Made This Recipe? Add Your Photo
Prep 30 mins
Cook 30 mins
This bread is great for sandwiches, the crumb is still soft like sandwich bread and the crust is not thick and coarse. A favorite bread for rolls, hamburger buns, sandwich bread and accompanying dinner. This is just like the rolls that were served with soup at the famous Hizzoner's Deli. I buy vital wheat gluten at Walmart, Ingles or the health food store. Enjoy!
- 2 1⁄4 cups warm water (minimum of 110 degrees or a bit warmer)
- 1⁄4 cup molasses (the molasses will cool the water down so make sure the mix is 110)
- 3 teaspoons active dry yeast
In your mixer bowl or large mixing bowl put
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 cup semolina flour
- 1 cup bread flour
- 1⁄2 cup rye flour
- 2⁄3 cup vital wheat gluten (the VWG is important to the rise and texture, don't leave it out)
- 1 cup rolled oats
- 2 teaspoons salt
- 1⁄3 cup brown flax seed
- 1⁄3 cup brown sesame seed
- 1⁄2 cup ground flax seeds (I grind my flax seeds in a coffee grinder I use only for grinding herbs and spices)
- 1⁄4 cup butter
- In a 4 cup measure put the 2 1/4 cups warm water ( minimum of 110 degrees or a bit warmer), 1/4 cup molasses, and 3 teaspoons active dry yeast.
- In your mixer bowl or large mixing bowl put the flours, vital wheat gluten, oats, salt, and seeds.
- Stir all dry ingredients together well in mixer bowl so everything is evenly distributed.
- Melt 1/4 cup of butter and whisk into your proofed molasses/yeast/water mixture before you add it into the dry ingredients. Stir till dough is shaggy. If the dough seems wet add a bit of bread flour, if it seems too dry add a bit of water. You want the dough to come together but still be a bit messy.
- If you knead with a mixer, put in dough hook and knead for about 7 minutes. ( If you are going to hand knead it will take about 10 minutes.) Turn the dough out on a floured board and knead by hand a couple of minutes till the dough is quite elastic and not sticky. If the dough seems sticky, add a small amount of bread flour in as you knead.
- Put in a big, well buttered bowl to rise covered with with a damp tea towel or plastic film. Let rise for one to one and a half hours in your oven with the light on till doubled in size.
- Turn the dough out on floured counter and cut in half. Punch down and form into two loaves either in loaf pans or hand formed loaves on a greased baking sheet.
- Let rise in oven with light on for an hour, covered, till doubled in size.
- Bake at 375*F. for 30 minutes till loaf sounds hollow when tapped on the bottom. Remove loaves from pans and cool on a rack.