Angel's basic wheat bread

Here is my favorite bread recipe, developed after years of trial and error:

This is not a perfect bread recipe! I will post more pictures next time I make this. Here it is:

This version had chopped spinach

1 1/2 cups oatmeal
2 1/2 cups hot water
2 1/2 tsp instant yeast
3 T butter or coconut oil
2 tsp molasses (to taste)
1 cup warm milk
3/4 cup flaxseed meal
2 tsp salt
2 cups whole wheat flour
White flour--add until your bread can be kneaded (about 4-6 cups)

Add hot water to oatmeal and butter and let soften in a large bowl. (I heat up the teakettle and pour it in the bowl.  But you have to let it cool until you can tolerate handling it.  Don't burn yourself)  

Separately, heat the milk to approx 110 degrees  (or whatever your pkg instructions say to activate the yeast. I heat the milk in the microwave for about 1 1/2 minutes.  It should be just a bit too hot to comfortably dip your finger in. Careful--if it's too hot, you will kill the yeast!)

Add the yeast and molasses to the warm milk (You're feeding the yeast with the molasses.  Yeast needs a sugar to "bloom.")

When the oatmeal is cool enough (around 110), add the milk mixture, flaxseed meal, salt, whole wheat flour, and 1/2 cup of white flour. Knead until smooth--about 5 minutes--adding white flour as you go. This dough is sticky and the white flour is necessary for handling.  It helps to coat your hands with it first.

Allow to raise to double.  Punch down.  (If you have time, let it rise in the bowl again.  Develops the gluten more and helps with final texture.)

Let dough rest on the counter for 5 minutes (this allows the gluten strands to relax).  Shape into a loaf and  place in greased loaf pan. Or, make it round and bake on a parchment-lined sheet.
 Allow shaped dough to rise to double.  Preheat oven to 375 degrees F. Gently slit the top 2 or 3 times. (1/4 in deep.  Very gentle swipe across the top with a sharp knife, or you will deflate your raised bread.  Swipe, don't press down.)  This will allow steam to escape.
Bake approx 1 hr or until the sides of the loaf are browned and sound hollow when tapped.

After bread is cool, wrap airtight.  This bread has no preservatives, so it will only last a few days.


Let's experiment together!