The Fresh Loaf

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kaiyaw's picture

Need a Bread Recipe Containing no Wheat, Corn or Rice. Can anyone help??

January 7, 2011 - 11:05am -- kaiyaw

After Having a Miscarrrage 2 years back I developed  Endometriosis which has caused my digestive system to go out of wack. I am unable to digest certain proteins: Wheat, Corn and Rice. When I eat food containing these things( Even as a preservative) I have head pressure, head achs, hives and swelling in the stomach and ovaries. This makes it hard to go out to eat anywhere  or buy most things at the grocery story because most things contain Corn syrup/starch wheat or rice. 


I have found that I can have 1 Grain: Oats


 

BNLeuck's picture
BNLeuck

 


 


Procrastinator's Sandwich Bread: Take 2


Continued from Procrastinator's Sandwich Bread.


So, while I was impressed with the taste and texture of the previous PSB, I still don't like the idea of all white bread. I grew up on white bread; my mother bought sandwich loaves from the grocery store like most busy moms, especially since she had little talent in yeasted baking, and my grandfather's specialty was potato bread. And while tasty, and surely better than the store-bought loaves, it still wasn't any paragon of nutrition. It took me a long time to like the taste of whole grains, but now I seemed to have flipped the other way... I don't really like white bread. I'll tolerate it, but I prefer whole grain.


And to make it even more difficult, I don't really like wheat -- at least, by itself. I find it bitter, and frankly, I don't do bitter. But I love rye, and barley, and corn, and oats, and... well, you get the picture. I actually really like white wheat, because of its less-bitter taste, but it's much harder to find for a good price. Red wheat is plentiful and cheap, so I just find it easier to mix it with other grains, or sweeten it, etc. Even white wheat has a bold flavor, though. You notice it right away. This isn't a bad thing, but it isn't what I wanted in this bread. I wanted subtle, behind-the-scenes flavor. The kind that makes you go, "Hmm, what is this? This is different. This is good."


So I chose barley. Mild, slightly sweet, and a perfect backdrop for the flax already in the recipe. This time, I chose to use only 1 cup of barley flour and 4 cups of bread flour. I need to know the threshold of the bread, when it goes from just enough whole grains to too much. I intend to gradually step up the amount of barley flour I use until I find it negatively affects the texture, flavor, and/or ease of use of the bread. I don't want to have to coddle this bread because it has whole grains. If I have to coddle it, I won't make it regularly. And that sort of defeats the purpose, doesn't it?


I show the recipe below for one loaf, though I doubled it this time around and made two loaves. Honestly, this dough is so easy to handle even by hand, I would make massive batches at once, but I only have one oven and two loaf pans. I'm sure if you scaled this out and made a baker's dozen it wouldn't be much more work than it is for one. I scaled back the yeast some this time, to see if it still rose quickly -- I noted little difference in rise times but a big difference in taste. Also, I used half buttermilk, half 1% milk this time around, and sprinkled with barley flakes instead of the 7-grain cereal. Very tasty! Though the barley flakes like to fall off some...


Procrastinator's Sandwich Bread: Barley Edition


 



  • .25c butter

  • 1c 1% milk

  • 1c reduced fat buttermilk

  • 2tbsp granulated sugar

  • 2tsp kosher salt

  • 4c bread flour

  • 1c barley flour

  • 1tbsp instant yeast

  • 2tbsp vital wheat gluten

  • 2tbsp ground flax seed

  • more milk for brushing

  • 1-2tbsp barley flakes (or topping of choice)


 


 



  1. Melt butter in microwave in a large measuring cup or bowl. (1 min on HIGH for me.)

  2. Add milk and heat to lukewarm. (1 more min on HIGH for me.)

  3. Add sugar and salt and stir to dissolve.

  4. Combine flours, yeast, gluten, and flax in a large bowl/the bowl of a stand mixer.

  5. Add liquid and mix to "shaggy mass" stage.

  6. Knead by hand or mixer until elastic. Dough will NOT clean bowl or form a ball; this is fine.

  7. Let rise until double, about 35 mins.

  8. Shape into a loaf, and put in greased 9x5in pan.

  9. Preheat oven to 350F; let dough rise 25-30 mins.

  10. Brush with milk and sprinkle barley flakes on top, then score loaf as desired. (I always do mine diagonally, corner to corner.)

  11. Bake for 25 mins uncovered, with steam, then cover with foil and bake another 20-35 mins, until internal temp is 190F.


Pictures to come tomorrow, when I un-lazy enough to upload them to my computer. LOL

 


 


 

hanseata's picture

Fraenkisches Bauernbrot - Farmer's Barley Rye From Franconia

July 10, 2010 - 2:46pm -- hanseata
Forums: 


SOAKER:


200 g rye flour


134 g barley flour (or meal)


   6 g salt


250 g water


 


STARTER:


  93 g whole wheat mother starter (75% hydration, as in "Whole Grain Breads")


215 g whole wheat flour


 66 g barley flour (or meal)


206 g water, room temperature or lukewarm (depending on outside temperature)


 


FINAL DOUGH:

jamieu's picture

Where can i get rye, barley, spelt etc flour in melbourne

March 17, 2010 - 10:00pm -- jamieu
Forums: 

Looking for somewhere i can get some alternatives to wheat flours such as the above for making bread with. I used to go to a lady in the south melbourne market but she seems not to be stocking much now.  I'm in East brunswick.  One ( very old) thread had something about one of the deli stores at the queen vic market having some - if anyone knows if this is still true I'd appreciate it

SumisuYoshi's picture
SumisuYoshi

Purple Multigrain Loaf Crumb


This bread is heavily inspired by the Multi-grain Extraordinaire recipe from Bread Baker's Apprentice and really, it came out of my desire to stuff even more grains and grain flavor into that bread. I first made the Multi-grain Extraordinaire back in late September, and while I liked it quite a bit I was really looking for a bit more graininess, so to speak. I hadn't thought about that again until this weekend, as I knew I needed some lunch bread but I wasn't sure what to make. When I was digging in the cupboard for the pasta I needed for a pumpkin stew (more on that in a later post!) I saw the forbidden rice and purple barley I got a while back. Suddenly I had it, time to rework the recipe in search of more 'graininess'! In light of the supposed royal nature of the forbidden rice (although that is probably mostly marketing) and the similarity in color of the cooked rice to the ancient Royal Purple, I decided to name this Royal Grains Bread.


Purple Multigrain Baked Loaf


Royal Grain Bread Recipe


Makes: One 2 lb loaf or 6-12 rolls


Time: 2 days. First day: soaker and starter. Second day: mix final dough, ferment, degas, shape, final rise, bake.


Ingredients: (baker's percentages at the end of hte post)


Grain Soaker:



  • 4 oz. assorted grains (I used 1 oz. amaranth, 1 oz. millet, 1 oz. whole oat groats, .5 oz. corn meal, and .5 oz. flax meal)

  • 3-4 oz. water (enough to just barely cover the grains)


Stiff Sourdough Starter:



  • 1 oz. 66% hydration levain

  • 6 oz. bread flour

  • 4 oz. water


Final Dough:



  • 11 oz. of above starter

  • 4 oz. bread flour

  • 4 oz. other grain flours (I used 1 oz. forbidden rice flour and 3 oz. purple barley flour, both home ground)

  • 1.5 oz. brown sugar

  • 1½ teaspoons salt

  • 1 oz. cooked brown rice

  • 1 oz. honey

  • 4 oz. milk

  • 1-2 oz. water (this will depend on how much your grains absorbed)


Directions:



  1. Mix the grains and water for the soaker together, use just enough water to cover the grains and then cover the container and leave it to sit at room temperature overnight.

  2. Mix the 1 oz. of levain (if you aren't using a stiff levain you can adjust the quantities for whatever hydration levain you are using) with 4 oz. of water until well integrated and nearly homogeneous looking. Incorporate the water and levain mixture with the bread flour until a ball starts to form. Let the dough rest for 5 minutes covered. Knead the dough briefly, just enough to get it well mixed and smooth, no need to develop the gluten yet. Return the dough to a covered bowl or container and leave at room temperature to ferment. Depending on the strength of your starter and room temperature this could take from 3-12 hours. When I made it the room temperature was about 63 degrees and it took nearly 12 hours. If you know your starter will develop fairly rapidly, start this early enough to degas the dough and refrigerate after it has doubled, otherwise leave it at room temperature overnight.

  3. The next day remove the starter from the fridge ( if it was put in the fridge) about an hour before you plan to start making the bread.

  4. Stir the rest of the bread flour, the alternate grain flours, salt, and brown sugar together in a medium large bowl. I like to mix the starter in with the liquid so it incorporates into the final dough more easily, so stir together the milk, honey and 1 oz. of the water (reserve the rest in case needed later) and then mix with the 11 oz. of starter. Now pour the starter and liquids, the soaker, and the brown rice into to the bowl with the dry ingredients. Mix all of the ingredients together until they just begin to come together in a ball.

  5. Turn the dough ball out onto a lightly floured counter and knead for 6-10 minutes, or until you get adequate gluten development (check with a windowpane test). In my experience making this bread the dough will generally be stickier than you would expect from the hydration level and stiffness of the dough, I think this has to do with the grains from the soaker. Try to avoid adding too much flour during the kneading, as long as the dough is stiff enough that it seems to be able to hold a shape it will turn out fine, just use a bench scraper to recover any bits that stick. Lightly oil a bowl big enough to hold the dough when doubled, form your dough into a ball, roll it around in the oil, cover the bowl and set the dough aside to ferment at room temperature. Again, the time on this will vary depending on your starter, but 2-6 hours is a good estimate. No matter how long, when the dough has nearly doubled it is ready.

  6. If you want to make a freeform loaf: Now that your dough has doubled, or nearly doubled, turn it out and gently degas the dough, flattening it into a vaguely rectangular shape. Give the dough a letter fold (folding it into thirds along the long side) and seal the seam with the edge of your hand if needed. Now you have a preshape for a batard, fold once again to ensure good surface tension. Give the dough 3-5 minutes to rest before rolling it with your hands on the bench to make the ends thinner and extend them. If you have a couche use it to support the loaf as it rises, otherwise you can use parchment paper dusted with flour or sprayed with spray oil, just put objects to the side of the loaf to hold the parchment in place during the rise, and cover the loaf with oil sprayed plastic wrap. If you want to make a sandwich loaf: Starting just after the letter fold, flip the dough and gently roll it back and forth with your hands to even out the loaf shape. Once your loaf is more evenly shaped, tuck the ends underneath and briefly roll it again before placing the dough in an oiled 8½x4½ loaf pan. Cover the loaf pan and set it aside for the final rise. If you want to make rolls: Divide the dough into 6-12 of evenly sized pieces of dough, briefly preshape them into rounds and let them rest covered for 2 minutes so the gluten relaxes a bit. After the rest, shape the rolls into nice tight little boules. The method I use is to put my hand over the ball of dough, surround it with my fingers and thumb. Then while applying slight downward pressure and slight pressure with my thumb and pinky, rotate my hand a quarter turn counterclockwise, release the pressure slightly and rotate back to the home position. Repeat this until the dough forms a nice tight little ball. Place the shaped rolls on parchment paper on a baking sheet, cover, and set aside to rise.

  7. The final rise should be shorter than either of the previous two, and be careful using a poke test on this bread as the inclusion of flours with no or little gluten will make it a bit more delicate. For me, the final rise took about 90 minutes (but I had also moved to putting it in an oven with just the light off because I was going to need to go to bed!). If you are making the loaf in a loaf pan, it should rise to about 1/2 to 1 inch above the edge of the pan. The freestanding or loaf pan loaves would benefit from a very light scoring, no more than 1/8 to 1/4 of an inch deep. Preheat the oven to 350° with the rack on the middle shelf. If you wish to top your loaves or rolls with seeds or some other garnish, spray them lightly with water and top shortly before putting them in the oven.

  8. Bake for 20 minutes, at which point if you were making 12 rolls there is a good chance they will be finished. If you are making larger rolls or loaves rotate 180º (or earlier if you know your oven heats very unevenly) and continue baking for another 10-20 minutes on freestanding loaves and 25-40 minutes for pan loaves. As usual, the loaves should sound hollow when tapped on the bottom if they are finished and be around 185-190º. The color of the finished loaf will vary widely depending on the grains and grain flours you have used.

  9. Remove the baked loaves to a cooling rack (taking pan loaves out of the pan) and allow to cool for 1-2 hours before slicing.

  10. Enjoy the delicious graininess!


Note: If you wish to make this loaf without levain, skip the levain step and in the final dough use: 10.5 oz. bread flour, 5.5-6.5 oz. water and add in 2¼ tsp. instant or active dry yeast (add the instant to the dry ingredients and the active dry to the water and stir well). The rise times will of course be very different, probably around 1.5 to 2 hours for the first rise, and 1-1.5 hours for the second rise.


 


Some more photos:


Forbidden Rice and Purple Barley:


Forbidden Rice and Purple Barley


Shaped and Panned Loaf:


Purple Multigrain Shaped Loaf


Risen Loaf:


Purple Multigrain Risen Loaf


Baker's Percentage: Soaker:



  • Grains 100%

  • Water 75 to 100%

  • Total: 175-200%


Starter



  • Bread Flour 100%

  • Water 66.7%

  • 66% Levain 16.7%

  • Total 183.4%


Dough



  • Starter 137.5%

  • Bread Flour 50%

  • Alternate Flours 50%

  • Brown Sugar 18.8%

  • Salt 4.8%

  • Honey 12.5%

  • Cooked Brown Rice 12.5%

  • Milk 50%

  • Water (about) 12.5%

  • Soaker 100%

  • Total: 448.5%


Straight Dough Version:



  • Bread Flour 72.4%

  • Alternate Flours 27.6%

  • Brown Sugar 10.3%

  • Salt 2.6%

  • Honey 6.9%

  • Cooked Brown Rice 6.9%

  • Milk 27.6%

  • Water 41.4%

  • Soaker 55.2%

  • Total: 250.9%

Mebake's picture
Mebake

I came back from vacation!


I made this Barley batard (1/3 barley , 2/3 Whole Wheat), hearth bread.


Al though i used volume measurements, it turned our more or less sufficient. here it goes:


1 cup naked barley flour (1/3)


2 Cups Whole Wheat flour (2/3)


1 table spoon salt


1/4 teaspoon yeast


1.85 Cup of water, so roughly the final dough is 62% hydration (i could not elevate the hydration further because of the barley flour which kind of hinders the shaping process).


I used peter reinhart's method of delayed fermentation: i.e. split the doughs of each flower into halves, one contains yeast and goes to the fridge for 24hrs, while the other contains salt and remains outside in a warm place for 24hrs.


24hrs later, i combine the Biga (yeasted one) with the soaker (salted one), and make the bulk dough , and leave it to ferment for 1.5 hours until roughly 1.5 X the size.


Then, i scrape the fermented dough into a workspace WITHOUT de-flating it, and formed a Batard. At this point i heated the oven to 500 F, or 260 C while the bartard is left to ferment the final fermentation.


Half an hour later I used lava rocks in a Teflon cake mold and pured hot water to creat steam, and put the batard onto a parchment paper, and into the oven. the batard streched sideways, but oven rise compensated!


50 minutes later : VOILA!        VERY TASTEY


The loaf



Crumb



dragon49's picture

Salt Free BarleyBread Machine Bread

October 27, 2009 - 11:33am -- dragon49
Forums: 

I forgot to add salt to a Barley Bread recipe that I made up.  I was worried about an oversized Yeasty bread, or a Bread that had not formed correctly.  My internet research led me to sites that advised on not cutting out salt, as it regulates the yeast activity and helps form the bread.


 


None of this advice was true.  I suspect that the advice served to sell salt.  Other than being a little bland tasting, nothing was wrong with the Bread.  It formed and rose normally.

ericinalaska's picture

Looking for recipes using rye, oat, or barley flour

October 17, 2009 - 9:35pm -- ericinalaska
Forums: 

Hi,
I have recently gotten quite obsessed with baking new and delicious types of bread (I moved to a rural village in Alaska and have little else to do). But I was interested in recipes using rye, barley, and oat flour, as I have ten pounds of each and no idea what to do with them.

Any good recipes?

apprentice's picture

She's back!

July 21, 2009 - 8:41am -- apprentice

Hi everyone! Can't believe 10 months have gone by since I posted. At least, that was the timing of my last blog entry. I peeked in from time to time, and thought often about some of the great people here that I was getting to know and their great breads.


Life just got busy. It's still busy, but I miss the interaction with fellow enthusiasts and hope to start posting regularly again. One lesson I learned. Trying to keep up with ALL the posts was insane and probably exponentially more insane now with the increased numbers visiting the site, reading and posting.

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