Droppin' Loaves: A Bread Blog
Whole wheat with almond milk
Posted: 2011 Jun 26 (Sun) 18:03 UTC
Come to think of it, maybe I shouldn't be drinking cow's milk. We have good local milk here, but I don't trust that I should be ingesting all those weird proteins and whatnot meant for calves not adult humans. In any case, there are tasty alternatives these days, so I thought I'd try the awesome whole wheat bread recipe with almond milk to see how it turns out.
- 2 tsp. yeast
- 1 ½ tsp. salt
- 2 3/4 c. whole wheat flour
- 1/2 c. oats
- 1 c. almond "milk"
- 1 tbsp. gluten flour
- 8 tsp. honey
- 2 tbsp. canola oil
- slathering of olive oil
It turned out very well, thank you. Soft and fluffy, proving that milk doesn't have some magical quality that can't be reproduced with another ingredient.
As a final note, I brushed on some olive oil after taking the loaf out of the oven. This tends to help with keeping the bread soft. I also baked this one at 400°F (instead of 350°F) for 35 minutes.
And if you're wondering about the picture, it's Norwegian brown cheese with bananas on top, something I came up with when I was younger.
