Bread for the Soul
From lindacm 17 years ago
- 40 minutes to make
- Serves 4
This is a heavy-textured bread that is very forgiving and freezes great! WARNING: This recipe makes a lot! I make 2 loaves for everyday bread and add a few sweet ingredients (see Variations) to the rest of the dough to make breakfast bagels. Read more The measurements and variations are there to guide you since this could change depending on what you have on hand. It takes a while to make but it’s soooo good! See less
Ingredients
- Sponge: shopping list
- 2 tbsp of dry yeast (or 2 pkgs of yeast) shopping list
- 1.5 cups warm milk shopping list
- 2 cups of flour (white or whole wheat) shopping list
- Ingredients: shopping list
- 1 cup oats (any type will do) shopping list
- ¼ c flaxseed (optional) shopping list
- Grain Mixture: 2 ½ cups combination of any of the following: cornmeal (polenta), barley, couscous, bulgur, millet, whole wheat berries, cooked rice, crumbled rye crackers (you get the picture!) shopping list
- ¼ c olive oil shopping list
- 1 tsp salt shopping list
- 2 cups warm water shopping list
- 2 eggs, beaten (optional) shopping list
- ½ c wheat germ shopping list
- 2 tbsp olive oil shopping list
- 6 cups whole wheat flour mixed with 5 cups white flour shopping list
How to make it
- Soak the oats, flaxseed (optional) and your grain mixture in boiling water until very well covered to allow for expansion. Let cool before adding to recipe (until your finger can bear the heat). Don’t drain if it’s still watery.
- Meanwhile prepare the Sponge: Mix all ingredients together and let rise and bubble for 30 minutes.
- In a very large warmed bowl, mix sponge with oil, salt, 2 c warm water and beaten eggs, if using and the wheat germ.
- Add flour one cup at a time and mix after each addition.
- When dough becomes too difficult to stir in bowl, turn out to floured board and mix in additional flour by hand until it no longer is sticky.
- Knead for 20 minutes (I find this step very therapeutic!)
- Place dough in warmed bowls, cover with kitchen towels and let rise in a draft-free place (warmed oven) for about an hour and a half.
- Punch down dough and cut into 4 pieces and let rest for 15 minutes.
- Knead each loaf slightly, shape and place in lightly greased loaf pans, cover with kitchen towel, let rise for about 30 minutes.
- Pre-heat oven to 375ºF
- Bake for 30-40 minutes until nice and brown and sounds hollow when tapped.
- VARIATION: After I knead the dough, I cut it in half and keep one half to make 2 loaves of everyday bread. To the other half, I knead in ½ cup brown sugar (add more if you’d like it sweeter), 1 cup of raisins, ½ cup or so of slivered almonds. The brown sugar makes the dough sweat so I add a little bit more flour. I then pinch off a lemon-sized portion, poke my finger thru the middle, twirl it around a couple of times to widen the hole, then baste it with milk and sprinkle sesame seeds over it. Bake at 375ºF for about 15 minutes until brown. These are great for breakfast on the run!
People Who Like This Dish 6
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