After enjoying a relatively mild winter weather in January, we are back in the freezer for February. I'm not complaining, not that I enjoy the cold but I'm happy when the weather is seasonal, if it is not then I get worried about global warming.
Heart of Winter LoafIngredients:
- 1½cups All purpose flour
- 1½cups Whole wheat flour
- ¾cup Oat flour
- ⅓cup Flax seed meal
- 2tsp Instant Yeast
- 2tbsp Sugar
- 1½tsp Salt
- 1½~1¾cups Lukewarm water
- 2tbsp Almond or Soy milk (for topping)
- 2tbsp Sesame seeds, poppy seeds
- Combine all purpose flour, whole wheat flour, oat flour, flax seed meal, yeast, sugar, salt and add 1½cups of water. Mix and knead to form a smooth, sticky dough. Add more water if needed.
- Cover the dough and let it rise for about an hour or until it gets very puffy.
- Divide the dough in half and shape each half into a 10" oval loaf. Place the loaves on parchment paper. Cover the loaves and allow them to rise for about 90 minutes, or until they've increased in size by about one-third.
- Preheat the oven to 400°F, thirty minutes before baking with a baking stone in the middle of the oven.
- Brush the loaves with almond/ soy milk (or 1 egg white whisked) and sprinkle with the seeds. Slash each loaf diagonally three times.
- Transfer the loaves on parchment to the hot stone and bake them for 25~30 minutes or until the interior registers 200°F on digital thermometer.
- Remove the loaves from the oven and transfer to a rack to cool before slicing.
Also linking this to Valli's 'Cooking from Cookbook Challenge: February -- Week 3'.