I’ve given up dessert for 40 days.
This isn’t a religious thing, mind you. It’s more of a masochistic challenge that’s oddly appealing to me. My friend Kelsey inspired this, and I suspect I’ll grow mildly grumpy over the next couple of days– not because of the lack of sugar, necessarily, because I don’t actually consume much sugar, but because of the lack of baking. A hobby that brings me (and friends) much happiness.
So I’m going to switch from muffins, cookies, and cakes to healthy whole grain breads to compensate for the loss.
Here’s a great recipe for honey whole wheat bread with flax seed. I’ve made this bread innumerable times, and it always turns out well. Plus, it reminds me of my grandmother’s honey whole wheat bread, which was the best bread I’ve ever tasted.
This recipe yields 4 loaves, which freeze well. This does require some time and a significant amount of flour, but it’s well worth the effort, as you won’t have to bake or buy bread for quite some time.
Excellent toasted and served with raspberry jam. lv, molly
Whole Wheat Honey Bread
Makes 4 loaves; you may halve this, but make sure measurements are exact
1 cup dry rolled oats
3 cups water
3 cups whole-wheat flour
3/4 cup soy flour
3/4 cup ground flaxseed or flaxseed meal
3 tablespoons flaxseed
3 tablespoons sesame seeds
3 tablespoons poppy seeds
4 1/4 tablespoons yeast
1 tablespoon sea salt
1 cup unsweetened applesauce
1/2 cup honey
1/4 cup olive oil
About 5 cups unbleached white flour
Cook rolled oats on the stove top with water until water is absorbed and oats are tender.
In mixer bowl of a heavy stand mixer with dough hook, combine whole-wheat flour, soy flour, ground flaxseed or flaxseed meal, seeds, yeast and salt. Stir to mix. If you do not have a mixer, you can do this by hand. Don’t overmix.
Add applesauce, honey and oil. Mix by hand. Add the hot rolled oats mixture. Mix by hand. When blended, start mixing with dough hook of mixer, and continue for about 3 minutes. Do this with a wooden spoon if you don’t have a mixer.
Slowly add white flour until dough comes away from sides of bowl and becomes smooth and elastic. Cover dough in bowl and place in a warm spot. Let rise until about double in size, about 1 1/2 to 2 hours. Punch dough down.
Turn onto countertop. Divide evenly into 4 pieces. Shape into 4 loaves. Place in 2 1/2-by-4 1/2-by-8 1/2-inch loaf pans that have been generously sprayed with cooking spray. Cover and place in a warm spot. Allow to rise until nearly double in size, about 1 1/2 to 2 hours.
Bake at 350 F for 25 minutes, or until tops of loaves are golden. Remove from pans and cool on rack.