I am always on the hunt for a really amazing bread recipe. Right now, this is my favorite! I am still perfecting my bread baking technique but I am getting pretty good, if I do say so myself.
I got this recipe from a cookbook I bought at an amazing little store near where I live. I go in there every week to pick up my milk share (they don’t sell it, it’s just a drop off/pick up location) and I have slowly been getting more and more wonderful local goods from them. They get all kinds of yummy things in, when they are in season. Lately we have been getting amazing tomatoes, peaches, yukon gold potatoes, corn on the cob and all kinds of other goodies are flooding in. It’s SO nice to get fresh picked produce! If you live in the Monument, Colorado area and enjoy fresh food, you need to go check out Taste of Life! And buy their cookbook – what an amazing little book and it’s all for high altitude.
Personally I love a good grainy, earthy bread. I made a few changes to this recipe to make it a little healthier and grainier. It’s perfect, I love it and it’s really a pretty easy one to throw together. Pretty much just throw everything in a bowl and combine it. Word of warning though: if you have a KitchenAid mixture be careful, this is a three loaf recipe. Which likely will be fine but I have a 6qt. Pro KitchenAid mixer and I burnt mine out on a 5 loaf recipe. Thankfully my husband is pretty handy and was able to take it apart and repair it. It turned out that the part that broke was plastic so he replaced it with a metal part so mine now does 5 loaf recipes just fine. If you have one of the smaller ones, like the 4.5q and you know one or the other if it will do 3 loaves please leave a comment so others will know. If you aren’t sure about your mixer, just use it to get the dough started but once it’s kneadable, transfer it to the counter and knead it the old fashioned way.
But please make this bread, it’s delicious! I made grilled cheese sandwiches for lunch yesterday and I just about died – it was SO good.
(makes 3 loaves)
Ingredients
3 tablespoons instant yeast (also labeled as bread machine yeast)
1 heaping tablespoon high powered gluten
1 tablespoon sea salt
4 cups warm water
1 cup whey (if you don’t have whey just use water – or any combination of whey and water that you prefer)
1 cup oatmeal
2 cups freshly ground oat flour
9 cups freshly ground hard wheat flour
1.5 cups sprouted wheat flour
1/3 cup coconut oil, melted
1/2 cup molasses
1/3 cup honey
1/4 cup brown sugar
2 tablespoons butter, melted
1 cup cracked almonds
1/3 cup cracked oat groats
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
Preparation Instructions
1. First thing to do is to crack the nuts and seeds. So combine the almonds, oat groats, sunflower and pumpkin seeds in your blender and pulse a few times until they are, well, cracked.
2. Second is to grind up your grains, so mill 6 cups wheat berries, 1 cup sprouted wheat berries and 1.5 cups oat groats.
3. Combine all the ingredients except the flour and cracked nuts and berries in a large mixing bowl, or the bowl of a large stand mixer. Please be careful not to burn out your mixer! The original recipe was written for use in a Bosch mixer which is a huge mixer. If you think you might have a problem, use your mixer to start the dough but finish it by hand.
4. Once you have everything in the bowl of whatever you are using, start it on the slowest speed and slowly start adding the flours. Put in just enough flour for the dough to start pulling away from the sides of the bowl, then once it is just combined, turn the mixer off and allow the dough to rest about 10 minutes. This will help the flour to absorb all the liquid.
5. After it has rested, turn the mixer back on to a medium speed and knead for 8 minutes.
6. Just before the kneading is done, add the cracked stuff and knead until combined.
7. Brush butter on the bottom and sides of 3 loaf pans, then butter your hands and divide the dough between the pans.
8. Cover and allow to rise until doubled, about 20 minutes (longer if you’re at sea level – I am at just about 7100ft) I like to just let them rise will my ovens heats, so set your oven to 350˚.
9. Bake until brown on top and sounds hollow when you thump on it with your finger, about 30-35 minutes.
10. Remove from oven and allow to cool in the pans about 10 minutes and then take them out of the pans and cool on wire racks. Bread is much better if you allow it to cool all the way before you slice into it but sometimes, you just can’t wait!
Adapted from the wonderful and amazing recipe from Donna at Taste of Life, Monument, CO
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