It's actually, the best. bread. ever.
And yes, the wine is necessary to the bread.
No, not really.
Then, I added olive oil, salt, flour and grains.
Then, mix this up just to combined, let sit for 20 minutes for the grains to absorb, then mix/knead until stretchy and pulling away from the pan well.
Spray with oil, cover with plastic wrap and let sit 60-90 minutes at room temperature. Do not overheat, we want the raising to be gradual so there aren't pockets of air. It will be noticeably risen, but not doubled.
The next morning, I sat it on the counter for 15 minutes until it came to room temperature and punched it down lightly, and placed it in an oiled 9x5 loaf pan.
We like fancy.
Now, pain de mie is supposed to have this super fancy pan, called a pullman pan. It is perfectly square in height/width ratios and has a lid that slides closed. This keeps the square cuts for sandwiches.
We don't need that pan.
No, we don't.
We're going to cover tightly with tinfoil!
You're a genius!!!
Yes, yes I am.
Bake for 30 minutes, then uncover.
Bake an additional 5-10 minutes, until the top is lightly browned.
Cause it smells like heaven on earth. And tastes even better.
But, just sliced and ate plain? Well, there's nothing plain about it. It's drool-worthy. The flavors are deep, but not overpowering. The texture is soft and spongy enough to not crack. There are many crunchy bits to chew up, oh so good.
Honey Oat and Seed Bread adapted from King Arthur Flour recipe
2 1/4 teaspoons instant yeast
3 tablespoons honey
1 cup hot water
4 tablespoons olive oil
1 1/2 teaspoons salt
3 cups (12 3/4 ounces) unbleached all-Purpose flour, plus a Tablespoon
1/2 cup old-fashioned rolled oats (not quick oats)
2 Tbl oat bran
2 Tbl millet
2 Tbl sesame seeds
2 Tbl flax seeds
Combine honey, yeast and hot water. Add salt and olive oil, oats and seeds and flour.
Mix just till combined, then let sit 20 minutes for oats to absorb. Then knead or mix on the machine for 4-5 minutes until elastic.
Oil and cover with plastic wrap and let raise 60-90 minutes until noticably risen.
Punch down and lightly press into an oiled 9x5 loaf pan, top with additional oats and seeds for texture.
Let raise 60-90 minutes or until about 1 inch from rim.
Cover tightly with tinfoil and bake at 350 for 30 minutes.
Uncover and bake an additional 5-10 minutes or until nicely browned.
Butter or oil lightly immediately after baking for a soft crust. Let cool completely before cutting.