Reply
 
Thread Tools Search this Thread Display Modes
 
Old 01-23-2011, 08:40 AM   #1
Naysayer
 
Boondocker's Avatar

 
1968 24' Tradewind
Louisville , earth
Join Date: Jun 2005
Posts: 4,635
Images: 7
Send a message via Yahoo to Boondocker
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?
__________________

__________________
Rodney

Visit my photography page
and the
Favorite camp grounds project map
My Blog

(The artist formerly known as General Disarray)

Boondocker is offline   Reply With Quote
Old 01-23-2011, 09:42 AM   #2
Rivet Master
 
Crusty's Avatar
 
1992 34' Excella
Austin , Texas
Join Date: Mar 2007
Posts: 562
Images: 10
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."
Austin, TX "Rancho Deluxe"
Crusty is offline   Reply With Quote
Old 01-23-2011, 10:50 AM   #3
Moderator
Commercial Member
 
eubank's Avatar
 
1967 30' Sovereign
Bosque Farms , New Mexico
Join Date: Jan 2004
Posts: 6,428
Try one of these:
Lynn

Lynn
__________________
WBCCI 21043
eubank is offline   Reply With Quote
Old 01-23-2011, 11:18 AM   #4
Rivet Master<br><img src="/ugala/forums/images/5rivet.gif">
 
CanoeStream's Avatar

 
2006 25' Safari FB SE
St. Cloud , Minnesota
Join Date: Aug 2003
Posts: 13,279
Images: 19
Blog Entries: 3
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.
__________________
Bob

5 meter Langford Nahanni

CanoeStream is offline   Reply With Quote
Old 01-23-2011, 11:20 AM   #5
Rivet Master
 
WineStream's Avatar
 
2005 30' Safari
Jeromesville , Ohio
Join Date: Feb 2009
Posts: 1,873
Images: 24
I love that you're putting up German breads Lynn, they're my absolute favorite!
__________________
WineStream is offline   Reply With Quote
Old 01-23-2011, 11:21 AM   #6
Naysayer
 
Boondocker's Avatar

 
1968 24' Tradewind
Louisville , earth
Join Date: Jun 2005
Posts: 4,635
Images: 7
Send a message via Yahoo to Boondocker
Bob, more of the second is what I'm looking for. Recipe?
__________________
Rodney

Visit my photography page
and the
Favorite camp grounds project map
My Blog

(The artist formerly known as General Disarray)

Boondocker is offline   Reply With Quote
Old 01-23-2011, 12:21 PM   #7
Rivet Master
 
vswingfield's Avatar
 
1983 34' Excella
1967 24' Tradewind
Little Rock , Arkansas
Join Date: Nov 2006
Posts: 3,773
Images: 32
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.
Attached Files
File Type: pdf Almost No-Knead Whole Wheat Bread.pdf (167.4 KB, 301 views)
File Type: pdf Almost No-Knead Seeded Rye Bread.pdf (166.4 KB, 2154 views)
File Type: pdf Almost No-Knead Bread.pdf (166.7 KB, 147 views)
__________________
Vaughan
vswingfield is offline   Reply With Quote
Old 01-23-2011, 12:21 PM   #8
Rivet Master<br><img src="/ugala/forums/images/5rivet.gif">
 
CanoeStream's Avatar

 
2006 25' Safari FB SE
St. Cloud , Minnesota
Join Date: Aug 2003
Posts: 13,279
Images: 19
Blog Entries: 3
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!
__________________
Bob

5 meter Langford Nahanni

CanoeStream is offline   Reply With Quote
Old 01-23-2011, 12:54 PM   #9
65th Anniversary CLIPPER
 
masseyfarm's Avatar

 
1996 36' Clipper Bus
Tub City , British Columbia
Join Date: May 2009
Posts: 3,274
Images: 55
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
__________________
masseyfarm is offline   Reply With Quote
Old 01-23-2011, 01:23 PM   #10
Naysayer
 
Boondocker's Avatar

 
1968 24' Tradewind
Louisville , earth
Join Date: Jun 2005
Posts: 4,635
Images: 7
Send a message via Yahoo to Boondocker
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.
__________________
Rodney

Visit my photography page
and the
Favorite camp grounds project map
My Blog

(The artist formerly known as General Disarray)

Boondocker is offline   Reply With Quote
Old 01-23-2011, 01:26 PM   #11
Rivet Master
 
vswingfield's Avatar
 
1983 34' Excella
1967 24' Tradewind
Little Rock , Arkansas
Join Date: Nov 2006
Posts: 3,773
Images: 32
Quote:
Originally Posted by Boondocker View Post
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.
Amen!

It's really better while it's still warm anyway.

Enjoy.
__________________
Vaughan
vswingfield is offline   Reply With Quote
Old 01-23-2011, 01:28 PM   #12
Naysayer
 
Boondocker's Avatar

 
1968 24' Tradewind
Louisville , earth
Join Date: Jun 2005
Posts: 4,635
Images: 7
Send a message via Yahoo to Boondocker
Quote:
Originally Posted by vswingfield View Post
Amen!

It's really better while it's still warm anyway.

Enjoy.
And the way peanut butter and strawberry preserves just melt into the bread. Yum.
__________________
Rodney

Visit my photography page
and the
Favorite camp grounds project map
My Blog

(The artist formerly known as General Disarray)

Boondocker is offline   Reply With Quote
Old 01-23-2011, 01:30 PM   #13
Rivet Master
 
Mexray's Avatar
 
1978 28' Ambassador
Morada , California
Join Date: Jan 2006
Posts: 1,583
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
Mexray is offline   Reply With Quote
Old 01-23-2011, 01:30 PM   #14
Rivet Master
 
noreen&sal's Avatar
 
1981 27' Excella II
mays landing , South Jersey
Join Date: Nov 2009
Posts: 1,179
Images: 9
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
noreen&sal is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
any suggestions on making bread or rice in an Airstream? aname4me Stella's Kitchen 57 01-31-2011 11:08 AM
Installing Propane light lucymcdog LP Gas, Piping, Tanks & Regulators 69 01-23-2011 12:12 AM


Virginia Campgrounds

Reviews provided by




Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -6. The time now is 01:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.

Airstream is a registered trademark of Airstream Inc. All rights reserved. Airstream trademark used under license to Social Knowledge LLC.