Seven-grain peasant bread - country living

1 loaf

Ingredients

Quantity Ingredient
¼ cup Millet
¼ cup Amaranth
Boiling water
1½ cup Warm water (105' to 115'F)
1½ pack Active dry yeast
1 tablespoon Brown sugar
2 To 2 1/2 C unsifted bread flour
¾ cup Whole-wheat flour
⅓ cup Rice flour
⅓ cup Oat flour
⅓ cup Barley flour
¼ cup Kamut flakes (kamut grains are rolled to flatten into flakes)
1½ teaspoon Salt
¼ cup Maple syrup
2 tablespoons Vegetable oil
1 Large egg
1 tablespoon Milk

Directions

1. In small bowl, cover millet and amaranth with boiling water; set aside to soak for about one hour. Drain.

2. In small bowl, combine ¼ C warm water, the yeast, and brown sugar; stir to dissolve yeast. Let stand until foamy-about 5 minutes.

3. In large bowl, preferably of heavy-duty electric mixer, combine 2 C bread flour, the whole-wheat, rice, oat, and barley flours, the cooled millet and amaranth, kamut flakes, and the salt. Add remaining 1¼ C water, the maple syrup, oil, and yeast mixture to flour mix- ture.

With wooden spoon or dough hook of mixer, stir until a soft dough forms.

4. Turn dough out onto floured surface. Knead dough, adding as much of remaining bread flour as necessary to prevent sticking, until smooth and elastic-about 5 minutes.

5. Wash, dry, and oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth. Let dough rise in warm place, away from drafts, until double in size-about 1 hour.

6. Lightly oil large baking sheet. Punch dough down. If desired, set aside 1/4C of dough to form decoration for top of loaf (see Note). On floured surface, shape dough into 9-inch-round loaf. Place loaf on oiled baking sheet. If desired, add decoration to top. Cover with clean cloth and let rise 45 minutes.

7. Heat oven to 350'F. In small bowl, combine egg and milk; brush top of bread with egg mixture. Bake 55 to 60 minutes or until golden brown and bread sounds hollow when tapped on top. Cool bread on wire rack at least 20 minutes before slicing.

Note: To make wheat-sheaf decoration for top of bread, roll out reserved dough to a 7- by 3-inch rectangle. Score a cross-wise line 3 inches up from one 3-inch edge. Measure and mark points on line ¾ inch in from each long side. With a sharp knife, cut from marked points to corners and remove triangle of dough from each side. Cut a 1 ½-by ⅜-inch strip of dough from one of the removed pieces and place it crosswise over scored line to make a tie. Tuck any remaining removed dough into bottom of loaf. With knife, score lengthwise lines on wheat sheaf. Place wheat sheaf on bread. With point of scissors, snip rows of points at top to resemble wheat heads and spread out in a fan shape. To make grape-leaf decoration, roll out dough to ¼-inch thickness. With grape-leaf cookie cutter or homemade cardboard pattern of grape leaf, cut out as many leaves as possible and arrange on top of loaf. With fingers, roll bits of remaining dough to make stems and ten drils; place on top of loaf. Tuck any remaining dough into bottom of loaf.

Country Living/Jan/94 Scanned & fixed by DP and GG MMMMM Submitted By MICHAEL ORCHEKOWSKI On 11-21-94

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