Mmmmmm, Bread!

I was afraid to make bread bcause it takes a long time!  But, a few months ago some friends had a playdate where we learned how to make bread.  It's easy, does take some time, but tastes so fabulous.  It's totally worth the time.

I usually bake bread on the weekends.  This last weekend was no exception.  The results: a broken cutting board. 


Ingredients:

6 + 1 cups flour (I suggested 4 whole wheat, 2 all purpose, though all whole wheat or all all-purpose would be fine. My flour was from Trader Joe's.)
1 cup rolled oats
2 Tbs. millet flour
2 Tbs. sesame seeds (mine were hulled, either hulled or unhulled is fine)
2 Tbs. sunflower seeds
2 Tbs. ground flax seeds (Store them in the freezer.)
1 Tbs. active dry yeast (buy in bulk if you can, and keep it in your freezer)
1- 1 1/2 Tbs. salt (we used a tiny bit more than 1 Tbs. of sea salt)

1/4 c. + 1 tsp. honey (we used the desert honey from Trader Joe's)
1/4 c. extra virgin olive oil (or coconut oil or butter)
3 + 1/2 c. warm water
3 1/2 Tbs. yogurt

Day 1:
In a large bowl, mix 6 c. four, oats, millet flour, salt, 1/4 c. honey, oil, 3 c. water and yogart.  Mix with hands until all flour is incorporated.  Cover bowl with plastic wrap so it is air tight.  I place a towel on top just to weigh it down.  You want to soak the flour 12-24 hours.  If you go over, it doesn't hurt.  Soaking the flour allows it to fully expand and leads to fluffier bread.

Day 2:
(Here's what I forgot to do today)
Proof your yeast: add yeast to 1/2 c. warm water (no warmer than 110 degrees...it will kill the yeast) and 1 tsp. honey.  Mix and let the yeast rise for 5-10 minutes.  It's gonna stink but that means the yeast is alive and well!

Add proofed yeast, sesame seeds, sunflower seeds, flax seeds, to soaked flour.  Mix by hand...it's gonna get messy and sticky.  At this point your dough will be really sticky and wet.  Add more all purpose flour 1/4 cup at a time until dough is not sticking to your hands as you kneed it.  Oh yeah, dump dough onto a floured counter and begin kneeding and adding flour as needed.  If it gets too dry (doesn't get moist again after a few turns of kneeding) add more warm water 1Tbs at a time.  Better to be a little sticky than too dry.  Kneed (fold and turn and push, fold and turn and push, and on and on) until sesame seeds start popping out or it gets kinda sweaty.  This takes some time, like 15-20 minutes.  BE PATIENT and enjoy the forearm work out!

Once kneeded, a lot, pour some oil in big bowl and coat sides.  Put dough in bowl and turn to coat.  Place towel over bowl and set aside (in a warm place) to rise.  This rise is complete when dough top is flat or it starts to fall.  It should have doubled in size.  1-2 hours is needed.

Punch the dough down.  Turn it over in the bowl.

Replace towel and set aside to rise, AGAIN.  Another 1-2 hours.  It's tempting to put dough in oven but that will kill the yeast before it's done its job completely.  Now, if your house is cold, you can place dough in a preheated oven (preheat to 170 degrees and then turn it OFF).  This still takes time.

When dough has doubled again, punch down and take out of bowl.  Divide into two even pieces.  Roll each piece out flat (work it with your hands) to a rectangle.  Start on one short edge and roll into a loaf.  Place in two greased loaf pans.  Let it rise, yet again.  This time only 35-45 minutes.  Again, covered with a towel. 

Once the third rise is complete, I spread some extra olive oil on tops since bread will continue to rise as it begins to bake.  Bake at 350 degrees until top browns and bread pulls away from sides of the pan, about 40 minutes.  You can smell when it's done.  Or you can insert a meat thermometer...you want the center to get to 200 degrees.

When it's done take them out of the oven and let them rest in pan for a short amount of time: 5-60 minutes.  Personally, I don't wait longer than 10 minutes.  Too much time in the pan and the bottom gets mushy.  EEEWWWWWW!  Spread butter over warm top and dump onto wire rack to cool.  When the bread is almost completely cooled, I put into a plastic bread bag to steam away.  It makes for more moist bread. 

Mmmmmm, fluffy, yummy bread

A big thanks to Sarah-Anne for her recipe and help!

Takes some time but it's so yummy, unless you don't add yeast or the seeds or anything else listed on day two.  Technically, I could have flattened the yeastless dough and made crackers.  I didn't really feel like it.  Instead, I placed my measuring cup (ok, placed with frustration or dropped with force) into a sink where my cutting mat was.  And broke the mat.  I'll try again next week.

Enjoy!