The Bread Lover's Bread Machine Cookbook Part 11

SUNFLOWER PUMPERNICKEL RYE.

Pumpernickel is a dense, rich, and textured bread. Its flavor is best at room temperature. It is the regional bread of Bavaria, a province of Germany known for hearty good food. There is a story that says the Russian dictator Lenin once carved his inkwell out of a hunk of pumpernickel rye bread. Serve this spread with cheese, use it to make tomato and red onion sandwiches, pair it with all sorts of wursts and mustard, or just toast it. This recipe makes great soft pretzels (see Technique: Making Soft Pretzels Technique: Making Soft Pretzels).

11/2-POUND LOAF11/3 cups water cups water31/2 tablespoons mola.s.ses tablespoons mola.s.ses2 tablespoons b.u.t.ter, melted11/2 cups bread flour cups bread flour1 cup medium or dark rye flour1/2 cup whole wheat flour cup whole wheat flour1/4 cup cornmeal cup cornmeal3 tablespoons unsweetened Dutch-process cocoa powder2 tablespoons brown sugar11/2 tablespoons nonfat dry milk tablespoons nonfat dry milk11/2 tablespoons gluten tablespoons gluten1/2 teaspoon instant espresso powder teaspoon instant espresso powder2 teaspoons caraway seeds11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast1/3 cup raw sunflower seeds cup raw sunflower seeds2-POUND LOAF12/3 cups water cups water41/2 tablespoons mola.s.ses tablespoons mola.s.ses3 tablespoons b.u.t.ter, melted2 cups bread flour11/3 cups medium or dark rye flour cups medium or dark rye flour2/3 cup whole wheat flour cup whole wheat flour1/3 cup cornmeal cup cornmeal1/4 cup unsweetened Dutch-process cocoa powder cup unsweetened Dutch-process cocoa powder21/2 tablespoons brown sugar tablespoons brown sugar2 tablespoons nonfat dry milk2 tablespoons gluten3/4 teaspoon instant espresso powder teaspoon instant espresso powder1 tablespoon caraway seeds2 teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast1/2 cup raw sunflower seeds cup raw sunflower seeds

[image]Place the ingredients, except the sunflower seeds, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the sunflower seeds.

[image]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.

CRACKED RYE BREAD.

Cracked grain breads of all kinds are bakery favorites for their nubby textures. Recipes for cracked rye breads are few and far between, though. Here is one you can make over and over again. This is a recipe I got from one of my baking mentors, Judy La.r.s.en, and I adapted it for the bread machine. It is important to soak the cracked rye first or it won't be able to bake into the loaf. This loaf makes great cashew b.u.t.ter and jelly sandwiches, but it is a favorite of mine for accompanying winter soups.

11/2-POUND LOAF11/4 cups boiling water cups boiling water1/2 cup cracked rye cup cracked rye3 tablespoons dark brown sugar3 tablespoons b.u.t.ter11/4 teaspoons salt teaspoons salt12/3 cups bread flour cups bread flour1 cup medium rye flour1/3 cup nonfat dry milk cup nonfat dry milk1 tablespoon plus 1 teaspoon gluten1 tablespoon sesame seeds1 tablespoon wheat germ21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast2-POUND LOAF13/4 cups boiling water cups boiling water2/3 cup cracked rye cup cracked rye1/4 cup dark brown sugar cup dark brown sugar4 tablespoons b.u.t.ter11/2 teaspoons salt teaspoons salt21/4 cups bread flour cups bread flour11/3 cups medium rye flour cups medium rye flour1/2 cup nonfat dry milk cup nonfat dry milk1 tablespoon plus 2 teaspoons gluten11/2 tablespoons sesame seeds tablespoons sesame seeds11/2 tablespoons wheat germ tablespoons wheat germ1 tablespoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon bread machine yeast teaspoon bread machine yeast

[image]Pour the boiling water over the cracked rye in a bowl. Add the brown sugar, b.u.t.ter, and salt. Let stand 1 hour on the counter to soften.

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions, adding the grain and its soaking liquid as the liquid ingredients. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) [image]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.

[image]Technique: Making Soft PretzelsChewy pretzels are a great snack food. While commercial pretzels are cooked in a water-lye bath, at home, a baking soda bath does the job just fine. Here are two recipes: one for white dough pretzels that are immersed in a bath before baking, and one for rye pretzels, baked entirely in the oven. Children love these.Soft PretzelsMakes 12 large pretzels

11/2- or 2-pound-loaf machinesFor the dough:1/2 cup water cup water1 cup milk4 cups bread flour1 tablespoon malt powder, preferably, or sugar11/4 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

For the pretzel bath:2 quarts water2 tablespoons baking soda

For the topping:1 egg white beaten with 1 tablespoon waterAbout 2 tablespoons coa.r.s.e kosher or sea salt

[image]To make the dough, place all the ingredients in the bread pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.[image] Line 2 large baking sheets with parchment paper. When the machine beeps at the end of the cycle, turn the dough out onto the work surface and divide into 12 equal portions (you can make smaller pretzels, dividing the dough into 18 portions). With your palms, shape each portion into a 20-inch rope. To form a pretzel shape, hold both ends of the rope and bring both ends around into the center to form a large loop. Twist the ends together once, about 3 inches from the ends. Bring the twisted end up and over the loop and attach it to the bottom center of the loop. You will have a pretzel shape that looks rather like a heart with 3 sections. Carefully transfer the pretzel to the baking sheet. Repeat with all of the dough pieces. Let rest, uncovered, at room temperature for 30 minutes. Line 2 large baking sheets with parchment paper. When the machine beeps at the end of the cycle, turn the dough out onto the work surface and divide into 12 equal portions (you can make smaller pretzels, dividing the dough into 18 portions). With your palms, shape each portion into a 20-inch rope. To form a pretzel shape, hold both ends of the rope and bring both ends around into the center to form a large loop. Twist the ends together once, about 3 inches from the ends. Bring the twisted end up and over the loop and attach it to the bottom center of the loop. You will have a pretzel shape that looks rather like a heart with 3 sections. Carefully transfer the pretzel to the baking sheet. Repeat with all of the dough pieces. Let rest, uncovered, at room temperature for 30 minutes.[image] Preheat the oven to 400F. Bring 2 quarts of water to a boil in a large, deep pan, and add the baking soda to the water. (If you want soft, breadlike pretzels, skip the boiling and go directly to Step 5 and bake in the oven.) Preheat the oven to 400F. Bring 2 quarts of water to a boil in a large, deep pan, and add the baking soda to the water. (If you want soft, breadlike pretzels, skip the boiling and go directly to Step 5 and bake in the oven.)[image] When the 30 minutes are up, with a large spatula, carefully lift a risen pretzel, then lower it into the boiling water. You can boil 2 pretzels at once. Leaving the water at a low rolling boil, boil for 45 seconds to 1 minute, until puffy. Remove with a slotted spoon, hold over the pan to drain, then place back on the baking sheet 2 inches apart. Repeat until all the pretzels have been boiled. When the 30 minutes are up, with a large spatula, carefully lift a risen pretzel, then lower it into the boiling water. You can boil 2 pretzels at once. Leaving the water at a low rolling boil, boil for 45 seconds to 1 minute, until puffy. Remove with a slotted spoon, hold over the pan to drain, then place back on the baking sheet 2 inches apart. Repeat until all the pretzels have been boiled.[image] Brush each pretzel with the egg glaze and sprinkle with the salt. Bake one sheet at a time, in the center of the oven, for 16 to 20 minutes, until deep golden brown. Cool the pretzels on a rack. Eat them warm or store at room temperature for up to 3 days, wrapped in a single layer of foil. Brush each pretzel with the egg glaze and sprinkle with the salt. Bake one sheet at a time, in the center of the oven, for 16 to 20 minutes, until deep golden brown. Cool the pretzels on a rack. Eat them warm or store at room temperature for up to 3 days, wrapped in a single layer of foil.Baked Rye Pretzels with SeedsMakes 16 pretzels

11/2- or 2-pound-loaf machines

For the dough:11/4 cups water cups water1 tablespoon canola oil1 large egg yolk21/4 cups bread flour cups bread flour1 cup white whole wheat flour1/4 cup medium or dark rye flour cup medium or dark rye flour11/2 tablespoons malt powder, preferably, or sugar tablespoons malt powder, preferably, or sugar1 teaspoon saltPinch of ground white pepper21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

For the topping:1 egg white beaten with 1 tablespoon waterAbout 2 tablespoons coa.r.s.e kosher or sea saltSesame seeds or caraway seeds

[image]To make the dough, place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.[image] Line 2 large baking sheets with parchment paper. When the machine beeps at the end of the cycle, turn the dough out onto the work surface and divide into 16 equal portions. With your palms, shape each portion into a 16-inch rope. To form a pretzel shape, hold both ends of the rope and bring both ends around into the center to form a large loop. Twist the ends together once, about 3 inches from the ends. Bring the twisted end up and over the loop and attach it to the bottom center of the loop. You will have a pretzel shape that looks rather like a heart with 3 sections. Carefully transfer the pretzel to the baking sheet. Repeat with all of the dough, leaving 1 Line 2 large baking sheets with parchment paper. When the machine beeps at the end of the cycle, turn the dough out onto the work surface and divide into 16 equal portions. With your palms, shape each portion into a 16-inch rope. To form a pretzel shape, hold both ends of the rope and bring both ends around into the center to form a large loop. Twist the ends together once, about 3 inches from the ends. Bring the twisted end up and over the loop and attach it to the bottom center of the loop. You will have a pretzel shape that looks rather like a heart with 3 sections. Carefully transfer the pretzel to the baking sheet. Repeat with all of the dough, leaving 11/2 inches between each pretzel. Let rest, uncovered, at room temperature for 20 minutes. inches between each pretzel. Let rest, uncovered, at room temperature for 20 minutes.[image] Preheat the oven to 375F. Preheat the oven to 375F.[image] Brush each pretzel with the egg glaze and sprinkle with the salt and seeds. Bake one sheet at a time, in the center of the oven, for 15 to 20 minutes, until deep golden brown. Cool the pretzels on a rack. Eat them warm or store at room temperature for up to 3 days, wrapped in a single layer of foil. Brush each pretzel with the egg glaze and sprinkle with the salt and seeds. Bake one sheet at a time, in the center of the oven, for 15 to 20 minutes, until deep golden brown. Cool the pretzels on a rack. Eat them warm or store at room temperature for up to 3 days, wrapped in a single layer of foil.

SPECIALTY FLOUR BREADS.

Specialty flours, also known as non-wheat flours, include all flours not ground from wheat. While many of S these flours are not as well known as wheat, they are all exceptional for making bread in the bread machine. In your search for good whole grain breads, don't shy away from recipes that feature some of these unfamiliar grains. Their imaginative addition to wheat loaves creates breads with a fascinating variety of new flavors, aromas, and textures, for example, cornmeal millet, white barley bread, or oatmeal whole wheat. Cooked grains, such as millet, wild rice, buckwheat groats, bulgur wheat, black rice, polenta, and hominy, meld beautifully into a loaf of bread. The texture of bread made with specialty grains and flours varies from smooth and fine-textured to coa.r.s.e and crumbly. There is no common definition because each flour is so different and comes not only in whole grain form, but also as fine flour, coa.r.s.e meal, rolled flakes, and cracked grains. Non-wheat flours have varying amounts of protein, fiber, and nutrition. Some are easy to eat, others are an acquired taste.

If you tried to create a yeasted loaf from all, or a large percentage of, specialty flour, you would produce a dense, flat loaf because of the lack of gluten in these grains. (Gluten is present only in wheat and rye flours.) Specialty flours must be used in small proportions along with plenty of high-gluten bread flour and vital wheat gluten in order to give the loaf an internal structure. I have created recipes here that are easy to make and will be to the liking of even the fussiest bread eater. Specialty flours are added in only a small proportion, comprising from just a few tablespoons to a quarter of the total flour in the loaf. Still, each flour and grain addition will result in a different feel-a whole wheat and cornmeal loaf will have a grainy texture in comparison to a loaf with the b.u.mpy texture of rolled oats, cracked wheat, and wild rice added to some barley flour.

The main trick to working with doughs made with specialty flours is to remember that they soak up a lot of moisture during rising, as compared to white flour breads, which soak up the moisture right away during the mixing and kneading. When you check your dough ball, leave these doughs, as you do whole wheat doughs, a bit moister than usual to avoid a finished loaf that is too dry. When you touch the grain-rich dough gently with your finger, it will pull up as you pull your finger away, yet still look like a nice ball of dough. You want the dough to retain its tacky feel, so resist the urge to sprinkle it with more than 1 or 2 teaspoons of flour during the Knead 2 segment of the cycle.

These doughs emit a wonderfully grain-sweet, yeasty aroma during the rising that I find as intoxicating as the aroma during baking. Do not be put off by slow risers. Specialty flour doughs are notorious for remaining under half their finished size during the rising times, due to their reduced gluten, and then filling the pan three-quarters to almost full during baking. If a loaf comes out too dense, add 1 1/2 teaspoon more yeast and an extra 1 to 2 teaspoons gluten the next time you make it. teaspoon more yeast and an extra 1 to 2 teaspoons gluten the next time you make it.

Set the crust control, if your machine has it, on medium or dark for these breads. I especially like an extra-dark crust, as opposed to a medium, terra cotta-colored crust on white breads. Some flours, like barley, never darken unless there are plenty of other ingredients added.

Don't let specialty flour breads rest inside the machine on Keep Warm. It is important to remove them from the machine immediately once the beep sounds and to let them cool on a rack, or they will dry out. If your loaf is especially dense and looks like it is not quite done, don't hesitate to program the machine for more time on the Bake Only cycle, or to turn it out of the pan and bake it a bit longer in your home oven.

Where can you find these specialty flours? Almost every supermarket offers rye flour, oatmeal, and cornmeal. Whole foods super-markets, gourmet grocery stores, and natural foods stores offer the largest selections of whole grain and non-wheat flours. Or you can always order them from mail-order resources (see Whole Grains and Specialty Flours Whole Grains and Specialty Flours).

CORNMEAL HONEY BREAD.

Ayeasted corn bread is something of a surprise; it is not only toothsome, but has an appealing sweet, moist, slightly gritty texture. Please use a stone-ground cornmeal for this bread if you can. I order every brand I can find, especially the ones ground at small family-owned stone mills. They are remarkable in flavor (I even give gifts of them at Christmas). This will become one of your favorite breads.

11/2-POUND LOAF11/8 cups water cups water11/2 tablespoons unsalted b.u.t.ter, cut into pieces tablespoons unsalted b.u.t.ter, cut into pieces3 tablespoons honey22/3 cups bread flour cups bread flour1/3 cup yellow cornmeal cup yellow cornmeal1/3 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder1 tablespoon plus 1 teaspoon gluten1 teaspoon salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water2 tablespoons unsalted b.u.t.ter cut into pieces1/4 cup honey cup honey31/2 cups bread flour cups bread flour1/2 cup yellow cornmeal cup yellow cornmeal1/2 cup dry b.u.t.termilk powder cup dry b.u.t.termilk powder1 tablespoon plus 2 teaspoons gluten11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]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 may be made using the Delay Timer.) [image]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.

CORNMEAL AND HOMINY BREAD.

While writing a book on the breads of the American Southwest, I discovered the unique addition of canned hominy to breads, and was hooked. Hominy adds moisture and texture to an otherwise crunchy loaf, and a delicate cornlike flavor that is most complementary to the cornmeal. Be sure to refrigerate this loaf for storage; it has a lot of moisture and will begin to mold when day-old if stored at room temperature.

11/2-POUND LOAF1/2 cup milk cup milk1/2 cup water cup water2 tablespoons olive oil3 cups bread flour1/2 cup yellow cornmeal cup yellow cornmeal2 tablespoons sugar11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast1 cup canned hominy, rinsed2-POUND LOAF2/3 cup milk cup milk2/3 cup water cup water3 tablespoons olive oil4 cups bread flour2/3 cup yellow cornmeal cup yellow cornmeal3 tablespoons sugar2 tablespoons gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast11/2 cups canned hominy, rinsed cups canned hominy, rinsed

[image]Place all the ingredients, except the hominy, in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the hominy.

[image]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.

[image]The Baker's Glossary of Specialty Flours and GrainsBarley FlourBarley has a chewy texture and a mild, sweet flavor. Hulled pearl barley can be toasted and rolled into barley flakes, which are used like rolled oats, or ground into a low-gluten flour with a grayish color. Use a small proportion (1 cup of barley flour to 5 cups of wheat flour, or 20 percent barley flour, at the most) for a slightly bitter, moist-crumbed bread that is excellent toasted. Of course, smaller proportions of barley flour can also be used. The crusts of barley breads bake up a tan color and tend to harden as they cool. Barley combines well with the flavors of orange, rye, and whole wheat.Buckwheat FlourSmall amounts of buckwheat flour combined with wheat flour make a surprisingly delicious light-textured bread. Usually eaten in its robust roasted form, called kasha kasha, buckwheat is technically not a grain, but the seed of a red-stemmed plant related to rhubarb. Buckwheat flour is low in protein, which makes for a tender baked product with an a.s.sertive, musky, slightly bitter flavor, and the purple-gray color of its flour bakes into a dark gray-brown crust. Buckwheat grown in Europe has a rather mild taste, distinctly different from the j.a.panese variety of buckwheat grown in the United States, which can be quite earthy and musky. While the whole grain is an acquired taste, I have found that the addition of a small amount of buckwheat flour makes an exceptional bread that is loved upon first bite. Give it a try. At most, use 1 cup of buckwheat flour to 5 cups of wheat flour. Use buckwheat with wheat flours, rye flours, and cornmeal. It pairs very well with cinnamon and prunes.Chestnut FlourChestnut flour is ground from dried chestnuts and the flavor varies depending on how the nuts have been dried. The flour's beige texture is dust-fine and silky, and the flavor distinctive. Use a small proportion (a scant 1 cup of chestnut flour to 5 cups of wheat flour at the most) in breads. Chestnut flour combines well with all nuts, a.s.sertive honeys, and whole wheats. Use chestnut flour in everything from regular loaves to pizza doughs to country breads.CornmealYellow cornmeal comes in a variety of grinds, from fine to coa.r.s.e, and makes delicious yeasted cornbreads. Degerminated cornmeal has had the germ removed for longer shelf life. Masa harina Masa harina is finely ground golden cornmeal made from lime-treated hominy. For the best flavor, search out fresh stone-ground cornmeals. Polenta is considered a coa.r.s.e grind of cornmeal. is finely ground golden cornmeal made from lime-treated hominy. For the best flavor, search out fresh stone-ground cornmeals. Polenta is considered a coa.r.s.e grind of cornmeal.Baked goods made with cornmeal are crumbly in texture and a bit gritty, with a characteristic pale yellow color. Because cornmeal is unique in flavor and texture, there is no subst.i.tute for it. Use a small proportion (1 to 2 cups of cornmeal to 4 to 5 cups of wheat flour) to create light-textured breads. Corn-meal's mild flavor combines well with all other grains and is great seasoned with chiles. Blue cornmeal may be subst.i.tuted for yellow cornmeal in breads.MilletTiny round yellow grains of millet resemble pale mustard seeds and are a common addition to whole-grain cereal mixtures. Millet has a slightly mild nutty taste, a fluffy texture, and is very easy to digest. I use the whole raw millet as a "crunchy munchy" addition to other grains and seeds in a dough that bakes up into firm, chewy textured bread. Millet combines well with the flavors of all flours, but is especially nice with wild and domestic rices, cornmeals, oats, rye, and whole wheat.OatsRolled oats are the most familiar cereal grain on the market. Whole groats are hulled, steamed, and flattened into flakes. They may be ground into oat flour with a food processor or into a coa.r.s.e meal suitable for breadmaking. The mild, nutty flavor and moist, nubby texture of oats is a favorite in breads, with the recipes often calling for spices, honey, nuts, and dried fruits. Use a small proportion (1 cup of rolled oats to 2 cups of wheat flour at most and a 1-to-5 ratio for oat flour). Oats combine well with the flavors of graham, whole wheat, rye, wild rice, and millet.Potato FlourPotato flour is ground from cooked, dried, starchy potatoes. Used mostly as a thickener, it is great for dusting loaves and makes moist doughs in lieu of adding cooked mashed potatoes to the dough. It is a premium food for the yeast, as the yeast thrives on the starch. Use a scant 1 cup of potato flour to 5 cups of wheat flour at most, since potato flour tends to be heavy. It is not the same as potato starch flour, which is used extensively in Jewish baking for sponge cakes and dinner rolls. Potato flour is also different from dehydrated instant potato flakes.QuinoaQuinoa (prounounced "keen-wa") is really the fruit of a plant rather than a gra.s.s, and has the highest protein content of any grain (about 17 percent). It has been grown in the Andes Mountains of South America for about three thousand years. It can be used like rice or millet. Before it is used, whole quinoa must be thoroughly rinsed because it is coated with saponin, a resin-like substance with a bitter, soapy taste that protects the grains from insects. Rinse and drain the quinoa about 5 times with cold running water. The more rinsing it undergoes, the milder the flavor of the cooked grain will be. When cooked, the disc-shaped sesame-like grains become translucent. Quinoa is used cooked in breads in the same manner as rice. There is also quinoa flour, but it is hard to find outside of health food stores. Do not confuse quinoa with amaranth, also from South America.Rice and Rice FlourThere are thousands of varieties of rice, each with its own distinct flavor, texture, aroma, color, length of grain, and degree of translucency. Short-grain brown rice is nutty, sweet, dense, and chewy. Unpolished, it retains a layer of bran, which adds fiber and flavor. Long-grain brown (Texmati) rice is beige in color and nutty in flavor. Converted rice is parboiled before drying, and cooks up nice and fluffy. Aromatic rices, such as basmati and jasmine, are known for their distinctive fragrances. Use 1 to 2 cups of cooked rice to 6 cups of flour for the best results. Brown rices take twice as long as white rice to cook, and have more nutrients.In addition to using cooked whole grain rice in some of my breads, occasionally I like to use rice flour in bread machine breads. Rice flour can be ground from brown or white rice, although I always use brown rice flour. There is also a sweet rice flour used in Asian cuisine, but not for breads. Rice flour is an excellent thickener and is good for dusting (use for dusting your pizza doughs when rolling out), as it absorbs moisture slowly and has a light, sweet flavor. Use a small proportion of rice flour (a scant 1 cup of rice flour to 5 cups of wheat flour) when making bread. The crust on a loaf made with rice flour will be a delicate light brown with a fine crumb. For more information on rice flours rice flours.Soy FlourSoybean products were long thought unsuitable for breadmaking; on their own they make moist, compact bricks with a hearty musty, sweet flavor that many find to be an acquired taste. But soy flour in small amounts melds well with other flours, slows the rancidity in baked goods, and, with its high fat and protein content, adds considerable nutrition and moisture to loaves. Soy flour keeps well on a cupboard shelf for up to a year. Breads that contain soy flour are chewy, with a golden crust and delicate musty flavor.The soy products that are available for baking include grits, soy flakes, a soy meal, and, my favorite, a finely milled flour (ground from toasted whole soybeans). Toasted soy products, labeled soya, have a nutty rich flavor while raw soy products are blander. The best tasting, most nutritious soy flour is stone-ground and full-fat. Defatted soy flour has the oil removed by a process using chemical solvents, so don't let the fat-free craze tempt you to buy this. The proteins in soy flour complement the ones in wheat flour, an especially nice pairing since soy has no gluten. Soy flour makes a crust that tends to brown quickly, so a good rule of thumb is to set your machine's crust setting on light. Add no more than 1 cup of soy flour per 3 to 5 cups of wheat flour, adding a tablespoon of vital wheat gluten per cup of soy flour for texture.Teff FlourTeff flour, available almost exclusively in health food stores and from mail-order catalogs, is a specialty flour and a staple in an ethnic cuisine not familiar to most Americans. Since the grains of teff, native to northern Africa but now grown in Idaho, are so small, they cannot be processed, so teff makes a nice whole grain flour with its bran and germ intact. Ivory-colored teff is coveted for its pure color. White breads made from it were once a sign of status in Ethiopia, as white wheat breads once were in this country. The mahogany-brown seeds have a rich, deep flavor slightly reminiscent of carob or Wheatena. Both ivory and brown teff seeds are ground into flour. Teff is known for its pleasantly sweet, almost mola.s.ses-like flavor. The mild nature of teff combines well with the sweet spices, such as cinnamon, allspice, cardamom, coriander, and ginger. It has not traditionally been used with yeast, but in combination with high-protein bread flour it can be used sparingly for a lovely bread. It is the easiest of the new grains to introduce to children, as it has a gentle palatability; try teff bread for breakfast toast.Wild RiceDelicious by itself or in combination with other rices, wild rice has a strong woodsy flavor and a chewy texture. It is not really a rice, but the seed of an aquatic gra.s.s native to the marshes of the Great Lakes and Canada. Some wild rice is still traditionally harvested by hand by Native Americans, but most is cultivated in man-made paddies and harvested by machine, with California being the biggest producer. Paddy rice is left to cure out in the weather, causing the characteristic s.h.i.+ny, dark kernels, while hand-harvested rice is parched immediately over open fires, giving it a variety of distinctly matte colors from a ruddy red-brown to a subtle gray-green. Labels usually note if the rice is hand-harvested or cultivated, but the color will tell you immediately how it was grown. Each brand of wild rice has its own particular taste, so if you have experienced a brand that was too husky for your palate, experiment with others, or use it in combination with other rices for a milder taste. All grades can be used interchangeably in bread recipes calling for wild rice, but must always be cooked first, giving breads a flecking of dark color and a deep-toned, musky flavor. A little wild rice goes a long way, but once you taste a bread that combines wild rice with oatmeal, you will know how tasty it can be.Wild rice is generally used as a cooked whole grain in breads rather than as a flour. For the best results, use 1 to 2 cups of cooked rice to 6 cups of flour. Hard to find, but nice if you can find it, is wild rice flour. There is a pure wild rice flour, which has no gluten, and a wild rice and unbleached white flour mixture, which can be used straight from the bag for baking.

POLENTA-SUNFLOWER-MILLET BREAD.

This is one of my cache of "crunchy munchy" breads with whole millet, which looks so pretty dotting every slice. The family of common millets is just huge, and the only between difference the millet we eat and the kind the birds eat is that the bird seed is unhulled. Once you feel the great textural additions of millet and the coa.r.s.e grind of cornmeal known as polenta, you'll be adding these grains often. If you find the little nubs too crunchy, just soak the millet in hot water for fifteen minutes and drain it before adding to the bread dough.

11/2-POUND LOAF11/8 cups water cups water3 tablespoons honey2 tablespoons sunflower seed oil21/2 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour1/4 cup polenta cup polenta3 tablespoons whole raw millet3 tablespoons raw sunflower seeds11/2 tablespoons gluten tablespoons gluten11/2 teaspoons salt teaspoons salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water1/4 cup honey cup honey3 tablespoons sunflower seed oil31/4 cups bread flour cups bread flour3/4 cup whole wheat flour cup whole wheat flour1/3 cup polenta cup polenta1/4 cup whole raw millet cup whole raw millet1/4 cup raw sunflower seeds cup raw sunflower seeds2 tablespoons gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.) [image]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.

ORANGE-BUCKWHEAT BREAD.

I am fascinated with buckwheat flour. It is an acquired taste unless you are Jewish and ate kasha as a kid or eat a lot of j.a.panese am fascinated with buckwheat flour. It is an acquired taste unless you are Jewish and ate kasha as a kid or eat a lot of j.a.panese soba-kiri soba-kiri noodles. But this flour is great in small amounts, and I have made converts of lots of bakers with recipes like this. Buckwheat has its botanical origin at the unique Lake Baikal area in Siberia. It is the planet's oldest and deepest fresh water lake, located in the center of the Mongolian empire and home to hundreds of plant species found nowhere else. It makes buckwheat special indeed. Cultivated since prehistoric times as a bread grain, it became a staple all around mainland Asia and, later, in j.a.panese and Indian diets. noodles. But this flour is great in small amounts, and I have made converts of lots of bakers with recipes like this. Buckwheat has its botanical origin at the unique Lake Baikal area in Siberia. It is the planet's oldest and deepest fresh water lake, located in the center of the Mongolian empire and home to hundreds of plant species found nowhere else. It makes buckwheat special indeed. Cultivated since prehistoric times as a bread grain, it became a staple all around mainland Asia and, later, in j.a.panese and Indian diets.

11/2-POUND LOAF1 cup b.u.t.termilk1 large egg2 tablespoons unsalted b.u.t.ter, cut into pieces2 cups bread flour3/4 cup whole wheat flour cup whole wheat flour1/3 cup light buckwheat flour cup light buckwheat flour2 tablespoons dark brown sugar Grated zest of1 large orange1 tablespoon gluten11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/3 cups b.u.t.termilk cups b.u.t.termilk1 large egg3 tablespoons unsalted b.u.t.ter, cut into pieces3 cups bread flour1 cup whole wheat flour1/2 cup light buckwheat flour cup light buckwheat flour3 tablespoons dark brown sugarGrated zest of 1 large orange1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]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.) The dough ball will be moist and springy.

[image]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.

Bread and Its Place on the Food Pyramid[image]The American Food Guide Pyramid was developed by the U.S. Department of Agriculture in 1992. It was later streamlined to reflect a worldwide perspective. Food pyramids have also been developed based on other traditional diets around the world, such as Asian, Latin American, and Mediterranean. The Third International Congress on Vegetarian Nutrition added a Vegetarian Food Guide Pyramid. All these pyramids place whole grain bread and pasta, beans, nuts, and tubers at the wide base for optimum health and sensible eating patterns. The pyramids recommend eating six to eleven servings of grain products per day-as many of them as possible unrefined, unprocessed, and unhulled whole grains-in cereals, pastas, and breads.Starchy grains make us feel satisfied and well fed. As complex carbohydrates, grains are ready fuel for the body and are chemically built of chains of glucose, a necessary energy source for the brain, nervous system, and muscle functions. The breads made from whole grains meld well with the newly labeled "super foods": olive oil, fresh herbs, lemons, garlic, and yogurt-foods that contribute to optimum health.Once the domain of a minority of health-conscious folks, many people are now becoming more interested in using a wide variety of whole-grain flours, and super market selections are growing to accommodate them. Baking your own bread is the perfect way to incorporate good nutrition into your diet naturally.

BUCKWHEAT-MILLET BREAD.

I have found that breads that use a small percentage of buckwheat flour along with wheat flours have wide appeal and wonderful flavor. Here the buckwheat is paired with millet. You will find this a scrumptious toasting bread, and a wonderful bread for sandwiches filled with Swiss or white American cheese and turkey or Black Forest ham. have found that breads that use a small percentage of buckwheat flour along with wheat flours have wide appeal and wonderful flavor. Here the buckwheat is paired with millet. You will find this a scrumptious toasting bread, and a wonderful bread for sandwiches filled with Swiss or white American cheese and turkey or Black Forest ham.

11/2-POUND LOAF11/8 cups water cups water1 tablespoon unsalted b.u.t.ter, cut into pieces2 tablespoons dark honey22/3 cups bread flour cups bread flour1/3 cup light buckwheat flour cup light buckwheat flour1/3 cup whole millet cup whole millet1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/2 cups water cups water2 tablespoons unsalted b.u.t.ter, cut into pieces3 tablespoons dark honey31/2 cups bread flour cups bread flour1/2 cup light buckwheat flour cup light buckwheat flour1/2 cup whole millet cup whole millet1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]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.) [image]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.

CHESTNUT FLOUR BREAD.

Chestnut flour is often in a package labeled farina di castagne, farina di castagne, as it is imported from Italy. It is one of my favorite specialty flours and I look for any opportunity to use it. The fine flour is like silk-I think it could have been used for powdering royal faces for court appearances a few hundred years ago. The character of this dough will reflect the chestnut flour you use-light and nutty or dark and smoky, depending on how the chestnuts were dried before they were ground into flour. After you've eaten your fill of this bread when it's fresh, try using it for French toast or in bread pudding. as it is imported from Italy. It is one of my favorite specialty flours and I look for any opportunity to use it. The fine flour is like silk-I think it could have been used for powdering royal faces for court appearances a few hundred years ago. The character of this dough will reflect the chestnut flour you use-light and nutty or dark and smoky, depending on how the chestnuts were dried before they were ground into flour. After you've eaten your fill of this bread when it's fresh, try using it for French toast or in bread pudding.

11/2-POUND LOAF7/8 cup fat-free milk cup fat-free milk1 large egg3 tablespoons b.u.t.ter or margarine, cut into pieces21/2 cups bread flour cups bread flour1/2 cup chestnut flour cup chestnut flour2 tablespoons dark brown sugar2 tablespoons minced pecans1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF11/8 cups fat-free milk cups fat-free milk1 large egg4 tablespoons b.u.t.ter or margarine, cut into pieces31/4 cups bread flour cups bread flour3/4 cup chestnut flour cup chestnut flour3 tablespoons dark brown sugar3 tablespoons minced pecans1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium or dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be moist and springy.

[image]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.

POLENTA-CHESTNUT BREAD.

This bread combines two Italian flours, chestnut flour ground from the fruits of the chestnut trees that grow outside of Rome, and northern Italian coa.r.s.ely ground cornmeal, known as polenta. Stone-ground yellow cornmeal may be subst.i.tuted for polenta. It gives a nice underlying texture to this compact, moist loaf. This is a nice bread with which to make a "black-eyed Susan" for breakfast-a slice of bread that has had an "eye" cut out of its center (with the rim of a gla.s.s) and an egg cooked right in the middle of it.