Thursday, March 24, 2011
Oatmeal Flax Bread
I have to admit, when I pulled this loaf from the oven I was skeptical. I’m not sure what about it made me leery. It smelled delicious. The golden wheat color was beautiful, and… I mean, it’s bread! What is there not to love? But still, I was cautious. Perhaps it was the dark seeds that looked a little funky?
Alas, when I cut into this bread and took a bite, all my doubts were vanished immediately. This now is in the top 5 on my list of favorite breads, and believe me that’s not an easy spot to take. Sweet, but not too sweet, wheaty without being too dense or heavy, it was the perfect sandwich bread. Or if we’re being more honest, the perfect Eating-Strait-From-the-Oven-With-Butter bread.
One Year Ago
Banana Chocolate Chip Muffins
Two Years Ago
Rich, Thick & Chewy Chocolate Chip Cookies
Oatmeal Flax Bread
1 cup bread flour
1/2 cup warm water
1/4 teaspoon instant yeast
Mix all ingredients together in a medium bowl. Cover loosely with plastic wrap and place in a warm area for 12-16 hours.
1 1/2 cups whole wheat flour
1 1/4 cups bread flour
1 cup rolled oats
3 tablespoons ground flaxseed
2 1/2 tablespoons honey
1 1/2 cups warm water
1/2 teaspoon instant yeast
1 tablespoon kosher salt
Pour the water into the bowl of an electric mixer. Add in the oats and flax, stir to combine and let soak for 10 minutes.
Add in the remaining ingredients and mix on low speed until well combined. Using the dough hook knead the dough until elastic, but not gooey. Transfer to a lightly oiled bowl, lightly covered with plastic wrap, to let rise for 1 hour.
After 1 hour, fold the dough a few times, re-cover and let rise for another hour.
Shape the dough into either a loaf pan or free-standing loaf placed on a parchment-lined baking sheet. Lightly dust the loaf with flour. Re-cover with plastic wrap and rise for an additional 1 1/2 hours. After the first hour pre-heat the oven to 400.
Using a sharp knife slash the top of the loaf down the center.
Just before placing the loaf in the oven, splash a bit of water on the bottom and sides of oven to create steam. Bake for 30-35 minutes, or until golden brown and the center of the loaf reads 190.
Cool on a wire rack and serve.
Source: Kath Eats Real Food
Submitted to YeastSpotting