For World Bread Day on October 16th, I had high hopes for a beet-stained, crimson-colored bread that would have us all ooo-ing and aah-ing over gorgeous whole-grain goodness. Instead, the loaf turned out a pink-ish crust with small stains of pink inside, also dense (which I happen to like) and moist and delicious and yes, packed with whole-grain goodness, not a bad result, mind you! It's a nibble-me bread: a thin slice with butter paired with a salad made for a light but filling supper.
So I made a second loaf without the beets. It's even better! I would definitely make it again. Without the weight of the beets, it rose tall and light. It's going to be great for sandwiches and toast.
And while I'm a long-time advocate of making bread by hand, the bread machine I've been experimenting with all summer to get a perfect loaf of Swedish Rye Bread will be returned to my father soon, so I took the easy route.
RECIPE for WHOLE GRAIN BREAD
Time to table: 4 hours
Makes a two-pound+ loaf (easily halved for a smaller loaf)
3/4 cup warm milk (I used skim once, half & half the next time)
1 cup warm water
3 cups grated cooked beet, optional (see Kitchen Notes)
2 teaspoons table salt
1/4 cup brown sugar
1 cup stone-ground whole wheat flour
2 3/4 cup bread flour
3 tablespoons whole-grain stone-ground cornmeal
3 tablespoons old-fashioned oatmeal
3 tablespoons ground flaxseed
2 tablespoons wheat bran
2 envelopes active dry yeast
Add ingredients to bread machine. Bake on 'white bread' setting with 'light' crust. Remove from bread machine and brush top with butter. Let cool. Because of beets, store in refrigerator.
If using the beets, add them at the beginning, not mid-cycle, otherwise they don't really mix in well.
Many thanks to Zorra from Kochtopf for helping food bloggers celebrate World Bread Day. I hope all her entries in this terrific (may we do it again next year, please?) event don't create a gluten sensitivity!
WHILE WE'RE TALKING BREAD Is there anything living that goes into Wonder Bread? True Story: at Christmas last year, let's count, that would be TEN months ago, my Dad ran to the store for bread and milk. I was dismayed when he came home with this loaf of Wonder 'sour dough'. The kids ate a few slices for breakfast, then it disappeared into the depths of the bread drawer where it languished. Some months later, when I first opened the drawer, I gasped, expecting to find the loaf green and crawly with science-experiment mold. But no. It was perfect. Smelled fine. Perfectly shaped. No sign of spoilage. (I almost made a cheese sandwich.) And so it is, a few months later still, in October. Clearly, there was no ingredient with nutrients in this loaf. Wonder Bread, sour dough or not, is truly-truly dead and lifeless cardboard.
10/20 update: My Dad told me today that when he was a child, he and my grandmother took the train from Iowa to Chicago for the 1933 Chicago World's Fair. That seven-year old boy was mightily impressed by the Wonder Bakery producing small perfect loaves of bread! Methinks his daughter forgives him for bringing home Wonder Bread!
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from Kitchen Parade