Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Buggy bread

Jerry Stratton, June 26, 1997

A mixed-grain bread with aniseed and blue corn meal, and several different grains.

Servings: 15
Preparation Time: 4 hours

Ingredients

  • 1 1/2 tblsp active dry yeast
  • 2 1/4 cups warm water
  • 1/2 cup maple syrup
  • 1 carrot, shredded
  • 2 tsp sea salt
  • 1 tblsp ground aniseed
  • 2/3 cup rye flour
  • 1/3 cup barley flour
  • 2/3 cup blue corn meal
  • 1/3 cup mixed grains
  • 3 1/2 cups whole wheat flour
  • 3-4 cups unbleached white flour

Steps

  1. Mix the yeast into the water, and wait a few minutes until it foams.
  2. Add carrots and maple syrup.
  3. Add salt and ground aniseed.
  4. Mix in the rye, barley, corn meal, and mixed grains.
  5. Mix in whole wheat flour.
  6. Mix in enough white flour to make a stiff dough.
  7. Turn out onto a floured board and knead, approx. 10 minutes.
  8. Flour underneath, and leave on board, covered, until double in bulk
  9. Knead again, approx. 5 minutes, shape into three round loaves, and put on greased cookie sheets.
  10. Let rise, covered, until doubled in bulk. (Preheat oven to 450 degrees)
  11. Bake at 450 degrees for 10 minutes.
  12. Reduce heat to 325 degrees, bake for 30-40 minutes.

Why is it called buggy bread? Because I was making a pumpernickel, until I discovered that my second jar of rye flour was full of bugs. That left me with a yeast-anise mixture and only 2/3 cup of rye, so... I improvised, and it turned out pretty good.

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