My car is so salty that it’s blood pressure has been running high.
Hypertension jokes, anyone?
Don’t buy a black car if you live in an icy area of the country. Lesson learned.
You might be thinking, ‘Andrea, why don’t you just go and get a car wash?’
Because I’ve been busy baking bread. Also, I don’t believe in car washes. The rain eventually does it for me. (Side note: I am really needing a rainstorm over here)
‘Andrea, why don’t you just go to the store and buy your bread?’
Because I really enjoy complicating things.
‘Andrea, don’t you realize that your life would be so much easier if you didn’t overcomplicate things?’
I realize this, but I consider the very fact that I didn’t grow my own grain and mill my own flour in order to make this bread a clear indicator that my habit of overcomplicating everything is indeed under control.
5C whole-wheat flour
2C rolled oats
1T kosher salt
1/4C vegetable or olive oil
1 1/4C lukewarm water
1 1/4C milk (any kind, even almond or soy works fine)
1 1/2T instant yeast
In a large bowl, combine water, milk, honey, and yeast.
Add egg and oil.
Add flour, oats, and salt.
Stir for 1 minute.
Let mixture rest for 5 minutes.
After dough has rested, mix with spoon for 5 minutes (or you can use mixer with dough hook). You may need to add a bit of flour or water to obtain a supple/sticky quality.
Place dough onto lightly floured surface. Knead about about 1 minute.
Place dough into a lightly oiled bowl.
Cover with plastic wrap and let proof for 60-70 minutes. Mixture should double in size.
Once dough has risen, remove dough and set on lightly floured surface.
Divide into two pieces.
Press dough into rectangle shape and fold into log shape.
Place loaf seam-side down into a lightly oiled bread pan.
Repeat with remaining dough.
Let rise for additional 1 hour, until dough rises up over the edge of the bread pan.
Preheat oven to 350.
Bake for 40 minutes (internal temperature of 190).
Remove from pan and allow to cool.