Sunday, March 24, 2013

Seeded Oat Bread

Seeded Oat Bread by ham_and_eggs
Seeded Oat Bread, a photo by ham_and_eggs on Flickr.
Adapted from "Healthy Bread in Five Minutes a Day."

Makes enough dough for two 1-lb loaves.

dry ingredients

1 cup whole wheat flour
1-1/2 cups all purpose flour
1 tbsp ground flaxseed
3/4 cups old-fashioned rolled oats
1/3 cup sunflower seeds
1/3 cup flax seed (not ground)
1 tbsp granulated yeast
2 tsp kosher salt
1/8 cup vital wheat gluten

wet ingredients

1-1/2 cups lukewarm water
1/4 cup honey
1/8 cup coconut oil (melted, substitute with other neutral flavored oil)

1. whisk together dry ingredients in a large bowl with a lid.

2. combine liquid ingredients in smaller bowl and mix them into the dry ingredients, using a spoon (you can use a food processor with a dough hook or a stand mixer with a paddle, but i prefer the old-fashioned way). if you have to add a little bit more water to incorporate all the dry ingredients, that's ok. i almost always do and my bread turns out just fine.

3. cover, not airtight, allow dough to rest app. 2 hours (longer, if you can wait)

you can use the dough immediately after the initial rise, but it's better to refrigerate for 24 hours.

take about half the dough, sprinkle with flour and quickly shape into a ball. avoid kneading the dough. using a sharp knife, cut an X into the top of the bread. let rest on a parchment lined baking sheet. (if you're using a baking stone, you'll need a pizza peel, and you probably already know how to do this part and don't need me to tell you how to do it... OR, buy the book.)

heat oven to 400 degrees. let dough rest 40 minutes. bake app. 35-40 minutes. keep an eye on your bread during the last 10 minutes so it doesn't burn. also, don't leave your beautiful bread on the bottom rack. bread is done when the crust is nice and firm, and has a hollow "knock" when you...knock on it.

using all your will-power, let your bread cool. it will smell delicious and you will want to tear into it right away, but that is a mistake. you'll have a gummy crumb (inside of the bread) and it'll be too hot to eat right away anyway.

this bread is probably one of the best i've ever made. it's dense and hearty, slightly sweet and has a pleasing texture (i think chefs and bakers call that 'mouth feel,' which just sounds weird to me) from all the seeds. it would impress all your friends, even the ones who bake, and it's super easy to make, so why not give it a shot?

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