I can safely state that one thing I cannot tolerate is store-bought white bread. It’s full of crap ingredients and air. If I can’t buy some good stuff, I just prefer to make my own. The good thing about homemade bread is that I get to control the ingredients.
So, that being said, here is the recipe for the oatmeal flax/chia seed whole wheat bread that I baked today. I like to pair it with a bowl of Panamanian-style ceviche but it works fine by itself or toasted. Enjoy!
Oatmeal Flax/Chia Seed Whole Wheat Bread Ingredients
- 1 cup organic milk
- 1/2 cup steel cut oats
- Enough whole wheat flour for mixing and kneading
- 1 egg
- 1/8 cup flax seeds
- 1/8 cup chia seeds
- 2.25 oz. pecans, finely diced
- 1/4 cup wheat bran
- Rapid-rise yeast
Assembly and Baking
- The oats are not as as processed as the instant kind so mix them with the milk and allow them to soak for an hour.
- Preheat the oven to 425 degrees.
- Mix in the yeast, egg, seeds, bran, pecans, and enough whole wheat flour to where you have to turn it out and knead it.
- Knead the loaf, adding flour, until you have a proper consistency. The more you knead it, the better texture it will have.
- Butter the loaf pan and press the dough down into it.
- Bake for 40 minutes or until a toothpick comes out clean
- Let the loaf cool on a rack.
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