I make bread once a week and I thought I’d take some pictures and offer a tutorial for this simple recipe. It makes about six loaves and is so delicious! I freeze all but one loaf that we need and when the loaves come out of the freezer and thaw they are just as good as the first day they are made! Thanks to Kyrie for showing me how and okaying my sharing the recipe!
We were listening to the album Here We Go by Karen Savoca an artist that Lily really loves. Usually she likes to help with the bread and make the kid sized loaves but she didn’t seem that interested today. Instead she was dancing around showing me her moves and keeping Leif occupied when he wasn’t in the becco carrier.
In a very large bowl add 2 cups of oats and soak with 4 cups boiling water for about 15 min or lukewarm. In another bowl add 1 1/2 cups millet and 1 1/2 cups flax seeds and cover with boiling water to soak until needed. (Optional: instead of millet and flax consider pumpkin seeds and chopped dried apricots and add about 1 tsp of caraway seeds later to the mix)
Put 2 tbsp yeast in a (warmed up first by running under hot water before) bowl with a tsp of brown sugar and 1/2 cup very warm water. Cover and let sit in warm spot. Allow to grow!
To oats add proofed yeast, 2 tbsp butter or lard, 1 cup honey or molasses, 3 3/4 tsp salt (I try to add as last as possible).
Add 3 cups of flour (I use both whole wheat and all purpose but over all more all purpose so the bread isn’t too heavy) and stir in.
Add a further 3 cups of flour.
Drain millet and flax and add to bread. Mix in. Add about 3 more cups of flour and stir in. You might in total use anywhere from 9-11 cups of flour. I mix as much as possible with the spoon and then get in there with my hands and knead it. (Which is why I don’t have photos of this stage.)
Then I dump it on the counter to knead some more. Knead until not sticky and will feel like an earlobe.
Put back in large bowl tossed with flour, cover and let rise until double.
Butter pans (about 6). Knead again. Cut to divide and make into loaves. Form and plop into pan. Cover and let rise again a bit more.
I like to do an egg wash over all loaves for a thin crisp crust. I beat an egg with a fork and then rub some of the egg on the top of each loaf.
Bake 350′ until done.
The two kid loaves.