1 1 / 2 cups |
| Quinoa ** | 2 cups | 20 minutes | 3 1 / 2 cups |
| Rice (long-grain white) | 2 cups | 20 minutes | 3 cups |
| Rice (short-grain white) | 2 cups | 20 minutes | 3 cups |
| Rice (long-grain brown) * | 2 cups | 40 minutes | 3 cups |
| Rice (short-grain brown) * | 2 cups | 60 minutes | 3 cups |
| Rye berries | 2 1 / 2 cups | 2 hours | 3 cups |
| Spelt berries | 3 cups | 40 minutes | 3 cups |
| Teff | 3 cups | 20 minutes | 3 cups |
| Triticale berries | 2 1 / 4 cups | 1 hour | 2 1 / 2 cups |
| Wheat berries | 3 cups | 1 hour | 3 cups |
| Wild rice (paddy-cultivated) | 2 1 / 2 cups | 55 minutes | 3 3 / 4 cups |
| Wild rice (hand-harvested) (Drain off any excess liquid.) | 3 cups | 30 minutes | 3 3 / 4 cups |
*
Grains that are improved in texture and flavor by being toasted before they are steamed, which opens the grain kernel and decreases cooking time.
**
Must be rinsed well before cooking to remove the bitter outer coating that keeps it from being devoured by birds in the fields. Place the whole grain in a deep bowl. Fill with cold water to cover. Swirl with your fingers; it will foam. Drain through a fine mesh strainer and place under cold running water. Rinse until the suds disappear.
W
heat berry bread is a standard in every whole grain baker’s repertoire. Cook the wheat berries with light or dark brown sugar. This is a chewy, dark bread that is a slow riser.
1
1
/
2
-POUND LOAF
3
/
4
cup wheat berries
3 tablespoons light or dark brown sugar
1
1
/
3
cups water
1 cup water
2
/
3
cup of the cooked and cooled wheat berries
2 tablespoons butter or margarine, cut into pieces
3 tablespoons honey
1
1
/
2
cups bread flour
1
1
/
2
cups whole wheat flour
1
1
/
2
tablespoons gluten
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
3
/
4
cup wheat berries
3 tablespoons light or dark brown sugar
1
1
/
3
cups water
1
1
/
4
cups water
1 cup of the cooked and cooled wheat berries
3 tablespoons butter or margarine, cut into pieces
1
/
4
cup honey
2 cups bread flour
2 cups whole wheat flour
2 tablespoons gluten
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
Combine the wheat berries, sugar, and 1
1
/
3
cups water in a saucepan. Bring to a boil. Reduce the heat to a simmer and partially cover. Simmer for 1 hour, until firm-chewy and slightly tender. Remove the mixture from the heat and let stand until room temperature, about 4 hours. You will have about 1
1
/
3
cups cooked wheat berries.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. (Store any extra cooked wheat berries in a covered container in the refrigerator up to 3 days or freeze them.) Set crust on dark and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) The dough ball will be quite firm and nubby. Do not add any more liquid. This dough is a slow riser.
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