So lately I’ve been baking our family’s bread. For one thing, we don’t have a make-a-sandwich bread that we really like. For the longest time we loved Pepperidge Farm Nutty Oat bread, but these days we can’t ever find it. When I look for bread, I’m always trying to find something with, I don’t know, at least a smidgen of fiber. But often those choices are not appreciated by the rest of my family. And then, the ingredients lists freak me out a little bit.
Anyway, a few weeks ago, a friend (I think it was you, Flannel Pants Lady) posted some link on Facebook that talked about, I think, ten different products that are appalling and you should never eat them. Basically, because they have some horrible ingredient or other and you can make it yourself. I couldn’t find the link again when I just went searching, but it vexed and disturbed me because I think at least 2 or 3 of the products were regulars on my grocery list.
Anyway, I don’t think that it even included breads, but my constant disappointment in store-bought bread smacked into my consternation about crazy ingredients in basic things, and I ended up deciding I was just going to bake my own damn bread.
I have a breadmaker from a years-ago nursery school garage sale, and I’d dabbled in baking with the breadmaker before. I think I gave up because I was producing one brick after another. This time, I’ve found some success (amidst several other failures) with this Whole Wheat Oatmeal Bread Recipe.
The good news is that it’s easy, it rises nicely, and it’s easy to slice thin to use for everyday stuff. I follow the recipe pretty closely, except I split the white flour part into half white flour and half King Arthur “white whole wheat.”
So, it’s a moderate success. I’d put it at serviceable-but-not-scrumptious. So if you’ve been trying to find a decent breadmaker-bread recipe, here’s one for you. But if you happen to have a breadmaker recipe that rises and slices and tastes delicious and is somewhat nutritious, I’d love to hear about it, pretty-please?