Bready or Not

Posted on February 25, 2016. Filed under: Breads, Uncategorized | Tags: , |

There’s a Weight Watchers commercial I see a lot with Opera where she says “I. Love.Bread. I ate bread everyday and lost weight” Believe it or not, you can eat bread and still get to a healthy weight. You just have to make the right choices. If you buy your bread, look at the label, find the ones with actual nutrients. You also have to control how much you end up eating, don’t eat it all day. A sandwich with healthy filling and a good bread is fine, eating biscuits covered in honey with every meal is not.

Living a healthy lifestyle is learning to make good choices, but that education doesn’t come over night. It takes a while, but once you’ve made the change, you may not even notice it. I bought a box of Triscuits a month ago that still isn’t open.Before, that box would have been gone in a day. I don’t have snack food lying around my apartment like I used to, but I really don’t want it.

Since I had the day off today, I wanted to cook something. I have stuff to make Ube, a Filipino dessert, but I wasn’t feeling like that today. Making bread sounded pretty good, though.

Making bread from scratch is more time consuming than it is hard. Wait for the yeast to rise and kneading can take a while, but the outcome is worth it. If you make your own bread, you know everything that goes into it, and that’s still a little better than the bread you can buy at the store.

This recipe is from King Arthur Flour Company. I have their whole wheat flour, but I didn’t have their AP flour (but that’s more of a branding thing, I think).

Whole Wheat Oatmeal Bread

Here’s what to get from the store:

Whole Wheat Flour
Rolled Oats
All Purpose Flour

Vermont Whole Wheat Oatmeal Bread

2 cups boiling water
1 cup rolled oats, traditional or quick (not instant)
1/2 cup  brown sugar
1 tablespoon honey
1/4 cup (4 tablespoons) butter
1 tablespoon kosher salt or 2 1/2 teaspoons table salt
1 teaspoon ground cinnamon, Vietnamese preferred
1 tablespoon instant yeast
1 1/2 cups King Arthur White Whole Wheat Flour
4 cups King Arthur Unbleached All-Purpose Flour

  1. In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
  2. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
  3. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
  4. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2″ x 4 1/2″ bread pans.
  5. Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they’ve crowned about 1″ over the rim of the pan, about 60 to 90 minutes.
  6. Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they’re golden brown, and the interior registers 190°F on a digital thermometer.
  7. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

Shawn and I are going on vacation soon and I can’t wait. Specially since the weather is so stupid now. LA is going to feel so nice.


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