Following a whole-food, plant-based nutrition plan can be challenging when it comes to buying bread as most Adding oatmeal to bread provides moisture and a soft, but lightly chewy texture. This bread is slightly sweet due to the organic maple syrup and cinnamon. The walnuts in the OMG Omega-3 Mix add a crunch that is very satisfying. It is wonderful as a breakfast bread, or as my husband says, “It’s dessert!” Recipe by Debbie Zimmerman.

 

OMG-Omega-3 Oats & Whole Wheat Baguettes

Ingredients:

  • 2-3 cups King Arthur Organic 100% Whole Wheat Flour (divided)
  • 1 cup of old fashion oats
  • 2 packages Fast Acting Yeast
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 2 cups water @ 120-130 degrees F
  • ½ cup Organic maple syrup
  • ½ cup OMG-Omega-3 Mix
  • ½ cup almond milk (or other plant-based milk)

OMG-Omega 3 Mix:

This mixture was inspired by Brenda Davis, MS, RD/LDN

  • ½ cup Organic ground golden flaxseed meal
  • ½ cup Organic ground chia seeds
  • ½ cup Organic hemp seeds
  • ½ cup ground pumpkin seeds
  • ½ cup group walnuts
  • Mix all together and store in an airtight jar in the refrigerator.

Instructions:

In a large mixing bowl, combine 1 cup of oats, 2 cups of 100% whole wheat flour, 2 packages of Fast Acting Yeast, cinnamon and salt. Stir well, incorporating the yeast with the flour.

Heat water to 120 to 130 degrees F. I usually boil the water then add the refrigerated organic maple syrup, and the temperature gets down between 120-130 quite quickly. Be careful, you don’t want a higher temperature as it will kill your yeast and you don’t want a lower temperature as it will not activate your yeast. Use a candy thermometer for accuracy.

Once water mixture is the proper temperature, pour into flour/yeast mixture, mix well. Slowly, fold in OMG Omega-3 mixture, almond milk and enough whole wheat flour to form a nice ball that is soft and smooth. I use the KitchenAid mixer with dough hook and knead about 7-8 minutes. You have added enough flour when the dough begins to leave the sides of the bowl and is no longer sticky to touch.

Transfer dough to a large bowl, cover with a clean towel and allow to rise until doubled in size, about 30-45 minutes. (Note: I don’t oil the bowl. Yes, it will stick a little, but this is easily scraped off.) Once the dough has almost doubled in size, punch down dough allowing excess air to release, and allow to rest for 5 minutes. In the meantime, prepare your kneading area. I use a silicone mat with a little additional whole wheat flour.

Divide dough into two balls. Knead several times to release air pockets; you may need additional flour (not too much). With a rolling pin, roll-out into a rectangle according to the size of bread loaf you want, then roll into a log shape. We prefer baguettes.

Repeat with the second ball of dough. Preheat the oven to 350 degrees F while your loaves are rising a second time for approximately 20-30 minutes. Place loaves in oven and bake for 35 minutes (smaller loaves) up to 50 minutes for larger loaves.