Variation on a Theme: Oatmeal Bread

I swear, I don’t just make baked goods! The thing is, I started this blog as a sort of digital cookbook, so that whenever I wanted to revisit a beloved recipe I wouldn’t have to search up and down the internet to find the instructions. It’s not my fault that the kinds of foods that have the most detailed set of rules are muffins and scones and bread!

Here’s an oatmeal bread recipe one of my old housemates in Maryland used to make on a weekly basis. [Note, I made another version of oatmeal bread that involves buttermilk and honey way back when, and I keep meaning to return to it, but after tasting my house mate’s version I really just wanted to perfect hers first].

For whatever reason, the last two times I’ve made this my loaves don’t rise as quickly or as much as I’d like, but for that reason I’ll just mention that you (I/we/y’all) should make sure to wait until the pre-baked loaf rises to the top of the pan before putting in the oven — it doesn’t really rise too much after that when using active dry yeast. Next time I’ll try subbing in instant yeast (at the right proportion) and see what happens. Either way, this is some tasty bread that’s pretty easy to put together, (like most breads) freezes really well, and is just fantastic toasted.

Oatmeal Bread

Adapted from More with Less

Yield: 2 loaves

1 cup quick oats
3 cups whole wheat flour, divided
1/2 cup brown sugar
1 Tablespoon salt
2 Tablespoons olive oil or other vegetable oil
1 package dry active yeast
2.5 cups white flour
2 cups boiling water +1/2 cup warm water

1. In a large bowl combine quick oats, 1/2 cup whole wheat flour, brown sugar, salt and oil.
2. Pour 2 cups boiling water over the mixture, stirring well to combine. Set aside until lukewarm (putting it in the fridge for a bit helps).
3. In a small bowl, dissolve yeast in 1/2 cup warm water and set aside for a few minutes to proof.
4. Once your batter is lukewarm, add the yeast and stir in 2.5 cups whole wheat flour and 2.5 cups white flour.
5. Turn out onto a floured surface and kneed for 5-10 minutes until smooth.
6. Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled.
7. Gently deflate the dough, form into loaves, and place in loaf pans (~ 9x5x3″) and allow to rise again.
8. Bake in an oven preheated to 350 degrees F for 30-40 minutes.
9. Cool on a wire wrack before slicing — this bread keeps really well frozen, so slice it up, wrap it in plastic and forget about it.. until the bread craving strikes!


This entry was published on August 5, 2011 at 6:52 pm and is filed under bread. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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