5 cereal bread


Five Grain Cereal Bread


1 1/3 cup of warm water (I used it right from the tap)

2 1/2 teaspoons active dried yeast

1 cup of Bob's Red Mill 5 grain rolled cereal

1/2 cup orange juice

4 Tablespoons of demerara sugar

2 tablespoons of olive oil

1 teaspoon sea salt

1 teaspoon of cinnamon

pinch of nutmeg

pinch of cloves

1/2 teaspoon of ginger   (all spices are ground spices and I didn't actually measure... I'm a spice tosser!)

2 1/2 cups bread flour
3 tablespoons of buttermilk

1/2 cup of dried, sweetened cranberries



In a large bowl, pour the hot water, the juice (at room temp), the buttermilk and the oil over the 5 grain cereal.  Add the yeast and the sugar.  Let it sit about 15 minutes for the yeast to begin working and the grains to soften.

Add all other ingredients and stir until it comes to a ball of dough.  I needed to add a couple more handfuls of flour. Amount of flour always depends on moisture in the flour and in the environment, and practice teaches you what good bread dough 'feels' like.

I kneaded in the large bowl for four or five minutes, then tossed in the cranberries and kneaded till they were mixed into the dough.  I greased it lightly with a little olive oil and let it rise for about an hour, or until doubled.

I then shaped it into a loaf and put in a well greased glass loaf pan (because I couldn't find my best metal one)

and covered it to rise, until it was a good inch over the top of the loaf pan.

Bake at 325 degrees for 35 minutes and check it for doneness.  Mine was done to utter perfection.

Had I found the metal pan (which has a shape that I prefer) I'd have cooked it at 350 degrees and checked it at about 32 minutes.
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