100% WHOLE WHEAT BREAD WITH OATS AND SEEDS

This is my favorite homemade bread recipe. After several years of abstinence from making bread, mainly because I can get good bread at the regular grocery store, I decided to try it again. I wanted a totally whole grain bread with no preservatives, white flour, saturated fats, too much sugar or salt. I did the research and this recipe is perfect. Since, basically, I am a lazy bread maker, I have included two different methods using a bread machine. I prefer using the dough cycle and then baking the bread in the oven. It is a little more work, but I like to control the shape of the loaf, and I think the resulting texture is better. You may also knead the dough by hand or in a mixer with a dough hook. See the notes below for additional tips.

INGREDIENTS

For a 1-1/2 pound loaf 1 cup plus 2 tablespoons warm water 1-1/2 tablespoons canola, olive, or other vegetable oil 2 teaspoons honey 1/4 teaspoon salt (see notes below) 2-1/2 cups plus 2 tablespoons whole wheat flour 1/2 cup old-fashioned oats 2 tablespoons untoasted wheat germ 2 tablespoons brown flax seeds 2 tablespoons sesame seeds 1/4 cup wheat gluten Scant 1-1/2 teaspoons active dry yeast (see notes below)

For a 2 pound loaf 1-1/2 cups warm water 2 tablespoons canola, olive, or other vegetable oil 1 tablespoon honey 1/2 teaspoon salt (see notes below) 3-3/4 cups whole wheat flour 1/2 cup old-fashioned oats 2 tablespoons untoasted wheat germ 2 tablespoons brown flax seeds 2 tablespoons sesame seeds 1/3 cup wheat gluten Scant 2 teaspoons active dry yeast (see notes below)

Method 1: Add the ingredients in the order suggested for your bread machine. Process using the whole wheat setting for a medium or dark crust, as desired.

Method 2: Add the ingredients in the order suggested for your bread machine and select the dough cycle. When the cycle is complete, remove the dough from the machine and place on a piece of parchment paper. Punch the dough down and roll into a rectangle about 12 x 15-inches. Tightly roll the rectangle, from the longest side, tapering ends slightly and folding them under. Pinch seams to seal and turn seams to the bottom. Transfer the parcment paper and bread to a baking sheet. Cover with plastic wrap and a towel; let rise in a draft-free area until doubled, about 1 hour.

Meanwhile, adjust oven rack to lower-middle position. Place a baking stone on the rack and preheat oven to 450° F. (If you don't have a baking stone, use a heavy baking sheet.) When the dough has doubled, spray the top lightly with water. Transfer the paper and bread to the oven. Bake until the bread is done, about 25 to 30 minutes for the 1-1/2 pound loaf, a little longer for the larger loaf. (Bread is done if, when you tap the bottom, it makes a thumping sound. Baking time will depend on the thickness of the loaf.) Transfer the bread to a wire rack, remove the parchment paper, and let cool before slicing.

Notes: If you prefer a lighter tasting, but still healthy bread, you can certainly use all or part white whole wheat flour. Other seeds may be substituted for the flax or sesame, or they may be omitted, as well as the wheat germ. Even the oats may be omitted, but must be replaced with an equal amount of flour. The secret to lower sodium bread is to also reduce the yeast a little, which is what I have done. If you are not accustomed to lower salt products, as my family is, double the salt, but use the full amount of yeast instead of the "scant" amount. I have also used rapid-rise yeast and the quick rise setting on my machine. Either works fine. This bread freezes very well.

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