always seem to put off making “Beka Bread” (aka Honey/Wheat/Oatmeal Bread) because we don’t have enough honey in the house. So today I got brave and decide to adapt it to use with turbinado (raw) sugar. This is what I came up with, and it yielded some beautiful loaves!
Combine and cool to lukewarm:
- 3 cups boiling water
- 2 cups oatmeal (Beka uses old fashioned; I’ve been using my steel cut oats with good success as well. That’s what we have on hand, and it gives a nice texture.)
- 1 1/4 c warm water
- 2 T yeast
Add to the oats:
- 1 c turbinado sugar
- 2 T oil
- 3 eggs (Beka uses 4 egg whites, but I always find those good yolks going to waste)
Combine all and add 4 cups flour (half white/half wheat)
Sponge for 15 minutes (aka “let it sit”)
Add 1 cup of flour at a time – about 5-6 cups (again, half and half)
IMPORTANT – add 1 1/2 t salt with the flour after sponging. This gives additional time at the beginning for the yeast to do its thing. I will get a cup measure of flour, dump half in the bowl, then stir the salt into the remaining half before adding it to the bowl.
Knead about 5-8 minutes
Let rise in buttered or oiled bowl for 1 hour
Make loaves (coat those bread pans too!) and let rise again. If you have full-sized loaf pans, this will make 3 loaves. If you have smaller ones, you could probably do 4.
Bake at 350′ for 25-30 minutes.
contributed by Laurel Smith