A is for amaranth, b for barley. Or buckwheat. Look for corn, millet, oats, quinoa, rice, rye, and teff as well. Wheat and wild rice bring up the rear, along with a handful of specialty flours. Such are the base ingredients in Beth Hensperger's inspiring The Pleasure of Whole Grain Breads. You may recognize Hensperger as the author of The Bread Bible,
There are never enough recipes for summer squash, a bountiful home garden vegetable. Casserole breads like this one are raised by yeast but do not have to be kneaded. This moist textured, light loaf has a hint of cheese. Serve it sliced, or cut into wedges, with sweet butter. The bread is delicious with main-dish salads, thick stews, and soups such as clam chowder.
Makes: 1 loaf
1/2 cup warm water (105 to 115 degrees F)
1 tablespoon (1 package) active dry yeast
1 tablespoon sugar
1/2 cup warm milk (105 to 115 degrees F)
1 large egg
1 1/4 teaspoons salt
3 tablespoons olive oil
1/4 cup shredded Parmesan or Asiago cheese
1/2 cup fine-grind yellow or blue cornmeal
3 cups bread flour
1 1/4 cups coarsely grated unpeeled zucchini
Pour the warm water into a small bowl or 1-cup liquid measuring cup. Sprinkle the yeast and a pinch of the sugar over the water. Stir to dissolve and let stand until foamy, about 10 minutes.
In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the remaining sugar, warm milk, egg, salt, oil, cheese, cornmeal, and 1 1/2 cups of the bread flour. Beat until smooth. Add the yeast mixture, zucchini, and remaining bread flour, 1/2 cup at a time, beating vigorously, about 2 minutes. The batter will be sticky. Scrape down the sides of the bowl and cover with plastic wrap. Let rise at room temperature until double in bulk, about 1 1/2 hours.
Generously grease the bottom and sides of an 8-inch springform pan or 2-quart casserole or souffle dish. Scrape the batter into the pan and press with wet fingers to the edges of the pan. Cover loosely with plastic wrap and let rise until double in bulk, about 50 minutes.
About 20 minutes before baking, preheat an oven to 375 degrees F and position a rack in the center of the oven.
Bake for 40 to 45 minutes, or until the top is crusty brown, the bread sounds hollow when tapped with your finger, and a cake tester inserted into the center comes out clean. Run a sharp knife around the sides of the pan and carefully turn the bread onto a rack. Invert and cool right side up.
