The Ugliest Bread I Ever Made
Also the Most Delicious
Not everyone will like this simple to make and highly nutritious home-made bread, but with whole grains, seeds, and minimal sodium and sugar content it is a wholesome food and tasty to those who like natural food products.
Category
Bread
Cuisine
American
Main Ingredients
Baking
Prep Time
15 min
Total Time
15 min
Ingredients
Serves 4
1 1/2 cup rolled oats
1/3 cup flaked wheat
2 Tbs pumpkin seeds
2 Tbs sunflower seeds
1/4 tsp baking soda
1 tsp honey
1 tsp rapid-ris(bread machine) yeast
3/4 cup water
Directions for The Ugliest Bread I Ever Made
1
Dry ingredients ground in the Magic Bullet, then mixed together:1 3/4 cup of flaked grain (2/3 oats, 1/3 red winter wheat)1/4 cup of ground seeds (1/2 pumpkin seeds, 1/2 sunflower seeds)2
Liquid ingredients mixed together after I heated the water, then left to "rest" for a while (to see if the yeast was active):1/2 cup water (heated)1 teaspoon dry yeast1/4 tsp baking soda1 tsp honey flavored rice syrup (It said honey, but I read the label)3
WARNING!
I am an "estimate the ingredients" and "use common sense" kind of baker. Every recipe is an experiment, and I hardly ever do the exact same thing twice. So if you are not adventurous, this is not the recipe for you. Again, all measurements are approximate.4
Mixing:
When I mixed the dry ingredients and the liquid ingredients, this dough looked way too runny, but I was busy and left it while doing other stuff. When I came back, it was nice and thick and ready to knead. I coated my hands with olive oil, shaped it into and ball, worked it just a little bit, then went off again to do other stuff.5
Kneading:
When I came back, using more olive oil, I worked it just a little bit more, then separated the dough ball into 3 parts and shaped each one into a flattened ball, and baked them in my counter top infrared/convection oven using the pizza setting.6
Salt?
I am the only person I know who puts a bit of baking soda in bread dough. I do not put much salt in any of the food I make, but in bread-baking salt helps control the fermentation rate of the yeast, strengthens the gluten, and gives the bread a good "crumb" (interior consistency) so NaHCO3 is my salt-substitute of choice.7
Sugar
The only honey I had on hand was actually honey-flavored rice syrup. No matter, as the main purpose of the sweetener in bread dough is to activate the yeast.8
BLEAGH!
Honestly, the reason I am not posting photos here is that the green-black color of the inside of this bread might scare you all away. In fact, with all respect to readers here, my main objective in publishing this "recipe" was to put it in a place where I would be able to find it for myself, because I really love this bread.Tip
Amounts are approximate.
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2 Comments
Post a CommentLOL, I cook in a similar way. I like the idea of rice syrup and seeded bread, I'd like to try this and see pics :)
Sounds good. I don't so much care about what bread looks like, as what it smells and tastes like. This does sound great - just needs butter and to be served while still warm.