Three-Grain Porrage Bread
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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Porrage 1/4 cup Flaked Rye Berries 1/4 cup Flaked Wheat Berries 1/4 cup Flaked Oat Groats 2 1/4 cups Water 1/2 teaspoon Salt Dough Ingredients 1 batch Porrage -- See Above 1/4 cup Honey 1/2 tablespoon Salt 1/4 cup Milk 1/8 cup Oil 1 tablespoon Yeast 1/2 cup Whole Wheat Flour 3 cups Bread Flour -- (Aproximate) In a large pot combine the three flaked grains and the 2-1/4 cups water and 1/2 teaspoon salt. Bring to a boil and simmer for 10 minutes stirring constantly. Remove from heat and allow to cool for 15 minutes. Stir the honey, salt, milk and oil in to the flaked grain porrage. Place all of the dough ingredients except for the ingredients in the "Add at Beep" area (if applicable for this recipe) in to your machines fully assembled pan. Select the "Basic" or "White" cycle and press start. 10 minutes after your machine has started kneading the dough open the lid and check the consistency of the dough. The dough should be tacky to the touch like the sticky part of a Post-It Note™. If the bread is too dry add 1 tbsp. of water at a time allowing a minute or two of kneading then check it again. If needed add another tablespoon of liquid. Repeat this until the dough reaches the proper consistency. If the dough is too dry apply the above steps but using flour instead of liquid. Note: Just because you had to make this adjustment doesn't mean there is something wrong with the recipe or your machine. The weather plays an important part on bread making, and adjustments you make one time may not be the same adjustments you make next time. This is why it is important to check the dough consistency. Once you have checked and if needed adjusted the dough close the lid of your machine allow the cycle to continue. Add at Beep Ingredients If this recipe has an "Add at Beep" section these ingredients need to be added at your machines add ingredients beep signal (an option on most bread machines) or during the last 10 minutes of the kneading part of the cycle. The reason you don't add them at the beginning is to prevent them from being broken down in to tiny bits or mashed in to a paste. The Bread is Done Once your bread is completed allow it to sit in your machines pan for 10 minutes (no longer or it can get soggy). Then remove it to a wire rack to cool. The reason for letting it sit for 10 minutes is to soften the crust making it easier to get out of the pan. Allow the bread to cool at least 20 minutes before cutting it. Paddle Removal If you want to prevent the large holes that one gets from the paddle(s) in your machine simply waiting until the final rise of the cycle has started, remove the dough from the pan, remove the kneading paddle(s) and then spray the post(s) with pan spray. Shape the dough and place it bake in the pan, seam side down and allow the machine to finish. This will give you a loaf with very small hole(s) in the bottom. Dough Cycle Preparation: Any loaf bread recipe can be made on the dough cycle for dinner rolls, hamburger buns, sub rolls, baguettes and more. Simply follow the directions above except instead of selecting the basic or white cycle select the manual or dough cycle. When the machine beeps indicating the dough is finished remove it to a floured work surface and shape in any manner you choose. For ideas on shaping bread take a look at "Shaping Bread Dough" in the Library section of this site. When it comes time to bake the shaped bread generally you bake it at 350 degrees Fahrenheit for 30 to 40 minutes. The bread can also be checked for doneness by using an instant read thermometer and checking the interior. The bread is done when it is 200 degrees Fahrenheit inside (for wet dough's 210 to 215 is better). For more information on baking bread in your oven take a look at "Oven Baking: The How's and Why's" in the Library section of this site. HearthKit Baking: If you want to make this bread in your HearthKit simply make it on the manual or dough cycle. When the dough is finished remove it to a lightly floured surface, shape and then place it in a lightly greased loaf pan (make sure to use one large enough for a 1-1/2 pound recipe). Cover the dough and pan with a damp towel and allow it to rise until doubled. Preheat your oven to 350 degrees Fahrenheit with the HearthKit in place 15 minutes before you plan to bake the bread. Uncover the pan of dough, apply any crust enhancements you wish to it and then place in the preheated oven in the middle of the HearthKit. Bake for 30 to 40 minutes or until the bread is golden brown, you can also check it with an instant read thermometer the dough is done when it is at 200 degrees Fahrenheit internally (for wet dough's 210 to 215 is better). When the bread is done remove it from the oven, remove the loaf of bread from the pan and place it on a wire rack to cool. Cool at least 20 minutes before slicing. You can also do free form loaves. Instead of putting the dough in a load pan, shape it in to a round and place it on a lightly greased sheet of parchment paper. After the oven has been preheated slide the dough parchment and all in to the center of the HearthKit and bake for 30 to 40 minutes or until the bread is golden brown, you can also check it with an instant read thermometer the dough is done when it is at 200 degrees Fahrenheit internally (for wet dough's 210 to 215 is better). For rolls, etc. follow the directions in the "Dough Cycle Preparation" section above except bake them on lightly greased parchment paper in the middle of the preheated HearthKit. Bake for 30 to 40 minutes or until the bread is golden brown, you can also check it with an instant read thermometer the dough is done when it is at 200 degrees Fahrenheit internally (for wet dough's 210 to 215 is better). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 3g Fat (15.0% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 361mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : This recipe was down sized from a recipe I did for a mixer cookbook. The amounts are belive are correct for the wheat flour and the bread flour. However, always remember to check you dough and adjust for consistency. The dough should form a nice round ball that is slightly tacky to the touch. If needed adjust with flour or water, adding 1 tablespoon at a time and allowing the dough to knead in between additions. Do this until the dough is the right while the amount of water called for may seem like too much you have to remember that the grains will aborb a lot and a lot will cook off. This dough also makes wonderful dinner rolls, sandwich rolls, hamburger and hot dog buns too.
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