This bread is similar to the last one I posted. It starts with cooked grain...in this case oatmeal. The cooked grain is cooled, then mixed with water and yeast and 1/2 cup flour and that mixture sits for an hour or so and gets all nice and bubbly.
That mixture gets mixed in a stand mixer with a tablespoon molasses, one and a half cups warm water, and flour...this time a mixture of all-purpose and whole wheat with a larger proportion being all purpose. You probably would like the actual measurements, but I don't have that...I used about two cups all-purpose and one cup whole wheat, plus a teaspoon salt. This all gets mixed in the stand mixer with the dough hook until the dough climbs the dough hook and starts to clean the sides of the bowl. What that amounts to is a lot of 'kneading' with the dough hook. I did that yesterday and then sprayed the dough, still in the stand mixer bowl, with olive oil, added a clean shower cap and put it all in the fridge overnight.
Today I warmed up the dough, de-gassed it in the bowl, turned it out on a lightly floured board and kneaded in 1/2 cup chopped walnuts and 1/2 cup sunflower seeds. Far less seedy than the last bread, but still delicious. I shaped it, put it in a greased large loaf pan, sprayed the top with olive oil, added the shower cap and let it rise until a little under the pan edges. Back into the fridge it went for an hour while I ran errands. Warmed it up again, removed the shower cap and scored the top, it was a little over the pan edges by now and ready to bake for 50 minutes in a preheated 350 degree F oven. Great bread! Not a artisan bread with lots of holes, but a sturdy loaf with a good crumb, just moist enough, great flavor and a great bread for toasting! I like the walnut flavor with this and there are just enough seeds for flavor but not as much seed texture as last time.
It's great to be back to making bread,
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