Sunday, October 19, 2008

No-knead whole-grain bread recipes

I found a couple of recipes I'm going to try for making whole-grain bread. (And if you don't have one of Mark Bittman's cookbooks on your shelf you ought to get one.) These recipes were published in the Toronto Star on Saturday, October 18/08. Very few bread recipes can handle only whole-grain flours; usually they call for at least two-thirds all-purpose flour. Bitmann provides two variations; he says "If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent."

Here's a picture of a couple of quiches I made from Bitmann's Basic Quiche recipe, using home-grown asparagus and store-bought tomatoes and pie shells. These quiches really freeze well, by the way. One of these days I'll learn to make a flaky pastry...

And I think I used one of Bittman's recipes for this lovely cornbread (or maybe not).
I've only made bread using my hands, kneading a large recipe (four loaves) for up to ten minutes before proofing (letting rise) the first time. The last time I tried to start the batter using an old Sunbeam mixer, it (the mixer, not the batter) started to smoke a little... It wasn't one of those giant KitchenAid things that I covet, but I know I'd seldom use it to make such a purchase worthwhile.

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