Elizabeth W.K.
Maple Oatmeal Raisin Bread
I've been experimenting with baking bread lately, working to come up with a nutritious, satisfying, tasty breakfast bread. I think I nailed it with this loaf. Since I don't generally measure anything except the yeast (3 tablespoons), I probably won't be able to replicate this again exactly. I am recording here more or less what I did.
Used about half each of whole wheat and white flours, oatmeal, raisins, maple syrup, cracked wheat, flax seed, wheat germ, dry yeast, salt, cinnamon, and butter. Used a bit of safflower oil to keep it from sticking when I was kneading and to coat the dough to retain moisture while rising (Employed in-the-bowl kneading w/large bowl to make for easier clean-up.) Sometimes I add non-fat dry milk powder; but didn't this time. I was more generous than I usually am with the maple syrup (0.5 - 0.75 cup) and with the salt (about a tablespoon). Cooked the oatmeal (1.5 - 2 cups dry?), raisins (half cup?), flax seed (jar lid full), and cracked wheat (jar lid full) together first and let them cool while the "sponge" was rising. I think I used about 5 cups or so of water altogether, including for cooking the oatmeal mixture. I greased the pans with butter and sprinkled cornmeal in them. This made two loaves and six muffin-sized rolls.
Maple Oatmeal Raisin Bread
I've been experimenting with baking bread lately, working to come up with a nutritious, satisfying, tasty breakfast bread. I think I nailed it with this loaf. Since I don't generally measure anything except the yeast (3 tablespoons), I probably won't be able to replicate this again exactly. I am recording here more or less what I did.
Used about half each of whole wheat and white flours, oatmeal, raisins, maple syrup, cracked wheat, flax seed, wheat germ, dry yeast, salt, cinnamon, and butter. Used a bit of safflower oil to keep it from sticking when I was kneading and to coat the dough to retain moisture while rising (Employed in-the-bowl kneading w/large bowl to make for easier clean-up.) Sometimes I add non-fat dry milk powder; but didn't this time. I was more generous than I usually am with the maple syrup (0.5 - 0.75 cup) and with the salt (about a tablespoon). Cooked the oatmeal (1.5 - 2 cups dry?), raisins (half cup?), flax seed (jar lid full), and cracked wheat (jar lid full) together first and let them cool while the "sponge" was rising. I think I used about 5 cups or so of water altogether, including for cooking the oatmeal mixture. I greased the pans with butter and sprinkled cornmeal in them. This made two loaves and six muffin-sized rolls.