Description
from Orangette, originally in GOOD TO THE GRAIN, BY KIM BOYCE
Ingredients
Scale
1 package (2 ¼ tsp.) active dry yeast
3 Tbsp. unsulphured (not blackstrap) molasses
2 ½ cups whole wheat flour
2 cups bread flour
1 cup rolled oats
4 Tbsp. unsalted butter, melted and cooled slightly
2 ¼ tsp. table salt, or to taste
Instructions
- Grease 2# loaf pan with nonstick spray
- In the bowl of a stand mixer combine yeast, molasses and 2 cups warm water. Stir to combine and let rest about 5 minutes until the mix has bloomed.
- Add in the flours, oats and butter mixing well to combine – this mix is going to look a little rough and clumpy but that’s okay. Let this rest in the bowl of the mixer for about 30 minutes so the liquids can truly absorb into the grains.
- Sprinkle the salt over the rested dough and knead with the stand mixer for 5 minutes until the dough is supple.
- Spray a large bowl with nonstick spray and transfer the kneaded dough into the bowl. Cover with a towel and let it rest until doubled in size, approximately 1 hour.
- Once the dough has risen remove from the bowl and is doubled in size transfer to a cutting board and fold into a loaf shape (almost like folding a paper to put in an envelope) and gently place into the greased loaf pan. Let rise for ~1hr until the dough crests over the edge of the pan. Preheat oven to 400 degrees.
- Once the dough has risen and is over the edge of the pan bake for 40 minutes, or until golden brown, at 400 degrees.
- Allow the bread to cool in the pan for 10-15 minutes prior to transferring to a cooling rack to cool completely.
Notes
If you’re looking to get professional support for meal time stress or if you are worried about the quality of your child and family’s diet, please be sure to schedule an initial consult with Courtney.