So I was inspired by a recipe I noticed on King Arthur Flour to try making my own whole wheat oatmeal sandwich bread (that was our favorite bread from Whole Foods, back in the old days when we could get Whole Foods breads - some areas are kosher).
So here's what I did (recipe updated somewhat November 2016)
1/2 c. ground flaxseed
3 c. oat flour (I actually ground up whole oats in my coffee grinder...)
12 c. whole wheat flour or whole spelt flour
1/3 c. vital wheat gluten(optional)
1 T. salt
combine these in an extra large bowl (an old friend recommended using a dishpan instead of a bowl when making large batches or bread, and that's what I do! It's the perfect size.), make a well in the center, and add:
2 Tablespoons instant yeast
4 cups lukewarm water
1/4 cup oil (I used grapeseed, that's what was in my kitchen today, King Arthur Flour recommends safflower oil, but I've already changed the recipe so much...)
1/4 cup honey or sugar
Mix well and add water or flour as needed (flour from different places/different seasons/different varieties absorbs different amounts of water. be flexible when baking bread!).
Knead for at least 10 min. then lightly coat with oil and cover with a damp towel, set it in a warm spot to rise (my kitchen is cold, so I boil a shallow pot of water and set it on the counter. Then set the bowl on top of it to rise in a nice warm, humid spot.).
That's my dough, nicely risen - more than doubled in bulk - in a dishpan.
Yes, I have a dedicated bread baking dishpan...
This post was shared with the Hearth and Soul Blog Hop on Jan. 10, 2012