Goodreads Bookshelf
Tasty and HOWW
Look what I found in my kitchen today!
As you can see from the upper lefthand corner, this fella had a friend, but he wouldn't come along peacefully, so I had to butter him up a bit.
Yes, I ate almost the whole thing--minus one thin slice plus one bite that was given to placate the goddess I live with--between the time it came out of the oven at 5:30 and 10 p.m. I ate most of it while it was still warm and finished the rest just before taking this photo.
I found the basis of this recipe here, but I modified it in a few ways to fit my needs. Now I call it my Honey Oatmeal Whole Wheat (HOWW) Bread. It was pretty darn tasty. Here's the blueprint:
Boil 2 cups water and combine in a bowl with 1 cup rolled oats. Let stand for 30 minutes, then add one package of yeast (more or less--I made it up since I had a jar of yeast which was theoretically past its prime), 1/2 cup honey, 2 teaspoons salt, 1 T olive oil, and then gradually add 1 cup whole wheat flour and roughly 3 cups white flour. Knead, adding more flour as needed (or as kneading).
I like to mix all of that up in a large crockery bowl, then wash out the crocken bowl, put a bit of olive oil in the bottom, and return the dough to the bowl, turning it to coat with oil. Cover with a damped cloth and put in a warmed oven to rise. Let rise for approximately an hour, then take out, punch down, and knead again. Divide into two loaves (the loaf I ate ended up rather smaller than its brother, but so it goes) and put in greased loaf pans, then cover with a warm damp cloth to rise again. Bake at 350 for 35-40 minutes. Butter the tops, cover with a damp cloth, and leave in pans for 5 minutes or so, then remove from pan to cool for as long as you can hold yourself back (roughly 2 minutes in my case).
Say, does anyone know a trick for keeping the loaf from splitting on one side, the way the loaf pictured did? That's not the seam from kneading, incidentally, which I smoothed fairly deftly and put on the bottom.
Mmmm that looks yummy! I'm surprised you made it last that long. For the
crack you can try running a sharp knife over the top of the dough right
before you bake it. It kind of controls where the dough is going to rise
further, so it "cracks" along the slits.
Oh my goodness, that looks yo-may!!!! There aren't too many things I like
more than bread and butter.....