This post is the first of a three-part series focusing on delicious, wholesome bread recipes that feature our landrace grains. These recipes and many others are included in our newly released updated edition of the Harvest Home Cookbook, available here in both print and eBook versions.
Country Whole Wheat
Multigrain rustic breads contain ingredients unique to some cultures. Our ancestors’ Old Country Slavic neighbors often added small amounts of coffee and molasses to their round loaves of mouth-watering Russian rye-wheat Chyorni Khleb (Black Bread). Oblong boules of the Jewish mainstay Corn Rye Bread (Kornbroyt) can be enlivened by including a small quantity of dark beer in the recipe. Early American “thirded” breads brought together the auspicious prospects of wheat flour and cornmeal combined with a third grain flour—often from milled oats or barley. Non-gluten ingredients like buckwheat flour and hazelnut meal have also been creatively used in these ways.
Harvesting Crimson Turkey Wheat (2017), Palouse Colony Farm; Endicott, Washington
Legendary baker-chef Shaun Thompson-Duffy of Spokane’s Culture Breads points out that the range of family traditions and methods makes for an endless variety of bread possibilities with deeper flavors. He finds burgeoning interest among consumers to find out “what real bread has long been.” Shaun points out that you need not be an experienced baker to bring these succulent staples to life. In fact, until the appearance of French manuals on baking in the 1770s, breadmaking skills were primarily passed along in families through observation and trial and error over a wood fire at home. Whether for special occasions or throughout the year, the “staff of life” has long been a chief function of the household and counted among life’s greatest blessings for feasting and fellowship by young and old alike.
Spokane Master Baker Shaun Thompson-Duffy’s Palouse Heritage Breads
Country Whole Wheat Bread
- 2 cups Palouse Heritage Crimson Turkey flour
- 2 cups Palouse Heritage Sonoran Gold flour
- 2 tablespoons honey or molasses
- 2 tablespoons shortening
- 2 ½ cups scalded milk
- ⅓ cup warm water
- 1 tablespoon salt
- 1 package active dry yeast
Dissolve yeast ⅓ cup of warm water. Combine melted shortening, salt, scalded milk, and honey or molasses. When cooled to lukewarm add yeast mixture and enough flour to make a stiff dough. Knead until elastic, shape into two loaves, and place into 4 x 8 greased loaf pans. Let rise about 1 ½ hours to nearly double size and bake at 350° for 1 hour and 10 minutes.
