This oatmeal bread is made with just 1/2 cup of whole wheat flour. The white flour allows it to rise in a normal way, but still, preserves the nuttiness and golden tan color. Try it toasted, with marmalade, for breakfast, or with your favorite soup. You can also make this as a whole grain loaf if you prefer.
Makes one small loaf of oatmeal bread, about 600 grams, 1 pound, 5 ounces.
- 1/2 cup oatmeal
- 1/2 cup whole wheat flour
- 1 cup boiling water
- 1 tablespoons honey
- Optional: 1 tablespoon molasses
- 1 tablespoon oil
- 1 teaspoon salt
- 1/4 cup warm water (110 F)
- 1 pinch sugar
- 2 teaspoons yeast
- 1 1/2 to 2 cups all-purpose flour (or bread flour)
- Mix oats and whole wheat flour in a bowl. Add the boiling water and stir. Stir in the honey, molasses, oil, and salt and let cool to lukewarm, about 1/2 hour.
- Mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
- Add the yeast to the oat mixture and mix well. Start adding the white flour 1/2 cup at a time until firm dough forms. Turn out on a lightly floured board and knead 4 to 5 minutes, until dough is elastic and somewhat smooth.
- Form dough into a ball and place in a clean, oiled bowl, turning once to coat. Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
- Shape the bread. You may either form this bread into a sandwich loaf or make a free-form, German-style loaf. Place loaf on parchment paper or oiled cookie sheet.
- Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
- Cover with a towel and let rise until almost double.
- Meanwhile, heat your oven to 450 F for 1/2 hour (loaf pan) or 1 hour with a baking stone.
- Slash the top of the loaf with a sharp razor blade.
- Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the internal temperature reaches 190 F.
- If you are baking a free-form loaf, place it on the cornmeal-strewn stone directly using the parchment paper or a baker's peel or, if you do not have a baker's peel, place the cookie sheet with the dough directly on the stone.
- You may wish to create steam in the oven for the first 5 minutes. Heat an old roasting pan on the rack below the stone and pour 2 cups of boiling water in it right after you put the bread in the oven.
- Spray water the sides of the oven with a squirt bottle two or three times in the first 5 minutes. Turn oven down to 400 F and bake for 30 minutes or more, until the internal temperature reaches 190 F.
- Bread steams itself dry, so let the bread cool for at least 2 hours before slicing or it may seem gummy inside.
|Nutritional Guidelines (per serving)|