Power bread
Bread
I developed this bread originally using spent grains from a friend who is a gifted and endlessly creative artisan brewer, along with a mix of seeds, depending on what I had on hand. I never knew exactly what the mix would be, but it always made bread so deeply good that people would call ahead on bake day to reserve loaves of it. I adapted it for the Bulk Bin project to replace the mix of spent grains with some of my other most favorite grains and seeds. I still call it Power Bread for the intrinsically wonderful protein, fiber, and EFA qualities of kamut, buckwheat, pearled barley, chia and golden flax seeds. And I always toss in some uncooked polenta for a bit of crunch in every bite. It makes great toast, and a killer grilled cheese sandwich!
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<br />As you read through the list of ingredients, if you think the water measurement seems unclear, bear in mind that you're going to cook the whole grains, and though you'll also drain them, they contribute a lot of hydration to the dough, depending on how thoroughly you drain them. Don't press water out of them, in other words. And feel free to add additional water to the dough if need be. - boulangere
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