The Daily Bread!
Here's the finished bread from Friday;
It was lovely. “Was” is the key word in that sentence. So I made some more:
This one was baked in a bread pan in the oven. I made it partly in the bread machine, but hit the “quick” rise button by mistake so I finished kneading it by hand. This is buttermilk/wheat/oatmeal bread. Here are the ingredients. I made this partly by weight instead of measuring cup, just as an experiment.
2.6 oz rolled oats
1 1/2 cups water
12 oz white bread flour
4 oz whole wheat flour
1/4 cup buttermilk
1 1/2 Tablespoon honey
2 1/4 tablespoon avocado oil
1 1/2 teaspoon salt
2 1/2 teaspoon yeast
1/2 tablespoon vital wheat gluten
Mix the oats in the water and let sit for 10-15 minutes. Add the wet ingredients to the bread machine pan, then the soaked oats, then the dry ingredients. Process on the dough setting. Shape into whatever loaf you want and bake. My baking times tend to be a bit free form. This was baked at 425 for about 35 minutes, but I turned the temperature down about half way through. The milk in the dough makes it brown faster.
And here is some of the last of Friday's bread, toasted and with some peanut butter for my lunch today.
In other news, there might be a finished knitting project around here. Here's a preview:
It needs a light blocking but it is done. This is one of those patterns where you just knit till your yarn runs out, but you need to bind off after a pattern repeat. I wanted to use as much of that Pink & Sparkly as possible, so out came the trusty drug dealer's scale.
6.7 grams left–not enough to do another pattern repeat with! Full project details to follow when it's blocked.
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