Ingredients.Graham and oat bread
Makes 2 loaves of bread
50g yeast
1 tablespoon salt
2 tablespoons raw sugar
2 teaspoons whole cumin
6 dl lukewarm water
¾ cup cooking oil
5 dl skimmed milk
300 g graham flour (approx. 5 dl)
220 g oat flakes (approx. 6 dl)
600 g wheat flour (approx. 1 liter)
1. Crumble the yeast along with the salt, raw sugar and cumin in a large bowl (or the bowl of the food processor). Pour in the water and stir until the yeast is dissolved. Let it rest for half an hour to activate the yeast.
2. Add cooking oil, skim milk, graham flour and oats. Stir until the dough is smooth but no more.
3. Add the wheat flour and stir until all the flour is incorporated. The dough should be fairly loose. Let rise under a cloth at room temperature for 45 minutes.
4. Pour the dough into two oblong, greased loaf pans. Tap the molds against the workbench to remove any air pockets. Let rise under a cloth for half an hour. In the meantime, preheat the oven to 200 degrees (fan oven 180).
5. Bake in the pans on the lowest rack for about 50 minutes, or until the internal temperature reaches 98 degrees. The exact time varies depending on the oven and the size of the molds.
6. Remove the loaves and let them rest for 10 minutes. Loosen with a spatula and turn out of the mold. Leave the loaves wrapped in towels until they cool. Then store them in plastic bags.
Read more: Four good ways to eat whole grains
