Friday, November 7, 2014

Oatmeal Wheat Bread

This bread is moist, tender and absolutely delicious.
My favorite go to bread
 I love both oatmeal and wheat breads and this recipe combines both so how could I not love it.
I hope you do too

Oatmeal Wheat Bread
1 cup quick oats
1 1/2 cups whole wheat flour
3 1/2 cups all purpose white flour
1/2 cup brown sugar
1 tablespoon salt
2 tablespoons butter
1 tablespoon yeast
2 1/2 cups water

Combine in a large bowl
1 cup quick oats
1/2 cup whole wheat flour
1/2 cup brown sugar
1 Tablespoon salt
2 tablespoons butter

Pour 2 cups of boiling water into the bowl and stir to combine. Allow to sit for 15 minutes.  You're basically just letting the oatmeal cook, which contributes to the moistness of the finished loaf.

After 15 minutes, dissolve:
1 Tablespoon yeast in
1/2 cup warm water

Allow the yeast mixture to sit for several minutes to proof.

Add the yeast mixture to the bowl of flour and oats and stir to combine.
Stir in:
1 cup whole wheat flour
3 1/2 cups white flour

(I use my Kitchen Aid to mix and knead the dough, just put it on speed 1 or 2)

Dust counter top with flour, and turn dough out onto floured counter top.  Knead until dough is smooth and elastic.
pour 1 tablespoon oil into a large bowl; put dough into the oiled bowel, turning dough several times to coat with oil.  Cover with towel and allow to rise until doubled. 

Once the dough is doubled, punch down and cut dough in half.  Shape each half into loaf and place into greased 9x5x3" pans and allow to rise until doubled.

Bake @ 350 for 30-40 minutes, until loaves sound hollow when you tap them.
Allow to cool on wire rack.

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