Kim Boyce is pretty much amazing. She came out with a stunning cookbook last year and it's all I could do to not make every single recipe in it as soon as I received it the mail. I've been practicing restraint and am slowly making my way through her lovely recipes. So far, every one has been stellar - just my kind of thing. Unique, yet familiar. Comforting, yet indulgent.
So here I present to you a beautiful, perfect sandwich bread. This bread has a wonderful flavor - a little nuttiness from the oats, a hint of sweetness from the molasses, and the goodness that only comes from freshly-ground whole wheat flour.
It's Breakfast when lightly toasted with a fried egg on top. It's Snack when smothered with a little crunchy peanut butter. It's Lunch when toasted and smeared with some mayonnaise and mustard, then topped with an avocado smashed with lemon juice and salt. And it's Dessert fresh from the oven, slathered in butter and drizzled with local honey.
Basically, it's wonderful any way, any time of day.
So here I present to you a beautiful, perfect sandwich bread. This bread has a wonderful flavor - a little nuttiness from the oats, a hint of sweetness from the molasses, and the goodness that only comes from freshly-ground whole wheat flour.
It's Breakfast when lightly toasted with a fried egg on top. It's Snack when smothered with a little crunchy peanut butter. It's Lunch when toasted and smeared with some mayonnaise and mustard, then topped with an avocado smashed with lemon juice and salt. And it's Dessert fresh from the oven, slathered in butter and drizzled with local honey.
Basically, it's wonderful any way, any time of day.
Notes: For the grains in this bread, I use a combination of sunflower seeds, quinoa, amaranth, poppy seeds, etc. Just throw in anything you've got lying around, or use an additional 1/2 cup oats, as in the original recipe.
This post linked to Real Food Wednesdays
This is a yummy recipe. I did my second rise in the oven which was warmed slightly to heed the process, then I just turned the oven on when the loaves were big enough. It worked great and saved some time. I also divided the dough into two and made two 8" loaves, and cooked for 30 minutes. I love all the texture in it!
ReplyDeleteoh, andI didn't resist the urge to cut it open until it was cooled. No way would I ever wait for a loaf of bread to cool before I tear into it!
ReplyDeleteI'm glad you enjoyed the bread so much, Julie!
ReplyDeleteDue to arm weakness, I can't knead the bread mix by hand, nor do I have a good mixer. I know it's not as good, but can this recipe be adapted for the bread-maker? It looks delicious. Thanks
ReplyDeleteSho - I've never tried adapting this recipe for a bread machine, but a quick search on the internet led me to this short article:
Deletehttp://www.breadexperience.com/recipes-for-bread-machine.html
You will want to read through it. It seems to give some helpful tips. The main idea when adapting a traditional bread recipe for use in a bread maker seems to be that you must adjust the amount of flour to that which the machine usually uses, and then calculate the other ingredients to the correct proportions. This is so that you do not exceed the capacity of the bread machine's pan. Also be sure to monitor the dough's consistency. It should be soft and only slightly sticky.
Good luck if you do end up trying it! I hope that you do; this is my favorite sandwich bread :)
I just wanted to let you know how wonderful this bread is. This is seriously my go-to bread recipe now. I even made like 15 loafs for Christmas gifts! Thanks!!
ReplyDeleteIt's a good recipe, isn't it? :) I'm so glad that you enjoy the bread! And I'm sure that those who received your bread as gifts did, too!
DeleteDo you cook the quiona before adding it to the bread?
ReplyDeleteNo, there's no need to cook the quinoa before baking the bread. Hope you enjoy it!
DeleteI know this is an old post but was wondering what type of whole wheat grain you used? Red hard spring? Thanks in advance!
ReplyDeleteI like to use hard white winter wheat for this recipe. Enjoy!
DeleteThank you so much for posting this and for your speedy reply:) Tried this today but soaked the whole wheat (hard white & small amount of hard red) oats and water over night, then proceeded through. Wow this is so good...perfect crumb and crust I love it :)
ReplyDeleteI love that you tried this with soaked grains and that it worked so well! Thank you so much for sharing your success and I'm glad you love it!
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