The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grass Bread

Cedarmountain's picture
Cedarmountain

Grass Bread

I was thinking about grass a few days ago while finishing the last lawn mowing of the season and while not really appreciating my lawn grass as such, was struck by the fact that wild grasses are the archetype for the many grains we use to make our bread.  Many species/strains of wheat and other grains can trace their origins as wild grasses that have been cultivated, modified and preserved over many years as food crops.  So, with that in mind, I baked what I decided to call "Grass Bread", as inspired by the grass roots of our modern grains. 

300 g fresh milled mix of organic rye/spelt/khorasan/Marquis wheat sifted to yield 250 g high extraction flour (bran set aside for coating the loaves); 750 g organic all purpose flour; mixed with 725 g water and autolysed for 2 hours at room temperature; then added 15 g sea salt, 250 g levain (4 hours, very active), mixed with a series of stretch/folds and set aside for a 4 1/2 hour bulk fermentation with more stretch/folds every 30 minutes for the first  2 hours; additions were mixed in after the second series of stretch/folds - 150 g cracked grain, steel cut oat porridge; 50 g cooked hulless oats; 50 g cooked hulless barley; 75 g cooked wild rice. FDH estimated at 85% after additions. Pre-shaped and rested for 1/2 hour then final shaped and cold-proofed overnight (10 hours).  Baked directly out of the fridge covered at 500 F for 25 minutes; 450 F for 10 minutes and then uncovered at 450 F for 20 minutes directly on the baking stone.  Oh, and almost forgot...before setting the loaves into the baskets I coated the loaves with some of the sifted bran, ground pumpkin and sunflower seeds (not grass, I know) and toasted hemp seeds (some would say "grass"!)  I am very happy with this bread. Of all the loaves I have baked this one is my absolute favourite - taste, texture, nutritional composition - who knew grass could be so good?

 

Comments

Danni3ll3's picture
Danni3ll3

I love all the add-ins with the combo of flours. I bookmarked it and I just might make this for our family Xmas dinner! Thank you so much for posting!!!

Cedarmountain's picture
Cedarmountain

Thanks Danni, the wild rice adds a really nice back note to the overall taste of the mixed grains and the cracked grain porridge kept the crumb nice and soft, chewy.  I think your  Wild Rice Blend bread must have a similar taste albeit a bit more savoury with the addition of the onions, that's something I think I will try too!  Hope all is well, looking forward to seeing your next bake.

 

pul's picture
pul

You are the master of perfect crumb! Wonderful loaves and great writing.

 

Cedarmountain's picture
Cedarmountain

Thank you Pul.  I am happy with the way this bread turned out, it's one of those bakes where all the elements came together as I imagined, kind of surprised me really.  It reminds me of the way I golf. The frustrations and challenges of the game are quickly forgotten with that one perfect swing/stroke that comes out of nowhere, that happens without thinking and is gone again...and then back to trying to figure out what just happened!  

not.a.crumb.left's picture
not.a.crumb.left

and I can straight return that complement to you about them coming from someone's bread book residing in SF and that could be a number of amazing bakers!!!

I love the colour, blisters, black eyeliner and goodness covering the bread outside and how the seeds are bursting out of the loaves...giving an inkling what might be hidden inside... and there it this...your shiny beautiful crumb...totally stunning...bookmarked as Danni said!   Kat

 

 

 

Cedarmountain's picture
Cedarmountain

Thanks Kat, I liked your "black eyeliner" description of the ear, made me smile...I hope you try baking this bread, I think you and your son would enjoy it !

DesigningWoman's picture
DesigningWoman

Just. Beautiful.

Enjoy it!

Carole

Cedarmountain's picture
Cedarmountain

Appreciate you commenting on my post Carole, thank you!

Filomatic's picture
Filomatic

Stunning bake!  Who knew your breads could get any better.  Congrats.

Cedarmountain's picture
Cedarmountain

Thanks Phil

 

leslieruf's picture
leslieruf

the others have said it for me! love your bakes - we don’t see many but they are always sooo good.

Bake happy Cedarmountain!

Leslie

Cedarmountain's picture
Cedarmountain

Hi Leslie, thank you for your kind comments...I just looked at your recent post, glad you've found time to bake again, that's some very nice bread.  Keep experimenting, looking forward to your next bake! 

dabrownman's picture
dabrownman

With pot newly legal in Canada I'm surprised it didn't end up in this one:-)  Can't help but think this one is really tasty too!  Very nice indeed. 

Happy baking CM

Cedarmountain's picture
Cedarmountain

It did cross my mind...not sure what the bread would taste like but after a few pieces I probably wouldn't care!   As you know, it is now legal here in Canada, hopefully that will be a good thing for those using it medicinally for things like PTSD and anxiety disorders.  I hope you are well, thanks for your comments Dab!

Elsie_iu's picture
Elsie_iu

It looks so moist and springy: contrasting the crispiness of the crust perfectly :) 

How does Marquis wheat taste? I wish I have access to it...

Another cover page worthy bread!

Cedarmountain's picture
Cedarmountain

Thanks Elsie...I think you would like Marquis wheat, it is a really tasty grain, a very Canadian heritage variety.  I don't know if it's possible to ship grain samples but if there's a way, I would be happy to send you some to try; I suspect there are prohibitive agricultural and customs regulations.  Enjoying your posts, especially the added extra food photographs, keep up the good cooking and baking!

Elsie_iu's picture
Elsie_iu

But I think you're right: it's probably very difficult, if not impossible, to ship Marquis wheat from Canada to Hong Kong...

Thanks for the offer anyway :)