Wednesday, January 5, 2011
Maybe you don’t make (what most consider) “healthy” breads because you don’t want 4-6 loaves that you just might not love after eating it so often. This makes ONE very tasty loaf that actually gets better as it ages. It is soft and tender fresh from the oven, and makes out-of-this-world toast. A great bread.
After so many decadent food choices during the holidays, it’s almost a relief to settle down to reality again. January always sends me on a hunt for salads, warm bread, and soup.
I’ve always loved the texture of oats in a good hearty bread, yet I haven’t discovered what I would consider the ultimate oat bread. This combination of both cracked wheat and oats just might be one of my favorites. Allowing the grains to stand in boiling water for just 15 minutes softens them adequately, but keeps the texture intact. The oats practically disappear with the kneading, but the cracked wheat keeps it interesting.
I also discovered that forming the dough into three balls seemed to prevent the usual “cracking” of the loaf along the sides or down the middle. I’ll have to try that with white bread to see if it works the same magic...
The recipe, directions, and photos can be found at: