Whole Grain Bread

This post is a modification of the Whole Grain Wheat Bread recipe that came with my Kitchen Aid mixer.  The recipe calls for 5-6 cups of whole wheat flour.  I didn't have enough, so I used some rye and some white flour to make up the difference.  Also, it calls for 3/4 cup of powdered milk.  I didn't have that either, so I added an egg. Powdered milk generally functions as a browning agent, and an egg will do the same thing.  Unlike other recipes that I've posted, this one makes 2 loaves.

Whole Grain Bread

1/3 c. + 1 Tbsp brown sugar, divided
2 c. warm water
2 pkgs. (4 1/2 tsp) active dry yeast
3 c. whole wheat flour
1 c. rye flour
2 tsp. salt
1 egg, beaten
1/3 c. oil
2 c. white bread flour

Dissolve one tablespoon of the brown sugar in the warm water in a small bowl.  Add yeast, stir gently, then let the mixture stand.

Add whole wheat flour, rye flour, salt, and remaining brown sugar to a mixer bowl.  On low speed, gradually add the yeast water, oil, and egg to the flour.  Mix thoroughly, stopping to scrape the bowl if necessary.  Let sit for 10 minutes.

Add the white flour, one half cup at a time, until the dough clings to the dough hook and cleans the sides of the bowl.  Remove from the bowl; knead briefly on a lightly floured surface.  Place the dough in a greased bowl, cover, and let rise for 1 hour.

Punch dough down and divide in half. Shape each half into a loaf.  Place in a greased loaf pan, cover, and let rise for 1 hour.

Bake at 400 °F for 15 minutes. Reduce the oven temperature to 350°F and bake 20 minutes longer.  Remove from pans immediately and cool on wire racks.

Mastering The Art of French Baking

Today I had the privilege of sharing bread with a special friend.

It's important to note that she made the bread.  But, it's fun to note that she made her first loaf by following the Wheat Bread Photo Tutorial that I posted a while back.

She tells me that making bread is much easier than she would have guessed. Clearly, she's hooked.

The loaf she made today features spelt flour and was inspired by  a recipe in Mastering The Art of French Cooking. What a treat!

Bacon and Egg Loaf

This week kicks off the start of a new semester and a busier schedule for me.  That said, I'm sharing a great (modified) quick bread recipe from the Crème de Colorado Cookbook.  Slices of this are perfect to freeze individually for breakfast on the go.  Pull a slice out of the freezer, pop it in the microwave for 1 minute, and you have a hot bacon and egg breakfast on the run.

Bacon and Egg Loaf

6 eggs

3/4 c. milk

1 1/2 c. all-purpose flour

2 1/2 tsp. baking powder

1/2 tsp. salt

6 slices bacon, cooked crisp and crumbled

1/2 c. diced orange pepper, sauteed

1/2 c. diced onion, sauteed

1 c. shredded Monterey Jack cheese

1 c. shredded Swiss cheese

1 c. shredded sharp Cheddar cheese

Beat eggs until foamy; add milk, flour, baking powder and salt, stirring until well blended.  Add bacon peppers, onions, and cheeses.  Mix well.  Bake in greased and floured 9x5 inch loaf pan at 350 °F for 55-60 minutes or until a wooded toothpick inserted in the center comes out clean.

Bags of Flour

This weekend, during my weekly lab-hiatus, I spent some quality time with Mr. Peanut, by Adam Ross. While doing so, I came across a striking description:

"[David] went to the kitchen to get more coffee, fetch the paper from the front door, and boil himself an egg, thinking over the ruffling water that his life was only a history of such mornings, an ever-growing pile of eggs, the shells by now filling up the kitchen, spilling out into other rooms." 

flickr photo courtesy of sarowen 

Have you ever thought of the passage of time this way?

In terms of egg shells?  

How large would your pile be?  

Or maybe you would prefer a different object.  

soda cans?  

pencil shavings?  

junk-mail credit-card offers?

I fancy the thought of measuring with flour.  Last year, I went through about 16 five-pound bags of flour.  

Is that a lot?  

Maybe to some people.  But, I don't think so.  Not when I picture that mere 16-bag wall as the solitary barricade that stood between me and an ever-raging river of grad school disillusionment.   In fact, I think I probably need to stack another 16 bags on the wall this year.  I think a monsoon is coming...

52 Loaves To The Rescue

Growing up, we used to joke in my family about having terrible, horrible, no good, very bad days.  Yesterday was one of those.  By noon, I had received three major blows and was left nursing my wounds in full-fledged self-pity.  Little did I realize, an unexpected gift was concurrently making its way across the country to brighten my mood...

The Jab
Thursday I received a that's-news-to-me-email about my teaching duties for the semester.  I hastily emailed my advisor to inquire about the matter.  Friday morning, I got his response: a four line indication that, yes, I would be teaching, and sorry that he didn't tell me himself, and point of fact, money is tight. 

Note the "Advisor Runs Out Of Funding" low.  Check out more PhD Comics here.

Don't get me wrong.  I don't dislike teaching.  But, getting a teaching assignment is like having someone blow a 20 hour hole out of your [required] 60 hour work week with a shotgun.  Trying to gather all of the shards of time left after the explosion (and make productive use of them) is a challenge.  The sad reality, is that teaching doesn't get me any closer to publishing noteworthy research in my field.  What it does get me is a classroom full of needy, whiny students who incessantly worry about their grades (and not about learning anything).

The Hook
Less than an hour later, when I shared my devastating news with a friend, I received a response about as sensitive as that given to Job by his friends Eliphaz, Bildad, and Zophar.  This resulted in a complete emotional meltdown on my part and a total loss of dignity as I fled the scene crying.  Although she called me later to apologize, the experience was still traumatic.

The Upper Cut
While sitting at my desk, trying to recompose myself, I unwittingly read, The Disposable Academic: Why doing a PhD is often a waste of time, an article published last month in The Economist.  I quote:

"Many of those who embark on a PhD are the smartest in their class and will have been the best at everything they have done. They will have amassed awards and prizes. As this year’s new crop of graduate students bounce into their research, few will be willing to accept that the system they are entering could be designed for the benefit of others, that even hard work and brilliance may well not be enough to succeed, and that they would be better off doing something else."

Awesome.

Thankfully, I managed to keep from flinging myself off a bridge in my moment of despair.  But, my spirits were pretty low when I got home from work.

That's when I saw it:  a little, golden yellow book on my kitchen table.

"52 Loaves: One man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust", by William Alexander. 

I asked Flourboy if he had purchased it.  He said no.  He thought I did.  I said no.  We looked at each other then, in a prolonged moment of curious confusion.  Where had the book come from? 

Then it hit me in a moment of fantastical delight!  This was an act of Covert Gifting!

There is nothing quite so refreshing as an unexpected kind gesture, from someone that you deeply respect and admire, on a terrible, horrible, no-good, very bad day, that affirms a pursuit that gives you real joy and satisfaction.

Thanks Jill, I can't wait to start reading!

Crust and Crumb Yeasted Rye

With the new year upon us, I thought I'd kick things off with this tasty Rye bread recipe.  It's a little bit more involved than some recipes that I've posted (since you have to make a sponge), but it doesn't require a starter.  Feel free to add in Caraway seeds if you like.

Yeasted Rye
from Crust and Crumb by Peter Reinhart

Sponge:
1 c. (4.5 oz) unbleached bread flour
1 c. (4.5 oz) coarse rye flour
1 tsp. (0.11 oz) instant yeast
1 c. cool water

Dough:
Rye sponge (from above, use all)
2 c. (9 oz) unbleached bread flour
1 Tbsp. (0.5 oz) brown sugar
1 1/4 tsp. (0.33 oz) salt
1/2 tsp. (0.06 oz) yeast
1 tsp. cocoa powder
1/4 c. (2 oz) buttermilk

Combine the sponge ingredients to form a thick paste.  Cover the sponge with plastic wrap and allow it to sit at room temperature for 4 hours.  The sponge will rise and fall within this time.  Next, mix the sponge with the other dough ingredients.  Knead by hand for about 10 minutes.  Cover with plastic wrap and let rise for 60-90 minutes.  Shape the dough into a loaf and place in a greased loaf pan.  Cover again and let rise for 60-90 minutes.  When nearly doubled in bulk, place in an oven preheated to 350 °F.  Bake 45-50 minutes.  Remove bread from the pan and cool on a cooling rack for 90 minutes before slicing.

Happy New Year!

It's hard to believe that the year 2010 has already come and gone.  But, ready or not, 2011 is now upon us! I don't know about you, but I always appreciate the start of a new year.  Do you find yourself reinvigorated with fresh resolve to become the person that you've always wanted to be?  Let me be one of the first to encourage you: 

Flickr Photo courtesy of Tim Solley

Most people probably aren't resolving to do more bread baking in the new year.  But really, why not?  Even if you are trying to take off some extra weight, you're probably not going to stop eating bread altogether.  (And, point of fact, the unpronounceable additives in your store-bought loaf probably don't make it any healthier for you.)  Here are my top 10 reasons to put on your baking mitts in the new year: 

1) Baking is an inexpensive, fun, creative hobby
2) Baking bread is healthier than baking cake & cookies
3) Kneading dough provides stress relief
4) You can make hearty, healthy, whole grain bread
5) You can also make vegan & gluten free bread
6) And occasionally...cinnamon rolls
7) Fresh toast with butter and jam
8) Your peers will be impressed (especially if you share)
9) Homemade bread makes a great gift
10) Bread smells AMAZING while it's baking

So why not give it a try?  It's not as hard as you might think!

Happy New Year!