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01-23-2011, 07:40 AM
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#1
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Naysayer
1968 24' Tradewind
Russellville
, earth
Join Date: Jun 2005
Posts: 4,954
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ISO the perfect multigrain bread recipe
OK, so I am looking for a really tasty, forgiving multigrain bread recipe. I love bread and prefer a hearty, heavy loaf. Any suggestions?
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01-23-2011, 08:42 AM
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#2
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Rivet Master
1992 34' Excella
Austin
, Texas
Join Date: Mar 2007
Posts: 563
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The Hodgson Mills 9 Grain mix makes a good loaf (even in a bread maker).
__________________
Crusty
"If you come to a fork in the road, take it."
Lake Travis, TX
"Rancho Deluxe"
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01-23-2011, 09:50 AM
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#3
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Rivet Master
Airstream - Other
2016 Interstate Grand Tour Ext
Bosque Farms
, New Mexico
Join Date: Jan 2004
Posts: 7,026
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Try one of these:
Lynn
Lynn
__________________
ACI Big Red Number 21043
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01-23-2011, 10:18 AM
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#4
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Rivet Master
2006 25' Safari FB SE
St. Cloud
, Minnesota
Join Date: Aug 2003
Posts: 13,280
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Oh, you ask so much grasshopper... This has been a passion of mine. I've got a few regulars:
- My Aunt Wilma's oatmeal bread (kneaded). Not a lot of whole grains but rolled with dates & pecans.
- A hearty wholegrain loaf with soaked bulghur (kneaded).
- A very authentic, rustic french hearth boule (wetter dough; requires heavy duty mixer). Recipe is prolly under Cooks Illustrated copyright and I'd probably better not publish it here. Requires pizza stone. Mostly bread flour but has 1 c whole wheat, 1/2 c rye flour -- mimicking older unrefined euro flours. Great w kalamata olives/walnuts or tart dried cherries/any good nut (hazelnuts, pecans...). Sky's the limit.
Whatchu intending? The first two are probably more practical in your meanderings.
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01-23-2011, 10:20 AM
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#5
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Rivet Master
2023 30' Globetrotter
Pleasanton
, California
Join Date: Feb 2009
Posts: 1,905
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I love that you're putting up German breads Lynn, they're my absolute favorite!
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01-23-2011, 10:21 AM
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#6
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Naysayer
1968 24' Tradewind
Russellville
, earth
Join Date: Jun 2005
Posts: 4,954
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Bob, more of the second is what I'm looking for. Recipe?
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01-23-2011, 11:21 AM
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#7
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Rivet Master
1983 34' Excella
1967 24' Tradewind
Little Rock
, Arkansas
Join Date: Nov 2006
Posts: 3,825
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Hi Rodney,
I have attached three recipes from America's Test Kitchen. I'll admit that I haven't made the white bread, I just added it while I was uploading in case someone was interested. I have made the Rye and Whole Wheat and can recommend both.
__________________
Vaughan
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01-23-2011, 11:21 AM
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#8
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Rivet Master
2006 25' Safari FB SE
St. Cloud
, Minnesota
Join Date: Aug 2003
Posts: 13,280
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Rodney, the second it is. This is very versatile - my sister makes it in quite a variety of combinations. It is a refrigerator bread and can be handy to mix up in the evening and bake the next day. You can mix and match flours. I'd probably stick with a core of at least 2 cups bread flour. Add 1.5 tsp gluten per cup whole wheat, graham or rye flour added.
Refrigerator Bread
(makes 3 small or 2 big loaves)
Mix:
1.5 c oatmeal
1.5 c boiling water
Add & mix w above (not too hot for the yeast!):
1/3 c oil
1/3 c honey
1 T salt
1 c milk
2 packs yeast
[raisins, dried fruits or nuts as you wish]
Mix in:
4 c flour
Knead in following until dough isn't sticky. Knead 10 minutes:
1-2 c flour
Grease pans w shortening. Divide dough into loaves & put into pans. Grease tops of loaves. Cover loaves w plastic wrap & rise 5-24 hrs in fridge. Loaves will always double in volume. You also can let them rise in the usual warm place. Bake at 375 about 40 min.
SUBSTITUTIONS:
- Use wheat flakes, rye flakes or bulghur wheat instead of oatmeal - but let it stand w boiling water about 5 min so that the grain softens. Bulger absorbs a lot, so keep adding water until there's about 1.5 c that isn't absorbed.
- Use molasses instead of honey (very good w rye bread).
- Use graham flour instead of white flour. If you substitute rye flour, don't use more than 2-3 c rye flour.
Pictures!
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01-23-2011, 11:54 AM
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#9
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65th Anniversary CLIPPER
1996 36' Clipper Bus
Tub City
, British Columbia
Join Date: May 2009
Posts: 3,309
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Hungry
After reading this thread, I think we should oganize a BREAD RALLY for demonstration purpose. I'll do the taste test, you guys do the baking.
Dave
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01-23-2011, 12:23 PM
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#10
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Naysayer
1968 24' Tradewind
Russellville
, earth
Join Date: Jun 2005
Posts: 4,954
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The hardest part
The hardest part of baking bread is letting it cool down before slicing into it and having at it. I am fighting that temptation this very moment.
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01-23-2011, 12:26 PM
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#11
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Rivet Master
1983 34' Excella
1967 24' Tradewind
Little Rock
, Arkansas
Join Date: Nov 2006
Posts: 3,825
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Quote:
Originally Posted by Boondocker
The hardest part of baking bread is letting it cool down before slicing into it and having at it. I am fighting that temptation this very moment.
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Amen!
It's really better while it's still warm anyway.
Enjoy.
__________________
Vaughan
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01-23-2011, 12:28 PM
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#12
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Naysayer
1968 24' Tradewind
Russellville
, earth
Join Date: Jun 2005
Posts: 4,954
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Quote:
Originally Posted by vswingfield
Amen!
It's really better while it's still warm anyway.
Enjoy.
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And the way peanut butter and strawberry preserves just melt into the bread. Yum.
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01-23-2011, 12:30 PM
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#13
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Rivet Master
1978 28' Ambassador
Morada
, California
Join Date: Jan 2006
Posts: 1,584
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I like to make a hearty, beer bread when we go camping...It's easy and quick to prepare...
3 cups sifted self-rising flour
1/3 cup sugar
1 (12 oz) beer
2 Tbls melted butter - used later
NOTE: if you're using regular flour, ADD:
3 tbs Baking Soda
1 tbs Salt
Mix three ingredients - mixture will be 'sticky' - pour into greased loaf pan, bake in 375 oven for about 50 minutes - last three minuets or so, brush top of loaf with melted butter, return to oven to give it that crusty top...
You can add grated cheese, garlic, or herbs, etc., to give this hearty bread your own 'flavor'...
I've even baked this bread in our dutch oven (round loaf) over coals in the camp fire - put some coals on lid, too - the bottom does become really 'crusty', but can be sliced off later if it gets a bit 'burned'...
__________________
Ray & Pat; Morada, CA
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01-23-2011, 12:30 PM
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#14
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Rivet Master
1981 27' Excella II
mays landing
, South Jersey
Join Date: Nov 2009
Posts: 1,179
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Now im really getting hungry. Sal.
__________________
Sal & Nora
Let us live so that when we die even the undertaker will be sorry. Mark Twain
AIR 42483
TAC N.J. 17
WBCCI 24740
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01-23-2011, 01:49 PM
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#15
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Rivet Master
2007 Interstate
Normal
, Illinois
Join Date: Jan 2009
Posts: 18,065
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Quote:
Originally Posted by masseyfarm
After reading this thread, I think we should oganize a BREAD RALLY for demonstration purpose. I'll do the taste test, you guys do the baking.
Dave
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That would be fun!!
Maggie
__________________
🏡 🚐 Cherish and appreciate those you love. This moment could be your last.🌹🐚
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