My husband brought home flowers for me, I mean he brought home flours for me...from the bread mill near the boy's school. Since you can't buy brown flour at the regular grocery store, we hall it home in 5 kg. (over 10 pounds) bags by train, by bike or most recently and much more easily by car. I often split a bag with another missionary friend, since it is hard to keep it free of bugs, especially in the hot, humid summer. Either I freeze the flour in zip lock bags or keep it in big Tupperware air-tight containers that I have brought with me from the States.Here is a great-easy recipe. This bread can compliment a warm autumn meal of soup or you can toast it the next morning slathered with honey. This tied-and-true recipe has been passed around our community of OMF missionary woman and everyone's recipe is just a bit different. This faithful recipe is very forgiving and seems to always turn out.
Easy No Knead Brown Bread
3 cups of White Flour
2 cups of Brown Flour
1 cup of Bran, Crushed Oats or Hardy Wheat Flour
2 teaspoons of Salt
1 1/2 Tablespoons of Sugar
2 Tablespoons of Oil
4 teaspoons of Yeast
3 cups of Warm/Hot Water (about 115 F)
Optional: Up to 1 cup of Sliced Almonds or Unsalted Sunflower Seeds (mixed in or sprinkled on the top)
1. Mix ALL ingredients together (it's pretty wet).
2. Cover with a wet dish towel and put in a warm place. Let rise about 20 minutes.
3. Stir and put in 2 greased loaf pans. Let rise another 20 minutes or so (keep an eye on it so that it doesn't spill over, bake when the dough rises to just above the edge of the bread pan).
4. Bake at about 350 F (or 170 C) for 30-45 minutes (depending on your oven).
