Wednesday, April 23, 2014

Oatmeal Wheat Bread

This is a favorite bread recipe.  From Lisa Sheffield and recipe swap.

1 c. oatmeal
2 c. boiling water
1/3 c. warm water
1-1 1/2 Tbs. instant yeast
1/4 c. vegetable oil
1/2 c. honey
1 Tbs. salt
3 c. wheat flour
1 3/4 c. white flour (or more whole wheat for a slightly denser loaf)
1/4 c. gluten*


Pour 2 cups boiling water over oatmeal.  Let cool (this takes awhile, it needs to be down to at least 110 degrees before mixing in other ingredients).

In a large bowl mix flours and gluten.

In your mixer, mix 1/3 cup water, yeast, oatmeal, oil, honey, and salt.  Add 2 cups of flour mixture.  Mix until the flour is incorporated.  Continue adding flour 1/4-1/2 cup at a time until it pulls away from the sides and is tacky but not overly sticky.  Knead for 7-10 minutes in the mixer.  Transfer the dough to a clean, greased bowl.  Cover and let rise unit double about 60-90 minutes.  Punch down and divide into 2 pieces.  Let rest for 5 minutes.  Form into 2 loaves and put into greased loaf pans.  Let rise until pans are full about another hour.  Preheat oven to 350 degrees and bake for 30 minutes.  Remove from pans, cool some before serving.

*I have made the recipe with and without the gluten and I cannot tell a difference, Lisa says the same thing.

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