Thursday, July 28, 2011

Whole wheat oat bread

Makes two to three 1.5 lb loaves (I made two).

1 1/2 cups lukewarm water
1 1/2 cups lukewarm milk (I used soy)
1 1/2 Tbsp granulated yeast (1 1/2 packets)
1 Tbsp plus 1 tsp salt
1/2 cup honey
5 Tbsp safflower oil (or canola oil)
2 2/3 cups whole wheat bread flour
2 cups whole wheat flour (ground from hard winter berries)
2 cups oat flour (ground from oat groats)
3 T flax meal

1. Mix the yeast salt, honey, and oil with the lukewarm water and milk in a 5-quart bowl
2. Using a spoon, food processor with dough attachment, or a stand mixer, mix in the whole wheat flour and flax meal without kneading the mixture.
3. Cover the mixture, and allow it to rest at room temperature until the dough rises and collapses (or flatten on top); approximately 2 to 3 hours.
4. Although the dough can be used after it has risen and collapsed. Refrigerate it in a lidded, not airtight container and use over the next 5 days (I used my tea container). After the five days, put the dough in the freezer for up to 1 month.
5. On baking day, lightly grease a 9x4x3-inch nonstick loaf pan. Using wet hands, scoop out a 1 1/2-pound (cantaloupe-size) handful of dough. With wet hands, quickly shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Drop the loaf into the prepared pan filling it slightly more than half-full.
7. Allow the dough to rest for 1 hour and 40 minutes. Flour and slash the top of the loaf using the tip of a serrated bread knife.
8. Preheat the oven to 350 degrees F (180 degrees C) for 5 minutes, if not using a stone; otherwise, preheat the oven 20 minutes before baking time.
9. Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake the loaf for 50 to 60 minutes or until deeply browned and firm.
10. Allow to cool completely before slicing in order to cut reasonable sandwich slices.

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