Saturday, March 28, 2009

flax seed agave nectar oatmeal bread

Brad got me a bread machine for Christmas a few years ago. I absolutely love it and use it often. I found this recipe here and adapted it with what I had on hand (go figure - agave nectar instead of honey, flax seeds instead of sesame and doubled the bread flour instead of adding half whole wheat flour). I like this recipe because you use the bread machine to create the dough, but then you bake in the oven to complete - i've never tried this before, but think I might more often now as it turned out absolutely delicious! and the smell - it fills your house with the most wonderful aroma - this is definitely a keeper.

flax seed agave nectar oatmeal bread
1 1/4 C water
3 T. butter, melted
1/4 C agave nectar
3 C bread flour
1/2 C rolled oats
1 1/2 T. flax seeds
1 T. vital wheat gluten
1 t. sea salt
2 t. bread machine yeast (active dry active yeast works too)

Place ingredients into the pan of the bread machine in the order recommended by the manufacturer (liquids first). Select dough cycle and press start.

When the dough cycle is complete, remove the dough and knead slightly. Form into a loaf shape and place in greased 9x5 inch bread pan. Preheat oven to 200 degrees for five minutes. Turn oven off and place bread pan in oven, covered with a clean dish towel. Leave for 20 minutes (or until dough has doubled in size.

Uncover bread and turn oven to 350 degrees. Bake for 40 - 45 minutes or until nicely browned and the loaf makes a hollow sound when tapped on the bottom. Remove the bread from the pan and place on a rack to cool completely. Slice bread as you need it to keep fresher longer!

adapted from


Mary and Justin said...

nice sis! thanks. is this what you were making last night? i haven't quite mastered our bread maker yet, how loaves tend to be too dense or they sink... i'm going to try this one!

Sarah Hutchison said...

yep - this is what I made last night. Interestingly enough, the original blog I found this recipe on mentioned she didn't like the texture of the bread that the bread machine produced, so using the dough setting then transferring to the oven might solve your problems...Happy bread baking :)