Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Duncan's Rustic Grain Bread




Source of Recipe


Shell


Recipe Introduction


Contributed by
Gerry Duncan


List of Ingredients




1 cup Gluten flour (this may be purchased from a health food store or the like)
2 cups unbleached organic hard white flour or Atta Durum flour (q.v.)
3 1/2 cups regular white flour
3 Tbsp. flaxseed
2 Tbsp. sesame seeds
1 Tsp. poppy seeds
1 pinch of sugar
4 oz. water 34C
1 1/2 Tbsp yeast (Reduce this to 1 Tbsp. and allow for longer time to rise.
The bread develops more taste if it rises over a longer period of time.)
2 Tbsp sugar
2 tsp. salt
1 Tbsp vegetable oil
2 cups water 30C

Recipe



Add yeast to water and pinch of sugar and allow about 15 min. while this gets foamy. If it is lumpy, use a spoon to stir it up and make it uniform.
Put the sugar, salt, oil and 2 cups water in a mixing bowl and stir until the salt and sugar are dissolved. When yeast is foamy and ready, add it to the water and sugar and stir well.
Begin to add the flour and seeds (which you have already measured out and stirred until everything was mixed) to the water and yeast mixture, a cupful at a time. When the mixture gets stiff enough (after about 5 cups of flour
mixture)turn it out onto a floured surface and begin to add the rest of the flour mixture as you knead. (It helps if you moisten your hands with a bit of oil before you begin kneading the dough!).
Add flour as you knead until the dough is pliable but slightly sticky. This takes about 15-20 min. Add more flour if you run out of the original mixture.
The amount you need depends on the weather! When the dough is ready, form it into a ball, place it into an oiled porcelain bowl (best), cover it with a towel or plastic wrap (and towel) and allow it to rise. Best results are obtained when it can rise in a sunny window or, if it's not sunny, on the top of the back of the refrigerator. surrounded by objects to trap the heat.
When it has tripled in size (about 1 1/2 hours), peel it out of the bowl and punch it down on a lightly floured surface. Roll it out to a cylinder and cut it in half with a serrated knife. Take each piece and knead it briefly, roll it into a proper cylinder and place it into an oiled and flour-dredged 9" x 5" bread dishes or pans (2 ½" deep).
Let rise for another 1 to 1 1/2 hours until the dough is well above the rim of the pans and then bake at 400° for 35 min. (If you use metal pans, plan on baking at 425 degrees for the same length of time.) Turn out on a grill to
cool.
Yield: two loaves.