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!
ingredients::
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
directions::
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.
8 comments:
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Denise, I love it. We have been making the King Arthur WW bread loaf, and I'm up for a change. DH has been the breadmaker, but I am itching, so I tried a bulger bread recipe from The Bread Bible. He's done it several times, and they all turned out delightful (even when he said ti didn't). I love the chew and tang of the bread. So here's a question: can you back with steel cut oats? Have you done that?
Sally - yep. I bake with steel cut - sometimes even roll my own in my mill. If they are very thick, I will soak them a bit in whey or milk first. If they are not too thick, though, I use them as is in the bread machine because the multiple rise times will give them a few hours in moisture... :)
That's great to know! Thanks, Denise! And your machine grinds, rolls and all that? You've told me what it is, but will you tell me one more time?
We have a manual/hand crank mill. It is a Marga Mulino. We use it for flour, whole meal, flakes and bran. So far we have done wheat, spelt, oats, rye, millet and kamut. :)
Sometimes I wonder if you're wire-tapped to our conversations here... we were JUST wondering if personal-use mills exist. And I mean that in a nice, "you're omniscient" way, not a "creepy stalker" way. :)
So you've made your own flour? Where do you get the grains from? Do you know of any local-ish mills around?
Some Q's....we ARE the bread machine, so how many rising times does it need, 2? ok, so maybe it was just one question....
Sally - yes, 2 rises (second in the loaf pan or in your proofing bowl for shape). If you do it by hand, you can tweak the liquid to get the dough to feel just right since it can be a tad different than with a machine. :)
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