Sometimes you just want plain and simple bread. No nutty after-taste, no exciting spices or exotic oils. Just bread, suitable for whatever toppings you’d desire – or simply to chew down with a layer of butter.
Still healthy, though. If you’re consuming bread for the sake of bread, it is nice to know that it contains some nutrition on its own.
I keep returning to my formula. Kind of nice and safe to come back to, like a home base where I’m pretty confident that the result will be pleasant. Next time I might try something new and different. But today, it’s just bread.
Oatmeal and Wheat Bread
1 cup oat bran
1 cup oatmeal
1 cup wheat germ
2 cups whole wheat
4-5 cups white bread flour
1 tbsp brown sugar
1 tbsp salt
2 tbsp coconut oil
2 cups nonfat kefir
2 cups water
1 1/2 tsp yeast (dry)
- Mix all the dry ingredients in a bowl, including the yeast, keep some of the white flour back.
- Stir in the cold liquid (if you want to cold-rise. I did that) and the oil.
- Keep adding white flour until solid enough for kneading on the table (if you’re into all-by-hand method. You could always use a good Kitchen Aid or equivalent.)
- Knead well, 10-15 minutes, then cover dough with plastic and leave over night to rise. I added 1/2 tsp more yeast this time and the dough was definitely ready after 10 hours of rising.
- Give it another round of kneading, split in two, shape bread and put in pre greased loaf tins. After-rise at least 1 hour.
- Brush with milk and sprinkle with oat bran or oatmeal as decoration. Bake in convection oven at 350 F for 45 – 55 minutes. (I baked in the tins for 45 minutes, then 10 minutes without the tins. Left a crunchy crust all around)
I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.