Prep 2 hrs
Cook 45 mins
A really good comfort bread. Its not spongy like wonder bread, and goes very well with lentil soup.
- 2 1⁄2 cups warm water
- 1 tablespoon dry yeast
- 1⁄4 cup molasses or 1⁄4 cup blackstrap molasses
- 1⁄4 cup honey
- 1 cup wheat gluten
- 2 cups whole wheat flour
- 1 cup wheat bran
- 1 cup rye flour
- 1 cup wheat germ
- 1⁄2 cup oats
- 1⁄4 cup sunflower seeds
- 1⁄4 cup walnuts (chopped)
- 3 teaspoons salt (optional)
- 1 cup wheat flour (additional)
- Stir yeast and molasses into water.
- Mix all dry ingredients except additional wheat flour and oat flakes. Combine dry mixture with yeast mixture. Knead in additional flour to form a dough.
- Let rise in bowl until size doubles (about 1 hour). And grease a large cookie sheet (or two medium ones).
- Preheat oven @ 350F and punch the dough and roll into two loaves. Next roll on oat flakes to make it look fancy. Place side by side on oiled cookie sheets and let them rise about 45 minutes.
- Bake 45 minutes or until a skewer comes out clean.
I have been baking this recipe from Marilyn M. Moore's 'The Wooden Spoon Bread Book'. The recipe is from Arrowhead Mills and it is very healthy and delicious. Best Bread I have ever tasted.
I enjoy a nice, dense slice of bread, and these loaves are defininitely very hearty and substantial (you'll want to slice them thinly). I thought I had everything on hand, but realized after I started that I didn't have sunflower seeds, so I doubled the walnuts (working them into the dough at the end of kneading). Otherwise, (not considering the additonal flour) I followed the ingredients as given, including the optional salt, as I don't consider it optional. Perhaps I erred, but something seemed a bit off, and it took considerable effort and additional water to get the dough to what I considered a workable one. I did notice after I started this recipe, it is essentially the same as the one on my package of vital wheat gluten, except this one adds the wheat bran, wheat germ, and walnuts, with no other adjustments to compensate for these added ingredients.(Experience has taught me to always be prepared to make adjustments when making bread, as they are inevitable, but I'm not sure this would be the best bread for a new baker to try.) I sprayed the loaves with water to help the oats stick (I'd probably skip the oats next time and use either wheat bran or wheat germ to top the loaves), and I did have to bake them a bit longer. In the end, all worked out well and we enjoyed the flavor and appreciated the healthy angle of this bread. Thanks for posting the recipe!