Now I'm not going to call this recipe fool proof, but the powers that be for yeast doughs saw fit to grant me an amazing loaf, plus some extra for thin crust pizza. The nice thing about making the bread yourself is you can add what you like as long as you have a good base of flour and liquid to dry ratio is right; add away. You often have to add more flour and even a bit more liquid, it's all in how the dough looks and feels. Go ahead and play around with this recipe and tell me how it turned out.
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| There she is folks! I'll just be over here with my bread. |
Bread with Flax Meal and Oats
3 1/4 Cups All Purpose Flour (plus extra for kneading and rolling it out)
1 Cup Warm Water (105 degrees or about as hot as your hottest tap water)
1 Package Active Dry Yeast(2 1/4 tsp)
2 Tbsp Ground Flax Meal
1/4 Cup Rolled Oats
1/4 Cup Almond Milk (or milk of your choice)
1 Tbsp Oil
2 tsp Vinegar
1 tsp Baking Soda
1 tsp honey
1 tsp Salt
Add your yeast to the warm water and let sit for about five minutes, it should look creamy and slightly foamy.
While your yeast blooms, put aside the 1/4 cup of flour and in a large bowl mix your dry ingredients together . Make two small wells with a table spoon in your flour mixture and put the oil into one and the vinegar in the other.
Add in all of you liquid and stir until you've created a shaggy mess, then add you almond milk, stir, stir, stir. Then finally your reserved 1/4 cup of flour and mix it in.
Cover with plastic wrap and let rest for about 10 minutes. Meanwhile sprinkle flour onto a board and when the 10 min is up plop it out onto your floured board, sprinkle a bit more flour onto the dough itself and go to town kneading it. When it reaches a sticky state add more flour and continue kneading. All in all you should knead it for about 7 minutes.
Form it into a ball and sprinkle with more flour.
Now you'll need a rolling pin, flour that as well and then roll out the dough until it's about 12x10. Cut off about two inches and that is what is left for your thin crust pizza.
With the larger portion of dough, roll it tightly together starting from the short end, pinching the seams together as you go.
Seam side down plop it into a greased bread pan 9x3. Cover and let rise in a warm place for about and hour or doubled in size. If you don't think you'll use it right away do not leave to rise. Put in an airtight ziploc bag and store in the freezer. When ready to use, let it thaw on the counter in your greased pan and it should rise nicely, just give it some extra time.
Now if you're going to bake it right away, Preheat oven to 375 degrees F smear the top gently with butter if you like, but it's opt and bake for 30 minutes. It should be golden brown and sound hollow when tapped on top. Let Cool in the pan for about 10 min and then remove from pan and let cool the rest of the way on a wire rack, the top of your stove works nicely if you don't have rack. I was naughty and snitched a piece while it was still warm. It needs to cool for at least half an hour otherwise it's kinda doughy.
If you like nuts or dried fruit in your bread feel free to add it in, and even sprinkle some on top.
This can easily be made into a sweet bread, just add more honey or sugar if you prefer, any type of sweetener really. It would make a good cinnamon raisin bread, when it comes time to roll into a tube, sprinkle with cinnamon and sweetener along with your raisins and voila! A whole new bread.
As for making it with whole wheat I don't know how it would do since whole wheat tends to be heavier. It may just require more yeast.
I hope you all enjoy. So...Happy Cooking my friends and remember to keep Healthy and Homemade
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