Delcious and Nutritious Yeast Free Whole Wheat Bread
This tasty, cake-like yeast free bread is made from soft whole wheat pastry flour. It is a favorite of everyone who tries it, even kids, who think its cake. This bread is crumbly, so make sandwiches cautiously. This recipe makes two loaves. Double the recipe for extra bread. Freeze extra bread for later. Suitable through Stage II of Feast Without Yeastdiet.
- expeller pressed safflower oil for greasing pans
- extra whole wheat flour for flouring pans
- 1-1/2 c. old fashioned rolled oats
- 2-1/2 c. water
- ½ c. expeller pressed safflower oil
- ½ c. unprocessed (raw) clover honey
- 7-8 c. whole wheat pastry flour or "white whole wheat flour"
- 3 tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. sea salt
- 1 egg, beaten, for crust (optional)
- additional expeller-pressed safflower oil for crust.
- Preheat the oven to 350F.I
- Oil and flour 2 loaf pans. If you don't have loaf pans, you can place parchment on cookie sheets and bake round loaves. Set aside.
- In a very large bowl, mix the oats, water, safflower oil, and honey. Let this mixture sit for a few minutes.
- While the wet mixture is sitting, combine 3 c. flour, baking powder, baking soda, and salt. Mix thoroughly.
- When oats are soft, gradually add the mixed dry ingredients to wet. Stir well with a wooden spoon.
- Add one cup of additional flour at a time, enough to make the dough manageable for mixing.
- You are ready to knead when the dough is very heavy, and pulls away from the sides of the bowl as you mix it.
- The dough should be the consistency of thick clay, but a little sticky.
- Your hands will get very sticky kneading the dough, but just enjoy the experience!
- Pour about 1 cup of flour onto the surface on which you will knead the dough. Spread the flour around a little.
- Turn the dough out onto the flour.
- nead for 15-20 turns, adding flour as necessary, dough is somewhat elastic, but still a little sticky. Use this extra flour to scrape the sticky dough off your hands, too.
- When you are finished kneading, you should have a ball that is stiff, but elastic, and just slightly sticky to the touch. It will not be as elastic as yeast bread, and will be much heavier.
- Divide the ball into two parts and pat into round shapes.
- Place on parchment covered baking sheet, or in two well-oiled and floured loaf pans. If placed in loaf pans, gently flatten the tops with the palms of your hands.
- Brush tops with beaten egg for a shiny crust or brush with a thin layer of safflower oil for a softer crust.
- Bake immediately at 350F for about 50 minutes, until knife or toothpick stuck in center comes out dry.
- Remove from pans and let cool.
- Keep the bread in the refrigerator and, if possible, heat each slice before serving.
- The bread tastes best warm