Really. I got this recipe from More Home Cooking: A Writer Returns to the Kitchen
Start the night before you want bread for dinner. I mixed this up in my KitchenAid mixer with the dough hook. You could just as easily mix it together by hand, then knead.
Nearly Effortless Homemade Bread
Ingredients
- 1 cup oatmeal
- 1 cup wheat germ
- 6 cups white flour
- 1 Tbs salt
- 1/2 tsp yeast
- 3 cups tepid water
Instructions
- Grind the oatmeal in your blender. (I used the Magic Bullet thingy and it worked great!)
- Mix together the oatmeal, wheat germ, flour, salt, yeast, and water in a large bowl. Knead on your breadboard with some flour. Then put it back in your large bowl. Mine was quite moist, batter-like even so I added some extra flour. Cover the bowl with a tea towel and go to bed.
- The next morning, punch the dough down and divide it into two bread pans that you’ve buttered a bit. Cover with the tea towel again.
- After work, heat the oven to 400, brush the tops of the bread with a bit of milk, then pop them into the oven for 40 minutes. Turn once halfway through baking.
The dough rose very well, perhaps a bit too much. The loaves were rectangular rather than with the classic curved top.
But the taste was great! Sliced and toasted it was fantastic! Total active time invested: 15 minutes. I tried a “one hour” bread from Mark Bittman and this is sort of the opposite approach. His idea was do a quick rise then bake. This has two really long rises. I like this better, but you do have to think a day ahead.
Yep, 1/2 tsp.
Is 1/2 tsp yeast correct? I’m thinking it might be 1/2 Tbs instead.
Can’t wait to try this! Thanks.