Oatmeal Bread

Serves
16
Makes
1 loaf
Prep
10 min
Rise
2 h
Cook
40 min
Total
3 h

Ingredients

Dough

  • 7203mlcupsall-purpose flour, divided
  • 2401mlcupwhole wheat flour
  • 2401mlcupoats, old-fashioned
  • 21/4tspyeast
  • 1tspsalt
  • 2tbspbutter, unsalted, softened
  • 601/4mlcuphoney
  • 36011/2mlcupswater, warmed to 32°C90°F

For shaping

  • all-purpose flour, for dusting
  • butter, for greasing
  • or cooking spray

Equipment

  • 2 large bowls
  • kitchen towel or plastic wrap
  • 23x13 cm9x5 in loaf pan

Steps

Mix and kneadat the start

  1. Mix 240 ml1 cup of the all-purpose flour, the whole wheat flour, oats, yeast and salt in a large bowl.

  2. Stir in the butter and honey and mix well.

  3. Add the water and stir until everything is fully combined.

  4. Add the remaining all-purpose flour in additions of 120 ml each1/2 cup each, until you have a shaggy, cohesive dough that pulls away from the sides of the bowl. You may not need all the flour.

  5. Generously flour the counter and turn out the dough. Keeping your hands and the counter floured, knead until the dough is a smooth ball that springs back when pressed gently with a finger. Scrape up and discard any bits that stick, rather than kneading them back in.

First riseafter 10 min

  1. Grease the second bowl, put the dough in it and cover with the towel.

  2. Let rise for .

Shape and second riseafter 1 h 40 min

  1. Turn the dough out onto a floured surface and press gently to remove excess air.

  2. Shape it into a loaf and put it in the greased loaf pan.

  3. Cover and let rise for . Meanwhile, heat the oven to 180°C350°F.

Bakeafter 2 h 10 min

  1. Bake for .

Notes

  • The card calls for "boiling water warmed to 90 degrees". Use warm water at about 32°C90°F, not boiling water, which would kill the yeast.
  • The card doesn't say which kind of yeast; 2 1/4 tsp is one packet of active dry or instant yeast.

Source: www.foodfanatic.com