Ingredients for Richard's Best Bread
- Skim Milk
- Vegetable Oil
- 1/2 teaspoon sugar (for yeast) + optional for flavor
- 1 teaspoon salt
- 1/2 cup warm water (105-115°F)
- Active Dry Yeast
- Eggs
- 1 cup rolled oats
- 1/2 cup bran flakes
- Whole Grain Wheat Flour
- Unbleached White Flour
- Butter
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How to Make Richard's Best Bread
- In a large mixing bowl, combine 1 cup of warm milk (105-115°F), 1/4 cup vegetable oil, 1/4 cup honey or maple syrup, and 1 teaspoon salt.
- Set the mixture aside to cool slightly.
- In a small bowl, dissolve 2 1/4 teaspoons active dry yeast and 1/2 teaspoon sugar in 1/2 cup warm water (105-115°F).
- Once the yeast is foamy and the milk mixture is lukewarm, combine both mixtures. Add 2 large beaten eggs.
- Stir in 1 cup rolled oats and 1/2 cup bran flakes. Mix well.
- Gradually add 3 cups whole-wheat flour, then add white flour (about 2-3 cups), mixing until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, adding more white flour as needed to prevent sticking.
- Place the dough in a lightly greased large bowl, turning to coat.
- Cover the bowl with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
- Punch down the dough and divide it into 3 equal portions.
- Knead your desired flavorings (herbs, fruits, spices) into each portion. Shape each portion into a loaf.
- Place the loaves in greased 9x5 inch bread pans. Cover and let rise in a warm place for 1 1/2-2 hours, or until doubled.
- Preheat oven to 350°F (175°C).
- Brush the tops of the loaves with melted butter or margarine and sprinkle with cinnamon or nutmeg (optional).
- Bake for 35-40 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom. Reduce oven temperature to 325°F (165°C) after 15 minutes of baking.
- Let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
100g
Fat
40g
Carbs
85g
