A dear friend gave me a special book, The Waldorf Book of Breads, and this recipe was the first one on the very first page. It sounded so delicious and hearty, that I couldn't wait to make it. In the notes it says, "This is the recipe for my most popular bread sold at the Viroqua (WI) Farmer's Market." I know why! The recipe says it makes 5 loaves, but I made 6. I suppose it depends on how large you make your loaves.
5 T. baking yeast
1/4 c. vegetable oil
1/2 c. non-instant milk powder (I used instant)
1/4 c blackstrap molasses
8 c. warm water (approx 100*F)
3 T. salt
2 c. rolled oats
4 c. whole wheat flour
high-gluten white flour, enough for a kneadable dough (6-8 cups for me)
1 c. sunflower seeds
1/4 c. flax seeds
1/2 c. millet
1/2 c. sesame seeds
In a large mixing bowl, place yeast, oil, milk powder, and molasses in warm water, stir and let sit for 5 minutes. Stir in oats and 4 cups whole wheat flour and salt. Let sit 5 minutes. Add seeds and high-gluten flour. Knead well (or use mixer with bread hook). Let rise till it doubles in size. Punch down and let rise a half hour more. Make into 5 or 6 loaves. Let rise until doubled. Bake in 400*F oven for 40-45 minutes until dark brown in color.
I used instant powdered milk (it's what I had)
~I didn't have high-gluten bread flour so I used regular unbleached white and added about 4 t. gluten powder.
~I didn't have millet so I skipped it.
~When preparing the bread for the pans, I sprinkle some oats and sesame seeds in the bottom of the pan, then brush the formed loaf with an egg wash and place it in the pan. Then sprinkle more oats/seeds on top.
~The results -- DELICIOUS! I ate it without butter last night and then ate it toasted with orange marmalade for breakfast. So good. Really, it is!
We've had a busy week. DIL had her gall bladder removed so the Littles have spent quite a bit of time with Gram and Papa (which we love). It also snowed about 6" here during the cold blast. Sue loves to play fetch in the snow.