Note to Self:

Thursday, April 19, 2012

Oatmeal-Flax Bread (whole wheat, of course)


In an effort to make ever healthier breads, this is my latest one. It's really just a variation on a them of whole wheat breads. This one simply includes oatmeal and flax seed. The big difference is that you have to add even more water to the dough because the oatmeal and flax absorb some. I know that ground flax is said to be healthier because you absorb more nutrients and omega 3 oil, but I really like the crunch of the whole seeds in the finished bread. It is delicious (it I do say so myself), and like all of the breads on this blog, it is really easy if you just follow the steps. Anyhow, the recipe is below.



Whole Wheat Oatmeal-Flax Bread
Makes 2 or 3 loaves
6 cups whole wheat flour, divided
2 cups oatmeal, plus additional for coating
½ cup flax seed
2 tablespoons vital wheat gluten
4 cups water, divided
2 tablespoons instant yeast, divided
¼ cup olive oil
¼ cup honey
2 teaspoons kosher salt

Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the flax seed, wheat gluten, and 3 cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, honey, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour. Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.



2 comments:

raleighh said...

This bread looks so good, and i have tried three times to make it but i dont have a stand mixer so i have to knead by hand. The problem is that my dough is so wet that i end up having to use almost a cup of extra flour. Do you have any suggestions for those of us who have to mix dough the old fashion way?

Joe George said...

Raleighh...Not a problem, just add more flour. Kneading by hand is fine, you just need to knead it longer to make sure you develop the gluten. If the dough is too wet or sticky add more flour, but keep in mind that the firmer the dough the "tighter" the air pockets, meaning the denser the bread. Thanks for visiting.