SPENT GRAIN BREAD RECIPES

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TRADITIONAL WHOLE GRAIN SOURDOUGH – BREADTOPIA



Traditional Whole Grain Sourdough – Breadtopia image

A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) whole grain bread I’ve baked and on par with some of the best whole grain bread I’ve had anywhere.

Provided by Eric Rusch

Prep Time 0 minutes

Cook Time 0 minutes

Yield 1 Loaf

Number Of Ingredients 10

Evening of Day 1:
200 grams (7 oz. or 7/8 cup) water
120g (4 oz. or 1/2 cup) sourdough starter
236 grams (8 1/3 oz or 2 cups) whole wheat flour
Morning of Day 2:
274 grams (9 2/3 oz. or scant 1 1/4 cup) water
85 grams (3 oz. or 7/8 cup) rye flour
250 grams (8 3/4 oz or 2 cups) white bread flour
170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour
13 grams (scant tbs.) salt

Steps:

  • Evening of Day 1:
  • Mix all ingredients together
  • Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
  • Morning of Day 2:
  • Add day 2 to day 1 ingredients
  • Knead, place in plastic covered bowl and refrigerate for 24 hours.
  • Morning of Day 3:
  • Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
  • Bake at 485F for 40-45 minutes.

CHICKEN AND WILD RICE CASSEROLE RECIPE - PILLSBURY.C…



Chicken and Wild Rice Casserole Recipe - Pillsbury.c… image

Looking for a delicious dinner recipe that’s both comforting and easy to make? This baked chicken and wild rice casserole with mushrooms has you covered. Prepped in just 20 minutes with pantry ingredients and fresh chicken, this is one hearty meal that will have everyone at the table asking for seconds.

Provided by Pillsbury Kitchens

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 7

1 (6-oz.) pkg. long-grain and wild rice
3 to 3 1/2-lb. cut-up frying chicken, skinned if desired
1 cup sliced celery
1 (4 1/2-oz.) jar whole mushrooms, drained
2 cups water
1 (10 3/4-oz.) can condensed cream of chicken or cream of celery soup
Paprika

Steps:

  • Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. Pour uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix packet. Arrange chicken pieces over rice. Spoon celery and mushrooms around chicken.
  • In medium saucepan, combine water and soup; mix well. Bring to a boil. Pour evenly over chicken and vegetables. Sprinkle chicken with paprika. Cover with foil.
  • Bake at 350°F. for 1 hour. Uncover; bake an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear. Let stand 5 minutes before serving.

Nutrition Facts : Calories 390 , CarbohydrateContent 26 g, CholesterolContent 95 mg, FatContent 1 , FiberContent 1 g, ProteinContent 33 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 1 g

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