Sunday, March 17, 2013
Adapted from Brother Juniper's Bread Book by Peter Reinhart
Yields three 1 1/2 pound loaves or about 36 rolls
9 cups bread flour
1/2 cup spent grain
1/3 cup brown sugar
1 cup cooked brown rice, completely cooled
1 cup dark roasted dry malt extract
3 Tbsp dry active yeast
4 tsp salt
1/2 cup buttermilk
2 cups warm water
Combine all of the dry ingredients in a large mixing bowl. Add the buttermilk about 1 1/2 cups of water, stirring until combined. Turn the mess out onto a well floured work surface and knead until the dough is smooth and elastic, about 10-12 minutes, adding additional water as needed.
To use a stand mixer, transfer about half of the dough to the mixing bowl and knead with a dough hook for about 5 minutes. Combine the two dough balls, and knead by hand a minute or two to combine.
Transfer the dough to a clean, lightly greased bowl. Cover and allow to rise until doubled, about 45 minutes to 1 1/2 hours.
Preheat the oven to 350.
Bake the rolls for 10-15 minutes and loaves for 45 minutes or until golden brown and sounds hollow when tapped. Transfer to a wire rack to cool. Allow loaves to rest at least thiry minutes before slicing.