My Aunt is an avid baker. Thick slices of homemade sourdough, loaves of authentic French baguettes, mounds of artisan rye with a cross sliced on top. She even attended a week-long artisan bread making class in the mountains of North Carolina.
I thoroughly enjoy a piece of crusty bread smeared with salted butter, or smothered in homemade jam, or even dipped in the broth of a heavy stew. Nevertheless, you won’t find me spending hours on a Saturday afternoon baking homemade bread.
I wish I made fresh bread for my family. (Anybody else feel the same way?) So I’ve experimented over the years with a few recipes. The first one took hours upon hours to make and rise. (Nope.) The next recipe was quite flavorless. (Not worth it.) Then I started grinding my own grain in my Vitamix Dry Grains container – and using that fresh, nutty flavored flour to make homemade bread. I might be sold on the convenience, ease, and taste of this homemade bread!
This whole wheat, oat, and flax seed bread offers a solid loaf with full flavors and plenty of protein. You also can’t beat the fact that it’s completely made in one blender cup (aside from proofing the yeast and baking in a loaf pan).
First, blend the grains together into a flour. Then add the remaining ingredients and pulse until a soft, elastic dough forms. Dump into a greased loaf pan to rise and bake. The most difficult part of the recipe is patiently waiting for the bread to completely cool before cutting a slice!
- 1 cup warm water (between 105-115°F)
- 2 Tbsp honey
- 1 Tbsp active dry yeast
- ¾ cup hard white wheat berries
- 3 Tbsp rolled oats
- 3 Tbsp flax seeds
- 1 cup plus 2 Tbsp bread flour
- 1 tsp salt
- 1-2 Tbsp olive oil
- Stir together the warm water, honey, and yeast. Let sit for 5-10 minutes until bubbly.
- Meanwhile, place the oats, flax seeds, and wheat berries in the Vitamix Dry Grains container. Gradually turn the machine to high and blend for 1 minute.
- Turn off the blender. Add the bread flour. Gradually increase speed to high and blend for an additional 30 seconds. Use the tamper to continually push the flour down into the blade.
- Lower to variable 3 and open the plug in the lid. Pour in the water/honey/yeast mixture, and add the olive oil. Replace the plug, then turn the machine off.
- Allow to rest while you grease an 8x4 inch loaf pan with cooking spray or olive oil.
- Before turning on, adjust the Vitamix speed to high. Quickly turn on and off 5 times in a row.
- Remove the lid and scrape the sides of the container with a spatula.
- Repeat steps 6 and 7 five times. If the dough looks dry, add 1 Tbsp of water at a time.
- Once the dough sticks together into a soft, elastic mixture, dump into the greased loaf pan. Cover with a kitchen towel and let rise in a warm place for 30-45 minutes, until the dough reaches the top of the pan.
- Bake at 375°F for 25 minutes, until the inside of the bread is 190°F.
- Cool in the pan on a cooling rack for 10 minutes. Then remove from the pan and allow to fully cool on a cooling rack before cutting.
- Store in an airtight container for up to 1 week in the fridge.
To help your bread rise, turn you oven on to warm for 30 seconds, then turn off. Place the bread in there to rise. Or, set on top of your clothes dryer while it is running!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 89 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 236mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 2g