Bread Baking Babes (BBB) July 2015
It’s quite warm and humid right now. But after the miserable cold winter and spring, I’m determined not to complain about the heat.
So what can I complain about? Because life just isn’t complete without a little complaining, is it?
This month’s bread was a challenge for me and doubly so. First of all, it’s a complex recipe (or should I say “formula”?) by the inimitable Peter Reinhart. Second of all, it requires a lot of reading and re-reading to get it. And thirdly (oops!! I said “doubly”, didn’t I?), it smacks of being health bread. Not that there’s anything wrong with health bread. I just have a fear of anything that might make me start wearing baggy cotton shirt over an equally baggy (mismatched pattern and colour) skirt and oversize lumberjack socks with sensible sandals….
Still, everyone assures me that the bread is great, so being an obedient BBBabe, I forged ahead. Late, as usual.
This bread […] utilizes a raisin puree and various seeds for both flavor and nutrition. When I go on the road to teach bread baking classes around the country, this is the bread that is requested most often. It follows a different method than most of the formulas in this book. The pre-soaker makes it a three-day process […] This bread is high in protein and fiber for sustained energy, yet it also offers a quick carbohydrate burst via the raisin puree with its more readily available sugars. The raisins are soaked overnight so they will puree easily in a blender or food processor, almost, but not quite, disappearing in the bread. Sunflower seeds are just plain delicious, as well as nutritionally rich. They give this bread a wonderful nutty flavor and a long, pleasant finish. Oat bran has many documented benefits and is an especially good source of cholesterol-fighting soluble fiber.
Like several other breads in this book, this one contains flaxseeds, one of the real miracle foods that have recently come into their own, especially in breakfast cereals and as a nutritional supplement. […] Soaking them in water overnight starts the germination process, which activates enzymes that make the seeds easier to digest.
-Peter Reinhart, Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor (ISBN: 160774130X, 9781607741305), Powerbread
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