In my original recipe I let the dough rise TWO hours in the fridge. But for this loaf, I was impatient and only let it rise ONE hour in a warm spot. It still puffed up just fine. The only difference was it didn’t hold its “loaf” shape as much and kind of spread out, but I was totally OK with that. It still tasted great. To add more whole grain goodness I kneaded in rolled oats and millet after the first proof. I LOVED the result – the little grains and oats made me feel extra good about all this extra bread I’ve been consuming (wink). This bread requires just 7 ingredients. Instant yeastWaterSaltWheat flourUnbleached all-purpose flourOatsMillet That’s it. And it’s virtually foolproof. Just mix, let rise, knead in the grains, proof once more, and bake! The result is a beautiful, grainy loaf that’s tender on the inside and crusty on the outside – just how it should be. I hope you enjoy this bread! We’ve been enjoying it toasted with butter and jam for breakfast. It would also make lovely sandwich bread. NOTE: But be sure to check back Tuesday for a NEW french toast recipe featuring this bread! Trust me, it’s worth holding on to the majority of this loaf for. Stay tuned!
