By Request

By Kekoa Catherine Enomoto

Wednesday, April 8, 1998

Star-Bulletin
Blend a variety of whole grains for a hearty loaf.

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Honey and a blend of
whole grains enrich a
crusty bread loaf

READER Maurice of Upcountry Maui wants a whole-grain bread recipe.

From down the road at Pilialoha Bed & Breakfast Cottage in Haiku comes a recipe for a honey-laced bread filled with grains, such as cracked wheat, oats, wheat bran, rye, cornmeal, flax seed and hulled millet.

The recipe is featured in the second edition of "Rise & Dine America -- Savory Secrets From America's Bed & Breakfast Inns" by Marcy Claman (Callwind Publications, Montreal, March 1998, $16.95). Pilialoha B&B adds a citrus-spiked recipe for macadamia-cranberry conserve.

The cookbook features 350 recipes for frittatas, quiches, souffles, syrups and breakfast breads, such as muffins, scones, waffles and crepes. The 120 bed and breakfasts in 50 states include four other isle B&Bs -- Victoria Place in Koloa, Kauai; Papaya Paradise in Kailua, Oahu; Kula View Bed and Breakfast on Maui; and the Big Island's Chalet Kilauea -- The Inn at Volcano. The cookbook is available at bookstores or call (800) 387-5085.

Also available is "The Baker's Catalogue" from King Arthur Flour of Norwich, Vt. The 56-page winter edition features grain mixes, such as a best-selling 10-grain blend (barley, cornmeal, flax, millet, oats, quinoa, rice, rye, wheat, soy; 2 pounds $4.95) and a harvest-grains blend (flax, millet, oat groats, poppy, rye, sesame, sunflower seeds, wheat flakes; 2 pounds $3.95).

The catalog also offers bread mixes, high-gluten bread flour, organic flours and specialty flours, such as French-style and Italian-style flours. Order the free publication at (800) 827-6836.

Meanwhile, indulge in Pilialoha's pleasures -- crusty mixed grain loaves complemented by conserve.

Pilialoha grain bread

By Machiko Heyde of Pilialoha
Bed & Breakfast Cottage, Haiku, Maui

Teast mixture:
1 cup milk, scalded and then cooled to lukewarm
1/3 cup honey
1 package active dry yeast (1 tablespoon)
1 cup lukewarm water
1-3/4 cups all-purpose flour

Dough:
2-1/2 teaspoons salt
1/4 cup vegetable oil
1 cup mixed grains of choice, such as Stone-buhr 4 Grain Cereal Mates
About 3 cups all-purpose flour

In large bowl, mix milk and honey. In small bowl, stir yeast in lukewarm water; let dissolve 3 to 5 minutes, then add to milk/honey mixture. Add flour and, with whisk or wooden spoon, whip for 100 strokes. Cover bowl with towel and let stand 45 to 60 minutes.

To yeast mixture in large bowl, add salt, oil, grains and 2-1/2 cups of the flour. Mix with wooden spoon, then fold by hand gradually until dough holds together and begins to come cleanly off sides of bowl.

Flour hands and begin kneading dough on lightly floured board or countertop until dough feels springy (consistency of an ear lobe). Add more flour a little at a time, if needed -- and only enough to prevent dough from sticking to hands. (It's better to be a little on the sticky side than too dry with too much flour.)

Place in large, clean and oiled bowl. Cover with a towel and let rise until doubled in size.

Punch down dough, knead, then return it to bowl. Cover and let rise again; this time it will double in size more quickly.

Punch down dough, knead and divide it into 4 equal portions. Shape into large buns (mini-loaves), flouring hands if dough gets too sticky. Place 2 buns each on 2 lightly greased cookie sheets, allowing 4 inches between buns; let rise until almost doubled in size.

Bake 35 minutes in a preheated 375-degree oven. Makes 4 crusty buns, each 8 inches or larger in diameter.

Or make 3 loaves, each 5 by 9 inches; or 4 loaves, each 3 by 7 inches. If desired, sprinkle some grains on top of loaves before baking.

Store in plastic bag as soon as bread cools. Freeze portion you don't plan to use within 2 days.

Approximate nutritional analysis per slice: 4 large buns, 12 slices per bun: 70 calories, 1.5 grams fat, no saturated fat, less than 2.5 milligrams cholesterol, 115 milligrams sodium. Per slice, based on 3 loaves, 12 slices per loaf: 95 calories, 2 grams fat, no saturated fat, less than 3.5 milligrams cholesterol, 155 milligrams sodium.*

Macadamia-cranberry conserve

By Machiko Heyde

2 oranges
2 cups water
12 ounces fresh cranberries
5-1/2 cups sugar
3 ounces liquid fruit pectin
1 cup unsalted chopped macadamia nuts or walnuts

Peel oranges. Trim away inner white part (pith) from peel and cut peel into very thin strips. In a Dutch oven, combine peel and water. Bring to a boil, reduce heat and simmer, covered, for 10 minutes.

Chop orange segments and add to pot, along with cranberries and sugar. Bring to full rolling boil over high heat, stirring constantly. Add pectin. Boil 1 minute, stirring constantly.

Remove from heat and add nuts. Ladle into hot, sterilized jars, filling to within 1/8 inch of tops. Wipe rims and seal completely. Store in a cool, dark, dry place. Discard if mold develops. Makes 6 (8-ounce) jars.

Approximate nutritional analysis per serving: 60 calories, 1 gram fat, no saturated fat, no cholesterol, no sodium.*

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by Joannie Dobbs of
Exploring New Concepts, a nutritional consulting firm.