Bread Machine (61 page)
Beat the reserved egg yolk with a teaspoon of water in a small bowl. Brush the tops of the rolls with the glaze and sprinkle with the sesame seeds. Bake in the center of the oven until lightly brown and firm to the touch, about 18 to 23 minutes. Immediately remove the rolls from the baking sheet to a rack to cool. Slice the rolls with a serrated knife.
Bread Machine Baker’s Hint: Storing Grains and Whole-Grain Flours
Store naturally oil-rich whole-grain flours in airtight plastic containers or resealable plastic bags in the refrigerator or freezer, as they tend to go rancid quickly at room temperature, and can absorb excess moisture from the air. Whole-grain flours can be stored for up to three months in the refrigerator, or for up to one year in the freezer. If you can, it is best to buy these flours from stores that refrigerate them. Degerminated cornmeal, oatmeal, soy flour, and whole grains like rice can be stored indefinitely in tightly closed plastic containers or glass jars in a cool, dry, room-temperature cupboard. Wild rice has a shelf life of seven to ten years. These items are usually sold in plastic bags or boxes, so when purchasing make sure the package is tightly sealed and check for a valid freshness date. Store brown rice in the refrigerator or freeze to prevent oxidation. Store stone-ground cornmeal in the refrigerator or freezer for as long as six to nine months. Brans should all be stored in the refrigerator, and can be kept six to eight months; raw and toasted wheat germ are best refrigerated and used within three to four months.
Q
uinoa is a grain indigenous to the Andes Mountains of South America. Introduced to this country in the early 1980s, some domestic quinoa is being grown in the mountainous regions of Colorado and New Mexico. It is a delicate grain, easy to digest, with a mild flavor that melds well with dried fruit and dried tomatoes. Be sure to use cold-pressed sesame oil here, not the toasted variety used in Asian cooking.
1
1
/
2
-POUND LOAF
1
/
2
cup water
1
/
2
cup buttermilk
1
/
2
cup firm-packed cooked quinoa (see
cooking information
)
2 tablespoons sesame oil
2 tablespoons honey
3 cups bread flour
1 tablespoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
2
/
3
cup water
2
/
3
cup buttermilk
3
/
4
cup firm-packed cooked quinoa (see
cooking information
)
3 tablespoons sesame oil
3 tablespoons honey
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon 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 Basic cycle; press Start. (This recipe is not suitable for use with 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.
Flaked grains, such as rolled oats and barley, brans, and wheat or quinoa flakes, are added raw to doughs to give a distinct nubby feel to a finished dough. Sometimes they are first softened by soaking so they will become more a part of the dough. There will be a gentle lumpy feel to the dough depending on how much of the cooked grain is added. Cornmeals and barley grits will cause a dough to feel gritty when you run your hand over its surface. If small raw grains are added, such as millet, quinoa, and teff, expect a gritty to pebbly quality. Be sure not to add too much flour; these doughs are meant to be a bit sticky.
T
eff is known as the tiniest grain in the world. Wayne Carlson’s Teff Company of Idaho is the only commercial company growing and marketing this grain in the United States. It is sold under the moniker of Maskal Teff. Carlson supplies natural foods stores through Bob’s Red Mill and Ancient Harvest companies. He also grinds and packages teff flour for the Ethiopian community in America. You will get a wonderfully unique flavor with this loaf.
1
1
/
2
-POUND LOAF
1
1
/
8
cups water
2 tablespoons vegetable oil
2 tablespoons honey
2
1
/
4
cups bread flour
3
/
4
cup ivory or dark teff flour
1 tablespoon plus 1 teaspoon gluten
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
1
1
/
2
cups water
3 tablespoons vegetable oil
3 tablespoons honey
3
1
/
4
cups bread flour
3
/
4
cup ivory or dark teff flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
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 Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)