July 7, 2010
This is a modification of a recipe I found in a General Mills bread machine recipe book. It has a light nutty wheat flavor, with just a touch of “wildness” from the oats. It also has a soft texture and chew. The pecans add a nice texture change delightful “surprise” to each bite. I really like it for turkey, and other mildly flavored lunch-meat sandwiches. It also makes excellent toast.
1 1/4 cup water
2 tablespoons canola oil
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
2 teaspoons vital wheat gluten
1/4 teaspoon dough conditioner
1/2 cup of “old-fashioned” oats (not quick oats)
1/2 cup of pecans, chopped
3 tablespoons sugar
2 tablespoons dry milk
1 1/4 teaspoons salt
2 teaspoons instant dry yeast
First, toast the pecans in a dry skillet over medium heat, stirring occasionally, until they start to become dark brown, about 7 minutes. Do not let them burn!
Place the ingredients in the bread maker loaf pan in the order listed here, or the order recommended by your bread maker's manufacturer. Add the oats and pecans with the flour, not later.
Use the Basic/White cycle and select a light or medium crust, whatever your preference is.
When the bread is done, remove it from the pan. Place on a wire rack, covered with a light kitchen towel, until fully cooled.
This recipe makes a 1 1/2 pound loaf.