Tuesday, July 13, 2010

Wheat Germ and Oat Bread.

I finally got the AC installed in my appartment!! So turning on the oven is not a torture session anymore. And since today was a day off and I just ran out of bread... guess...yes, homemade loaf! The past couple of weeks I was able to bring home some bread from work, and even though it's bakery bread its not quite the same.
So I made up this loaf, that I might admit tastes phenomenal and turned out almost perfect! I don't have a lab at home where I can test howrich in fiber it is but I'm sure it's pretty high. The texture is dense but still light at the same time. And the crust is nice and, well, crusty, and flavorful!



3 1/2 cup bread flour
1 cup quick oats
1/2 cup wheat germ
1 1/2 tsp instant yeast
1 tsp salt
2 TBSP dry milk powder(optional)
1 TBSP sugar
1 egg
3/4 cup milk
3/4 cup water

Mix all the ingredients appart from the egg, milk and water.
Heat up the milk and water until a thermometer reads about 110-130F.
Pour the liquid in the flour mix, stir with a fork, add egg, knead until it comes together, transfer to a flouredsurface and knead for 10 minutes until it becomes a smooth ball of dough.
Put it in an olied bowl and let it rise for about an hour, until it's doubled in size.
Shape in the desired form (here I just folded it and put in an oiled loaf pan),
proof for about 30-40 minutes, again until it's doubled.
Score 3 slits accross the dough, brush with egg whites and sprinkle some wheat germ on the top.
Bake at 400F for the first 5 minutes, then turn down the oven at 375 and continue baking for 20 minutes, then turn down at 350 for the last five minutes. When the bell rings(prviding you use the oven timing thing...), turn off the oven but leave the loaf in for another 5 minutes.
This should do it. If it's ready it'll sound hollow when tapped at the bottom.
Then cool on a rack(NOT in the pan!!) and congratulate yourself on a beautiful loaf of healthy bread!!



I'm sending this over to Yeastspotting!!

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