Скачать или смотреть Making Mama’s Old School Bread

The recipe the world has been waiting for- my Mamas hearty, simple, breakfast bread recipe.

She used to make this every single week, often including sunflower seeds and raisins and always involving us kids. I have so many memories of punching and kneading the dough, and of the smell of fresh bread filling the home.

What a special honor to be able to pass those memories to my kids!

I halved her recipe-

3.5-4 c Liquid (* I c warm water for starting the yeast, and the rest any liquid of choice. Mom most often uses buttermilk, I used milk)
1/2 tsp active dry yeast
3-4 c Oats ( rolled or quick)
3 c of flour ( I used sprouted spelt & I bleached bread flour)

Allow this mixture to sit for 30-60 minutes until it becomes slightly bubbly and spongy

Then add the remaining ingredients-
3-4 c Flour ( again I split this between sprouted spelt and unbleached bread)
1 Tablespoon Salt

Knead for 5 ish minutes or until dough is smooth and not sticky

Let rise in an oiled bowl for about 5 hours or until doubled in size, then split into loaves. Put in greased loaf pans and let rise again until they fill the pans (maybe 30-60 minutes)

Bake on 400f for 10 minutes, and then. Turn to 350f for another 40 minutes.

Allow to cool fully (if you have the self control) to let the crumb develop and release gases that can make digestion a little harder. ( I usually can’t wait)

This was so fun to experiment with! Next, we will actually try sourdough