Homemade bread is one of life's greatest pleasures.
And baking it isn't too hard! I'm serious. You've got to try this one.
Oh, homemade bread, how I love thee.
Listen. I've never been a homemade bread baker. Easy quick breads? Absolutely. Ones with yeast? Not so much.
Saying this...don't turn away from this one.
It's easy and delicious and can I mention a bit theraputic? I put in my ear pods and a podcast and I basically zoned out while getting these loaves ready for the oven.
The kids were semi-being-watched. They are 10, 9 and almost 6, so direct supervision isn't needed ALL THE TIME.
Anyway, I listened away and got to work on this bread.
My neighbor recently gave me a huge stainless steel mixing bowl. I'm talking HUGE. To the point that I have no where to store it, but it was perfect for mixing up this bread dough.
You don't need a mixer, just a spoon and your hands! Call yourself Ma Ingells and get to work.
Right now, with all of us quarantined....why not bake bread?
Why not take some time in the kitchen? I wanted to give you a recipe that uses ingredients you already have in your kitchen. There is no need to grind your own grains. No need for special, fancy flours {all-purpose flour for the win!}, heck if you have a big bowl and an oven you can do this.
I looked around the web and found some of my favorite homemade bread recipes and basically combined them all to make my own.
It worked!
If anything bake up this bread just for the SMELL.
When I opened up the warm oven just while the loaves were rising....the aroma from that yeasty bread about put me over the edge.
It's one of my most favorite smells in the world. Nothing, I mean nothing is better.
My kids {who again, were being loosely supervised} even commented on the smell. And when I told them they'd be able to taste test at supper they ran off and left me alone again.
Win!
I served it as a side....with soft butter and homemade jam.
Drool.
It was like dessert on our dinner plate.
This bread is soft, yet full of texture. I wanted that! I wanted it full of oats and seeds {in this case sunflower and flaxseeds}. I love bread that is hearty. A bread that holds up to everything you put on it.
So far we've had this JUST AS IS, slathered with sweetness and as....wait for it....French Toast. That my friends, was delicious.
I gave a loaf to my friend and suggested grilled cheese - that's next on my list. Prehaps my homemade chicken salad? The ideas are endless. I can't wait to see how you eat it. Let me know!
I'm looking forward to your creations.
Homemade Oat Seed Bread
Yield: 2 loaves
Author: Ally
Prep time: 1 hourCook time: 30 MTotal time: 1 H & 30 M
This is such an easy homemade bread to make! Nothing fancy is needed, just regular all-purpose flour + some hearty oats and seeds to give it some texture. This is great as toast, warm out of the oven with butter or in sandwiches.
Ingredients:
- 8 cups all-purpose unbleached flour
- 1 cup old-fashioned oats
- 1/2 cup flaxseeds
- 1/2 cup sunflower seeds
- 1 1/2 t salt
- 1 1/2 T yeast
- 3 cups warm water
- 1/3 cup coconut oil, melted
- 3 T honey
Instructions:
How to cook Homemade Oat Seed Bread
- In a very large bowl combine 6 cups of the flour, oats, seeds and salt.
- In a separate small bowl combine the warm water and yeast. Stir and let sit for 5 minutes. After 5 minutes mix in the coconut oil and honey.
- Pour the yeast mixture into the flour mixture and gently start to combine. Once mostly combined and wet, add in the remaining 2 cups of flour.
- Lightly flour a clean counter space, place the dough on the counter, dusting it with flour and knead for 5-8 minutes. Gently sprinkle on more flour and continue kneading until no longer sticky.
- Preheat the oven to 375 degrees for just a few minutes (set a timer!), turn off the oven, place a towel over the bowl and place the bowl in the oven and let rise for 35 minutes.
- Remove the bowl, punch down the dough and divide the dough in the half. Take half of the dough, flatten into a rectangle and start to tightly roll lengthwise tucking in the ends. Place seam side down into a greased loaf pan. Do this again with the other half of the dough.
- Cover both loaf pans with the towel and place back into the oven to rise for another 15 minutes.
- Remove the loaves from the oven and gently place on the counter. Turn the oven back on to 375 degrees. After its preheated, place the loaves back in the oven and bake for 30 minutes or until golden brown.
- Remove and let cool for at least 10 minutes before removing from the pans to place on a wire cooling rack.
- To slice, once cooled, use a serrated knife. Keep the bread wrapped up or in a plastic storage bag to stay fresh.
Notes:
This bread can easily be frozen for up to 3 months. We love to slice it and eat as toast with bread and jam. It is also great still slightly warm with butter to accompany a meal. Another great way - as French toast or grilled cheese!
Calories
2594.59
2594.59
Fat (grams)
59.80
59.80
Sat. Fat (grams)
32.65
32.65
Carbs (grams)
443.62
443.62
Fiber (grams)
22.97
22.97
Net carbs
420.65
420.65
Sugar (grams)
28.50
28.50
Protein (grams)
66.91
66.91
Sodium (milligrams)
3699.16
3699.16
Cholesterol (grams)
0.00
0.00
Nutritional info is based on ONE LOAF. To calculate, cut into slices and divide by however many slices you have.
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