Tag Archives: Bread

Fluffy Wheat and Rye

This recipe shows my process toward creating bread that captures both the flaky texture of challah and the taste of rye bread. I blended two recipes, challah and rye breads, considering the fat and protein content in a typical large egg.

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Life, I suppose, is a work in progress. Each day we take steps. Some go forward. Some go backwards. Most depend on the work of others. Some find something delicious to share.

Loaf Size: 1 1/2 lb

Variations December 20, 2014 January 5, 2015
Beat together:
Eggs 3 2
Honey 3 Tbl 3 Tbl
Olive Oil 1 Tbl
Warm water 1/2 cup 2/3 cup
Salt 1 tsp 1 tsp
Pour liquid into bread machine, and then add in the order listed:
Whole wheat flour 1 cup 1 cup
Dark rye flour 1 cup 1 cup
Bread Flour 1 cup 1 cup
Active dry yeast 1 1/2 tsp 1 1/2 tsp
Start bread machine. Avoid delayed start, as warm water and eggs spoil quickly.

Anadama Oatmeal Bread

This recipe adapts a traditional bread made with oatmeal and cornmeal mush. Whole wheat flour and molasses add to the wonderful textures and rich taste.

Loaf Size: 1 1/2 lb 2 lb
Heat to near boiling:
Skim milk 1 cup 1 1/3 cup
Stir into hot milk:
Oatmeal 1/4 cup 3/8 cup
Cornmeal 2 Tbl 3 Tbl
Olive Oil 2 Tbl 3 Tbl
Honey 2 Tbl 3 Tbl
Salt 1 1/2 tsp 2 tsp
Stir frequently, to prevent lumping, while allowing to cool until warm. Then add more cold milk to prevent over heating the yeast.
Skim milk 1/2 cup 2/3 cup
Pour milk mixture into bread machine. Add on top of milk:
Whole wheat flour 2 cup 2 1/2 cup
Bread Flour 1 cup 1 1/2 cup
Active Wheat Gluten 2 Tbl 3 Tbl
Active dry yeast 1 1/2 tsp 2 tsp
Start bread machine. Avoid delayed start, as warm milk spoils quickly.