Sunday, February 17, 2013

Bread and butter

Yesterday there was snow on the ground, we were enjoying an afternoon/evening at home, and the perfect accompaniment was most certainly fresh baked bread. We had fried egg sandwiches for dinner with bacon and spinach (on this bread). We had cinnamon/coconut sugar toast for breakfast (on this bread). We had tuna cheesy sandwiches for lunch (on this bread). And there are a few pieces that I tucked away in the freezer for later in the week. :)

Whole Wheat Buttermilk Bread

courtesy of Annie's Eats
  • 1 1/4 C organic rolled oats
  • 1 C boiling water
  • 1/4 C room temperature water
  • 2 T local honey
  • 2 tsp yeast
  • 1 1/2 C buttermilk (room temp)
  • 1/2 C organic olive oil
  • 2 1/2 C organic whole wheat pastry flour
  • 2 1/2 C organic whole wheat flour
  • 2 tsp kosher salt
    • Combine oats and boiling water; let sit for 10 minutes
    • After oats are done soaking up the hot H2O, combine oats, room temp water, honey, yeast, buttermilk, and olive oil in bowl of stand mixer (with paddle attachment)
    • Turn on low; add 2 cups of each flour; after combined, add remaining flour
    • Switch to dough hook and mix on low for 10 minutes - I sprinkled a bit more flour around the sides of the bowl while it was mixing as the dough was very wet and sticky
    • Transfer dough to oiled bowl; cover; let sit until doubles - approximately 1 -1 1/2 hours 
    • On floured surface, flatten dough into a large rectangle; fold short sides until they meet in the middle; roll long side until a log forms; pinch seams closed and transfer to an oiled bread pan; combine 1 tsp honey and 1/2 tsp hot water to brush the top of the bread and then sprinkle with oats; let sit until dough rises above edge of pan - approximately 30-45 minutes
    • Bake at 375 degrees for 45 minutes to an hour
Oh... and the butter? Nothing special about that - "bread and butter" just always sounds nice together! But here's a great pic for you from our Valentine's Day double-date with our sushi-eating, wine-drinking, dog-loving, party-hardying friends!

2 comments:

  1. Bread still scares me too much to attempt. Anything that involves yeast, rising, kneading, etc...is just beyond my skill set.

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    1. Don't be scared! Actually, this recipe is insanely easy - well, it has several "steps", but since the liquids are all room temperature, there isn't any "is this water too hot/too cold/just right for the yeast". And let me tell you - this is a huge ball of dough but it rises! Not a sweet bread at all but tasty. Do it! Bake some bread! :)

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