This foolproof bread couldn't be easier to make, and is a nutritional powerhouse thanks to whole wheat flour, oats, corn meal, sunflower seeds and flax. Contains no eggs or dairy.
033. Unless you have a bowl the size of a cauldron (lucky you for having the cabinet space), divide the dough (if you haven’t already, as I did in Step 2) and place each piece into a large bowl coated with cooking spray. Cover with towels and set the dough in a warm place to rise for about 45 minutes, or until it’s doubled in size and indentations remain when you press it with your fingers.
044. After rising… Working with one portion of dough at a time, punch it down and turn it out onto a well-floured surface. Dust with flour and roll into a rectangle about 10 x 15 inches. Starting with the short edge, roll up the rectangle tightly, pressing as you go to rid it of air pockets. Place each roll in a 9 x 5 inch loaf pan coated with cooking spray, seam side down, tucking the edges of the roll under if needed. Cover with towels and set in a warm place to rise for another 45 minutes or until doubled again in size.
055. Heat oven to 350 degrees F. Uncover loaves and place in oven on center rack; bake for about 40 minutes or until they’re browned and sound hollow when tapped.
06TIP: To get a brown and chewy crust, use a spray bottle to periodically (about every 10 minutes) spray the bottom and sides of the oven with water. (Open the oven door just enough to spray the water into the oven, then close it immediately.) Steam is an element you can easily add to your home baking repertoire to make your bread more bakery-like.