quick bread assuming you have a stand mixer
I’ve been making bread every week for a few months now. Here is what has become my go-to method for doing so.
Ingredients
- 4c warm water
- 3c flour
- 1.5 - 2c whole flour
- 1c rolled oats
- 1tbl spoon instant yeast
- 1/2tbl spoon salt
- 2tbl spoon honey
Method
- Activate yeast in 4c warm water
- Once the yeast is active, add flours, oats, salt and honey. Combine
- Put everything into a stand mixer and allow to mix for 20 minutes, the dough will be very wet
- After the dough has been mixed, pour into a large, lidded container and allow to rise for 2 hours
- Every 15 to 20 minutes during the rise give it a 4 edge fold (where you fold the edges of the dough gently on top of itself)
- After the 2 hours have passed, the dough should have about doubled in size
- Pour dough out onto a well floured surface and split into 2 halves
- Give each half a 4 edge fold to form a tight, wet, ball
- Place each half into a smaller container for the final rise — I use low, oblong bowls because I don’t have fancy rising baskets
- Allow each dough to rise for an hour or so
- During this final rise pre-heat the oven to 425f/220c
- While the oven is coming to heat, leave the pans that you’ll bake the bread on in the oven. The goal is to get these pans as close to oven temp as possible before putting dough on them
- Once the rise is complete and the oven is to heat pull out the hot pans, loosely flour (I usually use a bit of cornmeal) and turn dough out onto the hot pans
- Place in oven and allow to bake for 15 minutes
- After 15 minutes rotate breads
- Allow to bake for an additional 15 minutes (for a total of 30 minutes bake time)
- After 30 minutes, remove from oven and allow to cool on a rack of some sort
- After 15 - 20 minutes of cooling the bread is ready to eat!
To spice things up a bit, I often throw in pumpkin kernels. They’re high in protein and lend a nice texture to the bread.
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