This recipe is one of my family's favorites. The recipe doesn't call for Lecithin but if you add it, it will soften the texture of the bread. The bread is wholesome and delicious and even picky eaters who claim they don't like wheat or whole grain bread will devour it. I've found that if I make the bread with hard white wheat it could almost pass for white bread.
1 cup rolled oats (NOT instant)
2 cups hot milk
1/3 cup honey
1 Tablespoon yeast
1/4 cup warm water
1/3 cup plain yogurt or buttermilk
2 1/2 cups whole wheat flour - I use freshly ground from Hard white wheat berries for this recipe
1 large egg, at room temperature
1 tablespoon salt
1/4 cup unsalted butter, softened
3 to 3 1/2 cups unbleached flour
about 2 tablespoons oats to sprinkle in pans
(for healthier loaves try substituting 1/2 cup of the white flour for 1/4 flax and 1/4 bran)
put oats in a large mixing bowl and pour the hot milk over them. Stir in the honey and let cool to body temperature. Add yeast to water in small bowl and allow to sit for 5 minutes to dissolve. Once the oats have cooled stir in the yeast, yogurt or buttermilk and the whole wheat flour. (add lecithin, flax, bran now if you wish) Beat with wooden spoon for about 1 minute. Cover this sponge with plastic wrap and set aside for 30mins in a warm draft free spot.
|sponge after 30m|
|rule of thumb is to add same amount as Lecithin as your recipe|
calls for yeast
After 30m, beat in your egg, salt and butter until well blended. Add the unbleached flour, 1/2 c. at a time, beating well after each addition. Knead for 10minutes- dough will be slightly slack. Place the dough in lightly oiled bowl, turning to coat and cover till double in size. Punch down dough. Divide in half. Shape the halves into loaves and place them in prepared pans. Cover loosely and let rise in warm, draft-free spot until doubled. Preheat over to 375 degrees. Bake loaves for approximately 40m.
To make a well rounded loaf, roll each half into a tapered oblong about 12inches long and as wide as your pan. Starting at the narrow end, roll the dough like a jelly roll keeping slight tension on it. When you get to the end pinch the seams together and tuck the ends under slightly. Lay the loaves in the pans seams side down, pressing them down with the palm of your hand.
We don't sprinkle oats in the bottom of the bread pans cause certain family members get weird when they "see" what is in their food. But it does add to the presentation of the bread.