Oatmeal Wheat Bread
Posted on February 17th, 2010 by admin
I was feeling homesick over the weekend. But rather than mope around, I decided to be proactive. I gave into the homesickness, and spent the morning listening to music and baking bread. This loaf was delicious and turned out beautifully, but it takes time. Trust me, though, it’s well worth it. It’s great for sandwiches, toast, or eating alone – or freeze it and use later!
Oatmeal Wheat Bread
Adapted from Flamingobear
Makes 1 loaf.
Leftover Potential: Freezes well.
2 3/4 oz oats
10 oz warm water
10 oz bread flour
6 oz whole wheat flour
1 3/4 oz whole buttermilk (Add 1/2 tsp white vinegar to 1 3/4 oz whole milk)
2 Tbsp honey
1 oz canola oil
1 3/4 tsp salt
3/4 tsp yeast
1. Combine the oats and water in the bowl of an electric mixer and let sit until the oats have softened slightly, about 10-15 minutes.
2. Add the remaining ingredients and mix for 4 minutes on low speed and 5 minutes on high speed.
3. Let the dough rise in a large, oiled container. Cover and let rise until double in size, about 30-45 minutes.
4. Fold the dough – gently stretch the dough into a rectangle. Fold one third of the dough towards the center. Fold the remaining dough over the third previously folded. Return to the bowl, cover, and let rise until double in size, about 30-45 minutes more.
5. Shape the dough into a log the length of your loaf pan. Set aside.
6. Lightly grease a loaf pan. Dampen a paper towel, and place onto a baking sheet. Fill a shallow dish with oats. Roll the loaf over the wet paper towels, then in the oats to coat. Place the loaf into the pan.
7. Let rise until double in size, about 45 minutes – 1 hour. Bake in a 460 degree oven for 15 minutes, then lower the temperature to 430 degrees and bake for 15-20 minutes more.
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