“Oats, whole wheat, flax seed meal and wheat. A mild taste and light textured bread. With most breads, resting the dough is beneficial but with this bread it's essential. The oats need time to absorb the moisture and you can't rush the hands of time.”
READY IN:
1hr 35mins
SERVES:
12
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all ingredients into the bowl of a stand mixer.
  2. Mix to bring all ingredients together. The dough will resemble batter at this point. Don't make any adjustments to it.
  3. Cover and let rest for 20 minutes (this step is essential).
  4. Knead for 4 minutes. At this point the dough will no longer resemble batter but will be a sticky dough. Cover and let rest 10 minutes (essential).
  5. Knead for 4 minutes. At this point the dough will still be sticky but not as sticky as before. Cover and let rest 5 minutes.
  6. Knead for 4 minutes. Remove dough from mixer and form into a ball. At this point the dough should not be sticky, it will be almost tacky and should feel soft and supple.
  7. Put dough into a bowl, cover and let double.
  8. Punch down and form into loaf. Put in lightly oiled pan. Cover with a clean towel and let rise until doubled.
  9. Bake in pre-heated 350 f oven for 40 minutes.
  10. Remove from pan and let cool on a wire rack.

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