I was so excited with the success of my white bread that I was motivated to attempt a healthier version. My recipe for this was same except for the flour modifications.
- 1 ¼ cups water (warm to ~100*F)
- 2 ¼ tsp Yeast
- 2 tbsp sugar
- 3 tbsp. melted unsalted butter
- 1 tsp. salt
- 2 cups whole wheat flour
- 1 cup oats, finely ground
- 1 tbsp ground Flax seed
Take the warm water in a large bowl. Add the sugar and yeast. Mix well to remove the lumps and let it rest for 5 minutes till it turns foamy.
Add the melted butter, salt and stir.
Mix together the whole wheat flour, the oat flour and ground flax seed. Add this to the mixing bowl and make a sticky dough. It took about 7 min using my KitchenAid with the dough hook. If you are kneading with your hands it might take about 10-15 min.
Grease the dough, cover it with a moist towel and keep in warm place for about an hour. I preheated my oven to the minimum possible temperature which was 130*F, switched it off and kept my dough inside for about 1 hour.
After about an hour, knead the dough again for 7 min in the stand mixer. I had to add about 2-4 tbsp of flour because it was too sticky.
If you have a bread pan, grease it and shape the dough in a log form with your hands and place in it. The pan should only be half filled as the dough will rise again.
Note to self: Remember to take pictures of every step.
I also made small balls of the remaining dough and placed in silicon cupcake liners.
Arrange all these on a tray, cover with a moist towel and keep in a warm place for another hour. It's okay to let it proof for up to 2 hours.
Preheat the oven to 450*F and let it bake (minus the towel) for 15-20 min.
I suggest checking after 10 minutes and to keep adding 5 minutes to the bake time till you see light browning. My total bake time was 20 minutes.
Once done, place on a cooling rack.
You can store the bread after it has cooled completely in a ziploc bag lined with a paper towel for at least 1 week.
Update: the bread can be stored for up to 20 days. Even on the 20th day it tasted the same.