Bread

I’ve been playing around with my bread recipe lately. This one is my favorite so far. Finally a soft, just dense enough bread that rose beautifully and is great for sandwiches or toast. Yes!

Here you go….

Whole Grain Loaf Bread
Author: 
 
Ingredients
  • 1¼ cups warm water
  • 3 tsp yeast
  • 2-3 TB honey
  • 1 cup whole wheat flour
  • 1½ cups unbleached all purpose flour
  • ½ cup quick oats
  • ¼ cup flax meal
  • ½ cup pepitas or sunflower seeds
  • 1 TB amarinth
  • 2 TB chia seeds
  • 2 tsp salt
  • 1½ TB olive oil
Instructions
  1. Add water, yeast, and honey to mixing bowl. Stir to combine. Add all other ingredients except oil. Mix and knead on low until all ingredients are incorporated. Pour in oil slowly as mixture is coming together. (Scraping the bowl might be necessary.) Allow dough mixture to rest for 30 minutes. Mix and knead on low setting (1-2 on Kitchenaid) for 15-30 minutes.
  2. Cover with plastic wrap. (I like to form it into a ball, but that's optional.) Allow to rise for 1-2 hours depending on warmth of location. Should be approximately doubled. Spray or rub loaf pan with olive oil. Form dough into loaf or gently press dough to fit the pan. Spray or rub top of loaf with olive oil. Cover with plastic wrap. Allow to rise until loaf has risen well above the top of the pan. (It will be dome shaped, so the ends will be just at or above the pan.) Preheat oven to 350.
  3. Bake for 40 minutes.
  4. Remove from pan and allow to cool on a rack.

 

My fave uses for this bread….

Toast drizzled with flax oil and tabasco. (Weird?? Delicious! Must be the Louisiana roots.)

Hummus sandwich with any or all of these…cucumber slices, olives, jalapenos, avocado, tomato.

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