Great recipe as is!
My kitchen has 2 rules: if you are making something good, double the recipe, and clean up.
I don't use a bread machine, I use a stand mixer with a dough hook. Do toast the seeds, and for that matter, anytime you use nuts or seeds, in salads, brownies, pecan pie... toast them, adds a wonderful flavor you can't get any other way.
I use a slow rise, all day or overnight technique. For the loaves I made yesterday (gone now!) I doubled + some. Started with 1 3/4 cups water. Put half of that in a cup, microwaved till temp is 110 f. Stir in honey, and stir in only 1/2 teaspoon yeast. Let it proof an hour or 2 until foamy on top(this makes a bottle last a long time). Meanwhile, mix whole wheat flour, and about 3/4 cup rolled oats, salt and oil, and the other half of the water in the mixer, knead with dough hook about 5 min. Toast seeds, mix in. Add proofed yeast to mixer, add bread flour as much as needed until dough isn't sticky, and streches when pulled.
Gather dough into ball, spread 1/2 tsp oil outside of dough and inside of bowl, let rise at room temp for hours- overnight or all day. I keep it in the microwave, it's draught free, and the cats can't get at it... If a faster rising is needed, remove dough from microwave, nuke a cup of water until the water is hot, keep hot water in microwave, return dough. When dough is doubled in volume, punch down, shape into 2 loaves, in buttered loaf pans, or freeform, bake 375f about 25 min.
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2 users found this review helpful
Great recipe as is!
My kitchen has 2 rules: if you are making something good, double the...