Wednesday, September 28, 2011

Oatmeal Sandwich Bread

I made 2 loaves of this yesterday and it is great!  Next time I will play around w/ the proportions and try more whole wheat flour and see what happens.  

1 package (2 1/4 tsp.) yeast
2 T. unsulpured molasses
1 T. honey
2 cups warm water
2 cups whole wheat flour
2 1/2 cups unbleached flour
1 cup rolled oats
4 T. butter, melted and cooled slightly
2 1/4 tsp. salt

in the bowl of a stand mixer, combine 2 cups warm water, the yeast, molasses and honey. stir briefly, and then allow the yeast to bloom for about 5 minutes. add the flours, oats, and butter, and stir to mix (i used a whisk). the dough will look rough and shaggy. cover with a towel, and let stand for 30 minutes.

attach the bowl and bread hook to the mixer. add the salt, and mix on medium speed for 6 minutes. the dough should come together around the hook and slap around the sides of the bowl without sticking. (sprinkle 1-2 more tablespoons of flour down the sides of the bowl if dough is sticking.)

place dough in a greased bowl and let rise 1 hour. when dough has doubled in size, shape it in your hands and place in a greased loaf pan, seam side down, and press it gently into the corners of the pan. cover with a towel, and let rise again for about 1 hour. while it's rising preheat oven to 400 degrees. when dough has finished its second rise, bake for about 40 minutes, rotating the pan halfway through. the loaf is ready when top and bottom crusts are nicely browned, and sounds hollow when thumped on top. remove from pan and let cool completely on a wire rack before cutting, so that the crumb has time to set.

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