|From left: rye flour, whole wheat flour, cereal, yeast, vinegar, mixed nuts, olive oil, brown sugar. Not pictured: salt, water, unbleached flour.|
1/2 c white flour
1/2 c rye flour
2 c whole wheat flour
1 pkg quick-rise yeast
1 c several grain cereal from winco bulk section
Handful mixed nuts, chopped
At least 1 c water
1 tbsp brown sugar
1 tbsp olive oil
1 tsp vinegar
1 tsp salt
Oats, chopped cashews for topping
|My cereal is small and chopped up. It worked okay.|
|Cereal, nuts, and lots of water.|
Soak for a couple hours.
|Three kinds of flour: Rye (dark brown), unbleached (white), whole wheat (reddish brown)|
|Flours mixed with yeast; whole bowl of soaking things dumped in without draining. In my case, it wasn't enough water.|
|The dough was a combination of sticky and crumbly. It was pretty tough, too.|
Add the salt to the dough. I did this by dripping water on the dough, which was pretty dry, and pouring the salt on the wet areas. Then I folded the dough with the salt to the inside and worked it into the dough that way.
|The lump of dough after kneading, letting rest, and adding salt.|
Pour oil into a big bowl and get it very oily or else your dough will stick to it. Put the dough in the very oily bowl and make sure it becomes very oily as well.
|It was warm out, so the dough (oiled, covered) went outside instead of in the cool kitchen. When it cooled off outside, it went in the oven with the light on.|
After about 2 1/2 hours, my dough had doubled in size.
Punch it down and shape it into a rough log, then roll it in oats and chopped nuts and stuff.
|After punching down and shaping, I rolled the dough in oatmeal. I should have rolled it in chopped cashews as well, but I hadn't thought that far ahead.|
|After the second rising, with cashew bits on top.|
Let it rise again until it's about doubled. Mine was probably not quite doubled, but I baked it anyway.
The directions say to put the dough in a cold oven and preheat to 350 F. So I did. Then I didn't set a timer.
If you do set a timer, set it for 40-50 minutes.
I may have over-cooked mine. The top bits where the dough sticks over the side of the tin went very hard. It also collapsed a little, which may have been the rye flour with its lousy structural properties sabotaging the fluffiness of the bread.
|After baking, cooling on a rack thing that may or may not belong in the refrigerator.|