Things That Can be Carried on a Bike (#440)...and a bread recipe
A dough rising bucket and two loaves of freshly baked whole wheat oatmeal-flax bread (recipe 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.
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