Categories: Bread
Ingredients
- 1 3/4 c lukewarm water
- 1 c whole milk
- 1/2 c maple syrup
- 1 1/2 T yeast
- 1 T salt
- 1/4 c oil
- 1/2 c oat bran
- 1/3 c wheat bran
- 1 1/2 c old-fashion rolled oats
- 1/2 c whole wheat flour
- 4 1/4 c unbleached all-purpose flour
Directions
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Mix yeast, salt, honey, milk, syrup, oil with water in a lidded 5 qt bowl (not airtight).
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Mix in remaining ingredients with spoon (not kneading). May need to use wet hands to mix remaining flour.
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Cover (not airtight) and allow to rest at room temp until dough rises and collapses for 2-3 hrs.
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Use immediately or put in refrig for up to 5 days.
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On baking day:
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Lightly grease as 9×4×3 nonstick loaf pan.
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Dust dough with flour.
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Cut out a cantaloupe size ball (1 1/2 lb).
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Dust it and quickly shape it into a ball by stretching the surface of the dough arround to the bottom on all four sides.
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Drop in prepared loaf pan filling slightly more than half-full.
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Allow it to rest for 1 hr and 20 min. (or 40 min if using immediately after mixing)
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min before baking time (less for the toaster oven), preheat the oven to 350.
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Place an empty broiler try on the bottom.
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Place loaf near center of oven. Pour 1 c of hot tap water into broiler tray and quickly close oven.
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Bake for about 40-50 min or until top crust is deeply browned and very firm.
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Allow to cool before slicing.
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Makes 3 1 1/2 lb loaves.