Treat yourself to a practice in patience.
Breath rises as bread rises.
Kneading is an exhale that brings calmness.
Forget the metaphor.
Baking bread is relaxing and fun, so do it if you want!
2 ½ cups Whole Wheat Flour
2 Cups Cake Flour (AP is fine too, but I have had this cake flour for a while and it wanted to be used)
1 ½ Cups Warm
Water 2 ½ Tsp
Active Dry Yeast
¼ Cup Honey
1 Tbs. Salt
¼ Cup Whole Oats
¼ Cup Flax Seeds
¼ Cup Melted Butter
Softened Butter for Spreading
Before starting any of this, be sure that your butter of choice (Kerrygold!) is removed from the fridge and placed in your butter cow (or wherever you choose to keep your butter), so it can come to room temperature to ensure optimum spreadability. Do this, or risk compromising the integrity of this bread with fruitless scrapings of cold butter chunks. We have all been there. But we know better now.
Combine warm water, honey, and yeast
Sift together the flours and salt
If mixing by hand, make a divet in the middle of the dry ingredients and pour in the wet ingredients
If using a stand mixer with a dough hook, slowly incorporate the dry ingredients to the wet with the mixer on til a ball of dough forms
Place ball of dough in a well-oiled bowl and cover with plastic wrap and a clean kitchen towel
Store out of direct light and allow to rise for at least 1 hour (So not as depicted, hehe)
Knead the bread dough
Return to the bowl and allow to rise for another hour (at least)
Knead again and divide the dough in half
Form two loaves
Roll the sides in whole oats and flax seeds
Cover with the kitchen towel and set aside to rise for half an hour
Preheat oven to 350°F with the chosen baking surface inside as the oven comes to temperature
Place loaves on the pan and pour melted butter on top of both
Score the top
Bake for 20 minutes
Allow the loaves to cool at least a LITTLE bit, but no need to wait too long.
Life, like fresh hot steamy bread, should be enjoyed in the here and now!