Ever since the soda bread baking of a few weeks ago, I've been craving fresh, out-of-the-oven hearty breads. Ok, I always crave that, but lately it's been moreso than usual.
This recipe is from the NY Times -- the bread is still baking in the oven now, but will try to update on how it turned out later!
Ingredients
3 cups extra coarse wholemeal flour
1 cup oat bran
3 tablespoons wheat germ
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 egg, beaten
2 cups milk (I used 1 cup buttermilk + 1 1/2 cup vanilla unsweetened almond milk)
Method
1. Combine first seven ingredients and fluff together with hands to mix in the baking soda and baking powder completely.
2. Add egg and milk and stir to combine until it has the consistency and appearance of oatmeal.
3. Spray and flour a 9” round baking pan. Pour in batter and score the top with a cross. (“You’re wishing the bread well as it goes into the oven,” says Margaret.)
4. Bake at 380 degrees for one hour. Cool on a rack completely before cutting. Can be kept out for a day or two, but otherwise needs to be refrigerated or frozen.
* Note: I couldn't find coarse wholemeal flour easily (even in Boulder!) so I justed stoneground whole wheat flour + ~2 Tbsp millet +2 Tbsp extra oatbran for some extra crunch. I also had to add about 1/4-1/2 cup more milk, and even then my dough was far more dough-like than it was oatmeal-like.
This recipe is from the NY Times -- the bread is still baking in the oven now, but will try to update on how it turned out later!
Ingredients
3 cups extra coarse wholemeal flour
1 cup oat bran
3 tablespoons wheat germ
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 egg, beaten
2 cups milk (I used 1 cup buttermilk + 1 1/2 cup vanilla unsweetened almond milk)
Method
1. Combine first seven ingredients and fluff together with hands to mix in the baking soda and baking powder completely.
2. Add egg and milk and stir to combine until it has the consistency and appearance of oatmeal.
3. Spray and flour a 9” round baking pan. Pour in batter and score the top with a cross. (“You’re wishing the bread well as it goes into the oven,” says Margaret.)
4. Bake at 380 degrees for one hour. Cool on a rack completely before cutting. Can be kept out for a day or two, but otherwise needs to be refrigerated or frozen.
* Note: I couldn't find coarse wholemeal flour easily (even in Boulder!) so I justed stoneground whole wheat flour + ~2 Tbsp millet +2 Tbsp extra oatbran for some extra crunch. I also had to add about 1/4-1/2 cup more milk, and even then my dough was far more dough-like than it was oatmeal-like.
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