Prep 55 mins
Cook 40 mins
Oats, whole wheat, flax seed meal and wheat. A mild taste and light textured bread. With most breads, resting the dough is beneficial but with this bread it's essential. The oats need time to absorb the moisture and you can't rush the hands of time.
- 11 ounces low-fat milk, warmed to about 100 degrees fahrenheit
- 4 1⁄4 ounces by weight whole wheat flour
- 7 3⁄4 ounces white bread flour
- 3⁄4 ounce flax seed meal
- 2 5⁄8 ounces old fashioned oats
- 2 tablespoons olive oil (or veg oil)
- 2 tablespoons molasses or 2 tablespoons honey
- 1 teaspoon salt
- 1 1⁄2 teaspoons instant yeast (or 2 1/4 teaspoon dry active yeast)
- 4 teaspoons vital wheat gluten (optional, beneficial but not essential)
- Put all ingredients into the bowl of a stand mixer.
- Mix to bring all ingredients together. The dough will resemble batter at this point. Don't make any adjustments to it.
- Cover and let rest for 20 minutes (this step is essential).
- Knead for 4 minutes. At this point the dough will no longer resemble batter but will be a sticky dough. Cover and let rest 10 minutes (essential).
- Knead for 4 minutes. At this point the dough will still be sticky but not as sticky as before. Cover and let rest 5 minutes.
- Knead for 4 minutes. Remove dough from mixer and form into a ball. At this point the dough should not be sticky, it will be almost tacky and should feel soft and supple.
- Put dough into a bowl, cover and let double.
- Punch down and form into loaf. Put in lightly oiled pan. Cover with a clean towel and let rise until doubled.
- Bake in pre-heated 350 f oven for 40 minutes.
- Remove from pan and let cool on a wire rack.
Len, FINALLY got around to trying this recipe and I can guarantee you it will NOT be the last. I used a Tablespoon of Honey and one of Molasses and the taste is so good and love texture. I tried the braiding but afraid I messed that up so couldn't do a photo of the finished loaf - but DH raved about the taste and already put is order in for repeat so I'll have another chance. What I liked about this (other than the great taste) was that it slices perfect for sandwiches and keeps it's shape. This has to be one of our favorite bread recipes to date. Thanks so much for posting.