Whole Wheat, Oat, and Pumpkin Seed Bread - Soaked Grains - Recipe
This is a tender, perfectly textured bread that makes you want to cut an extra slice and slap a pat of butter on it. It has whole wheat, quick oats, and sprouted pumpkin seeds to add flavor, nutrition, and interest. The quick oats help keep it moist and the pumpkin seeds, packed with nutrients, are ever so slightly crunchy. Soaking improves texture and helps break down phytic acid in the whole grains. The sprouted pumpkin seeds are already bio available, because they are sprouted.
Whole Wheat, Oat, and Pumpkin Seed Bread - Soaked Grains
(Makes 1 Loaf)
1 1/2 c. Warm Water less 2 T.
2 T. Plain Goat Yogurt or Plain Cow Yogurt
3 T. Olive Oil
1 T. Sugar
1 tsp. Salt
2 1/3 c. Bread Flour
1 c. Whole Wheat Flour
1 c. Quick Oats (I use McCann's Quick Cooking Rolled Oats, Non GMO Irish Oatmeal)
1/2 c. Sprouted Pumpkin Seeds (I use Go Raw Sprouted Pumpkin Seeds)
2 tsp. Active Dry Yeast
Place all ingredients into the mixing bowl of an electric mixer with a dough hook. Mix at the lowest speed until the ingredients are almost fully incorporated. Set the speed to the setting your mixer uses to knead dough, and knead for 3 minutes until smooth and elastic. Remove bowl from mixer and shape the dough into a ball, lightly oil with olive oil, and place back into the bowl. Cover with plastic and place in the refrigerator for 4 hours or overnight. Take the dough out, punch down, and let rise, covered, in a warm place for 2 hours. It will need this much time to warm up the dough. Punch down again, and shape into a loaf. Place in a greased 1 1/2 quart bread pan. Grease one side of plastic wrap and place greased side down over the bread pan. This will keep the dough from sticking when you remove it. Rise in a warm place (I like the top of my refrigerator) for 1 hour until 1- 1 1/2 inches above the rim of the pan. Remove the plastic and discard it. Bake in a preheated, 350 degree Fahrenheit oven for 50 to 55 minutes until the internal temperature of the bread is 195 to 200 degrees Fahrenheit. Run a thin knife around the rim of the pan to loosen and unmold onto a rack to cool.
2 T. Plain Goat Yogurt or Plain Cow Yogurt
3 T. Olive Oil
1 T. Sugar
1 tsp. Salt
2 1/3 c. Bread Flour
1 c. Whole Wheat Flour
1 c. Quick Oats (I use McCann's Quick Cooking Rolled Oats, Non GMO Irish Oatmeal)
1/2 c. Sprouted Pumpkin Seeds (I use Go Raw Sprouted Pumpkin Seeds)
2 tsp. Active Dry Yeast
Place all ingredients into the mixing bowl of an electric mixer with a dough hook. Mix at the lowest speed until the ingredients are almost fully incorporated. Set the speed to the setting your mixer uses to knead dough, and knead for 3 minutes until smooth and elastic. Remove bowl from mixer and shape the dough into a ball, lightly oil with olive oil, and place back into the bowl. Cover with plastic and place in the refrigerator for 4 hours or overnight. Take the dough out, punch down, and let rise, covered, in a warm place for 2 hours. It will need this much time to warm up the dough. Punch down again, and shape into a loaf. Place in a greased 1 1/2 quart bread pan. Grease one side of plastic wrap and place greased side down over the bread pan. This will keep the dough from sticking when you remove it. Rise in a warm place (I like the top of my refrigerator) for 1 hour until 1- 1 1/2 inches above the rim of the pan. Remove the plastic and discard it. Bake in a preheated, 350 degree Fahrenheit oven for 50 to 55 minutes until the internal temperature of the bread is 195 to 200 degrees Fahrenheit. Run a thin knife around the rim of the pan to loosen and unmold onto a rack to cool.
 |
| Ready to put in oven. |
 |
| Shown sliced with my husband's French coffee press in the background. |
 |
| Slicing bread with the morning sun from my kitchen window. |
Comments
Post a Comment