candeo
02-28-2008, 11:04 AM
I made bread yesterday and decided to write down everything I did, so that if it turned out well I'd have an actual recipe. Well, it did turn out well, so here it is (I've written it out exactly the way I did it, with asterisks for notes on things that someone might do differently):
OATMEAL BREAD
1 cup warm water
2 t. yeast
1 T. blackstrap molasses*
2 cups whole wheat flour*
1 1/2 cups white flour
1/2 cup uncooked oatmeal
1 cup milk
1/8 cup flaxseed meal*
3 T. sugar*
1 t. salt
2 T. butter
Mix the warm water and blackstrap molasses together in the mixing bowl of a stand mixer. Sprinkle the yeast on top and let it sit for about 5-10 minutes, making sure that it bubbles a bit to let you know the yeast is still alive.
Put the paddle attachment on the mixer, and mix in the whole wheat flour, sugar, salt and butter. Let it mix for about 5 minutes. It will be thick and sticky.
Meanwhile, cook the oatmeal together with the milk for 3 minutes on high in the microwave (or whatever works in your microwave to cook it). Stir it well and then turn it out onto a plate and spread it into a thin layer so that it cools quickly. You don't want it to be hot when you add it to the dough, or it could kill the yeast.
When it's cooled, add it to the bowl, and mix enough to combine. Then change to the dough hook attachment.
Add the white flour and the flaxseed meal. Let the mixer knead it for 10 minutes or so. You might have to scrape it off the hook and sort of rearrange it every once in a while, if your mixer is like mine. If it seems to need a little more flour, add some.
When the kneading is done, take out the dough and form it into a nice ball. Put this ball back in the mixer bowl, cover the bowl with a plate, and put it in a warm spot to rise until it's doubled in bulk.
Punch it down, then form the dough into desired shapes. For me, this recipe made one medium-sized loaf (weighing 1 1/2 pounds before baking) and 3 rolls. It would probably make one nice pretty-large loaf.
When the dough has again doubled, cut a lengthwise slit along the middle of the top of the loaf (this helps it stay evenly shaped as it rises in the oven) and bake at 375 for about 45 minutes.
*NOTES
1. Blackstrap molasses - I used this because I had it, and because it's got something healthy about it, right? But I don't actually like molasses, which is why I just use such a small amount of it. You could use regular molasses here, or any other sweetener you like.
2. Whole wheat flour - I used King Arthur White Whole Wheat, which is a little lighter in color and texture than regular whole wheat. Either one should work just fine.
3. Flaxseed meal - Entirely optional. Adds a little extra nutritional value and blends right in.
4. Sugar - Again, this was the only sweetener I had, and you could use whatever you like. Honey would be my first choice. White grape juice concentrate is also lovely. Maple syrup would be good, too, and if you like molasses, then that also works.
OATMEAL BREAD
1 cup warm water
2 t. yeast
1 T. blackstrap molasses*
2 cups whole wheat flour*
1 1/2 cups white flour
1/2 cup uncooked oatmeal
1 cup milk
1/8 cup flaxseed meal*
3 T. sugar*
1 t. salt
2 T. butter
Mix the warm water and blackstrap molasses together in the mixing bowl of a stand mixer. Sprinkle the yeast on top and let it sit for about 5-10 minutes, making sure that it bubbles a bit to let you know the yeast is still alive.
Put the paddle attachment on the mixer, and mix in the whole wheat flour, sugar, salt and butter. Let it mix for about 5 minutes. It will be thick and sticky.
Meanwhile, cook the oatmeal together with the milk for 3 minutes on high in the microwave (or whatever works in your microwave to cook it). Stir it well and then turn it out onto a plate and spread it into a thin layer so that it cools quickly. You don't want it to be hot when you add it to the dough, or it could kill the yeast.
When it's cooled, add it to the bowl, and mix enough to combine. Then change to the dough hook attachment.
Add the white flour and the flaxseed meal. Let the mixer knead it for 10 minutes or so. You might have to scrape it off the hook and sort of rearrange it every once in a while, if your mixer is like mine. If it seems to need a little more flour, add some.
When the kneading is done, take out the dough and form it into a nice ball. Put this ball back in the mixer bowl, cover the bowl with a plate, and put it in a warm spot to rise until it's doubled in bulk.
Punch it down, then form the dough into desired shapes. For me, this recipe made one medium-sized loaf (weighing 1 1/2 pounds before baking) and 3 rolls. It would probably make one nice pretty-large loaf.
When the dough has again doubled, cut a lengthwise slit along the middle of the top of the loaf (this helps it stay evenly shaped as it rises in the oven) and bake at 375 for about 45 minutes.
*NOTES
1. Blackstrap molasses - I used this because I had it, and because it's got something healthy about it, right? But I don't actually like molasses, which is why I just use such a small amount of it. You could use regular molasses here, or any other sweetener you like.
2. Whole wheat flour - I used King Arthur White Whole Wheat, which is a little lighter in color and texture than regular whole wheat. Either one should work just fine.
3. Flaxseed meal - Entirely optional. Adds a little extra nutritional value and blends right in.
4. Sugar - Again, this was the only sweetener I had, and you could use whatever you like. Honey would be my first choice. White grape juice concentrate is also lovely. Maple syrup would be good, too, and if you like molasses, then that also works.