Saturday, January 10, 2015

Multi Grain Oat Bread

Its be kinda crazy here at our house.  Flu, multiple deaths around us (why does it come in threes- or at least seem that way), Holiday craziness, birthdays...  It hasn't all been bad though.  In between the sadness, there has been joy sprinkled in there.  Those moments are precious.  Always precious.
Source: MorgueFile.
Last night we had family game night and played Bingo.  Our cousin, upped the ante and said lets play for money.  Quarter stuff.  The kids thought that would be fun. So they went for it.  I won the first two rounds (I, like, never win) and my daughter one the final round!    

Multi Grain Oat Bread

Recipe from Red Star Yeast.  I skipped the topping, I was in a hurry.  Not nearly as pretty but equally delicious.

½ cup sugar
½ cup warm water (110°-115°F)
4+1/2 tsp Active Dry Yeast*
1+1/4 cups boiling water
¾ cup quick-cooking rolled oats
¼ cup cracked wheat
¼ cup vegetable oil
1+1/2 tsp salt
¼ cup flax seeds
¼ cup sunflower seeds
2 large eggs, lightly beaten
1 cup whole wheat flour
4+1/2 cups bread flour

1 large egg, lightly beaten
3 TBSP quick-cooking rolled oats
2 TBSP flax seeds

1. In small bowl, dissolve 1 tsp sugar in warm water. Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy.

2. In a mixer bowl, combine remaining sugar, boiling water, rolled oats, cracked wheat, oil and salt; let stand for 20 minutes. Stir in yeast mixture, flax seeds, sunflower seeds and whisk the eggs in with an egg beater.

3. With a rubber spatula, incorporate in the whole wheat flour and 2 cups of bread flour. Attach the hook attachment of the mixer and knead on low setting for 7-10 minutes or until smooth and elastic, adding more flour if necessary.

4. Lightly grease the mixer bowl, turning the dough to coat all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour.

5. Grease two 8 x 4-inch (1.5 L) loaf pans; set aside.

6. Punch down dough; turn out onto lightly floured surface. Divide dough in half; knead each portion into ball. Using rolling pin, gently roll each into rectangle the length of loaf pan. Roll up into cylinder; pinch along bottom to seal. Fold each end of loaf in and pinch to seal. Place into prepared pans. Cover and let rise in warm draft-free place for about 1 hour or until doubled in bulk.

7. Brush egg over loaves, sprinkle with topping of rolled oats and flax seeds. Bake in center of 375°F (190°C) oven for about 30-35 minutes or until loaves are golden brown and sound hollow when tapped on bottom. Remove from pans; let cool on racks.

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