I’m loving my Healthy Bread in Five Minutes…– they even have a website! So exciting. So I made another batch the other day, this time the Whole Wheat Maple Oatmeal Bread.
I was a little skeptical, since it calls for two cups of oats. I thought it would make a really coarse, dry bread. Plus, there’s also wheat germ, which for me adds a kind of crunchiness when I put it in quick breads. (I cut the wheat germ in half and added flaxmeal as well, cause you know how much I love my flaxmeal.) I was prepared for a pretty rustic bread.
I was completely mistaken. Some kind of alchemy happens when you mix the oats in with all the other goodies, including buttermilk and maple syrup. This bread was divine. Super moist, tender, and not a visible or tangible trace of the oatmeal. Or the wheat germ. It was magic.
Here’s the fun part. I took some time lapse photography of the rising dough, and I’ve made a couple of short videos. I bought this camera called the PlantCam, which is designed to take time lapse photography of gardens. I figured I could use it to record other fun stuff around the house, like the bread dough rising. The quality isn’t the greatest, but I’m still fiddling around with it and figuring out how to nuance my videos. In the meantime, it’s kinda fun to watch dough rise.
This first one is from the original bread I made, the soft whole wheat sandwich bread.
This one is the initial dough rising from the oatmeal bread.
Kinda fun, yeah?
So, here’s the final bread product. Again, I have to show you a photo of a single slice since there’s really not much more than that left. (No worries. I still have more dough to bake in the fridge.) I do have to say that I can’t recommend this book highly enough. It’s ridiculous how easy it is to make homemade bread this way!