by Lizthechef
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Lizthechef's Notes:
Expand2 cups whole milk Ask a question about this ingredient
3/4 cups water Ask a question about this ingredient
1/4 cup canola oil Ask a question about this ingredient
3 and 1/2 cups unbleached flour, divided use Ask a question about this ingredient
1/4 cup honey Ask a question about this ingredient
3 teaspoons kosher salt Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon nutmeg Ask a question about this ingredient
2 packets active dry yeast Ask a question about this ingredient
4 cups whole wheat flour Ask a question about this ingredient
In medium saucepan, heat first three ingredients until warm - 110 to 115 degrees. In large bowl, combine warm liquid, 2 cups of the unbleached flour, honey, salt, cinnamon, nutmeg and yeast.
Ask a question about this stepBeat 4 minutes at medium speed. By hand, stir in whole wheat flour, oats and remaining 1 and 1/2 cups of unbleached flour. On well-floured surface, knead dough until smooth and elastic, about 5 minutes. Place in greased bowl and cover with dish towel. Let rise in warm place 25 minutes.
Ask a question about this stepGrease two loaf pans. Punch down dough; divide and shape into 2 loaves. Place in greased pans. Brush with oil or melted butter. Cover; let rise in warm place until doubled in size, about 30-40 minutes. Preheat oven to 350 degrees for glass baking pans, 375 degrees for metal.
Ask a question about this stepBake 40 to 45 minutes until golden brown. Loaf will sound hollow when lightly tapped. If bread becomes too brown, cover with foil for final 10 minutes. Remove from pans and cool on racks.
Ask a question about this stepThis sounds delicious! Can you taste the nutmeg and cinnamon?
Very subtle, kinds of adds a rich note to the bread.
A wholesome bread for a hearty brown-bag sandwich lunch...
I never knew it was that easy. I need to try this! There's nothing better than fresh, homemade bread...
This sounds great! I have a whole wheat bread I make with honey that I really like, but had never thought to add cinnamon and nutmeg.
"Headnote" - have to tuck that away, learning as I go here - thanks.
That is so funny about your "young and poor" days. I too used to bake bread and grow sprouts (no comment about brownies) and have recently gotten back to it in my old age.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I have been making this bread every week. This week I substituted coconut oil for the canola, used almond milk instead of regular milk and added golden flax seed. Kickin'! Thanks for all the great recipes!