Easy Peasy Dinner Rolls

This is quite an easy dinner roll recipe that is rich from the oil, sugar, and all white flour. The recipe can also be made in stages to accommodate your schedule. These have a bit of a different look to them, as instead of one smooth roll they are individual pull-apart rolls with three or four pieces. Baking them in muffin tins makes the recipe even easier and helps give the rolls an even appearance.

Easy Peasy Dinner Rolls

 2 cups milk

½ cup oil

½ cup granulated (white) sugar

4 cups all-purpose (plain) flour

1 package instant rise yeast

½ cup all-purpose (plain) flour

1 teaspoon baking powder

½ teaspoon baking soda

½ Tablespoon salt

In a medium saucepan, scald the milk, oil, and sugar. Cool to 90-110◦F.

Stir together the 4 cups of flour and the yeast. Stir in the milk mixture. Cover and let rise for one hour. (Alternately you can place the bowl of dough in the fridge and let rise for a few hours if you would like to prep the dough ahead of time).

Punch dough down and stir in the remaining ingredients, working it in with your hands until mixed in.

Grease or oil two 12-hole muffin tins. Pinch off walnut-sized pieces of dough and roll into smooth balls. Place three or four in each muffin cup (depending on size, how many rolls you would like, and whether you want a strict cloverleaf design). Cover and allow to rise for about an hour. If dough was cold, it may require a bit of additional time to rise. (Alternately you could put dough in the fridge to rise again, if you want to bake the rolls later and enjoy them warm).

Once doubled in size, bake the rolls at 375◦F for 10-15 minutes until golden. Loosen from their trays and serve hot.

Bread Bowls

Here is the recipe I used to make bread bowls for my Irish lamb stew. Bread bowls are a fun way to serve thicker soups and stews without having to bother with dishes. Then you have an edible bowl at the end. This bowl already has a lot of flavor from the honey, molasses, and whole wheat flour. However, the bread will also absorb some of the flavor of the broth of the stew, which moistens it and makes it especially tasty – no need for butter. These bread bowls are fairly sturdy, and small but definitely filling enough. They can be made bigger, or just refilled with soup twice!

Bread Bowls

1 1/2 cups bread flour

2 packages quick-rise yeast

1 Tablespoon granulated (white) sugar

2 teaspoons salt

1 cup milk

1 cup water

¼ cup honey

2 Tablespoons molasses

2 Tablespoons butter or hard margarine

2 cups whole wheat flour

2 cups all-purpose (plain) flour

In a large bowl, stir together the bread flour, yeast, sugar, and salt.

In a medium saucepan, heat the milk, water, honey, molasses, and butter until approximately 120-130◦F (50-55◦C). Stir into flour mixture. Stir in remaining flours.

Knead until smooth and elastic, about ten minutes. Cover and let rest ten minutes.

Divide dough into eight equal portions, form each into a round ball. Place on a baking sheet lined with parchment paper and allow to rise for about 45 minutes until doubled in size.

Bake at 350◦F for 30 minutes until bread is firm, golden, and sounds hollow when tapped.

To make bread bowls: cut a cone shaped piece from the middle of each bowl, or trace a circle with a knife and hollow the bread out with a spoon. If removed in one piece, the insides can be used for garnish, if not they can be eaten as is or used for breadcrumbs or toasted as baguettes. The bread bowls are best served warm, so if baked in advance they can be hollowed out once cooled then reheated in the oven, wrapped in foil, until warmed.

Homemade Porridge Bread

This is an old-fashioned, homemade bread that I was taught to make recently. This is different from most of the breads I have been making lately - no bread machine involved! This bread is so soft and moist and simply, homey. It has a beautiful rich texture, and is hearty without being too heavy. Unfortunately, I do not have the actual recipe, because this recipe was never actually written done, simply done from touch, look, and memory. Here is my best crack at it.

Heat up one cup of leftover porridge (or plain oatmeal). Heat two cups of milk with a little lemon juice until hot and bubbly. Add a little sugar and a little margarine, and 4 Tablespoons of yeast. Add in a little whole wheat flour, then white flour. Mix this all up using a stand mixer, until it is well mixed and forms a soft dough. Dump it onto a counter dusted with white flour, and dust the top with more white flour. Knead just very briefly until it is smooth, then put it in an oiled bowl, cover with a tea towel, and let rise in a warm spot until it is risen. Then oil six loaf pans and divide the dough evenly among them, let rise again. Once risen, bake the bread, and remove it from the pans. Then brush with margarine and cover with a tea towel immediately for a soft top crust. 

Machine Baguette

Here is a really easy way to make a delicious, fresh baguette at home. A bread machine will do all of the mixing, kneading and cycle of rising for you. Then you simply shape the loaf, let it rise again, and bake it. Much faster but definitely tasty. This recipe just makes one baguette. I think this baguette is better suited to sandwiches than bruschetta, but I definitely recommend toasting it before eating it if you don't eat it immediately after baking.

Machine Baguette
3/4 cup water
1 teaspoon salt
1/2 teaspoon granulated (white) sugar
2 cups white flour
1 1/2 Tablespoons wheat germ (optional)
1 1/4 teaspoons yeast
pinch cornmeal for coating (optional)

Place all ingredients except cornmeal in bread pan in order given, or according to manufacturer's instructions for dough/pizza dough cycle, small loaf. 
Once cycle is complete, remove dough, punch down, and let rest for ten minutes.
Shape dough into long, narrow baguette, approximately ten to twelve inches long. Place on a baking sheet that has been lined or dusted with cornmeal or additional flour. Cover loosely with plastic wrap and let rise for about an hour.
Remove baguette from oven, place a pan of water in the bottom of the oven and preheat to 400◦F. 
Make three diagonal slashes, about 1/4 inch deep, across the baguette using a serrated knife. Bake for about 20 minutes until golden and hollow-sounding when tapped. 

Machine Bran Bread

Machine Bran Bread
1/2 cup natural wheat bran
1 cup water
1 large egg, beaten
1 1/2 Tablespoon butter or hard margarine
3 Tablespoons molasses
1 teaspoon salt
2 5/8 cups whole wheat flour
2 1/2 teaspoons bread machine yeast

Place all ingredients in bread pan in order given, or according to manufacturer's instructions for whole wheat cycle, large loaf. 

This is another bread machine recipe I tried. It worked really well - uniformly shaped, even textured, and hearty. This is a really heavy, nutritious bread so one slice is all you need. I may have a slightly smaller bread machine than was designed for this recipe, as my dough overflowed a little when rising, but once it baked it seemed to be fine. Next time I may try the amount for a medium loaf and use the large cycle. 

Machine Cinnamon Swirl Bread

My father actually made this bread to test out my bread machine. He bought it for me after all, so of course he may use it as he pleases. He began with a white bread, a cinnamon swirl bread similar to a recipe he has made before by hand. He left out the raisins this time, since he doesn't use them in the usual cinnamon swirl bread he makes. This recipe takes a little extra effort than a typical bread machine recipe, because the dough must be rolled and shaped by hand after kneading and before baking. However, it is certainly much easier than the traditional cinnamon swirl bread recipe.

Machine Cinnamon Swirl Bread
3/4 cup low-fat milk
1 1/2 Tablespoons unsalted butter, cut into small cubes
1 large egg, beaten
1/2 teaspoon salt
1 Tablespoons granulated sugar
2 1/2 cups white flour
1 3/4 teaspoons bread yeast
3 Tablespoons granulated (white) sugar
1/2 Tablespoon ground cinnamon
1 1/4 cups raisins (optional)

Place first seven ingredients in bread pan on order given, or according to manufacturer's instructions for white bread, small loaf. In a small bowl, mix together the sugar, cinnamon, and raisins, if desired, set aside. 
After final kneading cycle, pause the machine and transfer the dough to a lightly floured surface. Roll to a 1/4 inch thick rectangle. Sprinkle the sugar mixture evenly over top, then roll the dough into a tight cylinder starting with a shorter side. Seal ends. Put dough back in bread pan and continue cycle. 

The result? We all agreed it wasn't quite as good as the one done completely by hand. It was a bit more uniformly shaped, and definitely very tasty and fresh, so it is a very reasonable substitute. The recipe came with the bread machine manual, so of course it worked very well. 

Machine 100% Whole Wheat Bread

This is the first bread recipe I made in my new bread machine. As you can see, the instructions are much, much shorter than any traditional bread recipe (although it is necessary to read through the entire instruction booklet of the bread maker before using). This bread turned out fabulous - it is light and fluffy and tasty - just like a sandwich bread except bigger slices and definitely the taste of homemade. It is definitely a good recipe to begin with. 

Machine 100% Whole Wheat Bread
1 cup water
2 Tablespoons molasses
1 1/2 Tablespoons butter or hard margarine
1 teaspoon salt
2 1/2 cups whole wheat flour
1 1/2 teaspoons bread machine yeast

Place all ingredients in bread machine pan in order given, or according to manufacturer's instructions for whole wheat cycle. This makes one large loaf, although size setting will depend on machine. 

I chose the light crust setting to obtain a nice soft sandwich bread. Believe it or not, this bread was actually better the next day! The recipe comes from the Company's Coming "Breads" book, which also includes a few bread machine recipes. 

Paré, Jean. "Machine 100% Wheat Bread." Recipe. Breads, Edmonton Alberta: Company's Coming Publishing Limited, 1996. 24.

Breadmaker

I finally cracked - and asked for a breadmaker. By now, it's probably pretty evident that I make a lot of homemade bread; actually I make pretty much all of the bread I eat, and rarely revert to storebought bread anymore. I am not trying to sound like a snob, but I am a baker, so I bake a lot anyways, and I much prefer the taste and texture of fresh, crisp, more nutritious homemade bread. Homemade bread is more economical, and you can choose exactly what kind you would like - no more searching store shelves for a certain blend of grains. It is also healthier, as you can control the amount of added fat, sugar, and salt, and choose which excellent whole grains you would like to use. Homemade bread is also so much better with white breads and sweet breads as well.

In the past, I hadn't liked the idea of a bread maker. I believed if you are going to do it homemade, you might as well do it by hand from scratch. No sense in letting a machine do all the work for you. I used to think this about food processors, but then realized food processors are used for so much more than simply mixing doughs - they are used for things that cannot be done by hand, such as chopping nuts, making peanut butter, making ice cream, etc., and they make many other tasks much easier and faster. I am still a bit in doubt about kitchen stand mixers though, and despite the fact many people seem convinced I wanted one, I still don't own one. I usually don't even use a handheld electric mixer unless absolutely necessary, as I prefer to mix by hand. 

The more I thought about it, the more I came to believe a breadmaker would be a good idea. It is beginning to become more difficult for my bread baking to keep up with my bread eating, especially as my life becomes busier. I am still measuring ingredients and shaping the dough myself, but it is kneaded, risen, and baked in a convenient little machine. The way I figure, this is still homemade bread, and a much better alternative than storebought bread. It this machine makes bread making quicker and easier for me, than why not?

Another reason is that I am definitely not the best bread-maker. I often have trouble with yeast doughs, which do not rise properly and give a disappointing final product. I also surprisingly do not enjoy kneading all that much, while some people find it relaxing, this is one of the aspects of baking I could go without.

So I asked for, and received, a breadmaker for Christmas. I am quite happy with it, and although it can only make one small loaf at a time, it will still save me time and provide me with plenty of fresh, perfect bread. I'll be sure to feature some of my breadmaker creations soon!

Sesame Flax Whole Wheat Bread

This recipe was supposed to make one loaf! I have altered the original recipe quite a bit, but this supposedly "German-style" bread recipe was designed to make one loaf. That would certainly be one monstrous loaf. I was feeling a little brave, so I decided to try making a traditional yeasty and slow rise dough bread again, as opposed to the quick breads and batter breads I have been making recently. I am happy to say it worked out quite nicely and rose very well - maybe one of the best I have ever made. I decided to try a trick my father has discovered wit his pizza dough - put the dough in the refrigerator overnight and it rises wonderfully, then put it in the pan and let it rise for a long time before baking. This second rise needs to be particularly long also because the dough starts out cold. This dough probably could be made without chilling, but it is convenient to begin the dough the night before and it rises so well overnight. Finally, this dough has a well-formed, soft texture and a nice taste. I am not sure what the purpose of the vinegar is, but it certainly doesn't add a sour taste. I formed my dough into logs to put in the pan and got nice, uniformly shaped loaves (even if one may be slightly larger than the other).

Sesame Flax Whole Wheat Bread
1 1/2 cups warm water
1 Tablespoon granulated (white) sugar
2 packages instant rise yeast
2 Tablespoons white vinegar
1/2 cup ground flaxseed
1/2 cup sesame seeds
1 teaspoon salt
4 cups whole wheat flour, approximately

In a large bowl, dissolve the sugar in 3/4 cup warm water. Sprinkle the yeast over top and let stand for ten minutes until bubbly. Stir to dissolve yeast. Add the remaining water, vinegar, flax, sesame, and salt. Gradually stir in the flour, adding as much as you can, you may need more. Knead the bread gently if necessary to incorporate the flour. 
Form dough into a ball, place in a greased bowl and cover with greased plastic wrap. 
Refrigerate overnight or until risen, anywhere from 2-16 hours.
Punch dough down, divide into two and shape into two oval loaves. Place each in a greased or lined 9x5 inch loaf pan. Allow to rise for about two hours, until risen. You may want to place the dough in a semi-warm oven for the last twenty minutes to give it a little lift.
Preheat oven to 400◦F. Bake the bread for 15 minutes, then lower the temperature to 350◦F and bake for about 30 minutes more. 

Rise the dough overnight.

Shape into loaves.

Rise again.

And bake. As you can see, I already began slicing into it!

Four Grain Batter Bread

Four Grain Batter Bread
3 1/2 cups whole wheat flour
2 Tablespoons granulated (white) sugar
2 packages instant yeast
1 teaspoon salt
1/4 teaspoon baking soda
2 cups warm milk
1/2 cup warm water
1/2 cup whole wheat flour
1/2 cup old-fashioned oats
1/2 cup wheat germ
1/2 cup natural wheat bran
1/2 cup ground flaxseed

Grease or line two 9x5 inch loaf pans. 
In a large bowl, mix together the first five dry ingredients. Add the milk and water and beat at medium speed for three minutes. Stir the remaining ingredients together and add gradually to the mixture. Do not knead. Spoon batter into prepared pans. Allow to rise for about an hour. Bake at 400◦F for 25 minutes. 

This is another quick, no-knead, whole grain batter bread. It isn't the best one I have made, but it certainly isn't bad. Mixing with an electric mixer helps work the dough without having to knead it. A dough hook is the best option for this, if you have one. 

Mix It Up Batter Bread

Mix It Up Batter Bread
1 1/4 cups warm water
1 teaspoon granulated (white) sugar
2 packages instant yeast
1 cup warm milk
1 large egg, beaten
3 Tablespoons molasses
2 Tablespoons oil or butter
1/4 cup oats
1/4 cup natural wheat bran
1/4 cup wheat germ
2 teaspoons salt
4 1/2 cups whole wheat flour, divided
1/4 cup sunflower seeds

In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for ten minutes until bubbly. Stir to dissolve yeast.
Stir in remaining ingredients except for the flour and seeds. Stir in two cups of flour, then the seeds. Add another cup of flour.
Allow dough to rise for an hour.
Stir in the remaining 1 1/2 cups flour. Divide batter between two greased or lined 9x5 inch loaf pans. Allow to rise for another hour.
Bake at 375◦F for about 30 minutes. 

I call this mix it up batter bread, because it really is that simple, no kneading in this simple homemade bread recipe! Also because it contains a nice mix of healthy grains. 

Multigrain English Muffins

English muffins are a nice breakfast treat. They can be easily split and toasted, and spread with butter, honey, jam, peanut butter, cream cheese, and more! They are even better when they are homemade, and this multigrain version is chock full of nutrients. English muffins are not difficult to make at all, though like most yeast breads, they take some time. It is important to give them enough time to rise, or the end result will be disappointing. English muffins are traditionally cooked on a griddle or skillet, though some versions are baked. 

Multigrain English Muffins
3/4 cup warm water
1 Tablespoon liquid honey
1 teaspoon butter
1 package instant yeast
2 cups whole wheat flour
1/2 cup natural wheat bran
1/4 cup oat bran
1/4 cup old-fashioned oats
1/4 cup wheat germ
1 Tablespoon ground flaxseed
1 teaspoon salt
1/2 cup buttermilk

In a large bowl, dissolve the honey and butter in the water. Sprinkle the yeast over top and let stand for 10-20 minutes until bubbly. Stir to dissolve.
In a separate bowl, mix together the remaining ingredients except for the buttermilk. Stir the buttermilk into the yeast mixture, then gradually stir in the flour mixture. Briefly knead the dough until smooth, about three minutes. Allow to rise for one hour.
Knead the dough for a minute and a half, then lightly pat to 1/2 inch thick. Cut out rounds with a 2.5-3.5 inch cutter. Place on a lined baking sheet and allow to rise for at least 40 minutes more. The muffins can be coated in flour or cornmeal if desired to help prevent sticking.
Preheat a little oil in a frying pan or skillet over medium heat. Fry the muffins until browned, about 5-7 minutes per side (you may need to do this in batches). 
Makes around 12-18 muffins, depending on size.

Sunny Honey Flax Bread

Sunny Honey Flax Bread
1 1/3 cups warm water
2 Tablespoons liquid honey
1 package instant yeast
2 Tablespoons oil
2 1/2 cups whole wheat flour, plus extra for kneading
1/4 cup ground flaxseeds
1/4 cup raw sunflower seeds
1 teaspoon salt

In a large bowl, stir together the water and the honey. Sprinkle the yeast over top and let stand for ten minutes, until foamy. Stir to dissolve. Stir in the oil. 
Stir together the remaining dry ingredients and gradually stir into yeast mixture. Knead for 5-10 minutes until smooth, adding extra flour if needed. Allow to rise one hour.
Punch dough down and transfer to a greased 9x5 inch loaf pan. Allow to rise for another hour.
Bake at 350◦F for 35-40 minutes. 

I decided to try an old-fashioned bread recipe again. The kind that needs kneading and rising, not just a quick or batter bread. This one is 100% whole wheat and has a nice texture from flax and sunflower seeds. This bread rose nicely and is not too difficult or time-consuming. It makes nice sandwich bread, and the recipe could probably be doubled. 

Complete Wheat Batter Bread

Complete Wheat Batter Bread 
4 cups warm water
2 packages active dry instant yeast
2 Tablespoons granulated (white) sugar
2 Tablespoons molasses
1 teaspoon salt
1/2 cup each: natural wheat bran, ground flaxseed, oat bran, wheat germ
6 cups (approximately) whole wheat flour

In a large bowl, sprinkle the yeast over the water, then the sugar on top. Stir, then let stand ten minutes until frothy. Stir to dissolve yeast. Stir in molasses and salt. Gradually stir in the grains and flour until a sticky, but stiff, dough forms. 
Cover bowl and let rise for 45 minutes.
Stir dough down for twenty seconds. Divide between two greased or lined 9x5 inch loaf pans. Cover and let rise for an hour, until doubled in bulk.
Bake at 400◦F for about 35 minutes. 

This bread recipe doesn't require too many ingredients, yet it very nutrient-dense. It is easy to do - no kneading required, although you do need to wait for two rising times. It also rises very nicely, and makes a light, wheaty bread. 

Oat Batter Bread

Oat Batter Bread
3 1/2 cups whole wheat flour
2 packages instant yeast
1 Tablespoon granulated (white) sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups warm water
1 cup warm milk
1 Tablespoon molasses or honey
1/2 cup oats
1/2 cup oat bran
1/2 cup ground flaxseed

In a large bowl, mix the first five dry ingredients. Add the water, milk, and molasses. Stir in the oats, oat bran, and flax. Divide batter among two greased 9x5 inch loaf pans. Allow to rise for 45-60 minutes. Bake at 400◦F for about 25 minutes.

This is another no-knead batter bread, and is quicker than most as it only requires one shorter rising time, and the yeast does not need to be proofed beforehand. 

Enriched Whole Wheat Batter Bread

It has been a little while since I've made bread. I was down to the last two slices from my emergency stash when I made this bread. I decided to ease back into it with something simple - a batter bread. It has a nice, hearty mix of whole grains I love, and doesn't require kneading. This loaf slices very nicely. 

Enriched Whole Wheat Batter Bread
1 1/4 cups warm water
1 teaspoon granulated (white) sugar
1 package instant yeast
1 cup warm milk
1 large egg, beaten
3 Tablespoons molasses
2 Tablespoons olive oil
1/4 cup oats
1/4 cup wheat germ
1/2 cup oat bran
1/2 cup ground flaxseed
1/2 cup natural wheat bran
3 1/4 cups whole wheat flour

In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for ten minutes until frothy. Stir to dissolve yeast. Add remaining ingredients except for the flour. Stir in 1 1/2 of flour, then 3/4 cup more flour. Allow the bread to rise for an hour. Stir in the remaining one cup flour. Divide the batter among two greased 9x5 inch loaf pans. Allow to rise for another hour. Bake at 375◦F for about 30 minutes.

Can you tell I'm running out of ideas for photographing bread?

Multigrain Batter Bread

Multigrain Batter Bread
1 1/4 cup warm water
2 teaspoons granulated (white) sugar
1 package instant yeast
1 cup warm milk
1 large egg
2 Tablespoons molasses
1 Tablespoon olive oil
1/2 cup natural wheat bran
1/4 cup oat bran
1/4 cup wheat germ
1/4 cup ground flaxseed
1/4 cup old-fashioned oats
3 cups whole wheat flour, divided

In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for about ten minutes, until frothy. Stir to dissolve yeast.
Stir in the next four ingredients. Add the next five ingredients, mix well. Stir in one cup of flour, then another cup.
Allow the dough to rise in the bowl for approximately one hour.
Stir in the remaining one cup of flour. Divide the dough evenly among two greased 9x5 inch loaf pans. Allow to rise for another hour.
Bake at 375◦F for 30 minutes. 

This is another quick batter bread recipe, that requires no kneading and seems to rise better than my traditional breads. It also contains a nice mix of healthy, hearty grains. I developed this recipe from looking at several other whole wheat batter bread recipes.

Quick Knead Yogurt Grain Bread

This is a quicker yeast bread to make than most, with just a short knead and one rising time. It contains the nutrition of a lot of great grains and a little yogurt as well. It also rises very well and is a great sturdy bread for sandwiches or toast.

Quick Knead Yogurt Grain Bread
3/4 cup very warm milk
2 Tablespoons liquid honey
1 package instant yeast
1 large egg
2 tablespoons oil
1 teaspoon salt
1/4 cup ground flaxseed
1/4 cup natural wheat bran
1/4 cup oat bran
1/4 cup wheat germ
2 cups whole wheat flour
1/2 cup plain, fat-free yogurt

Grease or line a 9x5 inch loaf pan.
In a large bowl, stir together the milk and honey. Add the yeast and stir. Let stand for 5-7 minutes until frothy. Stir. Add remaining ingredients except one cup of flour. Beat with a mixer until a dough forms. Add remaining flour and yogurt and beat, then knead just until a ball of dough forms.
Roll dough into a short log and place in prepared pan. Allow to rise for about an hour.
Bake at 375◦F or about 35 minutes.

Multigrain Soda Bread

Multigrain Soda Bread
1 1/2 cups whole wheat flour, plus extra for kneading
1/4 cup old-fashioned oats
1/4 cup natural wheat bran
1/4 cup ground flaxseeds
1/4 cup wheat germ
2 Tablespoons oat bran
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 375◦F. Grease or line a baking sheet.
In a large bowl, mix all ingredients except milk. Make a well in the center and pour the milk in, stirring to moisten. Knead dough lightly until it holds together, adding a little extra flour if necessary to make a sticky but manageable dough. Pat into a seven inch round, about one inch high. Cut n X in the center Bake for about 30 minutes until golden brown and a toothpick inserted in the center comes out clean.

Traditionally, classic Irish Soda Bread is made with just four ingredients: flour or grain, baking soda, salt, and buttermilk. Modern versions contain additions of sugar, butter, egg, and raisins or other fruits for added flavor. This is a take on the classic version, except instead of simply using white flour, it uses a variety of different grains for added texture and nutrition. Sugar, butter, and fruit may be added as desired, and the dough may also be brushed with egg wash before baking. Irish soda bread is a popular Irish cake-like bread, especially around St. Patrick's Day. I have made many versions of it. It is hearty, and good warm with a little butter or jam. It gets its characteristic taste and texture from the tangy flavor of buttermilk, and the baking soda that reacts with this acid to make the bread rise.

Oat Nutri Bread

This is an easy bread recipe I developed myself from looking at other recipes. It is an easier recipe to make than most traditional breads because it is a batter bread - meaning the dough is fairly wet and therefore does not need to be kneaded, just stirred down and spooned into pans. This saves time and effort. I also find these breads tend to rise better, or at least more often, than some traditional yeast breads I make, so I like it for that as well. This is a hearty, healthy bread with the goodness of both oats and oat bran.

Oat Nutri Bread
1 1/4 cups warm water
1 teaspoon granulated (white) sugar
1 package quick rise yeast
1/4 cup old-fashioned oats
1/4 cup oat bran
1/2 cup natural bran
1/4 cup wheat germ
1 teaspoon salt
1 large egg
1 Tablespoon olive oil
1 1/2 Tablespoons molasses
1 cup boiling water
3 cups whole wheat flour
1 1/2 cups whole wheat flour

In a small bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for ten minutes until frothy.
Meanwhile, in a large bowl, put the next eight ingredients. Pour the water over top and mix well. Let cool to room temperature while yeast mixture stands.
Pour yeast mixture into bowl and mix. Add 2 cups flour and beat. Add another cup of flour and beat well. Cover bowl with a piece of greased waxed paper and a tea towel and set aside to rise for 45 minutes.
Stir dough down. Stir in the remaining 1 1/2 cups flour, mix well. Divide dough among two greased 9x5 inch loaf pans. Cover with greased waxed paper and a tea towel and let rise for about 30 minutes.
Bake at 350◦F for 30 minutes.