Bread Machine (72 page)
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
2-POUND LOAF
2 cups water
3 tablespoons canola oil
3 tablespoons honey or sugar
1
3
/
4
cups whole wheat flour
1 cup kamut flour
1 cup spelt flour
2
/
3
cup raw 9-grain cereal
3 tablespoons raw sunflower seeds
1
1
/
2
tablespoons whole millet
1
1
/
2
tablespoons flax seed
1
1
/
2
tablespoons sesame seeds
1
1
/
2
tablespoons raw amaranth seeds
1
1
/
2
tablespoons lecithin granules (see
Bread Machine Baker’s Hint: Dough Enhancers
)
1
/
4
cup gluten
3 tablespoons tofu powder or nonfat dry milk
1 tablespoon dough enhancer (see
Bread Machine Baker’s Hint: Dough Enhancers
)
2 teaspoons salt
1 tablespoon plus
1
/
2
teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
S
uper-grain refers to the addition of popped amaranth, cornmeal, quinoa, barley, and spelt. All these grains have a reputation for high nutrition, great flavor, and plenty of good fiber. Store this bread in the refrigerator after it has cooled.
1
1
/
2
-POUND LOAF
1 heaping tablespoon raw amaranth seeds
1
/
2
cup water
2
/
3
cup buttermilk
1 large egg
2 tablespoons butter, cut into pieces
2 tablespoons honey
1
3
/
4
cups bread flour
1
/
2
cup whole wheat or spelt flour
2 tablespoons quinoa flour
2 tablespoons barley flour
2 tablespoons brown rice flour
2 tablespoons instant potato flakes
2 tablespoons cornmeal
2 tablespoons rolled oats
1
1
/
2
tablespoons gluten
1
1
/
2
teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
2-POUND LOAF
1
1
/
2
heaping tablespoons raw amaranth seeds
3
/
4
cup water
3
/
4
cup buttermilk
1 large egg
2
1
/
2
tablespoons butter, cut into pieces
2
1
/
2
tablespoons honey
2
1
/
3
cups bread flour
3
/
4
cup whole wheat or spelt flour
3 tablespoons quinoa flour
3 tablespoons barley flour
3 tablespoons brown rice flour
3 tablespoons instant potato flakes
3 tablespoons cornmeal
3 tablespoons rolled oats
2 tablespoons gluten
2 teaspoons salt
1 tablespoon plus
1
/
2
teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast
Heat a deep, heavy saucepan over medium heat. Place the amaranth in the pan. Stir immediately with a natural-bristle pastry brush. Stir constantly. The amaranth will pop like popcorn. Immediately remove to a bowl to cool.
Place all the ingredients, including the popped amaranth, in the pan according to the order in the manufacturer’s instructions, adding the popped amaranth with the dry ingredients. Set crust on dark and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball should be moist and springy.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
What Are Organic Flours?
You may already be familiar with the attributes of organic flours. These are flours ground from wheats that have been grown in soils improved and maintained by natural fertilizers rather than chemical ones. The taste, smell, and texture of these flours reflect the quality of these soils, and the flours seem to react better with yeast. Organic flours are gaining in recognition and popularity; I just noticed that Gold Medal now has an organic flour on the supermarket shelf. Food writers are calling specifically for organic flours in their ingredients lists. Some bakers use only organic flours.
In exchange for high yields, modern agriculture has had to cope with other problems, such as pesticide residues entering the plants through their roots, growing crops in nutrient-depleted soil, and contaminated groundwater. Organic farming employs techniques that respect natural biological cycles. In order for foods to be labeled organic, they have to be grown in soil that has not been treated with any nonorganic substances for at least three years. The foods are grown without the aid of toxic synthetic chemicals (pesticides, insecticides, fungicides, and herbicides), and natural means are used to maintain the soil’s nutrients and fertility. Specific requirements for organic certification now vary from state to state, but the USDA will soon be publishing national standards.