Here’s the post I promised–a step by step tutorial on making whole grain seed bread.
First up, gather your supplies:
Tools
2 8 x 4 loaf bread pans
Plastic wrap or cotton kitchen towel
Large rising bowl
Heavy Duty mixer with dough hook or very, very strong arms
Kitchen thermometer
Rolling pin or dowel
Dough scraper
Ingredients:
2/3 cup steel cut oats
1 tablespoon salt
4-5 cups good quality whole wheat flour, freshly milled, if possible
3 teaspoons vital wheat gluten
4 tablespoons sunflower seeds
2 tablespoons each black, golden & brown sesame seeds, flax seeds
2 tablespoons vegetable oil & flax seed oil (or all vegetable oil)
3 tablespoons agave nectar (or honey if preferred – not vegan)
2 teaspoons active dry yeast
1 ounce raisins
water
The night before you are planning to bake:
Place 2/3 cup steel cut oats in saucepan
Measure in 1 tablespoon salt
Bring 2 cups of water to a boil; pour boiling water over oats. Cook on low heat until thick, about 10 minutes.
Remove from the stove.
Next up–the seeds!
4 tablespoons sunflower seeds
2 tablespoons of each of the following: black sesame seeds, brown sesame seeds, golden sesame seeds, & flax seeds
Mix together
Stir seed mixture into oatmeal
Cover and let sit overnight.
If you can, mill whole wheat berries into flour
If you don’t have that option, choose the best quality, “fresh” whole wheat flour you can find i.e. don’t use the local supermarket’s dusty bag of whole wheat flour. Whole wheat flour becomes rancid and does not behave well when it sits on the shelf for months.
Soak 1 ounce of raisins in 1/2 cup water for 15-30 minutes, until raisins are plumped (you can do this step the night before at the same time as the oats)
When nicely plumped, pour water and raisins into blender and liquify.
Pour into seed/oats
I am sure you are thinking by now: “I see why Dave’s Killer Bread” is over $5 a loaf”
To the oat/seed/raisins, add
2 tablespoons good quality vegetable oil
2 tablespoons flax seed oil
3 tablespoons agave nectar or honey
Warm 1/2 cup water to 110 degrees. Stir in 2 teaspoons dry yeast and let sit 5 minutes until foamy.
Using a heavy duty mixer with dough attachment:
Measure 3 cups whole wheat flour into mixing bowl
Add
3 teaspoons vital wheat gluten
Blend oat and yeast mixtures into flour on low.
Not very promising. But wait! Give the flour time to absorb your oat/seeds. About a 15 minute rest, at least.
Then adding somewhere between 1-2 more cups of flour, knead the dough with your machine.
When properly kneaded, it will look very rustic but clear the sides of the bowl.
Plop it on your counter
Now give it the finishing turns to make a lovely ball.
Place ball in large rising bowl
Cover with a damp cotton dish towel
Place in a warm location and let rise until doubled. One to one and half hours.
Doubled dough does not fill in when you poke it 🙂
It sighs instead.
Do this one more time, deflate, round into a ball and let rise once more. It will take half as long this time.
Deflate
Cut in two with a dough scraper (if you don’t own a dough scraper, I would hurry and get one. They are an inexpensive, invaluable tool for all sorts of scraping you do in the kitchen)
Cover the dough with plastic wrap and let rest 10 minutesThe 10 minute rest relaxes the dough so the next step is easier–roll the round into a rectangle
Using your dough scraper, tightly roll the rectangle into a loaf
Tuck in the ends
Place in prepared 8 x 4 loaf pans (spray with PAM), place in warm rising area, and cover with plastic wrap or wet towel
Let rise until beautifully doubled in pan
Bake in a preheated 350 degree oven for35- 45 minutes. The loaves will be a deep golden color. Leave loaves in pans to cool for 2-5 minutes on a rack, then flip onto rack to cool. The loaves should sound hollow when tapped on the bottom.
Your reward.
~A
We would LOVE any feedback on this recipe. What worked or didn’t work for you!
This post is linked to Pennywise Platter and Monday Mania