No more waiting with bated breath, scanning the internet to see what's next - you can rest assured that the Babes will be posting the Bread of the Month on the 16th of every month and that the bake-along Buddies will have a deadline of the 29th of each month. See? Organized.
On with the bread you say? Very well. This month's fabulous bread was presented by Lien of Notitie van Lien and is a delicious and nutritious seed and grain bread - Korni - from The Village Baker. Chock full of millet, flax and roasted soy beans - it is delightfully nutty and toothsome and perfect for one of my specialties- a cheddar and pickle sammie.
I was able to find soy beans already roasted at my local bulk store and used those. Otherwise I baked it to the original recipe, dividing the dough in two to better fit it into my bannetons. As the loaves were then smaller - I started checking on them a bit earlier and pulled them out when they had good colour and internal temperature.
Having two meant that I could share, so I presented one loaf to my neighbour who kindly put up with our roofers on the weekend.
If you would like to bake up some Korni - for yourself or to share - and be a Bread Baking Buddy; bake, post and send in your details to notitievanlien(at)gmail(dot)com. Deadline is the 29th of June. She’ll make a round up and send you a Bread Baking Buddy Badge for baking with us. How awesome is that?!?
(makes 1 round 3 1/2 pound loaf)
Korni means corn or grain. It is made from a combination of grains that go well together for flavor, crunchiness, and good nutrition.
The figures in red, rather than being metric equivalents, are Lien's own adjustments. Feel free to use her measurements or the original.
Soy bean mixture
1/2 cup organic (dried) soy beans (85 g)
1 cup boiling water (235 g)
1 package (2 1/2 teaspoons; 1/4 oz) active dry yeast (1 1/2 tsp)
2 1/2 cups warm water (2 1/4 cup = 533 g)
1 cup organic rye flour (100 g)
1 cup organic whole wheat flour (130 g)
1 1/2 cups organic unbleached white (or all-purpose) flour (180 g)
1 teaspoon active dry yeast
1/4 cup warm water (60 g)
All of the starter from the previous step
3 cups organic, unbleached white (or all-purpose) flour (420 g)
1 tablespoon sea salt (2 tsp)
1 tablespoon ground caraway seeds* (1 tsp)
1/4 cup organic fax seeds (37 g)
1/2 cup organic millet (100 g)
All of the soy mixture
Glaze: 1 whole egg whisked with 1 tablespoon milk
Prepare the soy beans:
Place them in a small bowl, cover them with the boiling water, and let them soak for 10 minutes. Drain the beans and let them cool. Process the beans in a food processor fitted with the metal blade until they roughly chopped.
Place the beans on a cookie sheet and roast them in a preheated 350°F oven between 15 and 20 minutes, until they are completely dried out. Set them aside.
(to make your own, grind a few tablespoons of whole caraway seed in a mortar with a pestle until you have a fine powder. If your powder still contains large chunks of seed, sift the mixture and use 1 tablespoon of the sifted powder)
Prepare the sponge/poolish:
First proof the yeast, in a large bowl, in 1 cup of the warm water. When it is creamy, mix in 1 1/4 cups warm water and slowly add the rye flour, whole wheat flour, and 1½ cups of white flour by handfuls while stirring the mixture with a wooden spoon.
Set the batter aside, in a large bowl, covered with a dish towel, for between 8 and 10 hours or overnight.
Make the dough:
Proof the yeast in the warm water, add it to the risen sponge, and mix the two together. Start adding the flour, handful by handful, stirring vigorously with a wooden spoon. After all but 1 cup of the flour has been added (this will take about 10 minutes), turn the dough out onto your worktable, sprinkle the salt and the ground caraway over the dough, and incorporate them by kneading the dough for about 5 minutes while adding the last of the flour. The dough should be very moist.
Add the fax seeds, millet, and roasted soy beans and knead the dough to incorporate them.
Set the dough aside, covered, to rise for 1 hour, until it has doubled in size.
Flatten out the dough again and then shape it into a round loaf. This loaf is best proofed in a canvas-lined basket and then baked on a baking stone in the oven. It can also be placed on a parchment-lined baking sheet. Let the loaf rise for about 1 1/2 hours.
Glaze the loaf with the egg and milk mixture and bake it in a preheated 425°F oven for between 30 and 35 minutes.
(source: "The Village Baker" -Joe Ortiz)
This bread has been Yeastspotted!
- Bake My Day - Karen
- Canela and Comino - Gretchen
- Cookie Baker Lynn - Lynn
- Grain Doe - Gorel
- I Like To Cook - Sara
- Living in the Kitchen with Puppies - Natashya
- Living on bread and water - Monique
- Lucullian Delights - Ilva
- My Kitchen In Half Cups - Tanna
- Notitie Van Lien - Lien
- The Sour Dough - Breadchick Mary
- Thyme For Cooking - Katie