Carbs in general have gotten a really bad reputation in the last few years — but white rice, over-cooked pasta, bleached flour, and “Wonderbread” have taken the biggest hits. The truth is — carbs serve a good purpose if they’re the right kind of carbs — so here’s a little loaf for your bread machine that can help redeem bread’s bad-boy rep. It’s rustic, chewy — makes great toast, and 3 days stale it makes great croutons when cubed and toasted slowly; and great bread crumbs when sent for a whirrrrr in the blender or food processor and left to dry on sheet pans….
In fact — my favorite leftover use is to make bread crumbs of this bread, season them lightly with salt/pepper/paprika, and use them to top thin fish (halibut!) filets with butter — baked first, then browned under the broiler.
This recipe makes a 2lb bread machine loaf (12-15 servings)
(I’ve linked the ingredients to the brand/websites that describe them)
- 1 1/4 c King Arthur Organic Bread Flour
- 1 c King Arthur Organic Oat Flour
- 1/2 c King Arthur Irish Style Wheat Meal
- 1/3 c Bob’s Red Mill Organic Steel Cut Oats, soaked in hot water 30 minutes
- 1/3 Bob’s Red Mill Rolled Barley
- 1/4 c Bob’s Red Mill Barley grits/meal, soaked in hot water 30 minutes (okay to soak with oats)
- 1/4 c King Arthur Hi-Maize Fiber
- 2 T Vital Wheat Gluten
- 1 whole egg at room temp
- 2 T butter at room temp
- 1/3 c buttermilk at room temp
- 2 T organic Blackstrap Molasses
- 1 T Organic Barley Malt Syrup
- 1 1/2 t bread salt
- 2 t fresh ground black pepper
- 3/4 c – 1 c luke-warm water
- 2 1/2 T Instant/Bread Machine yeast
If you’re using a bread machine, you already know how to make it work for you — put all the dry ingredients except the yeast in the machine — then add the liquids. Sugars and salt should always go in first — and yeast should be added last.
I like this recipe baked on at least the med dark setting — and usually I like it better dark — it has a great crunchy/chewy crust!