Bread the old-fashioned way

I think we have a winner here.  As I was going through recipes from the past, I came across a hand-written bread recipe from a wonderful neighbor in Tucson.  I suddenly remembered this bread as the right blend of nuttiness and texture.  It also makes three loaves!  I’m not the biggest walnut fan, so I substituted sunflower seeds and some flax seeds.  Otherwise, I stuck to the recipe.  You’ll note over time that I find it very hard to stick to a recipe.  It’s a curse and a blessing.  I love being creative but since my life is so other work-filled it’s delightful to have an already developed base with which to play.

Barb’s Health Nut Bread

Ingredients

• 1 ½ cup water
• 1 Tablespoon dried yeast
• 2 cups milk (any kind – I use soy)
• ½ cup sugar
• 1 cup old-fashioned oats
• 1/3 cup wheat germ
• 1/3 cup Bob’s Red Mill 7-grain cereal (or similar type grain cereal)
• 3+ cups whole wheat flour
• 1 egg, slightly beaten
• 1 cup chopped walnuts (or sunflower seeds)
• ½ cup almond meal
• ¼ cup flax seeds (toasted ones are nice to use), optional
• 1 Tablespoon salt
• 1/3 cup canola oil
• All-purpose or bread flour

Instructions

Heat 1 ½ cups water until lukewarm – stick your finger in and if it feels warm that’s the right temperature.  If it feels hot, it’s too warm.  If it feels the same as your finger it’s too cool.  Sprinkle yeast over water, stir if necessary to incorporate into water.  Let sit 5 minutes.  Heat milk to lukewarm (do the same finger heat test) and add yeast and water mixture, ½ cup sugar, oats, cereal grain, wheat germ and enough whole wheat flour to make a thick batter.  Cover and let rise 1 hour.

Add salt, egg, almond meal, flax seeds, walnuts (or sunflower seeds), oil, and enough all-purpose or bread flour to make a dough.  Knead 10 minutes.

Generously oil a large bowl. Place dough into bowl and turn over (so the top now is coated with oil).  Cover and let rise until doubled.  Punch down and let rise again until doubled.  Form into 3 loaves, place into greased bread tins.  Let rise ½ hour.  Bake at 350 degrees for about 40 minutes.  Remove loaves from tins and cool on a rack.

A word about TOAST

While these might not be the prettiest loaves – at least mine aren’t – they do produce fabulous toast.  Toast is an essential ingredient in my diet.  At least 5 days a week breakfast consists of toast and toppings.  The most common is, of course, peanut butter (made with salt, but no sugar – it brings out more of the peanut flavor – my current favorite is the Trader Joe’s blue label).  Another all-time favorite is mashed avocado with a little sea salt and pepper – trust me, this is divine!  Pesto of any variety is always good and cheese toast goes without saying – toast bread lightly first, spread a little intense mustard on top and then top with cheese – Manchego is our favorite – and the toast again until the cheese is melted to your liking.