Archive for the ‘bread’ Tag
These buns made – my words – the perfect sandwich. I don’t use those words lightly in Velda’s kitchen, so, please, enjoy these buns!
Ingredients
- 1 cup water, lukewarm
- 1 large egg
- 2 Tbsp shortening
- 1 Tbsp butter
- 2 Tbsp molasses or honey
- 1 cup spent grain
- 1 cup white flour
- 2 cups whole wheat flour
- 2 tsp vital wheat gluten
- 1 Tbsp yeast
- 1 tsp salt
- 1/4 cup sesame seeds
- 1 large egg yolk, beaten
Directions
- Combine melted shortening, butter, water, molasses and egg in a mixer bowl. Beat together, then add spent grain, white flour, vital wheat gluten, yeast and 1 cup of whole wheat flour. Mix.
- Add salt. Switch to dough hook, and add remaining whole wheat flour to form soft ball and knead for 10 minutes.
- Form into ball and let rise til double 75 to 90 minutes.
- Punch down and let rest for 5 minutes.
- Cut into 8 pieces. Roll each into smooth ball, then flatten to 3-4″ circle (should be about 1/2″ thick).
- Prepare baking sheet with non-stick spray and semolina. Place buns on baking sheet to rise til slightly puffy, about 15-20 minutes.
- Prepare oven to 375*. Brush tops with beaten egg yolk and sprinkle sesame seeds (or, King Arthur Flour Harvest Grains Blend makes a perfect topping!) on top.
- Bake for 25 – 30 minutes until golden brown and internal temperature is 198-200 degrees.
A great way to use your spent grain … you can also use room temperature beer as all or part of the liquid. This recipe has been good with a variety of flours and is lighter than many I’ve tried. And, it makes the best toast!
Ingredients
- 1-1/2 cups water
- 3 Tablespoons butter
- 1 Tablespoon honey
- 1 cup bread or all-purpose flour
- 2-3 cups whole wheat flour
- 1 cup spent grain
- 1 Tablespoon instant yeast, or one package, bloomed
- 1 teaspoon salt
- 3 teaspoon vital wheat gluten
Directions
- Mix all the dry ingredients together, then add the water, butter and honey (this is if you’re using a stand mixer to mix it with the dough hook).
- When the dough comes away from the bowl without being too sticky, continue kneading with the dough hook until the dough ball is elastic and shiny, about 5-8 minutes.
- Transfer to an oil-coated bowl and cover with plastic wrap. Let rise in a warm place for about 90 minutes or until doubled in size.
- Shape into whatever shape you want – loaf, round, rolls – cover lightly with plastic wrap and let rise about another 30-40 minutes.
- Meanwhile, turn on the oven to 410*.
- When dough is ready, place in oven and immediately throw a large handful of ice into the bottom of the oven or pour hot water, 1/2 cup, into hot cast iron skillet in bottom of oven.
- Close the door immediately and turn oven down to 375 after a few minutes and bake for approximately 30-45 minutes, depending on the size of your loaves or rolls.
- Bread is done when it sounds hollow when tapped on the bottom. Internal temp should be 200-205*.
- This bread will turn very brown and will have a chewy consistency when eaten. It will save for a couple of days in a sealed container, but will dry out quickly after that.
- You can use any combination of white or whole wheat flour. If use dark spent grains, substitute molasses or brown sugar for honey.
