Tuesday, January 19, 2010

Flour, Flax & Oats

Once again I pushed the heels of my hands down in to some dough and created another yummy risen loaf. This time I threw some flax seeds and oats in the mix.

Flax Oat Bread:
2 1/2 tsp active yeast
1 1/3 cup lukewarm water
1/4 cup vegetable oil
1/4 cup honey
1 cup rolled oats
3 cups white &/or wheat flour
1/2 cup flax seeds
1 tsp salt

Dissolve the honey and yeast in the warm water. Wait a couple of minuets for the yeast to start bubbling or looking a bit "fuzzy". Add the rest of the ingredients and mix till the dough starts to leave the sides of the bowl. Oil your work surface and hands then kneed the dough 6-8 min. Transfer dough back into mixing bowl, cover, and allow the dough to rise in a warm spot for about 1 hour.

Back on your oiled work surface, shape the dough into a log about the length of your baking pan then place it on in the pan. Cover lightly and let the dough rise for another hour or until it rises about one inch above the edge of the pan.

Bake in an oven preheated to 350 degrees for about 40 minuets. If the bread is looking browned at this point, tent it with some alum foil and bake for another 20 min.

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