Grain in bread.

[Richard]

Try it... it's awesome. Following recipe is one I've done a couple of times:


500g white flour.
1/3 cup Maris Otter (crushed via normal grain-crusher).
1/8 cup skimmed milk powder
1 tbsp salt
1 tbsp dry bread yeast

2 tbsp olive oil
1 tbsp honey
300ml body-temperature water

Combine all the dry ingredients except for yeast, mix together. Combine all wet ingredients and yeast, stirring thoroughly. Wait 10 minutes for yeast to cream up. Combine wet and dry, and fold together until a dough starts to form. Knead for 5-10 minutes. Form into loaf-shape and dump in loaf-pan lined with parchment paper. Turn oven on as hot as it goes (500-550F), and leave loaf pan on top of oven for one hour (brush loaf with water to avoid it drying out and inhibiting the rise). Chuck a 1/4 cup of boiling water in the now-insanely-hot oven and immediately put loaf in oven and wait for 10 minutes, then drop temperature to 325F for another 45-50 minutes. Take loaf out of oven, wait at least 30 minutes before slicing. If your oven isn't evenly heated turn the thing a few times during cooking.

[Dave Savoie]

Instant or Dry Active yeast ?

[fakr]

That sounds great Richard.  Is this a high rise light bread, or more short and dense?

I assume you could take your favorite beer and substitue it for the 300ml warm water?

[Richard]

Dave: I just use the "Traditional" Fleishmanns, whatever that is.

Fakr: between the two... it's not wonder-bread, and it's not pita bread - pretty much the consistency of a wholemeal french loaf.

I made this last night to go with soup. The soup never got made, and I woke up to make myself some toast and this was all I found:

[fakr]

lol!  

Looks good, I think I'm going to make some....or get the girlfriend to...she loves to bake.