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Hi all
I’ve been making steam baked whole grain breads for 3 years
This blog will chronicle my doings

Photos-
Came out well following recipe below with slighty less wheat and rye and some ground up corn kernels. I always use organic grains by the way. Ouch! Whole Foods just jacked up its wheat and rye prices

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Recent rye-wheat bread
Zero white flour …..throw that in the garbage
Real
Rye Bread
To put you in the right groove
in the right place
at the right time
All whole grains
That you grind at home

Steamed Method
actually—>>
Half steamed
Half baked

Made via steaming in a 4qt presto pressure
cooker but not pressure cooked

Enough water to steam for 30 minutes
Last 30 minutes are spent baking in the presto

Take off flame
Let rest in pot for 10 minutes
Then place on rack to cool

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To steam it—
Get 1/2 inch water boiling in presto

Roll dough into a ball ……This ball will flatten out due to grativty….. and place on a small plate 4″ or so in diameter
Then place plate in presto cooker but ……

Plate elevated 1.5 inches above the water
Elevate it with another plate or two or a saucer or cereal bowl…..
Be creative and you will find something even better to elevate

The bread will steam cook on your 4″ diameter plate

Five minutes after placing bread in cooker make a shallow slit down middle of bread dough which is already collapsing flatter than the original ball shape you put
in cooker

In the beginning…..

We make a dry dough that self rises a bit
A dry dough because we steam the bread

The grain to water ratio is 2 to 1.
That is 2 to 1 in grain kernels, not flour

You can go lower than 2 to 1, eliminating a bit of water and go to even a drier dough

Beer is a possible water substitute.
Will make bread rise more
Try a little yeast
I have not added yeast yet but Black and Tan beer by Yuengling worked great.

Also dough in a warm place will rise more
Such as in your car on a sunny day
But be careful not to let it sour

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All ingredients are measured in scoops. The scoop that you find in a can of coffee
INGREDIENTS

WATER—— 6-7 scoops

WHEAT GRAINS-—— 9 scoops

RYE GRAINS—— -— 3 scoops (substitute wheat if no rye)

CARAWAY or CUMIN SEED -—— 1 or 2 scoops (caraway is preferred) 2 scoops if you like caraway. Caraway helps digest rye wheat

SALT —— quarter teaspoon but you can use amount you prefer

Equipment:
Large kitchen strainer needed to sift
BLENDER and KRUPP’S ELECTRIC COFFEE MILL
Are used for grinding.

Our goal is an overall somewhat corase flour. Not the well ground flour you find in the supermarket and Whole Foods.

Grind all grains seeds separately. Caraway also gets ground fine but just in the KRUPPS

First grind rye in the blender to get a coarse grind
With a strainer sift the coarse from the fine

Reserve the fine
The fine flour is added last to the dough, in the final stages

Run the coarse rye though the Krupps
Sift again and put aside the fine

Repeat this process with the wheat grains

Take the coarse rye and wheat and the ground up caraway
And add to 6-7 scoops of water in a bowl
Add salt if you want now
I add a little bit of sea salt

Stir with a spoon

Let sit for 12 hours
Then add half the remaining flour

6 hours later add the rest of the fine flour
And kneed

Let sit for 12-24 hours

Then steam/bake for one hour
After steam baking the bread should sit and cool off for a few hours before slicing a piece off

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EATING

Tastes very good toasted in a pan w low heat
Takes 5-10 minutes to toast

After toasting you can rub a clove of garlic into it and you will have garlic bread

You can drip some olive oil on it
Or try butter

I usually go garlic and sometimes olive oil or any vegetable oil

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