Tuesday, September 21, 2010

Honey Oat Wheat Sandwich Bread

The smell of homemade bread is intoxicating for me! A fresh slice from the oven with a little butter on the top is like a taste of heaven! Especially when this bread comes from your very own oven and is made from quality ingredients, no additives, and soaked for the highest nutritional benefit! Who can ask for better? The question is not whether it will save you money to make your own bread (which I am sure it will all the same), but rather you will know exactly what is being put into your bread! It is all about quality and freshness!

As you can tell - my yeast was bad. This bread did not raise as much as I hope but the soup still tasted AMAZING!

Honey Oat Wheat Sandwich Bread

1 c. warm water (about 110*)
1/4 c. RAW honey
1 tbsp. coconut oil
1 tsp. salt
1 envelope active dry yeast
1/2 c. steel cut oats
1 c. Sprouted Grain wheat flour
1 1/2 c. Spelt flour
1 cup chopped RAW Almonds
Quick oats for dusting, if desired

The Directions:
Boil 1 cup of water. Pour in Steel Cut Oats. Set aside and let soak.

Add water, honey, oil, salt and yeast to a mixing bowl, stir to combine, set aside for 10 minutes while yeast blooms.
Add flours and soaked steep cut oats to the yeast mixture, use the paddle attachment of a mixer, turn speed to low to combine.
When flour is absorbed, take the paddle off and attach the dough hook.
Turn speed back on low, knead for 5 minutes.
If dough is too sticky, add flour 1 tbsp. at a time until it all comes together.
Alternately, if dough is too dry, add 1 tbsp. of warm water until dough comes together.
(This will depend on the heat and humidity in your kitchen)
Form dough into a ball, place in an oiled bowl, cover lightly with a damp kitchen towel and place in a non drafty, warm place for an hour.
Line a bread loaf pan with parchment or oil well.
Once dough has doubled in size, punch down, form into a log, pinching the sides down to the bottom.
Place in the loaf pan, cover with the damp towel and allow it to rise again for an hour.
Preheat oven to 400*
Dust the top of the loaf with quick oats or oat bran.
Place loaf pan in the oven and bake for 10 minutes, reduce heat to 325* and bake for an additional 35-40 minutes, until golden brown.
Remove from the oven and cool in the pan for 10 minutes, then remove from the pan and cool on a wire rack until bread is at room temperature.
Store in an air tight bag or container for up to 5 days.

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