Buckwheat Oat Whole Wheat Bread |
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Prep Time: 120 Minutes Cook Time: 35 Minutes |
Ready In: 155 Minutes Servings: 6 |
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My family has a real love affair going with this one. So far, the loaf has not survived to see room temperature-we scarf the whole thing while it's still warm. It would be great for toast or sandwiches....but so far it hasn't made it long enough to see those iterations. It's a dense loaf, but not heavy, and has a certain natural sweetness and toothiness to it that is really seductive. Prep time includes time for rising. Ingredients:
1 tablespoon instant yeast |
1 1/4 cups water |
2 tablespoons applesauce |
3 tablespoons barley malt syrup |
2 2/3 cups whole wheat flour |
2/3 cup rolled oats (processed to an oat flour) |
2/3 cup rolled oats |
2/3 cup buckwheat flour |
4 tablespoons vital wheat gluten |
3 tablespoons oat bran |
1/2 teaspoon lecithin granules |
2 teaspoons salt |
4 tablespoons powdered milk |
Directions:
1. 1. Warm the water in the microwave-it shouldn't be so hot you can't stick your finger in it. Add the other wet ingredients and set aside while you assemble the dry ingredients.
2. 2. Combine dry ingredients.
3. 3. Add wet ingredients to dry ingredients, knead by mixer approximately 4 minutes.
4. 4. Form dough into a ball and cover with a towel. Let rise 40 minutes in a warm spot.
5. 5. Shape dough into a loaf and place in a loaf pan that's been sprayed with oil or nonstick spray. Cover with a towel.
6. 6. Preheat oven to 400 degrees while the loaf rises for 25 minutes.
7. 7. Bake loaf at 25 minutes at 400 degrees. Then turn oven off and let loaf continue to sit in the oven another 10 minutes.
8. 8. Remove from oven, remove loaf from pan, and put on a cooling rack.
9. 9. Good luck trying to wait until it cools. This is really good warm.
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