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Re: Martha Stewart mag whole grain oat bread

RosesCakeBible@aol.com
Sun, 6 Mar 2005 11:41:11 EST
v105.n011.15
thanks jerry ulett for calling our attention to the martha stewart living 
magazine recipe for whole grain oat bread. it is truly a wonderful bread. 
for those who are interested, i made a few adjustments: i soaked the bulgur 
along with the steel-cut oats as they were a bit too hard for my taste when 
adding them only at the end of the soaking. i replaced the active dry yeast 
with 2 teaspoons of instant yeast, adding it directly to the flour by 
whisking it in before adding the salt so it wouldn't come into direct 
contact with it. also, i needed only 2 cups (308 grams) of all purpose, not 
3 cups (my 1-1/2 cups whole-wheat flour weighed 216 grams). and instead of 
1-1/2 cups of old fashioned rolled oats only about 3 tablespoons were 
needed for the outside of the shaped loaf. (i'll admit to also adding my 
usual left over unfed starter--38 grams, just to give it extra flavor and 
longer shelf-life but it still would have been wonderful without it. i used 
an 8 cup capacity bread pan, 9 1/2 x  5 inches).

best,
rose

p.s. my sprouted wheat recipe is now on the hemispheres website:
<http://www.hemispheresmagazine.com/>.  Click on cyber bar and it's on the top.