Scarlett WGranary Bread
May 2nd 2007 09:38
Granary Bread
About Bread
Bread is a popular food in Western and most other societies, although East Asian societies typically prefer rice or noodles. It is often made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread, but bread is also made from the flour of other wheat species (including durum, spelt and emmer), rye, barley, maize (or corn), and oats, usually, but not always, in combination with wheat flour. Although common wheat is best suited for making highly-risen white bread, other wheat species are capable of giving a good crumb. Spelt bread (Dinkelbrot) continues to be widely consumed in Germany, and emmer bread was a staple food in ancient Egypt.
Modern bread is often wrapped in paper or plastic film, or stored in airtight containers such as a breadbox to keep it fresh longer. Bread that is kept in warm moist environments is prone to the growth of mold. It becomes stale more quickly in the low temperature of a refrigerator, although by keeping it cool, mold is less likely to grow.
About Buckwheat
Buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum in the family Polygonaceae. With its congeners tartary buckwheat and perennial buckwheat, it is often counted as a cereal, though unlike most cereals the buckwheats are not true grasses. Buckwheat is thus not related to true wheat. Buckwheat is most likely descended from wild buckwheat, though it does not share its vine-like growth habit. The name “buckwheat” or “beech wheat” comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat.
In recent years, buckwheat has been used as a substitute for other grain in gluten free beer. Buckwheat is used in the same way as barley to produce a “malt” that can form the basis of a mash that will brew a beer without gliadin or hordein (together “gluten”) and therefore can be suitable for coeliacs or others sensitive to certain glycoproteins.
About Treacle
Treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. (In some parts of the U.S., “molasses” also refers to sorghum syrup). The word molasses comes from the Potuguese word melaco, which is in turn the Greek mellas – honey. The quality of molasses / treacle depends on the maturity of the sugar cane or beet, the amount of sugar extracted, and the method of extraction.
INGREDIENTS
Makes 2 X 1 kg / 2 lb loaf (15 slices per loaf)
1.5 kg / 3 lb malted granary flour
2 teaspoons salt
2 sachets dried yeast
1 teaspoon brown sugar or black treacle
900 ml warm water
beaten egg, to glaze
a little buckwheat, for sprinkling, optional
1. Mix together the flour, salt, and yeast in a large warmed bowl.
2. Add the sugar or treacle to the measured water in a bowl.
3. Stir into the flour to make a soft pliable dough.
4. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
5. Return to the clean bowl and cover with lightly oiled clingfilm, or a polythene bag. Leave in a warm place for 1 hour, or until the dough has doubled in bulk.
6. Turn the dough on to a lightly floured surface and cut in half.
7. Knead each piece until smooth, then place in two 1 kg / 2 lb loaf tins.
8. Place the tins a large, lightly oiled polythene bag and tie loosely.
9. Leave in a warm place to prove until the dough rises above the sides of the tin.
10. Meanwhile, preheat the oven to 220 degrees Celsius.
11. Brush the loaves with beaten egg and sprinkle with buckwheat, if using.
12. Bake for 30-45 minutes.
13. Leave to cool on a wire rack.
**From “Complete Low Fat Cooking” and “Wikipedia, the free encyclopedia”**
| 143 |
| Vote |
subscribe to this blog
Comment by Nickoftime's Sanity Corner
now this look yummy and easy to prepare! Wait! Lemme get out my recipe book! lol
Thanks for all the great and delicious food choices posted here!
Take care,
Nick