Wednesday, April 23, 2008
oatmeal wheat bread.
We usually bake a loaf of bread once a week or so. When we have time, we do the longer proofing sourdough or 24-hour type of bread. When we are busy, we rely on our bread machine. The boys love to help with bread - they measure, pour, scoop and peek as often as possible during the rising stages.
This recipe is a bread machine recipe that we made this week. It is a slightly nutty tasting sweet loaf, which is good as both a breakfast and a lunch bread. The boys love it toasted with fresh butter and honey, or at lunch as a panini with peanut butter and honey. My husband likes it toasted with nutella!
1 1/4 c room temp milk (you can also use water)
2 Tbsp butter, room temp
2 Tbsp honey (or agave)
1 tsp ground sea salt
3 cups of flour (I use whole wheat)
1/2 c rolled oats
1 Tbsp brown sugar
1 Tbsp ground flax
1 1/2 tsp cinnamon
1 Tbsp vital wheat gluten (you don't need this if you use white bread flour...only with whole wheat)
2 1/4 tsp active dry yeast
Add the ingredients to your bread machine in the order it recommends. Since I use whole wheat flour, I use the whole wheat setting, of course. It makes a 1 1/2 lb loaf. I like the medium crust setting.