Wednesday, January 20, 2010

Oatmeal Bread

I caved. I was going through bread-baking withdrawal and I caved. I couldn't help it! I actually dreamed about kneading/needing bread last night and I was up at 5:00 this morning measuring and mixing like a mad woman. The smell of this bread baking was phenomenal and I could barely stop myself from shaking as I waited for it to cool so I could slice it and snort it eat it. Is this what it's like to be on crack? Do I need an intervention? Is there a 12-step program I can enter? Bready Ford Clinic perhaps?

Do yourself a favor and join me in my addiction. You will love the flavor and texture of this bread and get a goofy grin on your face as you pile your favorite lunch meats in between two slices and sink your teeth into a fabulous sandwich.

Oatmeal Bread

1 1/4 cups boiling water
3/4 cup old-fashioned rolled oats
1/4 cup wheat bran
2 TBSP unsalted butter
1 1/2 tsp salt
1/4 cup honey
1 cup whole wheat flour
1 1/2 cups unbleached all-purpose flour
2 TBSP wheat gluten
1/4 cup nonfat dry milk
2 tsp instant yeast

Place oats, wheat bran, butter, salt and honey in a medium mixing bowl. Pour boiling water over and stir well to combine. Let mixture cool to lukewarm (around 100 degrees)

In large mixing bowl whisk together the flours, wheat gluten, dry milk and yeast. Add oat mixture and stir well to combine. Let mixture rest for 15 minutes.

I kneaded the dough with my Kitchen-Aid mixture and dough hook for about 7 minutes. If you're kneading by hand, turn dough onto lightly floured surface and knead for 8-10 minutes, until you've made a soft, slightly tacky dough. Place the dough into a lightly greased bowl, cover and let rise for about 1 hour, or until doubled in size. I placed mine in the oven with just the oven light on. It creates a warmer environment than my kitchen, which was really cold this morning.

Spray a 9X5 bread pan with cooking spray. Lightly grease hands and deflate dough. Turn dough onto lightly greased countertop and shape into a log. Place into prepared pan. Spray plastic wrap with cooking spray and loosely cover loaf. Let rise until it has risen at least an inch over the rim of the pan, 60-90 minutes.

Preheat oven to 350 degrees.

Bake bread for about 45 minutes, tenting with foil for the last ten minutes to prevent over-browning. Remove from oven and turn onto a cooling rack. Brush loaf with melted butter if you like a soft crust. Let cool completely before slicing. (Good luck with that part!)


Moogie said...

Mags, welcome back to the dark-side. Enjoy your bread.

All Our Fingers in the Pie said...

You are right. Bread never cools completely before cutting. I think cutting helps to cool it! Right?

Haden News said...

I love fresh baked bread!! Your loaf looks great.

A Year on the Grill said...

Zen and the art of bread making maintenance... I just got done with two posts in a row on Bread making

Abby said...

This looks awesome! And so quick (especially compared to everything in the BBA!) - I will have to try it this weekend!

ap269 said...

I LOVE oats, and have made different kinds of oatmeal bread. Yours sounds yummy, too, and I will try your recipe soon. What does "old-fashioned oats" mean?

HoneyB said...

I can't say I'm up making bread that early but have been up many times baking that early! :-) When you find the program let me know!!

Rosemary & Garlic said...

Now you have to jump back into the BBA lineup. I love oatmeal bread.

Cathy (breadexperience) said...

I love oatmeal bread and so do my sons. I'll have to try this version. Looks delicious!

stephchows said...

I love that you were dreaming about making bread LOL love it!! This does look amazing!! Need to make some soon for sure :)

June said...

"Bready Ford Clinic" - oh Lordy I laughed at that one. You are hilarious and your bread looks divine!

Lea said...

Ok - a few slices of Black Forest Ham - a few slices of this bread - nice and warm - ahhhh - heaven!!! I think I will have to bake some next week!!!

Linda said...

wait, what? bread has to cool before you can eat it? I didn't get that memo! No wonder my bread has that all over smashed look!

Ok, I'm in, anything with oatmeal and honey makes the hairs on my arms stand up!

Now where's my yeast?

Karen said...

This looks like a hearty and satisfying bread... yum!

Frieda said...

Oatmeal DOES make an awesome bread, huh? I can hear the BBA group calling your name...come on over!

fulltimefoodie said...

I've been looking for the perfect sandwich bread for an almond butter and vegan fluff sandwich I have been craving all week. I think this bread might just fit the bill.

Mags said...

Moogie: Thanks, I enjoyed every slice!

All Our Fingers: IS hard to wait!

Haden News: Thank you for commenting1

A Year: I enjoyed reading about your bread baking experiences too.

Abby: This one is really quick compared to our BBA breads, that's for sure.

ap269: Old fashioned oats are the rolled oats. Regular oatmeal, not the quick cooking kind.

HoneyB: I will indeed let you know!

Rosemary: Hopefully within the next week or two I'll return to the Challenge.

Cathy: Thanks!

Steph: We have to pay attention to our dreams, don't we??

June: LOL... thanks! Jocularity is my middle name!

Lea: I'll have one of those sandwiches!

Linda: Find that yeast in a hurry and make this bread!

Karen: Thank you!

Frieda: BBAC...I shall return soon!

fulltimefoodie: Thanks for stopping by and commenting!

Maria said...

The bread looks perfect!

Mia said...

I made this bread today! It's so yummy by itself, and made even better by brushing the crust with a combination of honey and butter. I LOVE THIS BREAD SO MUCH! It's so fluffy, soft, hearty, and flavorful, perfect for a sandwich! Thanks for the recipe :D

Mags said...

Maria: Thank you!

Mia: I completely forgot to add that I brushed the loaf with melted butter when it came out of the oven. I'm going to edit my post to include that. I'm so happy you enjoyed the recipe. Thanks for stopping back and commenting!

Jen @ My Kitchen Addiction said...

Yum! Looks wonderful :) Your bread always inspires me to bake my own.

Mo said...

Hey! I made this maybe a week after I saw it on tastespotting, but forgot to comment. Did you make this recipe up yourself? It's amazing!
I did change a few things, though: I used maybe 2 1/2 tbsp of honey, and I think next time I make it I'll stick with just 2 tbsp. It was deliciously sweet, but I prefer my breads to be very mildly sweet.
Also, I used white whole wheat flour, which is a godsend, and used maybe 1 3/4 cups whole wheat to 3/4 cup all-purpose.
And because I used more whole wheat flour, I upped the gluten to 3 tbsp. I think I also used a bit more yeast.
I didn't brush the crust with melted butter but I did keep the butter called for in the actual loaf. I normally make bread with canola oil but my god what a difference butter makes! o.O I usually try to health breads up once I try them in their original format (even if they're already really healthy, because I'm annoying like that), but I'm keeping the butter! Meh, it's 2 tablespoons; it won't hurt me. =)
Anyway, I'm not sure if I've commented before, but I often get sent to your site via tastespotting and I really like your recipes. Keep it up!

ap269 said...

Just made this bread today. Check out what my kids did to this bread: :-(((((. But it was very yummy.

misterrios said...

Haha. I have that feeling when I'm away from my kitchen as well. Bready Ford Clinic. Ha!

Anonymous said...

Hi - I enjoy reading your blog and especially appreciate your efforts to incorporate whole grains intro baking. I'm wondering if you know what the purpose of the 15-minute rest period before kneading? I'm always late with the bread baking as it is!

Mags said...

Anonymous: Whole grains take longer than regular flour to completely absorb the liquid used in the recipe. The 15 minute rest period is for that purpose. I hope that helps!