Application Guide

lows them to be incorporated into the dough, or they can be added to the
dough dry so that they remain distinct in the finished loaf. Whole grains can
be soaked overnight in hot water (a wide-mouth thermos works well for this)
for a chewy addition. If you are cooking a grain and have extra water left
over after cooking, use the grain water as part of your recipe’s liquid mea-
sure. The food processor is an excellent method for grinding softer whole
grains (such as rice, millet, and rolled oats) into a coarse flour, and for grind-
ing soaked grains (such as buckwheat groats and amaranth).
When adding a steamed grain or porridge to a bread recipe
that does not already call for it, reduce the total liquid in the recipe by
2
/
3
cup
for each cup of cooked grain added.
Stove-Top Cooking Directions
Rinse the grain in a wire strainer under cool water. Bring the proper amount
of water to a rolling boil. Add the raw or toasted grain to the boiling water,
and bring it back to a rolling boil. Immediately reduce the heat to low, cover,
and simmer until all the water is absorbed and the grain is fluffy and tender
to the bite. Remove from heat and let the grain rest for 5 to 15 minutes, cov-
ered, before using.
Microwave Cooking Directions
Reduce the amount of water given in the chart by
1
/
4
cup. Place the water in
a 2-quart microwave-safe casserole. Cook on high power until boiling, 3 to 4
minutes. Stir in the grain and partially cover with plastic wrap. Cook for the
same amount of time as for stove-top cooking, or until the water has been ab-
sorbed. Let stand for 5 minutes before fluffing with a fork.
No-Cook Preparation
Soaking is a good method for softening cracked grains—such as grits, cous-
cous, and bulgur—that will be added to a dough. Place the grain in a bowl
and stir in an equal amount of boiling water. Cover with plastic wrap and let
stand for 15 to 30 minutes, or until softened.
Dry-Toasting Directions
Toasting grains can improve their texture and flavor. The grain begins to
open during toasting, which decreases the cooking time. To toast grain, place
it in a dry skillet or wok over medium heat. Cook, stirring constantly with a
wooden spoon, until the grain is slightly golden and has a toasted aroma, 2 to
4 minutes, depending on the size of the grain.
307