Monday, July 5, 2010

Coach's Oats Bread

I have family members who would probably say that I've been cursed with a little bit of OCD, obsessive, compulsive disorder. I'll admit that nothing makes my heart purr more than seeing sweeper marks in my carpet or having my Kleenex box not only match my bathroom but my underwear too. However, I have one particular brother who says I have ERD, excessive, repulsive disorder. I'm not exactly sure what he means by that, but I'm certain it's a complement, don't you think?

I'm also kind of known for not being able to leave good enough alone. When my mother put me in charge of icing my own birthday cake when I turned 10, the icing was gray because I kept adding different food colorings to get just that perfect shade of whatever color it was that I was going for. I should have stopped with the first two drops of red and had a pretty pink cake, but gray it was. Lesson learned. Leave good enough alone, right?

Not today folks. I took a perfectly good recipe for oatmeal bread and made some changes just because I wanted to try something different and see if I could make it even more perfect. (Here's where another brother would chime in and say that I'm looney tunes with a side order of nuts.)

You've seen me post various recipes using Coach's Oats instead of regular, old fashioned oats. I love this product and have been incorporating it into almost every recipe that uses oats. However, this is the first time I've made bread with Coach's Oats and I have to tell you that this bread turned out even more beautifully than I had imagined. The other main difference between this recipe and my original oatmeal bread recipe is that I used a biga. I had a 9 ounce portion of biga that needed to be used and I thought I'd work it into this recipe. There is some white bread flour in the biga, but the rest of the recipe is whole grain, which you all know I love and preach about ad nauseam.

Coach's Oats Bread

The biga (makes 18 oz. which is enough for TWO loaves)

2 1/2 cups unbleached bread flour
1/2 tsp instant yeast
3/4 cup plus 2 TBSP to 1 cup water, room temperature

In the bowl of your stand mixer, whisk together the flour and the yeast. Add the 3/4 cup plus 2 TBSP water and using your paddle attachment, mix until the dough comes together to form a course ball. Switch to your dough hook and knead dough for 4-6 minutes, adding additional water or flour as necessary until the dough is soft and pliable, tacky but not sticky. Spray a bowl with cooking spray and transfer dough to bowl, rolling it around to coat the dough with oil. Cover bowl with plastic wrap and ferment at room temperature for 2-4 hours, or until nearly doubled in size.

Remove the dough from the bowl and knead lightly to degas. Return it to the bowl and cover bowl with plastic wrap. Place bowl in refrigerator overnight (and for up to 3 days.)

Remove biga from the fridge one hour before making final dough to remove chill. Place on greased surface and covered with plastic wrap that has been coated with cooking spray.

The final dough:

1 1/4 cups boiling water
3/4 cup Coach's Oats (or regular old-fashioned oats)
2 TBSP unsalted butter
1 1/2 tsp salt
1/4 cup honey
2 1/2- 2 3/4 cups white whole wheat flour
1/4 cup dry milk
2 TBSP vital wheat gluten
2 1/4 tsp instant yeast
9 oz. room temperature biga (see above) divided into 5-6 smaller pieces
sesame and/or poppy seeds, optional

Place oats, butter, salt and honey in the bowl of your stand mixer. Pour boiling water over and stir well to combine. Let mixture cool to lukewarm (around 100 degrees)

In a medium bowl combine 2 cups of the white whole wheat flour, the dry milk, wheat gluten and yeast. Whisk together.

Add the flour mixture and the biga pieces to the mixing bowl. Using dough hook knead all ingredients for 7-10 minutes or until a soft dough forms. Use the reserved 3/4 cup of white whole wheat flour to get the dough to a tacky, not sticky consistency. The dough make leave a trail at the bottom of the bowl but will clear the sides.

Place the dough into a lightly greased bowl, cover and let rise for about 1 hour, or until doubled in size.

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, about an hour. My kitchen was so warm when I made this bread that the second rise only took about 40 minutes..

Preheat oven to 350 degrees.

Mist bread with water and top with sesame and/or poppy seeds, if desired. Bake bread for 45-50 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.


Pam said...

Well, if it takes OCD to make a perfect loaf of bread like that, then go for it and be proud!

Moogie said...

Mags, The bread is perfection. By the way, I'm sorry to hear that you have OCD.

Maybe one of my get-well cards will cheer you up. I made the paper myself. It contains special wildflowers that I grew just for the paper. And I hope you like the calligraphy. I studied with a "Master" for four years.

Also the ink is my own formula. I deep sea dive, capturing squid and milking them. But my greatest achievement is the perfume added to the ink. I was able to obtain a very small portion of a rare flower growning high in the canopy of the Amazon rainforest. I had to fight off a crazy monkey, but it was well worth the three weeks of rabies shots to have it in my possession.

Get well soon,

Mags said...

LMAO Moogie! I just love you! You stinking crack me up!

June said...

Perfectly beautiful bread Mags - your brother should be so lucky! By the way I'm with ya' on the carpet rows & OCD. I'm going through withdrawal at the moment ...haven't ironed anything in 10 days!

Leslie said...

I'm all for OCD if it means things would get around my house. And if that's what you have, I'm glad for it because you keep coming up with better and better posts and more gorgeous breads!

Now I have to go check out that chocolate ice cream because I can't focus on the bread from thinking about the ice cream. Does that mean I'm ADD??

Grumpy and HoneyB said...

Mags, I am definitely going to try this bread. It looks so delicious. I just have to wait for it to not be 90 something and lower humidity. We finally got the heat I was complaining that you were getting and we weren't. ha. I still can tolerate it well but Grumpy can't - therefore no oven cooking!

stephchows said...

i think you need OCD to make bread as beautiful as you always do :) amazing!!

Ms. Meanie said...

Wow Mags this bread looks fantastic. It looks so soft and moist. I have never heard of Coach's Oats, but I will surely look for it around here.

Jen @ My Kitchen Addiction said...

This bread looks incredible... I need to get my hands on some Coach's Oats to give it a try. I think I have a touch of OCD, too... Nothing wrong with that!

marla {family fresh cooking} said...

Your Coach's Oats bread sounds amazing! Thanks so much for bringing it to my attention. xo

Karen said...

That is a beautiful loaf of bread!

Amanda said...

I love it, it's totally and completely beautiful! ERD? LMAO!