Poppyseed Rye Bread

In the 1980s, I started using Saco Buttermilk Powder to make bread and sent away for a collection of recipe cards.  It was a wonderful set of cards and this was one of my early favorites.  I first made the bread in 1986 and rated it “excellent”; in 1987, it won blue ribbons at the Hamilton County and Harvest Home Fairs in Cincinnati and won a 5th place ribbon at the Ohio State Fair.

It’s wonderful toasted and also a great base for a Reuben sandwich.

POPPYSEED RYE BREAD

• 2 Tblsp. fast acting yeast*
• 1/3 cup granulated sugar
• 1 Tblsp. salt
• ¼ cup buttermilk powder
• ¼ cup cocoa
• 1 Tbsp. caraway seeds
• 1 Tblsp. poppy seeds
• 2 cups rye flour
• ¾ cup whole wheat flour
• 2 Tblsp. oil
• ¼ cup molasses
• 2 cups water
• 2-½ cups to 3 cups all-purpose flour

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

In the large bowl of an electric mixer, place yeast, sugar, salt, buttermilk powder, cocoa, caraway seeds, poppy seeds, rye flour and whole wheat flour. Insert paddle beater and beat to blend dry ingredients.

In a four-cup measure, place oil, molasses and water.  Heat in the microwave to 130 degrees F.

Pour hot mixture into bowl and beat at medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.  The dough may feel slightly sticky because of the molasses.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Roll the dough and form into two nine-inch or three 7-½ inch loaves. Turn over and pinch the edges to seal.  Place loaves in greased loaf pans.  Cover and let rise for another 30 minutes.

Preheat oven to 375 degrees F.

Bake for approximately 50-60 minutes for nine-inch loaves, 45 minutes for 7-½ inch loaves or until bread is golden brown and has a hollow sound when tapped (210 degrees on a bread thermometer).  Cover with a piece of foil if top is browning too fast.  Remove bread from pans immediately, brush with butter, cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  Two nine-inch or three 7-½ inch loaves

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Health Bread

I first made this bread in 1988 when it won a ribbon at our county fair.  The recipe came from an old publication called Blue Ribbon Gazette, a collection of blue ribbon winning recipes from around the country.  It’s a nice, sturdy loaf that’s delicious fresh from the oven or toasted.  It’s good to have a loaf tucked away in the freezer to make grilled sandwiches or to serve with soup on a chilly, windy day.

HEALTH BREAD

• 4-½  cups all purpose flour, divided
• 2 Tblsp. fast acting yeast*
• 1 Tblsp. salt
• ¼ cup buckwheat flour
• 2 Tblsp. oat bran
• 2-¼ cups buttermilk heated to 130 degrees F
• 1/3 cup canola oil
• 1/3 cup sorghum molasses (or any strong flavored molasses such as Grandma’s)
• 2-¼ cups whole wheat flour

*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.  Rising time is cut in half.

Grease two 9-inch or four 7-½ inch loaf pans

In the large bowl of an electric mixer, combine 2 cups of all-purpose flour, yeast, salt, buckwheat flour and oat bran. Add 130 degree F buttermilk, oil and molasses.  Beat with a paddle beater at medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Add 2-¼ cups of whole wheat flour.  Beat a medium speed for 6-½ minutes, gradually adding remaining all-purpose flour until dough is smooth and elastic.  Don’t use more all-purpose flour than you need.  Dough will be a little sticky from the molasses.

Place dough in a greased bowl, turn, cover and let rise in a warm place for 30 minutes.

Use your knuckles to punch down and deflate the dough.  Form into two 9-inch loaves or four 7-½-inch loaves and place in prepared pans.

Cover and let rise for 30 minutes.

Preheat oven to 375 degrees F

Bake 9-inch loaves for approximately 45 minutes; 7-½-inch loaves for approximately 25 minutes or until bread is golden brown and sounds hollow when tapped on the bottom.  Cool on a wire rack.

Yield:  Two 9-inch or four 7-½ inch loaves

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Cracked Wheat Yeast Bread

I first made this bread in 1995, adapted from a recipe in a cookbook called America’s Best.  I have a note in my binder:  “Good flavor – chewy”.

This makes a hearty bread that is chewy due to the cracked wheat (bulgur).  It’s really delicious toasted and makes a very filling breakfast with a cup of coffee or tea.

CRACKED WHEAT YEAST BREAD

• 1 cup cracked wheat (bulgur)
• 3-1/4 cups water
• 1/3 cup honey
• 3 T butter
• 2 tsp salt
• 2 cups whole-wheat flour
• 2 Tblps. fast acting yeast*
• 4to 4-1/2 cups all-purpose flour

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

Combine cracked wheat and water in medium pan.  Bring to boil, then remove from heat.  Add honey, butter and salt.  Cool to 130 degrees F (this will take about 20 minutes to cool).

Combine whole-wheat flour and yeast in large mixing bowl.  Add cracked-wheat mixture and with the paddle beater, beat @ low speed for 30 seconds and for 3 minutes @ medium speed.  Insert dough hook and knead for 6-1/2 minutes, adding all-purpose flour as necessary until dough is elastic.  Dough may feel a bit sticky because of the honey.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 30 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 30 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Divide the dough into two portions …

…and roll each portion to form into a loaf.  Turn over and pinch the edges to seal.  Place loaves in greased 9-inch loaf pans -  cover and let rise for another 30 minutes.

Preheat oven to  350  degrees F.  Bake for 40-60 minutes until bread is golden brown and has a hollow sound when tapped on the bottom.  Cover with a piece of foil if top is browning too fast.  Remove bread from pan immediately…

…cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  Two 9-inch loaves.

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Peanut Butter Yeast Bread

This recipe was adapted from one in Clayton’s Book of Breads, my favorite cookbook for yeast bread.  I first made this bread in 1993 when I was looking for something tasty and a little different to take to the office  for my morning breakfast toast after an hour-long commute.  I love the light peanut butter flavor and the little bits of peanuts.

PEANUT BUTTER YEAST BREAD

• 3-½ to 4 cups all-purpose flour, divided
• 1 Tblsp. Instant dry yeast (fast acting)*
• ¼ cup brown sugar
• 2 tsp salt
• 1-¼ cups 130 degree F water
• ¼ cup creamy peanut butter
• ¼ cup finely chopped dry roasted peanuts

*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

Two 7-½ inch loaf pans, greased

In the large bowl of an electric mixer, place 1 cup flour, yeast, brown sugar, salt and 130 degree F water.  Begin to mix with paddle beater on medium speed – add peanut butter.  Continue mixing for 3 minutes on medium speed.  Add chopped peanuts and beat for 30 seconds.  Remove paddle beater and insert dough hook.

Beat for 6-½ minutes on medium speed, gradually adding flour as needed until dough is smooth and elastic.  Place in a greased bowl, turn once, cover and place in a warm place to rise for 30 minutes.

Punch down dough with your knuckles to deflate and divide in half.  Place half of dough on a lightly floured board and form into a loaf.  Place in a greased loaf pan.

Repeat with the remaining dough.

Cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees F

Remove cover and bake loaves for approximately 35 minutes until surface is brown and bread is done (should sound hollow when tapped on the bottom of the loaf).  Remove from pans to a wire rack to cool.  Brush the tops with melted butter for a softer crust.

Makes two 7-½ inch loaves

A really good way to enjoy this bread is toasted with butter and a little bit of honey.

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Shannon’s Great Raisin Bread

My youngest daughter makes a wonderful raisin bread in her bread machine.  It’s moist, sweet, slightly spicy – really good.  I don’t own a bread machine, so this is my version that is made with fast rising yeast and an electric mixer.  This is so good fresh and warm from the oven, and a real treat when toasted and buttered.   We also like it in thin slices in a sandwich made with Shannon’s Curry Chicken Salad.

For Shannon’s bread machine recipe, click here.

SHANNON’S GREAT RAISIN BREAD (One 9-inch loaf )

• 2 to 3 cups all-purpose flour, divided
• 3/4 tsp. salt
• 1/3 cup quick oatmeal
• 2 Tblsp. light brown sugar
• 1/2 tsp. cinnamon
• 1 pkg or 2 tsp. Fleischmann’s Rapid Rise yeast (Quick-Rise in Canada)
• 7 oz. water, heated to 130 degrees F
• 2 Tblsp. honey
• 1-1/2 Tblsp. butter, melted
• 1 cup raisins
• 1 tsp. butter for top of loaf after baking

Greased 9-inch loaf pan

In the large bowl of an electric mixer, place 1 cup flour, salt, oatmeal, brown sugar, cinnamon, and yeast.  Beat to blend dry ingredients.

Add 130 degree F water, honey, and melted butter.

With paddle beater, mix on medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.

Remove bowl from mixer and working in the bowl, add raisins ¼ cup at a time and knead to mix the raisins into the dough.

Place dough in an oiled bowl, turn dough once and cover with a napkin or tea towel.  Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Roll the dough and form into a loaf.  Turn over and pinch the edges to seal – I also pushed in any raisins on the bottom of the dough to keep them from sticking to the pan.  Place loaf in greased 9×9 inch loaf pan.  Cover and let rise for another 45 minutes.

Preheat oven to 350 degrees F.

Bake loaf for approximately 40 to 45 minutes until bread is golden brown and has a hollow sound when tapped.  Cover with a piece of foil if top is browning too fast.  Remove bread from pan immediately, brush with butter, cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  One 9-inch loaf

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Sennebec Hill Yeast Bread

I first made this bread in 1990 and it won ribbons at two separate fairs that summer.  I like it very much toasted for breakfast or used for grilled sandwiches.  I personally like the 7-½ inch size bread pan because the slices are smaller and just the right size for me.

SENNEBEC HILL BREAD

• 1 cup whole wheat flour
• 1-1/4 tsp. salt
• 1/4 cup yellow cornmeal
• 2 Tblsp. fast acting dry yeast*
• 1/2 cup dry milk
• 1/4 cup dry oats
• 1/4 cup wheat or oat bran
• 1 cup water
• 1/4 cup molasses
• 3 Tblsp. Oil
• 1 egg, room temperature
• 1/2 cup rye flour
• 1-½ to 2 cups all-purpose flour

*The fast acting, “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

Grease one 9-inch or two 7-½ inch loaf pans

In the large bowl of a mixer, place whole wheat flour, salt cornmeal, yeast, dry milk, dry oats and wheat/oat bran.

In a two-cup measure, place the water, molasses and oil.  Heat this mixture to 130 degrees F.  Pour this into the large bowl with the flour mixture.  Beat with a paddle beater on medium speed for 3 minutes.  Add egg and beat for 30 seconds.  Remove paddle beater and insert dough hook.

Add rye flour and then all-purpose flour gradually while beating for 6-½ minutes until dough is smooth and elastic.  Don’t use any more flour than you have to – dough may be a little sticky because of the molasses.

Place dough in a greased bowl, cover and let rise in a warm place for 30 minutes.

Punch down dough and form into one 9-inch loaf or two 7-½ inch loaves.  Place in pans, cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees F

Bake 9 inch loaf for approximately 45 minutes and 7-½ loaves for approximately 35 minutes until tops are browned and bread sounds hollow when tapped.  Cover tops with foil if bread is browning too quickly.

Cool on wire racks.

Yield:  One 9-inch or two7-½ inch loaves

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Frontier Bread

I first made this bread in 1989 and for some reason did not make a note of the source.  It won a ribbon at the county fair that year and is a good, hearty bread – wonderful toasted.

This recipe will make a 9 inch loaf.  Since I wanted two large rolls for another dish, I used 1/3 of the dough for the rolls and the remainder for a 7-½ inch loaf.

FRONTIER BREAD

1 cup whole wheat flour
¼ cup yellow cornmeal
1 Tblsp. fast-acting dry yeast*
1 tsp. baking powder
¼ cup dry buttermilk
1 tsp. salt
3/4 cup water (130 degrees F)
2 Tblsp. canola oil
3 Tblsp. honey
1 egg plus one egg yolk, room temperature  (reserve egg white for topping)
2-3 cups all-purpose flour, divided

1 Tblsp. cornmeal for sprinkling in pan
Reserved egg white mixed with 1 tsp. water
1-½ Tblsp. sesame seeds

*I use Fleischmann’s Instant Dry Yeast, “Quick Rise” in Canada.  This yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

In large mixer bowl combine 1 cup of whole wheat flour with cornmeal, yeast, baking powder, dry buttermilk powder and salt until blended.

Heat water and oil to 130 degrees F and add to dry mixture along with honey and egg plus egg yolk.  Beat 3 minutes with a paddle beater at medium speed.

Insert dough hook and beat for 6-½ minutes longer, gradually adding all-purpose flour until dough is elastic and smooth.  It will still be a little bit sticky because of the honey.

Place in a greased bowl …

… cover and let rise in a warm place for 30 minutes.  Punch down dough and let rest for 10 minutes.

Form into loaf and/or rolls and place into greased pan which has been sprinkled with cornmeal.

Cover and let rise in a warm place for 30 minutes

Preheat oven to 375 degrees F

Brush the top of the loaf with the egg white/water mixture.  Sprinkle with sesame seeds.

Bake @ 375 degrees F 12-14 minutes for the rolls, approximately 30 minutes for the 7-½ inch loaf and about 45 minutes for the 9 inch loaf.   Remove from pans to a wire rack to cool.

Delicious fresh and warm with a dab of butter or toasted to enjoy with your morning coffee.

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Batter Bread – A 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

This is the only recipe in the book that uses yeast.  I substituted oil for shortening and I know the 1940s housewives were using cake yeast which is hard to find now.  I use fast-acting yeast (Fleischmann’s Rapid Rise yeast  – Quick-Rise in Canada) and a quick mix method for all of my bread-making.  That makes this batter bread even simpler and quicker to make.

Your choice of spices, herbs, cheese, etc., could be added.  For this test, I made it plain and it was delicious.  The bread is soft with a nice crunchy crust.

BATTER BREAD  (No Kneading)

• 1-¼ cup water, 130 degrees F
• 1 Tblsp. fast-acting yeast (Fleischmann’s Rapid Rise yeast – Quick-Rise in Canada)
• 2 Tblsp. oil (canola)
• 2 tsp. salt
• 2 Tblsp. granulated sugar
• 3 cups all-purpose flour, divided

Preheat oven to 375 degrees F
Grease a 1-½ quart casserole dish

In the large bowl of a mixer, place 1 cup of flour, salt, sugar and yeast.  Mix for 20 seconds to blend.

Add water and oil, beat on medium speed with paddle beater for 3 minutes.  Remove beater and insert dough hook.  Add remaining 2 cups of flour gradually while beating at medium speed for 6-½ minutes.   Dough will be like a stiff batter.

Cover and let rise in the mixing bowl in a warm place for 15 minutes.

Punch down dough with a spoon and place in a greased 1-½ quart casserole dish.

Cover and let rise in a warm place for 20 minutes.

Bake in preheated 375 degree F oven for approximately 45 minutes until golden brown.

Place casserole dish on wire rack.  With a knife, loosen around the sides of the bread and leave in the dish for another 10 minutes.

Then, remove the bread to a rack to continue cooling.

While still warm, cut into wedges.  Servings:  6 to 10, depending on size of slices.

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Good Soft Wrap Bread

One summer day a couple of years ago, I went with my youngest daughter and her children to a little hole-in-the-wall Greek Restaurant in the Sharonville suburb of Cincinnati.  It was a small room with formica-topped tables. paper plates and napkins, one waitress and one cook/owner who made gyros for a crowd of hungry people.  They were the best gyros I’ve ever eaten and I was particularly impressed with the soft bread wraps.   I’ve been looking for a good recipe ever since.  I finally found it on the King Arthur Flour blog.  I adapted the recipe somewhat and this bread is so good.  It’s well worth the extra time and trouble.

GOOD SOFT WRAP BREAD

3 to 3 1/4 cups all-purpose flour, divided
1 1/2 cups boiling water
1/2 cup potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon Fleischmann’s Rapid Rise yeast (Quick-Rise in Canada)

In a medium bowl, place 1-3/4 cups of flour.  Pour the boiling water over the flour, and stir until a soft, craggy dough is formed.

Lightly cover the bowl and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flakes or buds and 1 cup of the remaining flour along with the salt, oil and yeast. By hand, add this to the slightly cooled flour/water mixture, stir, then knead for several minutes to form a soft dough.  Keep hands and work surface lightly oiled while kneading.

Place dough in a bowl, cover and let rise in a warm, draft-free place for 1-2 hours (I let mine rise for 2 hours).  I like to let my bread rise in a bowl on top of  the microwave which sets under a cabinet.

Divide the dough into 8 pieces and roll each piece into a ball about the size of a tennis ball.  Cover and let rest for 30 minutes.

Roll each ball into a thin 7- to 8-inch circle.

Fry them without oil on a pre-heated  griddle or frying pan over medium heat for about 1-½  minutes per side until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly.   Cooking too quickly will cause them to be undercooked in the center; cooking too slowly will dry them out.

Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool before storing in a plastic bag.

The bad news about making this bread is that although hands-on time is short (20 minutes or so), you have to allow about 3 hours (rising and resting time) when you can come back in the kitchen for a few minutes at a time.

The good news is that the bread can be refrigerated and then removed to a countertop about 2 hours before frying.  The dough can also be frozen after it is formed into balls.  Place in a covered container to freeze, remove from the freezer to the refrigerator the night before serving.  The next day, remove from the refrigerator and let set for about 2 hours to bring to room temperature.

Then roll and fry as instructed above.

And further good news is that this is the best soft wrap bread I’ve ever made – almost as good as the ones in the hole-in-the-wall restaurant.

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A Pictorial Lesson for My Easy Italian Bread

A reader of my post for Easy Italian Bread asked for a series of pictures showing the work in progress.  I made a fresh batch this morning and have posted pictures that I hope will be of some help in making this very easy bread.  It’s essential that you use a fast-rising yeast (Fleischmann’s Rapid Rise in the U.S., Quick Rise in Canada).  Click on a picture to enlarge it.

Dry ingredients in the large bowl of an electric mixer:

After adding 130 degree F water and oil, insert dough hook and beat at medium speed for 3 minutes.

Add remainder of flour gradually until dough is elastic and not sticky.  You may need a bit more flour.

With floured hands, place dough on a floured board.  Add enough flour to shape into a mound and cover with a towel to rest on the board for 10 minutes.

Divide dough in half and roll each into a long, narrow loaf.

Place loaves on greased baking sheet, allowing room on all sides of each loaf.

Cover and let rise in a warm place that is free of drafts.  I set mine on my microwave which is under a cabinet overhang.

After 30 minutes rising time, the bread should have doubled in height. 

Brush with water, cut diagonal slashes with a serrated knife and bake in a preheated 375 degree F oven for 20-25 minutes. 

Cover with a towel and allow to cool on a wire rack.

This makes two very good, fast and easy rustic loaves of bread.

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