By Cat, April 2009 (Photo right, from Wikimedia Commons)
I’m interested in making mixed-grain breads. I’m collecting a few but have not tested all of them, including this recipe from a package of Bob’s Red Mill (1) Oat Flour, using both wheat and oat flours. It does not include a sponge or presoak, but I’d like to adapt it for these.
Oat-Y-Licious Wheat Bread (Yeast-Leavened)
Makes 1 loaf. I’ve not yet tested this.
I’d like to adapt this for a sponge method, or to use spelt instead of wheat, but I’ve not done that yet.
Ingredients & Equipment:
- 1 ½ cups whole wheat flour
- ½ cup oat flour
- ½ cup unbleached white flour, plus more for kneading
- ½ tsp Unrefined sea salt
- 1 cup warm filtered water (1100 F)
- 2 tsp active dry yeast
- 2 Tbsp butter, melted
- 2 Tbsp sugar
- medium bowl
- large bowl
- loaf pan
- Sift flours and salt into medium bowl.
- Place warm water in large bowl; sprinkle yeast on top. Let stand 5 minutes to proof yeast. Then add butter and sugar, stirring to blend.
- Add flour mixture and stir to blend; then knead on surface dusted with unbleached white flour, until smooth and elastic, about 5 – 8 minutes.
- Place in oiled bowl, turning to coat dough on all sides with oil. Cover with damp cloth and let rise in warm place for 1 hour.
- Punch down and let rest 5 minutes. Shape into loaf and place in buttered loaf pan. Cover and rise for 1 hour until doubled in bulk.
- Bake at 350°F for 40 – 45 minutes. Remove pan to cooling rack and cool several minutes before removing loaf from pan to finish cooling.
- Bob’s Red Mill (link removed at their request0