May 5, 2020 - 8:43pm
What grains can be added to bread dough without prep or cooking?
Hello! hope everyone is well.
I just got a Toastmaster Breadmaker's Hearth, a combo toaster oven / bread machine, and I'm excited to start baking. (I'm new at this.))) I am in love with whole grain bread, and I would love to duplicate some of the 7- or 12-grain breads I see. However, I'm in a very small space and can't do a lot of pre-cooking. I read, for example, that quinoa must be not only washed but cooked before it goes in the bread dough. What wonderful healthy grains can I put straight in? Thanks and stay safe!
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Some prep is required, but simple. I make a multigrain bread with 72 grams of grains. per 750 gram loaf. The grains are soaked (boiling water poured over them) for four hours.
The grains are a mixture of:
I think you;'re OK mixing in exotic flours (chickpea, buckwheat, rye, etc) without any special prep. If however you have anything that isn't ground to flour, like buckwheat groats (kasha), oatmeal, seeds bigger than sesame, millet, cornmeal. etc then you want to soak them at least 4 hrs in boiling water (that is, pour boiling water over the grains and cover). You can use room temp water for smaller/softer stuff.
Here's a plan:
- Day 1 - mix poolish and multigrain soaker in the evening
- Day 2 - mix dough in the morning; bulk ferment overnight in the fridge
- Day 3 - shape, proof, and bake in the morning. For no-knead give it 3 days in the fridge.
Here are some multigrain formulas, inter alia. The no-knead works pretty well Bread Formulas
I am currently working on a Whole grain recipe.
I have listed the ingredients in this thread.
http://www.thefreshloaf.com/node/64111/can-i-simply-swap-whole-wheat-flour-rye-flour
The grains are soaked in cold water for 1 hour before being added to the dough.