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This recipe is for an oat and wheat sandwich bread, and will yield two loaves. Perfect for making sandwiches and toast, this is a nutritious way to eat your bread! Freeze one loaf, and save yourself time down the road. Kristina loves this and often asks for, “Peanut Toast!” (Toasted bread with peanut butter) and I can feel good about letting her indulge without worrying she is eating empty calories of over-processed, preservative-laden white bread. Grampa used to buy 12 grain whole wheat bread at Clements Market, and while I am still pondering just how to squeeze 12 whole grains into one loaf, he also enjoyed this slathered in ginger preserves when I brought my second loaf over to him last fall.

Ingredients:

1 cup oats + 2 cups boiling water

2 packages (or 4 ½ teaspoons) yeast

1 tablespoon sugar

1 ½ teaspoons salt

½ cup hot water

½ cup unsweetened almond milk

1 egg

3/8 cup of honey or molasses

¼ cup oil (vegetable or canola)

2 cups whole wheat flour

3 cups bread flour

½ cup bulgur wheat

½ cup flaxseed meal

Directions:

1)      Create a sponge with the boiled water & oats (all this means is mix it together & let it sit about 20 minutes)

2)      Soften the yeast in ½ cup hot water (hot to the touch, but not unbearable, you do not want to kill the yeast) stirred with 1 tablespoon sugar.

3)      Once the sponge has cooled, add softened yeast mixture, salt, almond milk, and honey or molasses.

4)      Work in the flours and grains, about 2 cups at a time, until fully incorporated. Knead the dough about 5 minutes; it will be very sticky and shaggy. If it is to dry, add water or almond milk 2 tablespoons at a time.

5)      Turn dough into a greased bowl, cover tightly with plastic wrap, and set in a warm, draft-free place to rise, about an hour or until double. Once dough has doubled, punch it down, knead it a few more times on a lightly floured surface and shape into loaves, placing in 2 loaf pans.

6)      Set oven to 325. Allow dough to rise for another 30 minutes, and then bake in the oven for about 45 minutes or until thermometer inserted in center of loaf reads 190 degrees.

*If you like, before you put loaves in the oven, you can brush the tops with a beaten egg yolk + 2 teaspoons of water and sprinkle dry oats, pumpkin seeds, sesame seeds or whatever you want on them.

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