Krisegon's Whole Wheat and Oat Bread
| Prep Time: 20 min | Serves: 14 |
| Cooking Time: 45 min | Yield: 14 Slices |
umm... it's bread. OK... a word on the sodium content. So LiveSTRONG's "Add a food" feature is currently disabled, and it's really frustrating that the salt I had to choose is the ONLY flake salt loaded and it has almost twice the sodium as my Penzey's Kosher Style Flake Salt. A little lesson on NaCl...Salt is 60% Cloride and 40% Sodium. My Penzey's Kosher Style Flake Salt has 0.7 grams per 1/4 tsp, or 2.8 grams per tsp. 2.8X1000=2,800. 2,800X40%=1,120. 1,120/4=280. According to the general truths of mathematics, and my nutrition label, my Penzey's Kosher Style Flake Salt only has 280mg of sodium per 1/4 tsp. This is much less that the 520mg listed for this stuff that I had to choose, and lesser still than the Morton's table salt weighing in at 590mg. A slice of this bread should have 160mg of Sodium (2 tsp of my PKFS in the whole recipe, divided by 14 slices). I'm changing the amount of salt in the recipe to reflect this.
Ingredients
- 1 cup Water
- 1 tbsp Sugar
- 1 tsp Murray River Australian Flake Salt
- 2 tbsp Extra Virgin Olive Oil
- 1 1/2 cups Whole Wheat Flour
- 1 1/2 cups Organic Oat Flour
- 1 tsp Active Dry Yeast
Directions
Mix warm water with sugar, salt and yeast. Stir a couple of times then let it sit for about 10-15 minutes. Add the Olive Oil to the bowl. Mix the 2 types of flour together, then add 2 cups of it 1/2 cup at a time to the bowl, while mixing. Knead in the remaining cup of flour.
In a greased bowl, let rise for 45 minutes in a warm place. Punch down and shape into a loaf. Place unsupported loaf on a baking sheet, or into a lightly greased loaf pan. Let rise for 45 minutes. Place it in the oven and bake at 350 for 30-45 minutes.
Cool on a rack for 1 hour (brush the top and sides with butter or oil if desired for a softer crust).