I have some recipes to share–and I even have pictures, but we finally replaced my computer (I now have a Mini Mac–YAYAYAY!!!), but I don’t have the software installed yet for photo editing. Any recommendations or should I stick with Picasa? I prefer it be free. 🙂
I am sure on any other day I would have eagerly downloaded it by now, but I had to put Loki down today and I just don’t have the heart to deal with it. He would have been 14 in March so it was hardly unexpected, but, surprise surprise, that does not seem to have lessened my pain.
However, in the hope of not letting things stockpile too much AND because honestly loaves of bread (sandwich loaves) all kind of look the same, here is a recipe for you sans picture. I made this for the kids, who always want homemade bread toast or grilled cheese or PB&J or… as opposed to making it for a soup/bread dinner. It is fairly crusty and kind of craggy on top. Feel free to sub in regular whole wheat as well as wheat bran, but I used the more palatable (to me) white whole wheat and oat bran. The teff seeds are optional, but if you can find them (anywhere with a good Bob’s Red Mill selection should have them) I urge you to try them out. They have great flavor.
Oat Bran Sandwich Bread
Adapted from Bernard Clayton’s New Complete Book Of Breads
1/2 cup old fashioned rolled oats
1 T teff seeds
1/2 cup 8 grain cereal
1 cup oat bran
4 T (1/4 cup) honey (use 2 if you are using a sweetened cereal)
2 t salt
4 T (1/4 cup/half stick) unsalted butter
2 cups very hot water
1 1/2 cups white whole wheat flour
1 T dry yeast
approx. 2 cups bread flour
Place the rolled oats, teff seeds, oat bran, 8 grain cereal, honey, salt and butter into a large mixing bowl. Pour the hot water over it. Let it sit for 15 minutes or so. When it has cooled enough to stick your finger in, add the white whole wheat flour and stir a few times to further cool down the mixture. When it is lukewarm (around 115 F–much hotter will kill the yeast), sprinkle the yeast over the mixture. Beat the mixture for about one minute on medium speed with the paddle attachment or the equivalent. Slowly add the bread flour with the speed on low until a rough, shaggy mass forms. Switch to the bread hook and continue to add flour until you have a slightly sticky ball that clears the sides of the bowl. Knead either by hand or hook for about 8 minutes. Let the dough rest for 20 minutes, covered with a towel.
Place the dough in a greased bowl and cover with saran wrap. Leave to rise at room temperature until doubled, 60-90 minutes. Punch down and shape into loaves. place into greased loaf pans–I used 8X4–and cover. Leave to rise until doubled, about 1 hour.
20 minutes before baking, preheat the oven to 400 F. When the loaves have risen, place in the preheated oven and bake for 20 minutes. After 20 minutes, rotate the loaves and turn the temperature down to 350 F. Bake for an additional 20 minutes, or until the loaves have browned and their internal temperature registers 200 F. Let cool at least 30 minutes, preferably more but who are we kidding, before slicing.