Tag Archives: yeast bread recipes

Whole Wheat Flax Bread (Bakery Recipe)

Whole Wheat Flax Bread (Bakery Recipe)

There were select breads that sold consistently well when I ran my bakery. Whole Wheat Flax Bread was one of them. It’s a light wheat bread with flax meal added to it. It’s wholesome and delicious! The recipe is below, followed by a video on how to make it. Enjoy!

Whole Wheat Flax Bread
Makes 2 Loaves

1-1/3 cups milk
1/3 cup honey
1-1/2 oz (3 Tbsp) butter
2 large eggs, room temperature
1 lb (3-1/4 cups) bread flour
7-1/2 oz (1-1/2 cups) whole wheat flour
1/4 oz (2-1/4 tsp) RapidRise yeast
1 tsp salt
1/4 cup ground flaxseed

Heat milk, honey and butter in a saucepan to 120-130°F. Meanwhile, place dry ingredients (including yeast) into a mixer bowl; stir to combine ingredients. Add warmed liquid plus eggs to the dry mixture. Stir with a spatula to moisten dry ingredients. Using a dough hook and a stand mixer, mix on low speed for 8 to 10 minutes until the dough is smooth. Alternatively, the dough may be hand kneaded on a lightly floured board for 8 to 10 minutes until smooth. Be careful not to work in too much extra flour.

Remove dough hook and spray the dough with nonstick spray, and (optionally) cover with waxed paper or plastic wrap to retain moisture. Cover the bowl with a clean towel and let the dough rest for 10 minutes.

On a lightly floured board, divide dough into 2 equal parts. Form each part into a loaf and place each into a greased 8″x5″ loaf pan. Allow dough to rise until doubled in a warm place. Preferred method: place a medium size pot of boiling water on the bottom rack of the oven. Turn the oven light on (but do not turn the oven heat on). Place UNCOVERED loaves on upper rack in the middle of the oven. Close oven door and allow loaves to rise. Alternative rising method: Spray loaves with nonstick spray, cover with plastic wrap or waxed paper. Place in a warm place and cover with a clean towel. Allow to rise until doubled in size or until an indentation remains in the loaf when lightly pressed with a finger.

Whole Wheat Flax Bread (Sliced)

Whole Wheat Flax Bread (Sliced)

Remove pan of water and unbaked loaves from oven after they have proofed (if using that method). Preheat oven to 350°F. Bake loaves in the middle of the oven in preheated oven for about 30 minutes, until golden. Brush with melted butter and allow bread to cool on a wire rack before slicing. Enjoy this fabulous bread any way you eat sliced loaf bread!

Homemade Oatmeal Bread

Homemade Oatmeal Bread (A Recipe From My Bakery)

I enjoy baking and have ever since I was in early elementary school. In my adult years, I established my own bakery and specialized in making yeast breads, although I did make a lot of other goodies too. Little by little, I’m creating YouTube videos demonstrating how to make a lot of the breads I made in the bakery. To accompany the videos, I’m writing blog posts so you can print out the recipes if you want. They can also be downloaded in .PDF format from my website at http://HandMadeInIowa.com.

Below is my recipe for homemade Oatmeal Bread. The recipe has been scaled down to make two loaves, the usual amount for home recipes. It’s truly delicious and was a BIG seller at my bakery! Give it a try. It’s really not hard! To SEE how it’s made, check out the video below, where I walk viewers through the process step-by-step. Enjoy! Judi

Homemade Oatmeal Bread
Makes Two Loaves

1-1/2 cups rolled oats (either quick or old fashioned)
1-1/2 cups boiling water (or reserved water from cooking potatoes)
3 Tbsp (1-1/2 oz) butter
1/4 cup honey
1 Tbsp brown sugar
2 tsp salt
2 room temperature eggs, lightly beaten
1 lb, 4 oz bread flour
1/2 oz Rapid Rise Yeast

Note: This recipe is designed for being prepared in a home stand mixer. If you don’t have one, simply hand mix the ingredients per the instructions and hand knead, being careful to work in as little extra flour as possible.

In a stand mixer bowl, combine the rolled oats, boiling water, butter, honey, brown sugar and salt. Place the bowl on the mixer stand and mix on low speed, using a standard paddle blade. Mix until the ingredients are well blended and oats appear to be “cooked.” Remove bowl from mixer stand.

Test the temperature of the mixture with an instant read thermometer. When it cools to between 120 and 130ºF, it is safe to proceed forward. Stir in the lightly beaten eggs. Set aside.

In a separate bowl, weigh out the bread flour. Stir in the yeast. Stir the flour mixture into the oat mix, just enough so the flour won’t spray out of the bowl when the mixer is turned on. Place mixer bowl onto the mixer stand, insert the dough hook, and mix on low speed for 8 to 10 minutes. Remove the dough hook and bowl from the stand.

Cover the bowl and allow the dough to rest for 10 minutes. Meanwhile bring a medium size saucepan of water to boil and prepare the oven to use as a proof box. Turn the oven light on. Place the lower rack at the lowest position in the oven and the top rack in the middle of the oven. When the water comes to a boil, place the saucepan on the lower oven rack and close the door. (This method can be used with both an electric and gas range.)

After the dough has rested, remove it to a VERY lightly floured board. Form into two loaves and place each loaf into a sprayed, oiled or greased loaf pan. (I used 8×4 pans, but 9×5 pans would also work, making shallower loaves.)

Place the formed loaves in their pans on the middle oven rack over the pan of hot water. Close the oven door and allow them to rise for 30 to 40 minutes, until about doubled in size. Remove loaves and saucepan from oven and preheat the oven to 350ºF.

An optional step to adorn the loaves: In a small bowl, mix one whole beaten egg with 1 tablespoon of water. Brush each loaf with the egg mixture and sprinkle with extra oats. (If you do not do this optional step, simply brush the BAKED loaves with melted butter as soon as they come out of the oven.)

When the oven is preheated, bake bread for 25 to 30 minutes, until golden brown. Remove loaves to a wire rack and allow them to cool completely before slicing.

Dinner Rolls (a recipe from my bakery)

Most people love bread. I REALLY do! Having my own bakery was heavenly in that respect because the only bread we ate at that time was homemade. It was a time our taste buds cherished! Now you too can enjoy the homemade dinner rolls that my customers ordered by the dozens (plural, that is) during any holiday that came around, especially Thanksgiving and Christmas. The recipe is straight from my cookbook, Secrets of a Professional Baker, Favorite Recipes from The Spice Rack Bakery/Bistro, Cherokee, Iowa. Here it is…

Homemade Dinner Rolls
Makes 2 Dozen

1 lb, 6-1/2 oz (4-1/2 cups) all-purpose flour
1/3 cup granulated sugar
1/2 oz (2 packets) RapidRise yeast
1 tsp salt
3/4 cup milk
1/2 cup water
2-1/2 oz (5 Tbsp) butter
2 eggs, lightly beaten
1 Tbsp melted butter

In a saucepan, heat milk, water, and butter to 120-130F. Meanwhile, place the flour, sugar, yeast and salt in a mixer bowl; combine dry ingredients. When liquid ingredients are warmed, pour into the mixer bowl with the dry ingredients and add the eggs.

With a spoon, combine ingredients until flour is moistened. With a dough hook, knead the dough with the mixer on medium-low speed for 8 to 10 minutes. Alternatively, dough may be kneaded by hand for 8 to 10 minutes. Scrape sides of bowl. Spray dough with nonstick spray, cover and allow dough to rest for 10 minutes.

Remove dough from bowl onto a lightly floured board. With a knife, cut dough into 24 equal-size pieces. Roll each piece into a ball and place them in rows (4 across) in one 9×13″ baking pan that has been greased. Let rolls rise in a warm place* about 20 to 30 minutes, until doubled in size.

Bake at 375F for 15 to 20 minutes on the rack in the middle of the oven, until lightly browned. Remove from pan to a cooling rack. Spread melted butter on top of rolls and let them cool before separating.

*Tip: Let rolls rise in a homemade proof box using your oven. Move the bottom rack to the lowest position. Place a medium size pan of boiling water onto the bottom rack. Turn on the oven light and close the door. This can be done while the dough is resting before rolls are shaped. This allows ample time to warm the oven up and provide a warm, moist environment for your bread to proof. Leave the oven light on and the pan of water in the oven while the rolls are proofing on the rack in the middle of the oven. Do not turn the oven on during this process! Remove the rolls and the pan of water from the bottom of the oven after the rolls have risen enough. THEN, turn the oven on to preheat it before placing rolls back inside the oven to bake.

Enjoy these rolls!