Big Sur Bakery Hide Bread Recipe

Recipe by Sharon123
READY IN: 1hr 10mins
YIELD: 15 4
UNITS: US

INGREDIENTS

Nutrition
  • 4 -5
    cups all-purpose flour, plus extra flour for dusting (start with 4 cups, you may sub 1 cup whole wheat flour or spelt flour)
  • 12
    cup whole flax seed, slightly crushed (in the food processor works great-you just want to crack the flax, not grind it)
  • 12
  • 2
    cups oat bran (may sub wheat germ)
  • 14
  • 12
    cup millet (or amaranth, quinoa, or poppy seeds, or any combo of these)
  • 2
    tablespoons dulse flakes (or 1 teaspoon kosher salt or sea salt or kelp powder)
  • 1
    teaspoon baking soda
  • 14
    cup good quality beer plus 2 tablespoons beer (you may sub water or milk for the beer)
  • 2 12
    cups buttermilk (or half-and-half, milk, or water or almond milk-my personal favorite)
  • unsalted butter, softened for serving
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DIRECTIONS

  • Adjust the oven rack to the middle position and preheat the oven to 350*F.
  • Line a baking sheet with parchment paper if desired.
  • Place all the dry ingredients in a large bowl(start with just 4 cups of flour, and add the 5th -if necessary- after the liquids have all been mixed in) , stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top.
  • Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2" thick slices and pat them down(don't pat down too much) with your hands to form patties. Place the patties on the baking sheet and bake them for 40-45 minutes, until golden brown. Let them cook completely.
  • To serve, slice each patty in half, toast it well, and smear with butter
  • Note:
  • A sprinkling of salt works wonder here. Make sure to toast it well to totally make sure the inside is done. Hide bread is similar to an English muffin in that if you don't toast it, it'll taste raw. Enjoy!
  • Makes about fifteen 4-inch patties.
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