Polly’s Wheat Oat Bread with Coconut Flour

  • 5 to 6 cups Homemade Whole wheat hot roll mix, judging by the texture of the dough. Making sure that the dough is not over dry and it’s still slightly moist to the touch.
  • 1 1/2 packages of Rapid Rise Fleischmann’s Bread Machine yeast
  • 1 tablespoon granulated sugar
  • 1/2 cup egg substitute
  • 1 cup buttermilk
  • 1/4 cup grapeseed oil or canola oil
  • 3 tablespoons organic coconut flour
  • 1/3 cup old fashioned oatmeal

Pre-heat your oven to 350 degrees.

Grease 2 standard size loaf pans with either Baker’s Joy or canola oil spray.

In a KitchenAid mixer bowl or large bowl with a very sturdy wooden or stainless steel spoon mix the yeast with 1 tbsp sugar and the 1 cup warm water heated to about a hundred and ten degrees Fahrenheit. Let cool slightly and then add in the egg substitute or two eggs and the room temperature butter milk or water and the oil, oatmeal and coconut flour and mix and then add in 1 cup of the whole wheat hot roll mix using the paddle attachment on your mixer.

After blending thoroughly remove the paddle attachment and then adding more flour using the dough hook until about 5 or 6 cups of hot roll mix are at it. Let text or be your guide and what you don’t want is it to drive though because the bread will be dry.

Once Blended in a nice day was formed, cover either with a clean kitchen towel used for only cooking purposes, or a glass lid like what I did here, using my smart pot lid.

To guarantee your bread Rises it helps to not have air conditioning running on it or else they won’t have the temperature needed to rise.

But your bread rise until doubled in bulk, about 45 to 60 minutes.

Divide the dough into 2 balls and then put in your loaf pans, forming to fit the pans.

I sprinkled some artisan bread topping that I made which I’ll put the recipe below.

I used about a 1/2 tbsp per loaf on each.

Let the loaves rise another 45 minutes to 1 hour until doubled in bulk and then bake for about 30 to 40 minutes until deep golden brown.

Afterwards you can brush with butter or the Earth Balance vegan spread, or simply alone, enjoying their whole grain goodness, and just enjoy them.

Have a delicious Sunday from Polly Motzko!

Artisan bread topping is simply one third cup each of sesame seed, poppy seed and sunflower seeds.

Finished bread picture will go in after it bakes, which is now!

Once your baked bread comes out of the oven, it’s a good idea to let it sit in the pan about 10 or 15 minutes.