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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 1/2 | cups | wheat flour | 1/2 | cup | buttermilk | 1 1/2 | cups (8 fl oz) | water, warm (110 degrees) | 1 | cup | dry oats | 1/2 | cup | honey | 1/3 | cup | butter melted | 2 | tablespoons | Freshly ground Millet | 2 | tablespoons | flaxseed | 1/4 | cup (8 fl oz) | water, warm (110 degrees) | 1/2 | teaspoon | honey | 1 1/4 | tablespoons | yeast, active dry | 3/4 | tablespoon | salt | 3 | tablespoons | wheat gluten | 1/2 | teaspoon | lecithin | 3 | cups | all-purpose flour |
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Steps
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Sequence
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Step
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| | 1 | Combine yeast, 1 tsp honey and 1/2 cup of water. Let sit for 5 minutes or until fully proofed. | | 2 | Combine the yeast mixture, remaining 3 cups water, 1 cup buttermilk, and all the remaining ingredients in mixer. Only add as much flour as needed for dough to clear the sides of the bowl. | | 3 | Knead for 10 minutes until the gluten is fully developed. | | 4 | Remove to a greased bowl and cover with a towel. Let situntil doubled, about 1 1/2 hours. | | 5 | Punch down and divide into 2 loaves. Roll out with a rolling pin into a rectangle and roll up tightly. | | 6 | Place in greased bread pans and rise again until doubled, about 30-45 minutes. | | 7 | Bake 30-45 minutes at 350. Bread is done when it is fully browned on all sides. Remove from oven, rest in pans for 10 minutes before removing from pans. |
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