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Just bread.

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. Always a winner.

Oatmeal and wheat. Always a winner.

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)

  1. Mix all the dry ingredients in a bowl, including the yeast, keep some of the white flour back.
  2. Stir in the cold liquid (if you want to cold-rise. I did that) and the oil.
  3. 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.)
  4. 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.
  5. Give it another round of kneading, split in two, shape bread and put in pre greased loaf tins. After-rise at least 1 hour.
  6. 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)
Cooling down, soon ready for breakfast.

Cooling down, soon ready for breakfast.

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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.

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