Tuesday, December 21, 2010

My New Bread Recipe - whole grain



I frequently try different approaches to bread making. Here is a recipe I came up with a couple months ago. I've made it 3 times now and really like it.


NEW BREAD ~ 5 loaves

1 Tablespoon dry yeast
6 1/4 cups very warm water (about 110F)
1 large potato (cooked in the microwave and then put through the ricer and cooled)
2 Tablespoons RealSalt
2 Tablespoons nutritional yeast
2 eggs
1/2 cup extra-virgin olive oil
1/2 cup honey
1/4 cup flax seed, ground
3 cups quick oats
Whole wheat flour
All-purpose flour for kneading

Glaze:
1 egg mixed with 1/2 shell of water
unhulled sesame seeds

Put the yeast in a large bowl.
Pour in the water
Add the potato, salt, nutritional yeast, eggs, oil, honey, flax seed and oats. Stir well.
Add whole wheat flour until it is enough to make a nice kneadable dough.
Turn onto bread board floured with all-purpose flour.
Knead for 10 minutes, sprinkling more white flour under dough sparingly when it gets sticky.
Return dough to bowl and cover tightly with plastic wrap.
Put bowl in warm (80F) place and let dough rise until double.
Punch down.
Let rise until double again.
Divide into 5 equal portions and form into loaves.
Put loaves in sprayed medium sized bread pans.
Pre-heat oven to 350F and set the pans on top of the oven while it is heating.
When dough has doubled and is nicely springy, brush with egg and water mixture and sprinkle the sesame seeds on top.
Bake for 45 minutes.
Remove from pans and cool on wire racks.



I am sharing this recipe at "Simple Lives Thursdays" over at GNOWFGLINS and at Traditional Tuesday!

9 comments:

  1. Now I'm craving that bread, fresh with butter, YUM!!!!!!!!!

    ReplyDelete
  2. What is the difference in yeast and nutritional yeast? Can I just use more regular yeast?

    ReplyDelete
  3. Nutritional yeast is NOT the same thing as active dry yeast. It would be something like this:

    http://www.amazon.com/Now-Foods-Nutritional-Flakes-10-Ounce/dp/B000MGR1N6/ref=sr_1_3?ie=UTF8&qid=1293062866&sr=8-3

    It is very high in B vitamins. I just added everything I could think of that I had on hand that would boost the nutritional value of the bread. :)

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  4. I just found your blog from a comment on the Prudent Homemaker. Your bread looks beautiful! I'm especially eyeing the beautiful slices of bread. Do you have a method to slicing the bread so even. About how wide are your slices. I currently use an electric knife but my slices still look nothing as good as your sliced bread does! I thought maybe you would have some tips for me??

    I'm going to HAVE to try this recipe! Looks like beautiful bread!

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    Replies
    1. Hello, Gina. I just measured a slice and it seems to be about 1/2 inch thick. I've been making bread since 1972, so have had a lot of practice slicing it. You need a good serrated long bread knife. When you loaves are cool, put them on a wooden cutting board, and using a sawing motion, cut your slices without pressing downward very much. Including the heels, I usually get about 15 slices from a loaf of bread made in the medium-sized loaf pan. Here is the bread knife I have and like very much:

      http://www.breadtopia.com/store/rada-bread-knife.html

      Good luck to you!

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  5. Wow, this is wonderful bread, better than any I've tried before recette video tiramisu

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    Replies
    1. Thank you for telling me! I'm so glad you like the bread. :)

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