Honey bread with cooked grains (rice and millet) prepared for FoodCycles first farm work planting session. (Photo via Sunny Lam)
I prepared this bread for FoodCycles first early summer farm planting day (http://bit.ly/1a7xAo) – specifically for Saturday and Sunday. Might be preparing some quick breads instead for Sunday. The recipe is a variation of Molasses Bread with Cooked Grains from Deborah Madison’s Vegetarian Cooking for Everyone (of which I will cite often since there are over 1500 recipes in it).
Sunny’s Honey Bread with Cooked Grains [Vegetarian]
Ingredients
2 1/4 cup warm water
2 1/4 tsp (1 envelope) active dry yeast
1/2 tsp sugar
1/4 cup organic honey (The Bee Queen, Tamworth, Ontario – you can get her honey at The Big Carrot)
3 tbsp organic cold pressed canola oil (1:1 ratio of omega 3: omega 6 which can be good for your memory if you manage the omega 6 in your diet)
2 1/2 tsp sea salt
1 1/2 cup cooked cracked wheat, rice, oatmeal, seven grain cereal, etc.
4 cup all purpose flour
2 cup rolled oats (good for heart health and it boosts the good fibre in the bread, slowing sugar overload)
“Leftover cooked cereal worked into yeasted bread makes it moist and dense…” [Deborah Madison's Vegetarian Cooking for Everyone]
The amount of flour you use can change a lot because of the wetness of the cereal. This recipe will make 2 loaves.
Hmm… Does honey count as vegan?
GETTING DOWN TO BUSINESS
Spoon the yeast into 1/4 cup of the warm water with sugar. Set aside until foamy about 10 minutes. While that happens, oil two (2) 8 x 10 inch loaf pans and a bowl for the dough.
In a mixing bowl, toss in the last 2 cups of water water, honey, oil, salt and cooked cereal. Add the yeast and beat in the flour and oats 1 cup at a time. Do this until the dough leaves the side of the bowl. Turn out the dough and knead until smooth but a little tacky – add more flour as needed.
Turn the dough into the oiled bowl, cover and let rise until twice its size in 1 hour 15 minutes (roughly). Preheat the oven to 375 F during the last 15 minutes. Turn it out and shape into loaves. Cover and set aside until its doubled in size (around 40 minutes). Bake the bread for 50 minutes.
{ 2 trackbacks }
{ 0 comments… add one now }