Tuesday, September 8, 2015

Kitchen Sink Bread (#BreadBakers)

I love days where I can get into the kitchen with a box of odds and ends, a bag (or four) of flour and a jar of yeast, using up a chunk of the morning or early afternoon to mix, knead, shape and bake a crusty loaf or two of hearty, nourishing bread to nosh on when I need a taste of wholesome comfort food. Bread is one of those perfect "all purpose" recipes - not just because it is infinitely variable in its composition, design and flavour, but because the first bite of a hand made slice can instantly transport you to another time and place. While my mom only ever made bread at the holidays from what I can recall, baking for her now somehow makes me feel closer to her and my grandfather (who was an excellent, and frequent, bread baker himself). I never try my hand at our holiday filled brioche or challah alone though - the magic lives within my mom still, and while she is slowly passing it along to me it will be a lifelong tutelage.

Kitchen Sink Bread (AKA Hearty Multigrain Bread)

Regardless, my work in the bread kitchen, even when it doesn't take any true effort, is always rewarding. While the recent purchase of a new oven (the temperature gauge on the old one finally went, and a replacement was unavailable) has thrown me a new learning curve in terms of rejigging baking times and temperatures (especially since the new one has True Convection), the loaves I've churned out so far have almost always been edible - if not delicious.

Sometimes the resulting loaves are worthy of a second make, as with this rather rough "throw it all in" dough that basically came about how I described my breadmaking above - the dumping of the dregs of various grain and flour bins into a bowl to form a hearty, semi-enriched dough just right for both toast and straight up with any number of Toast Toppers. The first round, I made one loaf packed with sweet, home-dried cherries, cranberries and blueberries and left the other one au naturale, but the fruity one went so fast that I made the recipe again, doubling the fruit so that both loaves got equal treatment (a fact that is reflected in the recipe below).

Kitchen Sink Bread (AKA Hearty Multigrain Bread)

Our #BreadBakers theme this month is Whole Grains, and with the plethora of them in this loaf I feel right at home with the host of other delights on offer! Check out everybody's goodies below and don't forget to say hi!



Blueberry Banana Oat Bread from Hezzi-D's Books and Cooks
Bublik - Russian Bagels from Sara's Tasty Buds
Bulgur Wheat Bread from Food Lust People Love
Cilantro and Garlic Oat Bread from Simply Veggies
Corn Pizza on Multigrain Crust from Cook's Hideout
Gluten Free Honey Oat Bread from A Day in the Life on the Farm
Kitchen Sink Bread from What Smells So Good?
Multigrain Country Bread from La cocina de Aisha
Potato Whole Wheat Dinner Rolls from Passion Kneaded
Rosemary, Garlic, and Parsley Whole Wheat Bread from Karen's Kitchen Stories
Tomato and Rosemary Einkorn Focaccia Rounds from A Shaggy Dough Story
Whole Grain Maple Oat Scones from Cali's Cuisine
Whole Grain Oatmeal Blueberry Banana Bread from Hezzi-D's Books and Cooks
Whole Grain Zucchini Macadamia Bread from The Schizo Chef
Whole Wheat English Muffins from Spill the Spices
Whole Wheat Date Nut Bread from Magnolia Days
Whole Wheat Naan from Spiceroots


BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.

Kitchen Sink Bread 
Makes two small, round loaves, 14 slices each
¼ coarse cornmeal
¼ cup amaranth
¼ cup raw buckwheat kernels
½ cup cooked quinoa
¾ cup cooked brown rice (I used Basmati)
1 ¼ cups warm, unsweetened non-dairy milk (I used a sunflower milk)
1 cup warm water
3 tbsp brown sugar
3 cups whole wheat bread flour
¾ cup barley flour
¾ cup dark rye flour
¼ cup buckwheat flour
¼ cup kinako (toasted soy flour) or ground TVP
1 tbsp soy milk powder or low-fat soy flour
2 tsp instant yeast
1 tbsp salt
¼ cup dried blueberries
¼ cup dried cranberries
¼ cup dried cherries        
  1. In a bowl, combine cornmeal, amaranth, buckwheat, quinoa, rice, "milk", water and brown sugar. Cover and let stand 1 hour.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flours, soy milk powder and yeast.
  3. Add the soaked mixture and mix for 5 minutes. Cover and let stand 10 minutes.
  4. Add the salt and dried fruit and knead for 12 minutes.
  5. Place in a greased bowl, cover and let rise 1 hour.
  6. Deflate dough, knead briefly and re-cover. Let rest 30 minutes.
  7. Divide dough in half, shaping each into a round.
  8. Place rounds on a parchment-lined baking sheet, cover lightly with plastic wrap and let rise 1 1/2 hours, until almost doubled.
  9. Near the end of the rising time, heat the oven to 400F.
  10. Bake loaves for 45 minutes, rotating pan halfway through baking time. The internal temperature should be 185-190F.
  11. Transfer immediately to a cooling rack and cool completely before slicing.
Amount Per Serving 
Calories: 117.7
Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 7.9 mg
Total Carbs: 25.2 g
Dietary Fiber: 4.1 g
Protein: 4.0 g

Kitchen Sink Bread (AKA Hearty Multigrain Bread)