Friday, 5 August 2011

Oatmeal Bread!

Oatmeal, not just for breakfast anymore. Okay, this bread does make for pretty awesome breakfast bread, but it is also great for ham sammies, chicken, egg, pb&j... you get my point.

Overnight retarding give the loaf slightly more complex flavour and also a longer shelf life. Generally, the longer it takes to make a loaf of bread, the longer it lasts. This does not apply to the chemical-laden frankenloaves in your local grocery store. I'm pretty sure that stuff will outlive us.

But if you are in the mood for a homey and delicious sandwich loaf, this is a great one to try. You can easily combine the ingredients one day and bake it off the next day. Easy peasy. Give the optional cinnamon raisin version a try too, makes great French toast!

Oatmeal Bread
adapted from Jeffrey Hamelman's Bread
for The Mellow Bakers

Bread flour - 1 lb, 8 oz
Whole wheat flour - 8 oz
Rolled oats - 5.3 oz
Water - 1 lb, 4 oz
Milk - 3.5 oz
Honey - 2.4 oz
Vegetable oil - 2.4 oz
Salt - 3½ tsp
Instant dry yeast - 1½ tsp

Day one:

In your stand mixer bowl, combine the oats and water. Let stand 20 minutes.
Add the rest of the ingredients and mix on low, with the dough hook, for 3 minutes.
Mix on medium for 3 more minutes.
Form into a ball and let rest in the fridge, covered, overnight.
I use my stand mixer bowl, one less thing to wash and it is nice and deep.

Day two:

Deflate your cold dough, divide into two.
Shape each piece into a cylinder and roll in some extra oats.
Lightly grease two loaf pans and place the shaped loaves in the pans.
Cover and let rise 2 hours, or until doubled in size.
Preheat oven to 430°F.
Bake 30 minutes, remove loaves from pans and bake another 5-10 minutes, until fully baked through.
Let cool on racks.

Optional raisins and cinnamon!

This is an interesting option, as the bread itself is not very sweet. This version makes a great pb&j, as well as complementing sweet toppings well - such as honey butter or apple butter.

When making the dough - add 2 Tbsp ground cinnamon to the mixture. After the first stage of mixing, add 2 generous cups of plump raisins and mix through.

Proceed with the rest of the recipe, rolling the loaves in the oats is optional.

This bread has been Yeastspotted!