Fivegrainsodabread Recipes

Steps:

• In bowl, combine all purpose, whole wheat, rye, graham flours and rolled oats, sugar, baking powder, baking soda and salt.
• Cut in margarine until well mixed.
• Stir in raisins, if using, add buttermilk and stir to make soft dough.
• Turn out onto lightly floured surface and knead about 10 times or until smooth.
• Place on greased baking sheet, flatten into circle about 2 1/2 inches thick.
• Cut a large "x" about 1/4 inch deep on top.
• Bake in 350°F oven for 1 hour or until toothpick inserted in center comes out clean.

Steps:

• Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
• Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
• Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.

Steps:

• You need a blender(or food processor, or better yet, a coffee grinder) to make this recipe.
• Get out your coffee grinder.
• Measure the dry oatmeal into it.
• Whirl the oatmeal until it is powdery, like flour.
• Dump the oatmeal into a mixing bowl.
• Measure the barley into the blender.
• Process it until powdery.
• Dump it into the bowl with the oatmeal.
• Measure the brown rice into the blender.
• Process it until powdery.
• The rice will take longer processing than the oatmeal or barley.
• It will be a tiny bit coarser after blending too, that is alright.
• When it is as powdery as you can get it, dump it into the bowl with the other grains.
• Add the whole wheat flour and the cornmeal, along with the sesame seeds, is using.
• Stir the mixture up to combine it thoroughly.
• Transfer the mixture to a resealable container and label.
• Store on the pantry shelf.
• Makes 3 1/4 cups.
• To Cook: 1/3 cup 5 Grain Cereal, 1 cup cold tap water, Dash Salt, and 2 tablespoons brown sugar(or 1 tbls. honey).
• In a small saucepan combine the cereal and cold water.
• You use cold water because it prevents lumps.
• Add the salt and brown sugar.
• Bring to a boil over high heat.
• Reduce the heat to medium low and simmer for about 3 to 5 minutes.
• Serve with milk.
• Makes 1 serving.
• To make 4 servings, use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup brown sugar.
• This is a very healthy and hearty way to start the morning.
• I like this cereal much better than most other mixed grain cereals I have tried.
• The rice gives the cooked cereal a nice chewy texture which contrasts nicely with the smoothness of the whole wheat flour and cornmeal.
• If you don't have quick barley, you can replace it with more oatmeal, or even wheat germ, or wheat bran.
• I've also thought that Rye Flour might make a nice addition, although I have never tried it.
• This cereal is an excellent source of B vitamins and fiber.

Steps:

• Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
• In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
• In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
• On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
• Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
• Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
• Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
• Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife.
• Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.

Steps:

• Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
• Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
• Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
• Do ahead
• Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.