Potted Five Grain Bread
Submitted by honeyb
Five-grain bread baked in terra cotta flower pots with cracked wheat, rye, whole wheat, oatmeal, and rice. Honey and malt extract add natural sweetness to this rustic multigrain loaf.
YIELD
4 loavesPREP
65 minCOOK
20 minREADY
90 minThis multigrain bread uses five different grains for a complex, nutty flavor and hearty texture: cracked wheat, rye flour, whole wheat flour, oatmeal, and cooked rice. Each grain brings something different to the crumb.
Baking in terra cotta flower pots is the showstopper. The pots give each loaf a tall, mushroom-shaped dome and a thick, crackling crust that a standard loaf pan can’t replicate. Plus, they’re fantastic for gift-giving or serving at a dinner party.
Malt extract and honey sweeten the dough naturally and feed the yeast for a better rise. The cracked wheat gets cooked on the stovetop first until thick and porridge-like, which softens the grains so they don’t stay hard and crunchy in the finished bread.
Chef Tips
- Season new terra cotta pots before first use: oil them well inside and bake empty at 350°F (175°C) for 30 minutes. This prevents sticking and cracking.
- Knead the full 10 minutes. Five-grain dough is heavier than white bread dough and needs the extra work to develop gluten properly.
- Test with a tap on the bottom of the turned-out loaf. It should sound hollow when fully baked.
- Cool the pots completely before cleaning. Sudden temperature changes can crack terra cotta.
Variations
- Add sunflower seeds or flax seeds to the dough for extra crunch and nutrition.
- Brush the tops with honey instead of milk before baking for a sweeter, shinier crust.
- Substitute quinoa for the rice for a higher-protein grain swap.
Ingredients
Directions
Dissolve yeast in lukewarm water with sugar, allow to stand in warm place until frothy.
Place extra water and cracked wheat in small saucepan, cook over medium heat until water has been absorbed and mixture is thick.
Remove from heat, stir in butter, honey, malt, milk and rice, allow mixture to cool.
Combine flours and oatmeal in large bowl, stir in wheat and yeast mixture, mix to form a dough.
Knead mixture on floured surface for about 10 minutes, or until dough springs back when lightly touched with fingers.
Cut dough into 3 pieces for large pots, 4 for medium pots or 8 for small pots.
Knead pieces into rounds, place into clean terra cotta flower pots.
Stand in a warm place for 15 minutes or until doubled in bulk.
Glaze with extra milk, bake in moderate oven 35 minutes for large pots, 20 minutes for medium pots or 15 minutes for small pots or until cooked when tested.
Comments
