new and improved

[opabinia]

OK, here's the state of the art. Note the slightly different order of operations.

Bread 2.4

WET BOWL
3.000c warm water
4.000tbsp honey
4.000pk(1) active dry yeast
3.000tbsp olive oil

DRY BOWL
4.500c whole wheat bread flour(2)
0.375c(3) rye flour
0.375c soy flour
0.375c wheat germ
0.375c chia flour
3.000tbsp oat bran
3.000tbsp rolled oats
2.000tsp sea salt


Add warm water to large mixing bowl, and dissolve honey in it. This is your "wet bowl."

Add all remaining ingredients except the olive oil and yeast to a second mixing bowl, the "dry bowl." Stir to mix.

Add yeast to the wet bowl. Whisk gently to eliminate clumps. Once the yeast is completely dissolved, mix olive oil into the wet bowl.

Slowly add the contents of the dry bowl to the wet bowl, mixing as you go. Dough will become a sticky, difficult-to-mix pain in the ass.

Transfer dough to a floured work surface. Knead vigorously for ten minutes, sprinkling with bread flour as needed to prevent sticking. Shape the dough into a ball, cover it loosely with wax paper, aluminum foil, a towel, or plastic wrap, and allow to rise for one hour at room temperature.

Uncover and flatten the dough ball. Fold and flatten it a couple more times, then bisect it evenly. Roll each half into a loaf, and plop the loaves into lightly oiled bread pans. Cover them and let them rise for an hour.

Transfer loaf-laden pans to the oven, set the temperature to 425F, and set a timer for 35min. Dump the loaves out to cool on a rack or a wooden cutting board. Eat them -- they're really good.


1. pk = packet. You know -- those teabag-sized dry yeast things.

2. Okay, there's "bread flour," there's "whole wheat flour," and apparently there is also "whole wheat bread flour." If you can't score whole wheat bread flour, use bread flour and whole wheat flour at a 1:2 ratio. I just made that up.

3. 0.375 = three-eighths.