DonnaMarie Heagan's bread recipe is featured in one of our cooking videos "Herbaceous Creations" which will be available for viewing on-line in the near future.  This recipe make a good size, hearty loaf of bread – approximately a 12"-15” round after proofing. She suggests selecting seven different whole grains to use such as wheat berries, barley, whole oats, spelt, rye, millet, quinoa, rice, as well as corn flour, flax seeds or sesame seeds.

Ingredients:

• 10.5 oz / 300 grams high gluten bread flour or all-purpose flour
• 7 oz. / 200 grams total of 7 different grains
• ½ to 1 teaspoon salt
• ¾ to 1 oz. dry active yeast
• 10 to 11 4/5 oz. / 300 – 350 grams lukewarm water
• 3 Tablespoon of Fuller's Fine Herbs Beaujolais Blend (Dill, Sage or Paravangna Blend can be substituted)- soak the herbs in 2 tablespoon of water, in a small bowl for 20 minutes before adding to dough

Reserve in a small bowl 2-1/2 oz. /70 ml of water to dissolve the dry yeast. Soak grains in the remaining water about 9 oz./ 280 ml over night or at least 8 hours.

Prep the grains by grinding them slightly (just enough to break open the grain) in a food processor or coffee grinder. It is okay to not grind the smaller grains and seeds and leave them whole for texture and appearance.

Warm the remaining water to about 105 F and stir in the yeast until it is dissolve and thick. Note: water should not be above 110 degrees Fahrenheit or will kill the yeast) Set aside.

In a large bowl combine grains/seeds, flour, herbs, yeast and water with a large wooden spoon until a soft dough is formed (more water or flour may be needed depending on the flour and and humidity in the air and the amount and kinds of grains used.) Add a little or water or flour at a time to create a dough that is not sticky or dry.

Turn the dough onto a clean surface and knead for 10 minutes to develop the gluten. Select a round or rectangular baking pan and coat with a little cooking oil. (olive oil is my choice) Form loaf and place in the pan. Gently coat a little cooking oil on the top and sides of loaf. Let loaf rest for 15 minutes under a towel.

Next make five parallel slits on top of the loaf with a sharp knife or razor, about 1/16 of inch deep. This allows the moisture to escape when it is baking.

Proof or let the loaf rise covered with plastic wrap, this is better than with towel. Place pan into gas oven (with the pilot lite) or in warm and sunny place. Let proof until about double in size. If using the oven to proof remove about 10 minutes before the proofing is completed (or the loaf has doubled) and preheat the oven to 400 degrees. The bread raises best if baked with steam. Put a pan of hot water below the center baking rack while you are preheating oven. If you don’t use a pan of water, the crust will harden faster and the bread will not raise as high and will be more dense.

Remove the plastic wrap and bake on the center rack for 25-35 minutes. Remove pan of water after 15 minutes to allow the surface to become crusty and golden brown and the inside of the bread finishes baking. Bread is done when a hollow sound is made when tapping on the on bottom the loaf.

Allow the bread to cool on rack before slicing. Bread continues to cook after removed from the oven and the cooling time is an important step in bread making.

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