I missed a week of baking due to the death of a favorite aunt, who lived in another state. Death may be a normal part of life, but knowing that doesn’t necessarily make the passing of a dear person any easier for those left behind. Perhaps the two most important sources of comfort are, for the religiously inclined, that the person has gone onto a better place, and for everyone no matter what their beliefs, the memories shared.
In continuing our search for tasty and nutritious breads, I produced the following bread using a combination of white whole wheat, garbanzo bean, emmer, and soy flours. The baking process is based on the one used in my February 5th blog’s White Whole Wheat & Spelt Flour Bread.
White Whole Wheat, Garbanzo Bean, Emmer,& Soy Bread
2 cups warm water
1 tsp yeast
1 Tbl brown sugar
¼ cup gluten
1 cup garbanzo bean flour
2 cups white whole wheat flour
¼ cup canola oil
1 tsp salt
2 cups emmer flour (seeds finely ground in my coffee grinder)
½ cup soy flour
¼ cup flax seed
Put warm water in a large bowl and add yeast. Dissolve.
Add brown sugar, gluten, garbanzo bean and white whole wheat flours.
Beat for about 200 strokes.
Let sit for 1 ½ to 2 hours in warm place to allow the yeast to ferment.
Add oil, salt, emmer flour, soy flour, and flax seeds to yeast mixture, combine thoroughly forming a soft dough.
Turn out onto a lightly floured surface or into a large stainless steel bowl. [Note my February 5th blog] Knead for 15 minutes.
Cover with a greased piece of saran wrap. Let rise in a warm spot for 90 minutes or until doubled. [Note: I let it rise for 45 minutes then put it in the refrigerator overnight because I didn’t have time to bake it that night. The next morning I took the dough out and let it stand for 2 ½ to 3 hours before continuing.]
Punch dough down and divide into three equal parts. Form two into long loaves and one into a rounded loaf. Sprinkle the sesame seeds onto a piece of parchment paper. Roll and press the top of each loaf in the sesame seeds. Place on a parchment lined cookie sheet and cover.
Let rise for 60 minutes or until nearly doubled in size.
In preheated 400 degree oven, bake loaves for 35 minutes or until golden on top.
Let cool completely on wire racks.
RESULTS: This nutritious bread has good texture and can be eaten with butter, cheeses, and sliced meats. It seemed a little dry, but since it holds together well, you can cut the bread into thin slices. Also, I think it tasted a bit flat – so, I would increase the salt level from 1 tsp to 1 ½ tsp. Sometimes cutting back too much on salt also cuts back too much on flavor!