Healthy Recipes - Healthy
Eating
Makes a 1½ pound loaf
 This
signature bread is frequently featured on the menu at Green
Mountain. Because it’s so popular, we're featuring
it on our website for you to enjoy at home. If you’ve
never made bread before, it isn’t difficult -- but
you do need to allow time to do it. Try it on a leisurely
winter morning. There’s nothing like the aroma of fresh
bread baking, and a real treat to come back to after a winter
afternoon out snowshoeing or doing some other fun winter
sport.
1 cup warm water (about 110 °F)
3 tablespoons warm milk
1 package active dry yeast
3 tablespoons honey
3 tablespoons pumpkin seeds, finely chopped
3 tablespoons sunflower seeds, finely chopped
1/3 cup rolled oats
2 ½ to 3 cups whole wheat flour
¼ cup canola oil
1 teaspoon salt
1 tablespoon finely chopped rolled oats (optional)
1 tablespoon honey
1 tablespoon canola oil
Combine warm water and warm milk in the bowl of a mixer. Add yeast and 3
tablespoons honey; allow to dissolve for 5 to 10 minutes. Add 1/3 cup oats
and seeds to the yeast mixture, stir in 1/2 cup of whole wheat flour, then
add ¼ cup canola oil and salt. Using a hook attachment, begin kneading
on the lowest setting (2) of the mixer. Add flour, 1/2 cup at a time, waiting
until all the flour is mixed in before the next addition. The dough should
be just a little sticky to the touch. Continue to knead in the mixer for
approximately 5 minutes, occasionally checking the consistency. (It is better
for the dough to be too wet than too dry.)
Remove the dough from the mixer bowl; lightly oil the bowl and return the
dough to the bowl, turning oil side up. Cover tightly with plastic wrap and
allow to rise in a warm spot for about 1 1/2 hours, or until doubled. (Dough
is ready if an indentation remains when touched.)
Preheat oven to 375 degrees. Oil a 5 x 9 inch loaf pan.
Form the dough into a loaf shape and place in the pan. Allow
to rise an additional half hour. Make three diagonal ½-
inch deep slashes with a very sharp knife in the top of the
loaf; sprinkle with 1 tablespoon chopped rolled oats, if
desired. Bake for 30 minutes.
Meanwhile, whisk together 1 tablespoon honey and 1 tablespoon
canola oil. After the bread has baked for 30 minutes, brush
the honey and oil mixture on the top of the bread. Bake an
additional ten minutes. (If loaf is browning too quickly,
cover with aluminum foil for the last 10 minutes of baking.)
Remove from pan and cool on a wire rack before cutting.
|
