Yield: Three 1 1/2 lb loaves using pans that are 8″L x  4 1/2″W x 2 3/4 D
1 C tepid water – 100 degrees F is good
3T organic dry milk (if you don’t have dry milk you can substitute 1 C milk for 1 C of the water)
2 Tbsp sea salt
1/2 C honey
1/2 C + 1 Tbsp vegetable oil
1 1/2 T yeast
4 2/3 C Sunrise Flour Mill (freshly milled) Hard Red Spring Wheat Flour
2 C Sunrise Golden White Flour
1 C Sunrise Fresh Flaked Oats
Combine first five ingredients, whisking gently after each addition.  Add yeast directly to flour.  Add flaked oats.  Add liquid mixture to flour and the flaked oats.  Mix well by hand or by mixer using a dough hook.
This dough bakes well without refrigerating or can be aged in the refrigerator for a few days before baking.  Oil pan well and add dough.  Let rise until level with top of the pan.  Time will vary depending on conditions but generally 2-3 hours.  You can add an egg wash (one egg, a few drops water – mix and brush on top of loaf just before putting in the oven). Sprikle top with flaked oats.
Bake at 300 degrees F for about 1 hour.  Baking at a higher temperature will cause the top to get too brown. If you like a lighter crust, cover the bread with foil.  Lay foil lightly on the bread after you place it in oven.  Internal temperature of finished bread should be 190 degrees F when done.
Dough is best used in a week.  Loaves can be baked one, two or three at a time.  Baked loaves freeze well.  If you don’t use the flour in a couple of weeks it should be frozen.  When you are ready to use it, bring to room temperature.

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