Tuesday, December 9, 2008

Bread is good. Camera sucks.

Much lighter and airier than when it was all whole wheat and rye flour. No idea if that's the extra white flour or the extra yeast, but it works.

1.5 cups whole wheat flour
1 cup white bread flour
.5 cups oat flour
1.5 tsp salt
1 packet yeast (7 grams)
1.25 cups water

I could have used less water. Mix and let sit for 4 - 5 hours, then put it in an oiled bread pan (with oiled hands) and cover for an hour more. I brushed the top with olive oil, but could have used more or maybe even a little egg wash. Cook in a pre-heated 350 oven for about 45 to 50 minutes.

The one thing that is not so hot is that this bread tends to release a lot of moisture, so doesn't keep long. I am going to try not to make any bread for a while.

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