Another thing Holly and I have in common is that we actually love starting our mornings with a piece of toast, but not just any toast – it has to be from good bread. There is something that just seems super nourishing to us by starting our day with yummy toast topped with avocado, almond butter or even some of Holly’s homemade ghee. This particular bread is made from whole grains, like whole wheat and oats, and flaxseed meal which gives the recipe some extra nutritional oomph that we like in the morning.
Making bread at home can definitely be a labor of love, but I like to think of it as kitchen meditation. There is something truly cathartic about kneading your dough and giving it the time it needs to rise.
Here are a few things to keep in mind – first, I know bread can be intimidating, but making it a home can be fairly simple. Next, you could always do a double batch and freeze a loaf for another time. Lastly, although making the bread takes time, there really is only about 25-30 minutes where you have to be directly involved, otherwise you can go on with your activities at home while the bread does its thang.
Whole Grain Morning Bread (makes 1 large loaf)
- 2 cups warm water
- 1 package quick rising yeast
- 1 tsp maple syrup
- 1 cup oat flour + 1 1/2 cups for later
- 1 1/2 cups whole wheat flour + more for kneading
- 1/4 cup flaxseed meal
- 1/4 tsp salt
- scant 1/4 cup maple syrup
- 1/4 cup melted coconut oil
To start, add yeast to warm water with 1 tsp of maple syrup (which feeds the yeast). Allow to sit and get frothy. Meanwhile, combine 1 1/2 cups whole wheat flour, 1 cup oat flour 1/4 cup flaxseed meal and 1/4 tsp salt. Using a whisk, mix dry ingredients thoroughly.
Once yeast mixture is frothy, combine with dry ingredients. Use a spatula to mix ingredients together and then set aside for about an hour to rise. After this time, combine the remaining 1 1/2 cups oat flour, melted coconut oil, maple syrup and dust with whole wheat flour until dough has enough form to be kneaded. Lightly flour your work surface and knead for ~20 minutes (Note: This is a GREAT time to call your mom, bestie, sister, etc.).
Next, lightly oil (I used a bit of melted coconut oil) a bowl. Roll the dough around the bowl until all of it has come in contact with oil and again, set aside to rise for about another hour. You want the dough to at least double in size. During this time you can also preheat your oven to 375*F.
After the second rise, knead the dough for a minute or two and begin to shape. I shaped this loaf into a batard, but there are tons of different ways to do this (keep in mind, however, that different shapes may have different cooking times). Here are some ideas!
I baked my loaf on a pizza stone, but you could also bake on a lightly greased sheet tray. Bake for 55-65 minutes or until crust is firm and you can hear a noise when you knock on it. Allow to cool (at least a little bit) before cutting and enjoying!