In our never-ended attempt to become independent of the grocery store, Ed and I tried our hands at bread making this weekend. (By "Ed and I" I of course mean he did everything and I took pictures.) The end was result wasn't a beautiful loaf, but it was delicious and free from all the artificial sweeteners, preservatives, HFCS and whatnot they put in bread these days. Plus, it wasn't as hard or as time-consuming as we thought it'd be. This is the recipe we used (though we didn't follow it to a T).
We decided to go for a super hearty, oat-y, nutty, seedy bread. Of course. First, mix your whole wheat flour and yeast together. Set aside.
Because it's so thick and our apartment is so humid, it took about an hour for it to rise. We kind of "eye-balled" it, since we had no idea what it was meant to look like when it was adequately risen. Almighty Google told me that if you make an indention in the dough with your fingers and it doesn't spring back up, it's done.
Is it adequatley risen? Good, now give it a good few punches and let sit again for about 10 minutes (this, I'm told, helps release some of the carbon dioxide from the yeast). Finally, form into a loaf, top with more oats and seeds, and bake 30 minutes or so on 375.
Not the most attractive, but good! And it gives us some idea of what we did wrong (too many "extras", not enough flour, probably not totally risen) and what we did right (the milk-honey addition is SO GOOD).
Any novice (or not-so-novice) bread makers that can dispense advice?