Three Related Breads

It's been so long since I posted here! There has been bread baked, but the recipes were not written down and the memory of them got lost in the swirl that has been my life for the last two months or more.

The good news is that a number of family members, including my Mom, came to visit mid-November and I made them some bread. When the first loaf was inhaled by those who will not be named so that Mom didn't even get a piece, I made it again in a slightly different version so that she could enjoy it. It was such a hit that I sent a braided loaf, this time with seeds added, to River City...and some of it actually made it to my brother on the East coast!

I have now had requests that the seeded one be sent for Christmas presents. Might happen...depends on if time allows...and that has been in short supply for optional things of late.

All three loaves contained whole wheat flour, barley flour, and unbleached bread flour. The first one also had some oats and the last one had seeds but the recipe was largely the same. I baked the second one a bit longer than usual, but we liked the extra crustiness that resulted. I think I also forgot to glaze that loaf...it was still delish.

The dough is soft and easy to work with and yields loaves that have a good crumb and tasty enough to eat without butter. I confess, my favorite thing to do was take a slice, toast it, butter the toast and add a little jam....yum! I never did taste the seeded one but was told that it was the best of the three.

The recipe is a little confusing unless you look at it as A) The Sponge - 2 versions, B) The Mixing and First Rise - pretty much the same for all versions, and C) The Shaping and Baking - 3 versions, although the only difference between Second Way and Third Way is that the latter has seeds added. Does that help? Guess not, but it's the best I can do.

Three Way Barley Wheat Bread

First Way - The Sponge:

Cook 1/4 cup steel cut oats in 3/4 cup water according to package directions. Cool. To that add either 1 cup sour dough starter or 1 package active dry yeast which has been proofed for 5 minutes in 1/4 cup barely warm water. Break up the cooked oats. In another bowl, whisk together 1/2 cup all purpose flour and 1/2 cup barely warm water. Add to the cereal. Whisk it all together, cover with plastic and let sit overnight in a warm place.

Second Way and Third Way - The Sponge:

Whisk together 1/2 cup all purpose flour and 1/2 cup water. To that add either 1 cup sourdough starter or 1 package active dry yeast which has been proofed for 5 minutes in 1/4 cup barely warm water. Whisk to combine. Cover with plastic and let sit overnight in a warm place.

ALL Three Ways - The Mixing and First Rise:

The next morning take the sponge that has been sitting overnight and put into the bowl of an electric stand mixer fitted with a dough hook. Set aside.

In a large Pyrex measuring cup or in a bowl, whisk together 3/4 cup warm milk, 1/3 cup brown sugar, 2 teaspoons salt and 2 tablespoons soft butter. Set aside.

In another bowl, whisk together 1 cup barley flour, 1 cup whole wheat flour (I used whole wheat pastry flour), and 2 cups unbleached bread flour. Set aside.

Add the milk mixture to the sponge mixture in the mixing bowl. Blend with the mixer for a few minutes. Add 1 egg, beaten and blend with the mixer for a few minutes. With the mixer on a low setting, gradually add the flour mixture, letting the dough climb the dough hook. Continue to add small amounts of flour until a soft dough forms and the dough cleans the sides of the bowl. You may need additional bread flour...that's OK. let the mixer knead the dough for 5-6 minutes until silky.

Turn dough out onto a lightly flour surface. Knead a few times, then shape into a ball. Oil a bowl or dough rising container, then oil the whole surface of the dough ball by turning it in the oiled bowl or container. Cover loosely and place in a warm place to rise until doubled in bulk, about 2 hours.

Punch down risen dough and turn onto lightly floured surface. Knead a few turns to get rid of big air bubbles.

First Way- Shaping and Second Rise and Baking:

Flatten dough into a rectangle, roll up jelly roll fashion, tuck ends under and place in a greased bread loaf pan. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat oven to 350 degrees F. Uncover loaf and discard plastic, if using. Bake risen loaf in oven until golden brown and until loaf sounds hollow when tapped, about 40 -50 minutes. Turn out of loaf pan and let cool on wire rack. Makes one loaf of Oatmeal Barley Whole Wheat Bread.

Second Way - Shaping, Second Rise and Baking:

Flatten dough into a rectangle. Using a bench scraper or sharp knife, cut dough into three equal pieces. Take each piece and roll it under your palm to make a rope about 15 inches long. Place the three ropes side by side on a parchment or silicon mat lined baking sheet and braid.(I usually start the braid in the middle, braid out to one end, then start in the middle and braid out to the other end.) Tuck ends under, cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Preheat oven to 350 degrees F. Uncover loaf and discard plastic wrap, if using. Brush loaf with a wash of 1 egg beaten with 1 tablespoon water. Bake until golden brown and until loaf sounds hollow when tapped, about 40-50 minutes. Place braid on a wire rack to cool. Makes one Braided Barley and Whole Wheat Loaf.

Third Way - Shaping, Second Rise and Baking:

Flatten dough into a rectangle. Sprinkle on over whole surface 1 tablespoon mixed seeds (I use King Arthur Flour's Harvest Grains Blend which also contains some grain flakes). Roll up jelly roll fashion, then bring ends up and to middle of roll. Flatten dough into a rectangle again, again sprinkle on 1 tablespoon of mixed seeds, again roll up jelly roll fashion, again bring ends up and to the middle of the roll. Repeat two more times, for a total of 1/4 cup (4 tablespoons) of seeds. Knead about 10 turns to further distribute the seeds. Divide dough into 3 equal parts with bench scraper or sharp knife. Follow directions for Second Way to shape into a braid on a parchment or silicon mat lined baking sheet. Let rise as described in Second Way. Glaze as described in Second Way and bake the same way. Makes one Braided Barley Whole Wheat Seeded Loaf.

So there you have three related breads. They all have the barley and wheat and one has oats and the last has seeds. One is a sandwich loaf and two are braids, although any could be sandwich loaves or braids or even dinner rolls...just different shaping to do that. This dough is a pleasure to work with and delicious once baked...in all three versions.