Natashastan bread, that is…
When we lived in England many years ago, we enjoyed a wonderful multigrain bread that we found in Sainsbury’s: Turkestan bread. It was supposedly the staff of life for those hardy souls who lived in the rugged mountains of Turkestan… a hearty bread with nuts and seeds and a big flavor.
Alas, when we returned to the land of White Bread, only memories of the golden brown delicious goodness lingered.
More than a decade has passed and still, the memory of that pinncacle of breads remains strong.
And in the absence of a real recipe… I made one up and called it: Natashastan bread… it’s a meal in a slice!
- Fresh from the oven…
1/3 cup Bob’s Red Mill 5 Grain Rolled Whole Grain Hot Cereal With Flaxseed2/3 cup Bob’s Red Mill – Organic Whole Grain High Fiber Hot Cereal With Flaxseed (because I ran out of the first cereal; you can use either one or the other…)
1 cup Bob’s Red Mill White Bean Flour
1/2 cup Spelt flour
1/2 cup wheat bran
2 cups whole wheat flour
4 cups (or so) unbleached white flour
1 tsp yeast
1/4 cup molasses
5 cups water
1/2 cup plain kefir
1 tblsp salt
1/4 cup flaxseed oil
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup chia seeds
1 cup golden raisins
Make hot cereal with 3 cups hot water. When soft, put in a very large bowl. Add 1 cup white flour, 2 cups water, yeast and molasses. Mix well. When bubbly, add in the salt and oil. Add in the whole wheat flour, bean flour and spelt flour. Mix well and let sit for about 4 hours or so.
When you return, add in the kefir, and the remaining ingredients except for the white flour. Mix well and let let sit for 4 or more hours. I covered the bowl and left it in the fridge overnight, then removed it the next morning and let it come to room temperature. Once it’s room temperature, add enough white flour to get a good dough. Divide into 3 loaves. Knead each loaf, using as much white flour as needed to keep it from sticking. Knead each loaf until it feels like a cohesive creature. Form into loaves and put into baking pans.
Let rise until doubled, then bake at 325F for about 1 hour. Check for doneness with a toothpick or bamboo skewer.