Wednesday, October 1, 2008

Everybody's Bread

As cute as it would be to call this 'Ten Things Farm Oat-Wheat Bread', it's really a combination of just about every bread recipe that friends and family have shared with me. So, I'm calling it 'Everybody's Bread' honor of Everybody!

It has a lot of ingredients, but it's really good!

Step one: Combine the following ingredients in a bowl:

2T. dry milk powder
2T. instant potato flakes
1T. wheat gluten
1 1/8 t. yeast
1 c. unbleached all purpose flour
3/4 plus 2T. hot tap water
scant 3T. brown sugar
1T. olive oil
1t. salt

Beat ingredients together for 30 sec. on medium, then 3 minutes on high. Then...

Step two: add these ingredients to batter, stir in with a spoon.

1/4 c. oat flour
3/4 c. wheat flour
2T. unbleached all purpose flour
2T. wheat germ
2T. wheat bran

After mixing with a spoon, remove from bowl and knead in about 2 more T. unbleached all purpose flour. Dough should be a little on the sticky side, but not super-sticky. After kneading a few minutes, put the dough into an oiled bowl, turn it over to coat it with oil, cover with platic wrap, a plate, or a bowl cover.

Let rise in a warm place until double (about an hour to an hour and 15 minutes). Punch down, let it rest about 10 minutes, then shape it into a loaf. Let rise again until double - about 40 minutes or so.

Bake in a 360 degree oven for 20 minutes. Then, cover lightly with a foil tent, bake 20 minutes more. Remove bread from oven, take it out of the pan and cool it on a rack.


This is the bread we make 'all the time'. It's our standard everyday bread. I hope you like it as much as we do!

Notes: If you don't have a mill, you can take quick oats or old fashioned oats and blend them in your blender for oat flour.

If you do have a mill, I use 1/4 c. hard red wheat flour, and 1/2 c. pastry wheat flour for our bread (along with all the other stuff).

If you double the recipe for 2 loaves, increase the oven temp to 375 for better results!

We are at high altitude (6500 feet). If the bread seems a bit heavy, you may need to slightly decrease the flour.

1 comment:

Julie said...

Thank you so much for posting the bread recipe! I can hardly wait to try it out. Thanks for taking the time to do this.


Related Posts with Thumbnails