Homemade Bread and Guacamole Bruschetta

This weekend prompted the undertaking of a cooking project that resulted in one of my proudest outcomes. I bolstered my courage and attempted the baking of a loaf of bread, a task that had long seemed intimidating. With this amazing recipe, you are certain to have fabulous results and to overcome your reluctance to make something usually considered tedious and high-effort to produce. This is a simple, one bowl recipe, but it does require patience - the bread must rise about 20 hours!

Wheat Bread with Flax Seeds and Oats

Yield: one 1.5 lb. loaf

Ingredients:

3/4 cup whole wheat flour (I used white whole wheat)
1/2 cup steel cut oats
4 tbsp flax seeds
2 1/4 cups bread flour
1.5 tsp table salt or 3/4 tbsp kosher salt
1 1/3 cups water
1 tbsp white distilled vinegar
1/4 tsp instant yeast

Method:

Whisk flour, steel cut oats, flax seeds, yeast, and salt in a large bowl. Add water and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy, sticky ball forms. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature, about 70 degrees.

Lay 12x18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Dough is ready when its surface is dotted with bubbles. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

About 30 minutes before baking, adjust oven rack to lowest position, place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, and head oven to 475 degrees. Lightly flour top of dough and, using sharp knife, make one 6-inch-long, 1/2 inch-deep slit along top of dough.

Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhand and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature before slicing.

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Panera Bread has nothing to beat this bread. The crust is delightfully crispy, and the inside tastes rich and wholesome, with the perfect balance of lightness, softness and density. The baking process made my entire apartment smells delectable. It is a feast for the senses!

To pair with it, I also made guacamole bruschetta. While I prefer the traditional variety of bruschetta, this was nice for variety. I only loosely followed the recipe, thinking of ratios rather than measuring, and it was an enjoyable treat.

Guacamole Bruschetta

Yield: 12 servings

Ingredients:

2 cloves garlic
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
1/4 cup chopped cilantro
2 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp pepper

Method:

Combine ingredients, mixing gently to make sure all avocado is coated in lime juice to prevent browning.