Bread Machine (70 page)
2-POUND LOAF
1
1
/
3
cups buttermilk
1
/
3
cup water
3 tablespoons unsalted butter, cut into pieces
2 cups bread flour
1
1
/
4
cups graham flour
3
/
4
cup yellow cornmeal
1
/
4
cup sugar
1 tablespoon plus 1 teaspoon gluten
1
3
/
4
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 medium and program for the Whole Wheat 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.
T
his bread, dense and nutty with six different grains that you mix yourself, is adapted from a recipe by the wonderful food writer Bernard Clayton, Jr. His treatises on breadmaking, two volumes of the
Complete Book of Breads
and the
Breads of France
(both from Simon & Schuster, 1973 and 1978) are classics. This is also a favorite bread of my friend, the food writer Jacquie McMahan, a great gourmand. This is a wonderful bread.
1
1
/
2
-POUND LOAF
1
1
/
4
cups water
3 tablespoons canola oil
2 tablespoons molasses
2 large egg yolks
1
1
/
2
cups bread flour
3
/
4
cup whole wheat flour
1
/
2
cup medium or dark rye flour
3 tablespoons rolled oats
3 tablespoons yellow cornmeal
3 tablespoons toasted wheat germ
1
/
2
cup nonfat dry milk
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
1
2
/
3
cups water
1
/
4
cup canola oil
3 tablespoons molasses
3 large egg yolks
2
1
/
4
cups bread flour
1 cup whole wheat flour
1
/
3
cup medium or dark rye flour
3
1
/
2
tablespoons rolled oats
3
1
/
2
tablespoons yellow cornmeal
3
1
/
2
tablespoons toasted wheat germ
1
/
3
cup nonfat dry milk
2 tablespoons 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 dark and program for the Whole Wheat 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.
T
his combination of nubby whole grains and flours reminds me of an old-fashioned peasant loaf, such as a
pain méteil,
in which some wheat flour was used to lighten up the heavy all-rye breads in the cold Northern European countries.
Use the finely ground imported instant polenta that comes already mixed with buckwheat flour, if you can find it. Bake this bread for the summer solstice.
1
1
/
2
-POUND LOAF
3 tablespoons whole millet
1
/
4
cup bulgur wheat
3 tablespoons polenta
1
1
/
4
cups boiling water
3 tablespoons honey
3 tablespoons unsalted butter, cut into pieces
2 cups bread flour
1
/
2
cup whole wheat flour
1
/
4
cup medium rye flour
1
/
4
cup rolled oats
2 tablespoons bran
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
/
4
cup whole millet
1
/
3
cup bulgur wheat
1
/
4
cup polenta
1
1
/
2
cups boiling water
1
/
4
cup honey