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!