Whole grain bread is better for us than white bread, but wheat isn't the only whole grain that you can use to make bread. I'm happy to share this terrific recipe for oatmeal bread - a wonderful, hearty bread packed with rolled oats that delightfully coat the inside and outside of the bread. This bread smells (and tastes) incredible and is simple to make. I enjoy it most sliced into thick pieces and toasted with butter for breakfast.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Dough
1 ½ cups milk
Microwave milk on high for 2 minutes to warm. Pour into a large work bowl.
200g / 2 ½ cups old-fashioned rolled oats
42g / 2 tablespoons molasses
112g / ⅓ cup honey
⅓ cup warm water (110°F)
Add oats, molasses, honey, and water to bowl with milk. Mix with a dough whisk or wooden spoon until combined.
6 tablespoons butter, softened and cut in pieces
14g / 1 ½ tablespoons instant yeast
1 tablespoon salt
4g / 1 teaspoon sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Add butter, yeast, salt, sugar, and spices to bowl and stir with a dough whisk or wooden spoon until combined.
684g / 24 ounces bread flour (about 5 ¼ cups)
Add flour to bowl and stir with a dough whisk or wooden spoon until a rough dough forms, about 3 to 5 minutes.
Knead By Hand
Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean work surface and knead by hand until dough is smooth and satiny, about 8 to 10 minutes.
or Knead with Stand Mixer
If you prefer, you can use a mixer to knead the dough. Separate dough into two pieces. Place half of the dough in the bowl of a stand mixture and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes.
Remove dough from mixer and place onto a lightly floured work surface. knead remaining half of dough.
Rising
By hand, form dough into a ball by flattening dough and folding the four corners into the middle of the dough. Flip over and shape into a disc.
cooking spray
Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn several times to lightly coat dough.
Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, about 1 hour.
Forming Loaves
Once dough has doubled in size, punch down and separate into two pieces using a pastry blade or a knife.
On a clean work surface, gently stretch one piece into a rectangle slightly larger than your bread pan and tuck in the corners underneath the dough to form a loaf.
Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.
Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes.
Baking
3 ½ cups water
Pour water into an empty loaf pan or spare baking pan and place on lowest oven rack. Position second oven rack to be above water-filled pan in the middle of the oven. Preheat oven to 425°F.
Remove plastic wrap from loaf pan. Place loaf pans in oven, immediately pouring heated water into empty loaf pan or oven pan and close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195°F, about 35 to 40 minutes.
Remove bread from pan immediately and transfer to a wire rack. Let cool completely to room temperature, about 4 to 6 hours. Slice and serve.
From MakeBetterFood.com. . (makebetterfood.com/recipes/oatmeal-bread/). Adapted from the kitchen of Cathryn Conroy.
Microwave milk on high for 2 minutes to warm. Pour into a large work bowl.
Add oats, molasses, honey, and water to bowl with milk. Mix with a dough whisk or wooden spoon until combined.
Add butter, yeast, salt, sugar, and spices to bowl and stir with a dough whisk or wooden spoon until combined.
Add flour to bowl and stir with a dough whisk or wooden spoon until a rough dough forms, about 3 to 5 minutes.
Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean work surface and knead by hand until dough is smooth and satiny, about 8 to 10 minutes.
If you prefer, you can use a mixer to knead the dough. Separate dough into two pieces. Place half of the dough in the bowl of a stand mixture and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes.
Remove dough from mixer and place onto a lightly floured work surface. knead remaining half of dough.
By hand, form dough into a ball by flattening dough and folding the four corners into the middle of the dough. Flip over and shape into a disc.
Lightly spray the sides of a large bowl with cooking oil. Place dough ball into bowl and turn several times to lightly coat dough.
Cover bowl tightly with plastic wrap and let rise in a warm place until dough has doubled in size, about 1 hour.
Once dough has doubled in size, punch down and separate into two pieces using a pastry blade or a knife.
On a clean work surface, gently stretch one piece into a rectangle slightly larger than your bread pan and tuck in the corners underneath the dough to form a loaf.
Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.
Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes.
Pour water into an empty loaf pan or spare baking pan and place on lowest oven rack. Position second oven rack to be above water-filled pan in the middle of the oven. Preheat oven to 425°F.
Remove plastic wrap from loaf pan. Place loaf pans in oven, immediately pouring heated water into empty loaf pan or oven pan and close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195°F, about 35 to 40 minutes.
Remove bread from pan immediately and transfer to a wire rack. Let cool completely to room temperature, about 4 to 6 hours. Slice and serve.
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