Dense Whole Grain Bread

[Shel_B]

Is there such a thing as a dense, hearty, whole grain bread made without the need for all the kneading, rising time associated with many breads? Something like a whole wheat into which one can add nuts or other ingredients, maybe let it sit a bit, and then bake? I sort of remember some breads like that from the "old" days - maybe some recipes from Moosewood or Mollie Katzen? I'd like to make something to go with a good veggie soup or broth on cold winter days. Any recipes, suggestions, or pointers would be welcome and appreciated.

shel

[sparrowgrass]

It doesn't quite meet your rising requirements, but the NYT bread recipe technique (quick stir, let rise slowly for 12+ hours, then put into bread pans for an hour or so and bake) works for whole grains.

I have done it by subbing in a half cup of oatmeal, a cup of ww and the rest (1.5 cups) white flour.

[djyee100]

How about a whole-wheat Irish soda bread?

This recipe appeared in Saveur mag awhile back. I haven't tried it, but it intrigued me.

http://www.saveur.com/food/classic-recipes...read-50578.html

If you do a Google search for whole wheat Irish soda bread, more recipe links will pop up.

[llc45]

It doesn't quite meet your rising requirements, but the NYT bread recipe technique (quick stir, let rise slowly for 12+ hours, then put into bread pans for an hour or so and bake) works for whole grains. 

I have done it by subbing in a half cup of oatmeal, a cup of ww and the rest (1.5 cups) white flour.

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I haven't had a lot of success with adding whole wheat and then putting in my LC. How many loaf pans do you use for the regula NYT recipe?

[kbjesq]

I fondly recall making many loaves of Dassant beer bread. Especially good on a cold night with a hot bowl of hearty soup or stew. Granted, they are from mixes, but they really are quite good. No kneading or stress or strain. Perfect to throw together after a long day of work. It was the first thing that came to mind when I read your post.

Actually, they are still available . . . I think the company is based in Oregon. Here is the link: Dassant Bread Mixes. All you do is dump the mix in the bowl and add a bottle of beer, if I remember correctly.

[annieC]

Here is my personal take on Brown Irish Soda Bread. I played around with a lot of recipes to come up with the right flavor & texture when I came back from living in Dublin for my internship. I like to mix the dry ingredients up ahead of time in ziplock bags, so all I have to add the buttermilk/yogurt-water when I'm ready to bake it.

You can also change it up, into a sweet bread/scone fairly easily by adding a little more sugar and some dry fruits, orange zest, lemon zest, spices, etc. By the same token, you can also make it more savory, by adding adding savory spices, cooked meats & cheeses, omitting sugar to taste. If you want to make it more scone like, you can decrease the buttermilk slightly and add some butter, but I find I don't usually need to- I'd rather save the butter to put on the bread/scone directly.

You could play around with the whole wheat to white flour ratio to your personal preference. It doesn't take long to whip up a batch, so its easy to experiment with and is a very forgiving recipe. I know I'll have to rework it once I start grinding my own wheat, which will also save me having to add the wheat germ and the wheat bran back in-lol.

My Irish Oat Soda Bread

Medium- Small Batch

75 grams Whole Wheat Flour

200 grams White Flour + extra to flour surface

60 grams Oat Flour (process oatmeal in food processor until it is flour like)

30 grams Irish Oatmeal (aka- steel cut oats or pinhead oats)

40 grams Wheat Bran

20 grams Wheat Germ

1 tsp Kosher Salt

2 tsp Baking Soda

1/4 tsp Cream of Tartar

2 TBSP Raw Sugar (or brown sugar)

400 ml Buttermilk or 6-8 Fluid oz plain yogurt + water to equal 400ml

*Mix dry ingredients, blend in buttermilk until moistened.

*Lightly knead on floured surface 10-12 times.

*Divide into two round loaves on baking sheet & flatten to 1 1/2” thick

*Sprinkle top with extra oat flour & cut cross with sharp knife

*Bake at 340F for about 40-45 minutes, or until bread sounds hollow when tapped

BTW- here is a no knead whole wheat bread with an interesting history I've been wanting to try: http://www.saveur.com/food/classic-recipes...read-50565.html If someone tries it, let me know how it turns out.

Edited November 15, 2007 by annieC (log)