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 salt and yeast measurement in the source are stated in a source column. I change salt and yeast for 50% sodium. I also adjust yeast for the SD-YD 250;  the italicized yeast measurement 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.

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. It isn’t as good as oven baked, but as good as some retail bread made in that style.

 MediumMediumMedium @ 75% of medium
BLBMC50% Sodium50% Sodium50% Sodium50% Sodium
Instant Yeast
standard | Panasonic
1 3/4 tsp7/8 tsp | 7/16 tsp
n | .9 g.n | .68 g.
White Flour2.25 cups313 g75235 g.
Whole Wheat.75 cups104 g2578 g.
TFW417 g100
Salt1.5 tsp.75 tsp4.3 g13.2 g.
Water1.25 cups1 + 3/16 cups
(1 cup + 3 tbsp)
280 g.71214 g.

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 were educational. It has a firm crust and a dense crumb that holds up for firm sandwich slices.

 MediumMediumMedium @ 75% of medium
BLBMC50% sodium50% sodium
50% sodium
Instant Yeast
Standard | Panasonic
2 tspn | .625 tsp

n | 1.8 g.1.3 g.
Whole Wheat1 cup2 cups
278 g.61209 g.
White Flour2 cups1 cup139 g.31104 g.
Flax mealx2 tbsp12 g.039 g.
Rolled Oatsx.25 cup25 g,0619 g.
T. Flours/strong>454 g.100
Flax Seed2 tbsp.2 tbsp.1.5 tbsp.
Poppy Seedx2 tsp.1.5 tsp,
Salt 1 tsp.5 tsp
2.8 g..622.1 g.
Gluten 1 tbsp0
Olive Oil or
[BLBMC] Canola
3 tbsp.3 tbsp.2.25 tbsp i.e.
2 tbsp + .75 tsp.
Honey3 tbsp.3 tbsp60 g.
[12 g.]
345 g. or
2.25 tbsp i.e.
2 tbsp + .75 tsp.
Skim Milk1.33 cup
(325 ml)
320 g
[290 g.]
240 g.
if Water1.125 cups
Skim Milk Powder
if Water
.25 cups
Fluid Weight302 g.67

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).

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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 (e.g. recipes for Bulldog Gravy orDepression 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 hydration. 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.

 Medium Loaf

   @ 75% of Medium
BLBMC50% Sodium50% Sodium50% Sodium
Whole Wheat1.5 cups209 g.48156
White Flour1.125 cups156 g.36117
Soy flour.33 cups40 g.30 g.
Wheat germ 1.5 tbsp6.5 g.4.9 g.
Milk Powder.25 cups25 g.19 g.
Flour Total437100
Brown Sugar2 tbsp1.5 tbsp
Salt1.5 tsp.75 tsp4.3 g.3.2 g.
Gluten1.5 tbsp
Inst. Yeast *2.5 tsp1.25 tsp3.5 g.2.6 g.
Canola Oil2 tbsp1.5 tbsp
157 g.
[36 g.]
Honey2 tbsp40 g.
[8 g.]
1.5 tbsp
(6 g. water)
Water1.125 cups281205

Maple 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.

Medium@ 75% of Medium
BLBMC50% Sodium50% Sodium50% Sodium
Instant Yeast
standard | Panasonic
2 tsp1 tsp | .5 tsp.
n | 1.4 g.n | 1.1 g.
Whole Wheat1.5 cups209 g.157 g.
White Flour1.5 cups209 g.157 g.
TFW418 g.
Salt 1.5 tsp.75 tsp
4.3 g3.2 g
1.33 tbsp
Canola Oil2 tbsp1.5 tbsp
Maple Syrup2 tbsp40 g.
[13 g. fluid]
1.5 tbsp
[9 g. fluid]
Buttermilk1.125 cups275 g.
[250 g. fluid]
210 g.
(.85 cups)
Fluid total263 g.

Zarathustra’s Bread is BLBMC (p. 126) “Tecate Ranch Whole Wheat”, made with 100 % whole wheat flour, honey, molasses and poppy seeds. Freshly baked whole wheat is tasty. 100% whole wheat loaves can dry out or go stale fast.

BLBMC named it for a spa in Baja California that serve this bread, developed by a chef at spa in San Diego which used 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.

IngredientMedium LoafMedium Loaf
Medium Loaf
 @ 75% of Medium
BLBMC50 % Sodium50 % Sodium50 % Sodium
WeightB %
Whole Wheat3.25 cups452339
Wheat Germ
Wheat Bran
.33 cup.25 cup3 tbsp
Gluten2.5 tbsp0
Salt1.5 tsp..75 tsp4.33.2 g.
Poppy Seeds1 tbsp2.25 tsp
Instant Yeast1 tbsp.75 tsp
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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