bread part two

As promised, the follow up to bread part one!

A million years ago we lived in Jackson, Wyoming, in a tent. This was before it got all pimped out, but I'm sure it's still lovely. Now we would HAVE to live in a tent, it wouldn't just be a matter of personal choice. Our dear friends lived in an 8 by 10 storage unit. Ah, those were the days.

see the big jar in the background? i combine the o, s and m, in the proper proportions for ease of use.

There was and still is a restaurant called The Bunnery. It's good. Try it if you go there. They have cornered the market on a delightful trio of seeds and grains called OSM, and they use it in everything. Breads, buns, waffles, pancakes, etc. OSM stands for oats, sunflower seeds and millet. The genius lies in the millet. Who knew? It offers the perfect texture and mouth feel. It's also tasty. I immediately thought of this bread when I started making my own, and have adapted it many times over. It's safe to say that I change it every single time I make it, and you can too. I use spelt, both white and not, with the whole wheat. What follows is a basic template.

I make this once a week. Two loaves are about right for our family.

The Bunnery's OSM Bread
adapted by proof of the pudding

2 1/4 cups lukewarm water
1 package (2 1/2 teaspoons) dry active yeast
1/2 cup honey
1/2 cup canola or safflower oil
1 1/2 tablespoons salt
1/2 cup rolled oats
1/4 cup sunflower seeds
1/4 cup millet
2 cups bread flour (or all-purpose flour)
3-4 cups whole wheat flour

Mix together the lukewarm water and honey in a large bowl or the bowl of a stand mixer. Sprinkle the yeast over the top and stir until dissolved. Allow the yeast to proof for 5-10 minutes, until the yeast rises to the surface and starts to foam.

Stir the oil into the yeast mixture. Then add 1 cup of bread (or all-purpose) flour and 2 cups whole wheat flour and beat with a wooden spoon or the paddle attachment until the batter is smooth and glossy. Cover the bowl and let the dough rest for 20 minutes.

Add the salt, oatmeal, sunflower seeds and millet to the bowl; stir down the dough and blend in. Add the remaining cup of bread flour and stir well. Gradually add in the remainder of the whole wheat flour. When the dough becomes too stiff to stir, turn out onto a lightly floured counter and knead for about 10 minutes (or, switch to the dough hook on your mixer — this will take less time), until the dough is soft, but not sticky. Place the dough in a large bowl that has been oiled, cover and allow to rise until doubled in bulk, about 1 1/2 hours.

Grease two 9″x5″ loaf pans and line with parchment paper, allowing the parchment to hang over the longer sides of the pan (this will make it easier for you to lift the loaves out of the pans). Punch down the dough and knead lightly and briefly to deflate. Divide the dough in half and form each half into a loaf, and place a loaf in each pan. Allow the loaves to rise until doubled, about 45 minutes.

About 20 minutes before you bake, preheat the oven to 350°F. Bake the loaves for about 40 minutes, until the loaves are nicely browned and sound hollow when tapped (the internal temperature should be around 200°F). Allow the loaves to cool in the pans for a few minutes, then lift out of the pans using the parchment paper and let them cool completely.

Yield: Two 9″x5″ loaves

Can I say this? If you aren't a baker, then those directions probably look daunting and time consuming. What the hell, you're muttering to yourself. Why would I take all damn day to make some bread, when I can run to the store and buy some? Why, indeed?

The first time is slow. It is. But the second time, not so much. And you get to say these words OUT LOUD. 'Honey, do you want some warm bread with butter?' Or the neighbor boy walks in the house and says these words.  'Mmmmm, it smells good in here.' Or you make sandwiches on your OWN bread and your sixth grader says 'Mom, you could open a restaurant with this sandwich.'

It's just different. And better. And it gets to be super easy. I promise.

I have a small confession to make that may help ease you into baking. Ready? I don't like to touch my bread. I don't need to knead. It's not part of my 'process'. Call me cold, but I make mine in the kitchen aide mixer. From start to finish. When I believe it to be properly mixed I stick my thumb way into it, and if it comes out clean, then we're a go. I set it by the wood stove to rise, then pop it in the oven.

Give it a try! It's worth all the hoopla!