More Bread Machine Loaves

These loaves are mainly whole grain and multigrain. Multigrain means a blend of white flour, whole wheat flour and other grain flour, flakes or groats of buckwheat, oat and other grains (usually not rye flour). These loaves work differently depending on blend, hydration, yeast and machine cycle. I think multigrain loaves do better on whole wheat cycle.

I use a Panasonic SD-YD250 bread machine, and I adapt recipes from recipe books, mainly from the Bread Lover’s Bread Machine Cookbook (“BLBMC”).   My salt measurement and yeast measurement are for 50% sodium.  The yeast measurement is customized for the SD-YD 250;  it may work in a machine with similiar features and cycle but may not work in other machines. I use Bakers’ percentage (B%) and deal with flour, water, salt and yeast by weight.

First, a white bread – French Bread, as written the Panasonic Manual. French bread bake cycle – one size recipe; 3 cups of flour (medium loaf) that comes out in a block that fills the extra-large pan.  It can be scaled down. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text:

 "Medium" Loaf"Medium" Loaf @ 67%@ 50%
IngredientVolumeWeight g.B%
White flour3 cups417 100278209
TFW417100278209
Butter1 tbsp.67 tbsp = 2 tsp.5 tbsp
Salt (recipe)1.5 tsp
Salt @50%.75 tsp4.312.82.2
Yeast R1 tsp
Instant Yeast *.5 tsp1.4.31.7
Water1.3125 (1 + 5/16) cups31074207155

My sister makes a Flax Seed Whole Wheat bread with 2.5 cups of whole wheat flour, 1 cup of white flour, oatmeal, sunflower, flax and poppy seeds, flax meal, and 1.75 cups milk.  This works in her machine, producing a loaf with a fairly open crumb. I wanted a medium recipe with 3 cups of flour that could scale for smaller loaves. The BLBMC (p. 118) formula uses 1 cup whole wheat flour, 2 cups of bread flour.  So does a formula on the web Flax Seed Whole Wheat Bread. I used the latter version, with a shift to more whole wheat flour; and added the ingredients of my sister’s recipe.

The BLBMC used 1 cup whole wheat and 1.125 (1 + 1/8) cups water. The shift to more whole wheat and the addition of rolled oat and flax meal requires a small amount of water for hydration, between one and two tablespoons more of water. One tablespoon is 1/16 of a cup. The water can be added as water, when using milk powder.

This dough finds a couple of teaspoons of water in 3 tablespoons of honey. Switching to fluid milk adds quality – but requires some attention.

Unpasteurized milk can lead to surprizes. Some bakers think milk,  real or reconstituted, should be scalded to denature proteins. I don’t spend time and energy on this.

The medium loaf was a little lopsided. My attempts to bake smaller loaves based on this recipe have been educational. When this works, it has a firm crust and a dense crumb that holds up for firm sandwich slices. I

The formula, by volume or weight and with B% for reference. When I depart from the source recipe, the source recipe amount is in strikeout text and the changed or added ingredient in bold text and alternatives in italic text.  On whole wheat cycle.  I thought it was better with milk.

 Medium LoafMedium LoafMedium LoafScaled @ 75%
VolumeWeight
[Fluid Weight]
B%
Whole Wheat2 cups
1 cup
278 61209
White Flour1 cup
2 cups
13931104
Flax meal2 tbsp12039
Rolled Oats.25 cup250619
T. Flours/strong>454100
Flax Seed3 tbsp2.25 tbsp i.e.
2 tbsp + .75 tsp.
Poppy Seed1 tbsp2.25 tsp
Skim Milk Powder if Water, per BLBMC.25 cups
Salt @50%.5 tsp
1 tsp
2.8.622.1
Gluten
per BLBMC
0
1 tbsp
Instant Yeast @50% **.7 tsp
2 tsp
2.01.5
Olive Oil3 tbsp2.25 tbsp i.e.
2 tbsp + .75 tsp.
Honey3 tbsp60
[12]
3
[x]
45 g. or
2.25 tbsp i.e.
2 tbsp + .75 tsp.
Skim Milk1.3 cup
(1 + 1/3)
(325 ml)
320 g
[290]
240 g.
if 1% Milk337 g
[285]
if Waterper BLBMC
1.31.125 cups308 g.268 g.
Fluid Weight30267

I make a loaf I call Pembina Bread: a white flour loaf with seeds, based in BLBMC Dakota Bread (p. 119). Named for Pembina, North Dakota, important to Winnipegers. The gateway to Fargo and Grand Forks; the site of KCND, the first American TV network affiliate transmitter that reached antennas in Winnipeg (later purchased by Canadian owners and moved north of the border as CKND). The formula, by volume and weight, scaled and with B% for reference. When I depart from the source recipe, the source recipe amount is in strikeout text and the changes in italic text. 

 Medium LoafMedium Loaf @ 75%
Volume
Weight g.B %
Whole Wheat.625 cups
.5 cups
872165
White Flour2.25 cups31375235
Bulgur.125 cups
.25 cups
20515
TFW420100
Salt @50%.75 tsp
1.5 tsp
4.313.2
Sunflower seeds
raw
.25 cups3 tbsp
Pumpkin seeds
raw, chopped
.25 cups3 tbsp
Sesame seeds1.5 tsp1.125 tsp
Poppy seeds2 tsp1.5 tsp
Gluten
per BLBMC
0
2 tbsp
Inst. Yeast *7/16 tsp
2 tsp
1.2 g..3.9
Canola Oil2 tbsp
1.5 tbsp.
Honey2 tbsp21 g.
{5 g. water}
15 g.
(1.5 tbsp)
Water1.25 cups295
300 g.
225
Total fluids305 g.73

Cornell Bread is a BLBMC recipe (p. 161), based on Cornell bread developed by Clive McCay of Cornell University first published in 1955 in a short book called The Cornell Bread Book. The BLBMC bread machine version has been emulated and published on the Web e.g. here. It uses an egg, milk powder, and soy flour for protein, and wheat germ for fiber. 

Dr. McCay is reported to have believe that this bread, with butter, was a sufficient healthy and nutrious diet. A nearly vegetarian scientific health food, 30 years before the vegetarian prescriptions of Diet for a Small Planet. Dr. McCay, a scientist in animal nutrition, experimented on mice to prove that bread made with bleached white flour was not as healthy as bread made with unbleached flour.  The 1980 edition of the Cornell Bread Book is still available.  The recipe is presented in recipes  and articles on prepper and counterculture sites.  The recipe  was developed during the Great Depression.  Food security was recognized as an issue in America more clearly then than now. Eleanor Roosevelt’s Kitchen, a 2010 article in the New Yorker, looked back at the campaigns by home economists at Cornell to  promote economical recipes for American kitchens in hard times.  Americans were persuaded that hard times ended by 1945, and food writers began to treat the austerity diet  in recipes for Bulldog Gravy  or like Depression Cake in M.F.K. Fisher‘s How to Cook a Wolf as as a memory

A brown bread. Slightly sweet, and rich. The white flour gives it some lift. This loaf taught me a lesson about hydraton. My first attempt was the medium loaf. I missed a digit in entering the water in the calculator. I used 1.25 cups x 236 (=295 g). The correct amount was 1.125 cups x 236 (=266 g). One eight of a cup. The dough was sloppy. I shook some white flour in (not measured, 3 or 3 tbsp) with about 10 minute of mixing time left to get a dough that held up. The loaf had an open crumb and cratered. My attempt to scale formulas down to make smaller loaves is a story in itself. The formula, by volume or weight, scaled and with B% for reference. When I depart from the source recipe, the source recipe amount is in strikeout text and the changed or added ingredient in italic text.  Whole wheat cycle.

 Medium Loaf
Volume

Weight
Fluid
@ 75%
@ 2/3
B %
Whole Wheat1.5 cups209 g.15614048
White Flour1.125 cups156 g.11710536
Soy flour.33 cups40 g.30 g.27 g.
Wheat germ 1.5 tbsp6.5 g.4.9 g.
Milk Powder.25 cups25 g.19 g.17 g.
Flour Total437100
Brown Sugar2 tbsp1.5 tbsp1.3 tbsp or
1 tbsp + 1 tsp
Salt @50%.75 tsp
1.5 tsp
4.3 g.3.2 g.2.9 g.
Gluten
per BLBMC
0
1.5 tbsp
Inst. Yeast *1.25 tsp
2.5 tsp
3.5 g.2.6 g.2.3 g.
Canola Oil2 tbsp1.5 tbsp1.3 tbsp or
1 tbsp + 1 tsp
Egg
Large
157 g.36 g. 11
Honey2 tbsp40 g.8 g.1.5 tbsp
(6 g. water)
1.3 tbsp or
1 tbsp + 1 tsp
Water1.125 cups281205180
Fluids32572

Sunflower Oatmeal Bread is the BLBMC (p. 323), bread machine adaptation of Celeste’s Sunflower and Oatmeal Bread in Beth Hensperger’s 1988 Bread. Low sodium; yeast adjustments for salt and for Panasonic. The formula, by volume or weight, scaled, with B% for reference. When I depart from the source recipe, the source recipe amount is in strikeout text and the changed or added ingredient in italic text.  On whole wheat cycle.

 Medium LoafMedium LoafMedium Loaf@ 2/3@ 80 %
Volume
WeightB%Weight
Whole Wheat.5 cups79 g.53 g.63 g.
White Flour2.5 cups348 g.233 g.278 g.
Oatmeal.5 cups
50 g33 g.
(1/3 cup)
40 g.
TFW477100
Salt @50%.75 tsp
1.5 tsp
4.3 g.12.9 g.3.4 g
sunflower seeds
raw
.5 cups1/3 cup.4 cup
Butter1.5 tbsp1 tbsp.1.2 tbsp
Gluten
per BLBMC
2 tbsp
Inst. Yeast *.375
.5 tsp
2 tsp
1.1 g..7 g.9 g
Molasses1 tbsp.2 tsp.2.5 tsp.
Honey2 tbsp.21 g.
{5 g. water}
14 g. {3.25 g. water}
(1.34 tbsp)
1 tbsp + 1 tsp.
1.5 tbsp
Egg, Large157 g.
{36 g.}
57 g. {36 g. water}57 g. {36 g. water}
Buttermilk.625 cups150 g.
{148 g.}
100 g. {99 g. water}
(.42 cups)
120 g.
Water.5 cups112 g.74 g.90 g.
Fluid %30165265

Buttermilk Whole Wheat BLBMC p. 108. 50% Whole Wheat with buttermilk and maple syrup; salt reduction, and yeast adjustments for salt and for Panasonic. Estimating the hydration of buttermilk and maple syrup helped to tune the overall hydration. The formula, by volume or weight, scaled and with B% for reference. When I depart from the source recipe, the source recipe amount is in strikeout text and the changed or added ingredient in italic text.  On whole wheat cycle.

 Medium Loaf Medium Loaf Medium Loaf Medium Loaf @ 75%
VolumeWeight FluidB%
Whole Wheat1.5 cups20950157
White Flour1.5 cups20950157
TFW418100314
Salt @50%.75 tsp
1.5 tsp
4.3 g3.2 g
Gluten
per BLBMC
0
1.33 tbsp
Instant Yeast *.5 tsp
2 tsp
1.4.331.1
Canola Oil2 tbsp1.5 tbsp
Maple Syrup2 tbsp40 g13 g.1.5 tbsp
Buttermilk1.125 cups275 g.250 g. 210 g.
(.85 cups)
Fluid26363

Zarathustra’s Bread is BLBMC (p. 126) “Tecate Ranch Whole Wheat”. BLBMC named it for a spa in Baja California that serve this bread, developed by a chef at spa in San Diego which used New Age Zoroastrianism as one its themes. Exotic naming is a staple of Counter-culture marketing to consumers with a taste for the bohemian in their lives. For a more SF reading of the name, consider watching 2001: a Space Odessey, listening to the fanfare of Thus Spake Zarathustra. Imagine the loaf as the monolith. Freshly baked whole wheat is tasty. But 100% loaves can dry out or go stale fast.

100 % whole wheat, honey, molasses and poppy seeds. Low sodium; yeast adjustments for salt and for Panasonic. The formula, by volume or weight, scaled, with B% for reference. When I depart from the source recipe, the source recipe amount is in strikeout text and the changed or added ingredient in italic text.  On whole wheat cycle.

IngredientMedium Loaf
Volume
Medium
Weight
B %@ 75%
Whole Wheat3.25 cups452339
Wheat Germ
Wheat Bran
.25 cup
.33 cup
3 tbsp
TFW100
Gluten2.5 tbsp
Salt @ 50%.75 tsp
1.5 tsp
4.33.2 g.
Yeast R1 tsp
Poppy Seeds1 tbsp2.25 tsp
Inst. Yeast *.75 tsp
1 tbsp
2.11.6 g.
Honey.125 cups
(2 tbsp)
1.5 tbsp
Molasses.125 cups;
(2 tbsp)
1.5 tbsp
Water1.33300 g.
314 g.
225 g.
236 g.
(1 cup)

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