Nutty Oat Bran Bread.

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Yesterday was Worldwide Vegetarian Day and I whipped up a huge batch of seasonal roasted veggies and quinoa for dinner.  I wanted to make a loaf of bread to also add some bulk to the meal (along with much needed protein).  This recipe was adapted from an old whole wheat bread recipe I have and love.  This recipe, like many of mine, is very versatile and can adapt to your favorite add-ins.  This is a super easy bread to make, especially if you have never delve into bread making.  Take a risk… I promise, you’ll be amazed at how easy it is to make.

Ingredients:

1 tablespoon of active dry yeast
2 tablespoons of turbinado sugar
1.25 cups of warm water
1 teaspoon of salt
1.5 tablespoons of olive oil
2 tablespoons of oat bran
1/4 cup of rolled oats
1 cup of whole wheat flour
2 cups of all-purpose flour
1/2 cup of chopped almonds
1/2 cup of pepitas
1/2 cup sunflower seeds
1/4 cup of flax seeds
Sea salt

Directions:

In your stand mixer with dough hook attachment on, add the yeast, warm water, sugar and salt.  Give it a stir and let it work its magic.  It should look foamy in texture by 3-4 minutes.  If the yeast is dead, this will not happen and you need to discard and start over with fresh yeast.  After the yeast gets foamy, add the olive oil, bran, oats, wheat flour, ap flour and blend.  If the texture of the dough is too tough, add a tablespoon of warm water until it has a nice sticky texture (but not overly sticky).  Add additional flour if the touch is too tacky.  You will want a nice dough that you can hold in your hand and roll out without it sticking to you.  Then add the nuts and process again.  Knead the dough with the stand mixer for about 4-6 minutes.  Then remove and place in an oiled bowl and cover to rest for one hour.  I always place the dough in my upper oven (turned off) but my lower oven on low – the warm heat helps the dough to rise to its maximum capacity.  If you don’t have two ovens, place it in a draft-free, warm location.

After the rising time has concluded, punch the dough down and let it rise again for about 30 minutes.  Meanwhile, preheat your oven to 425 degrees.  I then prepared a baking sheet with my Silpat pad on it.  Place the dough on the Silpat and form it into a shape you wish to have.  I then sprinkle with a bit of salt on top.  Bake for 22-24 minutes or until golden and when you tap on it – sounds hollow.  Remove and let cool a bit before slicing.

— Knead to Cook

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