Sunday, October 23, 2011

Whole Wheat Oatmeal Bread

It is no secret that I LOVE bread! And despite my long list of go to recipes I am always looking for something new to try. When I saw this recipe from Tracey’s Culinary Adventures I knew that I had to make it…NOW. Incredible! That’s all there is to say about this moist, hearty, tender loaf of goodness! What is even more incredible is that it stayed moist for a few days which is almost impossible with homemade bread. (It must be all of the oil!)
Go ahead, give it a whirl. Your family will thank you even if your thighs don’t!
Whole Wheat Oatmeal Bread

1 1/2 cups rolled oats (I used quick)
1 cup boiling water
1/4 cup room temperature water
4 tablespoons Honey
2 teaspoons instant yeast
1 1/2 cups buttermilk, at room temperature
        (the second time I made this I used powdered milk and it    
       worked fine. I have a bunch expiring in my storage!)
1/2 cup  oil (I did reduce it a few Tbs. the second time and while it
               was still good, it wasn’t quite as moist…)
2 1/2 cups white whole wheat flour
2 1/2 cups all-purpose flour
2 teaspoons salt

Add 1 1/4 cups of the oats to a medium heatproof bowl. Pour the boiling water over them and stir to combine. Let sit, uncovered, for 10 minutes, stirring frequently.

In the bowl of a stand mixer fitted with the paddle attachment, combine the soaked oats, room temperature water, honey, yeast, buttermilk, oil, both flours and the salt. Mix until a rough dough comes together, then switch to the dough hook and knead on low speed for about 10 minutes.
When the dough is ready it will have a satiny finish, but it will still be somewhat wet and will cling to the dough hook (if necessary, you can add slightly more flour to the dough).
Spray a large bowl with nonstick cooking spray then add the dough, turning to coat. Cover and let rise for 1 hour, or until just about doubled in size.

Turn the dough out onto a floured work surface and press down to release excess air bubbles. Shape the dough into a 12x6-inch rectangle, with a long side facing you. Fold the sides in so they meet in the middle, then roll the dough into a log, starting with the end closest to you. Pinch the dough closed at the seam.
Spray a 10-inch loaf pan with nonstick cooking spray. Add the dough to the pan, seam side down, pressing it into the corners. (I made one 9 inch loaf and one mini and it turned out great!)

Let sit for about 30 minutes, or until the loaf rises just over the top of the pan. Meanwhile, preheat oven to 375 F. Bake the bread for 50-60 minutes, or until the top is a nice deep golden brown.  Transfer the pan to a wire rack and turn the bread out. Let cool completely before slicing.

They MUST be kidding about the last part! Who can wait that long? Not me! Slice it warm and enjoy!

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