Wednesday, August 5, 2009

Big Sur Hide Bread

First up - a confession. I am scared of baking with yeast, hence I have yet to master baking bread. So when I see something that looks like bread but doesn't have yeast, I get very excited because of my fear of yeast. Yes, I know I'm ridiculous - yes, I will eventually overcome this fear, but in the meantime - I like it when I find recipes that indulge my desire to someday be a master baker without challenging my fear.

Hence - this recipe from 101 Cookbooks. Heidi Swanson recently posted this recipe for Big Sur Hide Bread, which comes from the Big Sur Bakery. And although this recipe with its multi-grained goodness trips my trigger, I could also chuck one of these buns at an intruder and give him a concussion. Definitely not for kids and only for very brave adults who possess good teeth.


Big Sur Bakery Hide Bread
from 101 Cookbooks

5 cups all-purpose flour, plus extra flour for dusting
1/2 cup flax seeds
1/2 cup sesame seeds
2 cups oat bran
1/4 cup sunflower seeds
1/2 cup amaranth, quinoa, millet, or poppy seeds (or any combo of these - I used quinoa and poppy seeds)
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup plus 2 tablespoons beer
2 1/2 cups buttermilk, half-and-half, milk, or water
unsalted butter, softened for serving

Adjust the oven rack to the middle position and preheat the oven to 375F degrees. Line a baking sheet with parchment paper if desired.

Place all the dry ingredients in an (extra-large) bowl, stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with the handle of a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top. Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2-inch-thick slices and par them down with your hands to form patties. Place the patties on the baking sheet and bake them for 45 minutes, until golden brown. Let them cook completely.

To serve, slice each patty in half, toast it well, and smear with butter. Make sure to toast it otherwise the grains will taste raw.

Makes about fifteen 4-inch patties.

3 comments:

Kristen said...

OK dear, first of all... that looks fantastic! I hadn't seen that recipe on Heidi's site, so can't wait to try it out.
2nd of all, you need to get over your fear of yeast. You will love making your own bread. I promise!
Take it from this "used to be afraid of yeast" baker.

SKM said...

One of these first days, Kristen - I promise! :)

friedwontons4u said...

A bread recipe with no yeast? YES! I suck at baking bread. Things either come out uncooked or dry and flat. Can't wait to give this a try.