I'm home nursing a feverish, sickly nine year old, so I'm going to have to let the pictures (and there are many!) do the talking for me today. I tried another bread - a delicious and soft maple, oatmeal and wheat version. This bread is perfect for mornings. Warm or toast a slice and serve with jam or honey. And peanut butter would be utterly delicious here as well.
(Speaking of peanut butter - for those of you in the U.S., did you know Jiff was sponsoring a Most Creative Peanut Butter Sandwich contest? How fun is that? I can't think of a better way to get your creative kids into the kitchen to create the most unusual peanut butter sandwich they can think of. Last year's winner made a Peanut Butter Chicken Cheesesteak sandwich, so as far as I'm concerned the possibilities are endless. The winner of the contest receives a $25,000 Scholarship Fun and contest rules and regulations can be found here )
This recipe is made the same way as the other loaf, I've just changed up the ingredients. I've yet to meet a child that doesn't enjoy kneading dough, so please get your kids involved in the process. They will be so proud to take a sandwich to school, on their very own homemade bread. I've used several photos to illustrate the bread-making process without a bread-maker or stand mixer. Let me know if you have any questions and enjoy!
Maple, Oatmeal and Wheat Bread
1 1/3 cups very warm water
2 1/4 tsp yeast
3/4 cups oats
2 tbsp olive oil
3 tbsp pure maple syrup
1 tsp salt
1 1/4 cups all purpose flour
2 cups whole wheat flour
~ Warm the water in a pot on the stove or in the microwave, until very warm but not hot to the touch.
~ Place yeast in a large mixing bowl, sprinkle the yeast over, cover with oats and allow to sit for five minutes until it becomes bubbly.
~ Add the oil, maple syrup, and salt. Cover with the all purpose flour and stir until smooth. Allow to rest for 15 minutes.
~Add in the whole wheat flour and stir to form a stiff dough. Turn the dough out onto a floured cutting board or counter top and knead with you hands until it is smooth and springy.
~ Cover the bowl and let the bough rise for one hour.
~ Turn the dough out onto the counter, punch dough shape into a round loaf. Place on a parchment-lined baking sheet. Cover and allow to rise for another hour.
~ Bake in a pre-heated 375 degree oven for 35 minutes.
~ Cool on a wire rack and enjoy!