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Wednesday, December 02, 2015

Honey oat whole wheat bread -- dairy-free and egg-free with oil-free option


5 1/3 cups of very warm water
1/4 cup yeast
1/4 cup ground flax seed
1-2 Tbsp. chia seeds
1 1/3 cups rolled oats (quick is fine too)
1/2 cup oil (we like coconut oil) OR 1/2 cup of applesauce
1 1/3 cups granulated sugar OR 1 cup honey + 2 Tbsp. (we use raw honey)
4 tsp. salt 
3/4 cup gluten (spoon loosely into measuring cup and level off with straight edge of knife)
12 cups whole wheat flour 

1.  In a heavy-duty mixer, add warm water, yeast, ground flax seed, chia seeds, and rolled oats.  Turn on low and let it mix for about 10.  

2.  Add oil (or applesauce), sugar (or honey) and salt and mix on low just a swish or two around.  Let this mixture sit for 5-8 minutes so the yeast can activate.

3.  Add 3/4 cup gluten and while the mixer is going on low-medium, add 6 of the cups of whole wheat flour.  Don't scoop it.  Use another scoop to lightly fill the measuring cup.  Level it off with back of knife.

4.  Let knead for 8 minutes on medium.

5.  Add the remaining 6 cups of flour one cup at a time.  You may need to increase the speed to be able to handle it all.  Knead for another 5 minutes.  

6.  Remove dough.  Divide in 4 equal portions.  Shape into loaves and place in 4 greased loaf pans.

7.  Cover and let rise 1 hour minus oven preheating time.  I rise 50 minutes, turn on oven, and 10 minutes later it's perfect to go in.  

8.  Bake 30-35 minutes at 350°F.

9.  Thump the bottom of the baked loaf to see if it's done.  It should have a hollow sound.  Butter the tops of loaves if desired.  

10.  Let cool 1-2 hours before slicing.  Hahahaha!  Yeah right.  

But seriously, if you do wait the cooling time, the rest of the loaf that is cut and you don't eat immediately, won't dry out.  

Annnnd if you're like us, a whole loaf will be gone in no time.  

These loaves freeze well.  Make sure they're fully cooled before freezing.  :) 

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