Tuesday, January 6, 2009

Peasant Bread

This is a very basic simple bread. The smell and taste are kind of nutty - and what a texture!

Peasant Bread (Level 1 carbo)

1 1/2 cups white whole wheat flour
1 1/2 cups whole wheat flour
1 1/2 teaspoon baking soda
1/2 cup old fashioned or quick oats
1/2 cup wheat germ
3/4 teaspoon salt
1 3/4 cups fat free milk**
1 1/2 tablespoons white vinegar
2 tablespoons amber agave nectar

Preheat oven to 425.

Measure out and sift the flours and baking soda into a medium to large mixing bowl. Don't skip sifting or you will have lumps in the bread. Add the oats, wheat germ and salt and stir together. Make a well in the dry ingredients.

Add the vinegar to the milk and let stand for 5 to 10 minutes. Then add the agave nectar to the milk and stir with a fork until the agave nectar is dissolved in the milk.

Add the wet ingredients to the dry ingredients by pouring wet ingredients into the well. Combine by stirring in with a wooden spoon.

Flour your work surface. Turn the dough onto the work surface and shape into a rounded oval. Remove to a baking sheet covered with parchment paper.

Bake for 15 minutes. Turn temperature down to 400 and bake for an additional 15 minutes. Bread will be done when it sounds hollow when you tap it.

Remove from oven, turn out onto wire rack and cool for 20 minutes.

This bread is great for munching on big hunks with nothing on it, or slathered with fat free cream cheese or ricotta, or jam. Dunk it into no-oil marinara sauce.....Easiest bread you will ever make.and no bread machine required.

** You can substitute fat free plain yogurt for the soured milk mixture. Just eliminate the vinegar - mix the agave nectar into the yogurt and follow directions as above.

Jupiter Florida USA
Somersizing since 01/03