This is the new version I'm giving a test run. Just a few minor changes here and there from Version 2.0. I upped the oatmeal component a bit and added in some plain yogurt. I'm fairly happy with the way it turned out....honestly I'm just making some minor tweaks at this point. The garlic and onion flavors are at a nice level so I don't feel the need to play about with them. Oh lovely hunks of bread.....I can hear you crying out to be topped with a little smear of butter and melted mozzarella cheese.....mmmm cheeese. Meanwhile....thank god this heat wave of doom broke last week....it was really interfering with my baking needs....too hot to turn the oven on....do we live on the surface of the sun people!?!
Garlic Onion Bread (version 3.0)
1 package active dry yeast
3 cups unbleached all purpose flour (approx)
1/4 cup spelt flour
1/4 cup milled flax
1/4 cup wheat germ
1/2 cup oats, ground
2.5 tbls vital wheat gluten
1 cup warm skim milk
1/2 cup non fat plain yogurt, warmed slightly
1 tbls oil
1 tbls honey
1/4 tsp salt
1/3 cup dehydrated onion, hydrated
1 tbls garlic
Dissolve the yeast in about 1/3 cup or so warm water. Stir in warm milk, oil, honey, salt, hydrated onion, and garlic. Mix in ground oats, spelt flour, milled flax, vital wheat gluten, and wheat germ. Begin to mix in the all purpose flour until your dough stiffens up. Turn out onto a floured board and knead in remaining flour. Continue to work dough for another 8 to 10 minutes.
Spread dough on greased cookie sheet and press into something like a 9x13 sized rectangle about 1/2 inch thick. Run a pizza cutter through the dough to divide into sections. Cover and let rise in a warm place for about an hour, or until your dough doubles. My warm rise spot for cookie sheet bread items is the oven with a glass of steaming water on the bottom. (Just nuke a glass of water in the microwave to boiling....super quick source of steaming water.) After dough has risen, bake at 375 for about 30 to 35 minutes or until bread is nicely browned.