Baking History

A Taste For The Past

Posts Tagged ‘whole grains’

Boston Brown Bread (Yeasted) World Bread Day 2009

Posted by bakinghistory on October 16, 2009

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Boston Brown Bread dates back to Colonial times and is traditionally paired with Boston Baked Beans

world bread day 2009 - yes we bake.(last day of sumbission october 17) Today is World Bread Day and as always I am happy to participate in this event hosted by Zorra.

I write from Massachusetts, so I chose an old-fashioned recipe for a classic New England bread, made since Colonial times. It contains equal quantities of rye, corn, and whole wheat flour, plus molasses and yeast, and it is steamed rather than baked. The result is a moist loaf, with a complex flavor and a mild sweetness. Great for dinner on a cool Autumn evening—along with a steaming bowl of baked beans or soup.

From the original recipe by Paul Richards

In: Baker’s Bread, 1918—USA

Ingredients

100 g rye flour

100 g whole wheat flour

100 g cornmeal

100 g Graham flour

5 g active dry yeast

8 g Kosher salt

135 g molasses (not blackstrap)

100 g boiling water

100 g warm water

milk as needed

Mix the rye flour and yeast with lukewarm water and set aside to ferment until light.

Scald the cornmeal with boiling water and set aside until cool.  Add molasses and salt, then remaining flours and rye sponge. Add drops of milk if dough is too stiff.

Place mixture in a well greased glass or stainless steel steamed pudding mold, which mixture should fill by 2/3. Cover tightly. Place mold in large pot of boiling water (having first placed a rack on the bottom) and steam, covered for 2 hours, keeping the water always boiling and reaching 2/3 up the mold. Add additional boiling water as needed.

Unmold and serve immediately.

Posted in American Cooking, Blog Events, Regional American Food, Rye, State Foods, whole grains, Yeasted Breads | Tagged: , , , , , , | Leave a Comment »

Miss Diether’s Chocolate Brownies

Posted by bakinghistory on November 9, 2008

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Chewy brownie drops made with barley flour, spiced with cinnamon, and full of crunchy toasted almond bits

A very interesting version of brownies, shaped like drop cookies, and flavored with cinnamon, vanilla and a touch of almond extract. They also contain 50% of barley flour, which contributes great flavor and a velvety texture. Toasted almonds provide a wonderful crunch and are very well paired with chocolate. All in all, a variation on classic brownies really worth trying.

From the original recipe by Miss Diether (Boston Cooking School)

In: “American Cookery”, 1917—USA

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Ingredients:

1/2 cup (113 g) butter

1 cup (200 g) granulated sugar

2 squares (56 g) unsweetened baking chocolate

2 eggs, lightly beaten

1/2 cup (65 g) AP flour

1/2 cup (75 g)  whole-grain barley flour (stone-ground)

1/4 tsp ground cinnamon

1 tsp pure vanilla extract

1/4 tsp pure almond extract

1 cup (145 g) blanched almonds

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Preheat the oven to 350°F (180°C), place the almonds on a cookie sheet and toast them until they are a reddish-brown color. Set aside to cool, then coarsely chop.

Melt the chocolate and set aside.

In a large bowl cream the butter and add the sugar little by little—the mixture does not need to be fluffy. Add the eggs and the melted chocolate, mixing well. Finally mix in the almond and vanilla extract.

Sift together the two flours and the ground cinnamon, then add to the chocolate mixture, stirring gently just until incorporated. Finally stir in the chopped almonds.

Place the mixture for 15 minutes to chill in the refrigerator, and meanwhile lightly grease 2 cookie sheets (preferably insulated).

Shape the brownie drops by rounded teaspoons and bake in a preheated oven (325°F—160°C)  for about 10 minutes.

Let the brownies cool on the baking sheet—they are too fragile to remove while warm.

P.S. I have recreated the original recipe as it was written, so I made the brownies as drop cookies. However, they can be baked in an 8×8-inch square pan (better lined with aluminum foil and then lightly greased) and then cut into bars.

Posted in American Cooking, Chocolate, Cookies, Bars, & Biscotti, Spices, Treenuts, whole grains | Tagged: , , , , , , , | 6 Comments »

Prune and Walnut Whole-Wheat Loaf

Posted by bakinghistory on September 8, 2008

A sweet whole wheat bread full of prunes and walnuts

This is my entry for this month edition of Weekend Breakfast Blogging, a blog event started by Nandita of Saffron Trail and hosted this time by Aparna of My Diverse Kitchen. The theme proposed by Aparna is “Grains in my Breakfast”.

HERE IS THE ROUNDUP

This simple whole-wheat bread is one of my favorites to have for breakfast, usually lightly spread with very fresh cream cheese and paired with a cup of strong black tea.

The liquid for this dough is provided by the water in which prunes are briefly simmered to soften, which provide flavor and just the right sweetness, counterbalanced by the slightly bitter aftertaste of the walnuts and the full  flavor of whole wheat.

Other dried fruits can be used instead of prunes, and in my opinion dried tart cherries work amazingly well—however, my favorite remains the one made with prunes, as in the original recipe.

This bread also goes to Susan’s Yeast Spotting

From the original recipe by Carolyn Putnam Webber

In: “Two Hundred and Seventy-five War-time Recipes, 1918—USA

Ingredients

1/2 cup dried prunes (I used unsulfured, organic prunes)

1 cup water

1/4 cup (organic) sugar

1 tsp salt

1 tbsp butter

1/2 cup walnut pieces

2-1/4 cups whole wheat flour (or as needed)

1-1/4 tsp active dry yeast dissolved in 1 tbsp warm water.

Briefly simmer the prunes in 1 cup of water, just until tender—they should not be mushy. Strain the prunes and reserve the cooking liquid (add extra water to make 1 cup). Cut the prunes in quarters, then set aside.

Add the sugar and salt to the cooking liquid, mix well and set aside until lukewarm

Place 2 cups of the flour in the bowl of a stand mixer, add the yeast and then the cooled cooking liquid. Mix on low speed until a dough forms, and towards the end add the butter cut in small pieces. The dough should be well developed and supple, but not too stiff. Add the remaining flour as necessary.

Let the dough ferment, covered, until doubled in bulk. Knead briefly again, let ferment once more in a covered bowl until doubled in bulk. Gently flatten and stretch the fermented dough to form a rectangle, then spread the walnut and prune pieces, pressing them into the dough. Roll up like a jelly-roll, pushing to avoid trapping air inside. Form into a loaf and place into a lightly greased  8 x 4-inches bread pan and let it ferment covered until the dough reaches about 1/2-inch above the rim of the pan.

Bake in a preheated oven (350F) for about 35 minutes, until golden brown. Unmold the bread and let it cool on a rack before slicing.

Posted in American Cooking, Blog Events, Eggless, Fruit, Tea, Treenuts, whole grains, Yeasted Breads | Tagged: , , , , , , , | 12 Comments »

Barley Bread (bbd # 13)

Posted by bakinghistory on August 28, 2008

A tasty bread made with barley flour and a touch of maple syrup

bbd #13  ROUNDUP HERE

Jude of Apple Pie, Patis, and Pâté is the host of bread baking day#13 (a monthly bread baking event initiated by Zorra) and proposed whole grains as a theme.  Among the many recipes I had bookmarked I finally chose this one because it is made with a good amount of stone ground barley flour.  Barley bread has a very long history—it is for instance often cited in the Bible. In the Book of Judges Gideon hears of a man’s dream in which a cake of barley bread went rolling down from the hill where Gideon’s army was stationed, and tumbling into the host of Midian.

Barley was grown and used for bread in many places and cultures since ancient times, including Greece and Rome, Egypt, Scandinavia, the British Isles, Mesopotamia, and East Asia. Bread made with it was usually coarse and dark and as a consequence not very appreciated,  although more affordable than bread made with wheat.

This recipe calls for 50% barley and whole-wheat, and it also contains mashed potatoes and a small amount of butter and maple syrup. The result is a hearty but very tender loaf, with a  thin, crispy crust and a moist crumb. The flavor of barley shines through and the subtle sweetness of maple can be detected as well.

It is perfect to accompany a thick vegetable soup, with sharp cheeses, or just simple and unadorned, to enjoy its hearty flavor.

This bread also goes to Susan’s Yeast Spotting

From the original recipe by Amelia Doddridge

In: “Liberty Recipes”, 1918—USA

Ingredients

3/4 cup (160 g) mashed potatoes (about 2 medium potatoes (Yukon Gold)

1 tbsp (15 ml) pure maple syrup (Grade B)

1/2 cup whole milk

1 tsp (5 g) unsalted butter

1 cup (120 g) whole-grain, stone-ground barley flour (Bob’s Red Mill)

1-1/4 cup (150 g) white whole-wheat flour (King Arthur’s)

1 tsp (5 g)  fine sea salt

1-1/4 tsp (5 g) active dry yeast dissolved in 2 tbsp (30 ml) warm water

fine semolina for the pan

Peel the potatoes, rinse them well and dice them. Boil the potato pieces in the milk until tender, then drain them reserving the milk. Mash the potatoes through a  ricer than mix in the salt, maple syrup, and butter. Add 1/2 cup of the hot reserved milk (add water to make up the measure if necessary) and set aside to cool.

Once the potato mixture is lukewarm add the yeast dissolved in 2 tbsp of warm water.

Let the mixture cool completely. Then add the flours (sifted together) and knead on low speed until the dough is well developed and just barely tacky. If the potatoes are kneaded with the flours while still warm they will turn gooey and require extra flour which will make the final result heavy.

Let the dough ferment in a covered and lightly greased bowl until doubled, then knead again briefly and let ferment again until doubled.

Preheat the oven to 375°F (190°C)

Prepare an 8 x 4-inches bread pan or a small cast iron Dutch oven: lightly grease bottom and sides of the pan and sprinkle generously with fine semolina. Once the dough is ready knead it again then place it in the prepared pan or pot. Cover and let ferment until light then sprinkle with about 2 tbsp of water and score the surface.

Place it in the oven and bake, covered, for 25 minutes, then lower the temperature to 350°F (180°C), uncover and finish baking until golden, about 25 minutes more.

Carefully lift the loaf out of the pan or pot with a thin metal spatula (if enough semolina was used this should be easy) and let it cool on a rack.

This is how the crumb should look:

Posted in American Cooking, Blog Events, Cast-iron cooking, Eggless, whole grains, Yeasted Breads | Tagged: , , , , , , , , , | 15 Comments »

Bean Bread

Posted by bakinghistory on August 23, 2008

A pleasant bread with a thin, crispy crust and a tender, moist crumb

This is my entry for My Legume Love Affair-Second Helping hosted  by Susan from The Well-Seasoned Cook

ROUNDUP IS HERE

and for

Yeast Spotting hosted by Susan of Wild Yeast.

In the vintage cookbooks that I have read I have found that beans are used in bread in two forms: cooked and mashed or as flour. The addition of either was done at times for health reasons (improving the bread nutritional value) and at times for economy.

I recreated the recipe for this bread from one suggested by Eliza Acton in her influential “The English Bread-book: for domestic use”.  Miss Acton’s instructions were brief and I added a few details myself.  The recipe required “French-beans” which here are usually called navy beans.

I included a little butter and used 50% bread flour and 50% whole wheat flour, to approximate wheatmeal, which was originally called for in the recipe. I did not add any sweetener, but a little brown sugar or honey might be added to taste. I baked the bread in a covered cast iron Dutch oven.

The bread develops a thin, very crispy crust and a fine, moist crumb. The beans do not add much in terms of flavor but provide the moisture for the velvety crumb.

From the original recipe by Eliza Acton

In: “The English Bread-book: For domestic use”, 1857—UK

Ingredients:

For the overnight sponge:

1/8 tsp active dry yeast

250 g (2 cups) white whole wheat flour

150 g warm water

For the dough

1/2 lb cooked navy beans, pureed

250 g (1-3/4 cups) bread flour

2 tbsp brown sugar or honey (optional)

2 tbsp unsalted butter, cold and thinly sliced

9 g fine sea salt

1 tsp active dry yeast

130 g warm water—or as needed

Make the sponge: stir the yeast in the warm water then add the flour and knead briefly until smooth. Shape into a ball place it in a covered glass container and let the sponge ferment overnight in a cool place (12-14 hours).

Make the dough: stir the yeast in half the amount of water, (the sugar or honey if you want) then mix in the pureed beans and finally the sponge cut into small pieces. Mix at low speed for a minute or two, then add the flour and salt and enough of the remaining water to have a dough that is soft and supple. More water or flour might be necessary. Knead at low speed until the gluten is well developed (about 10-15 minutes), and towards the end add the butter, kneading until well incorporated.

Let the dough ferment until doubled in bulk, in a covered bowl. Briefly knead again and let the dough ferment once more until doubled.

Shape the bread and place it in a large cast iron Dutch oven (or clay pot) that you have previously lightly greased and sprinkled with semolina). Preheat the oven to 350F (180C) and once the bread is light score it, sprinkle with water and place the pot (covered) in the oven. Bake for 30 minutes then uncover the pot (carefully!) and let the bread finish baking until golden brown.

Carefully take the pot out of the oven and lift the loaf out —it should be easy, especially if you used a cast iron pot, the bread won’t stick.

Let the bread cool completely on a rack before slicing.

Posted in Beans, Blog Events, Cast-iron cooking, whole grains, Yeasted Breads | Tagged: , , , , | 7 Comments »

Graham Bread

Posted by bakinghistory on July 5, 2008

Made with Graham flour, this bread has fiber and a wonderful taste and texture

Graham flour was created by Sylvester Graham, who preached the importance of a wholesome, healthy diet at a time when flour and baked goods were usually tainted by additives.

Today is actually Reverend Graham’s birthday: my friend Louise from Months of Edible Celebrations and I are marking this together. Head over to her wonderful blog to read about the interesting life and times of Sylvester Graham.

Most recipes in the old cookbooks call for molasses among the ingredients for this bread, but I used one that called for sugar instead, and the final result is a wonderful bread—slightly sweet, moist, with a nice soft crust and crumb, and the nutty flavor of whole grain. It also stays fresh a long time, and makes some of the best PB&J sandwiches.

From the original recipe by Maria Parloa

In: “Miss Parloa’s New Cookbook: A Guide to Marketing and Cooking”, 1882—USA

Ingredients

2 cups water or milk, warm (I used one cup of each)

2 cups of bread four (I used King Arthur brand)

2 generous cups Graham flour (I used Bob’s Red Mill brand)

1/2 cup sugar (I used organic granulated sugar)

1 tsp salt

1/4 tsp dry active yeast

If using milk, scald it then set aside to cool to lukewarm. Dissolve the yeast in the warm water, milk, or a mixture of both, and set aside for about 5 minutes.

Mix in the bread flour (the mixture will be soupy), and set aside, covered, to ferment overnight in a cool place (about 60°F).

In the morning add the Graham flour, salt and sugar and beat at medium high speed until gluten forms. The dough is very soft, and cannot be kneaded by hand, unless you use a dough scraper.

Depending on the weather and other factors, more or less Graham flour will be necessary. This time it took almost 2-1/2 cups to have a rather slack dough. It is important to beat it in the mixer with a paddle attachment long enough to develop the gluten (about 10 minutes). Adding too much flour will make the bread heavy and crumbly.

Line with heavy duty aluminum foil one 9.1 x 5.4 inch (13.6 x 23.2 cm) loaf pan and grease very generously.

This bread has a tendency to stick firmly to the pan, and using the aluminum foil will make unmolding the bread so much easier.

As soon as the dough is ready and starts to clean the sides of the mixer bowl pour it into the prepared pan and let rise, covered, until it reaches about 1 inch above the pan sides. Spray with water and bake in a preheated oven at 400°F (200°C) for 15 minutes, then lower the temperature to 350°F (180°C) and bake an additional 20-25 minutes.

Take out of the pan and let the bread cool on  a rack. Do not cut the bread until perfectly cold. It can be kept wrapped in aluminum foil for 4-5 days.

See other great baked goods on Susan’s roundup of this week Yeast Spotting

Posted in American Cooking, Eggless, whole grains, Yeasted Breads | Tagged: , , , | 7 Comments »

Orange-Graham Muffins & Orange Tea

Posted by bakinghistory on February 29, 2008

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A healthy breakfast full of the sunny flavor and scent of oranges
healthy-eats.jpg This is my entry for the Weekend Breakfast Blogging event hosted this month by Suganya of Tasty Palettes and initiated by Nandita of Saffron Trail. Suganya’s theme is “Healthy Eats”.
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These muffins contain no eggs, no dairy, and just a minimal amount of sugar and shortening (olive oil). Graham flour provides fiber and freshly squeezed orange juice gives flavor and a moist, tender crumb. The tea is infused with fresh orange slices, and it is so flavorful it does not require any additional sugar.
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From the original recipes by:
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Alice Bradley In: “Sunkist Recipes. Oranges-Lemons”, c1916—USA
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and
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Mrs. J. L. Lane In: “365 Orange Recipes: an orange recipe for every day in the year”, c1909—USA
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Ingredients
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Orange-Graham Muffins

1/2 cup (65 g) flour

1/2 tsp salt

2 tbsp (25 g) sugar

3/4 cup (100g) Graham flour

Grated rind 1/2 (organic) orange

7/8 cup (205 ml) freshly squeezed orange juice (1 cup minus 2 tbsp)

1/2 tsp baking soda

2 tbsp (30 ml) shortening (extra-virgin olive oil)

Orange Tea

1 thin-skinned (organic) orange

1 qt (1 l) freshly brewed hot tea

Make the Muffins: Preheat oven to 450°F (230°C); if you have cast iron muffin pans preheat them in the oven as well.

Sift flour, salt and sugar; add Graham flour and grated rind of orange. Dissolve the baking soda in the orange juice stirring
until it begins to get frothy, then add the shortening. Pour orange juice mixture onto flour mixture and mix well, then pour the batter quickly into (hot), greased muffin-pans, place the pans in the oven and immediately lower the temperature to 400°F (200°C) and bake for about 20 minutes. Serve warm.

Make the Orange Tea: Slice the orange into paper thin slices, discarding the seeds. Place the slices into a glass jug and pour the hot tea over them. Serve hot or cold and sweetened to taste.

Posted in American Cooking, Beverages, Dairy-Free, Eggless, Fruit, Muffins & Biscuits, Pareve, Tea, vegetarian, whole grains | Tagged: , , , , , , , , , | 9 Comments »

 
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