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.