Oatmeal Bread

 

Last weekend was one of those weekends… A crisp bite in the air, but not really chilly.  A faint note of smoke on the wind.  Leaves crackling under your feet and rustling down the street.  Fall has arrived and has settled in!

One of the things that I love the most is baking bread.  It just seems amazing to me that a handful of simple ingredients can come together to produce something so rich and full of soul.

This bread was WONDERFUL with a bowl of vegetable beef soup.  It was DELICIOUS toasted, slathered with butter, and sprinkled with cinnamon sugar the next morning for breakfast.  It makes a decent Grilled Cheese as well.  Hope you enjoy it!

Oatmeal Bread

  • 1-1/4 cup boiling water
  • 1/2 cup old fashioned oats
  • 2 Tbsp butter
  • 2 Tbsp molasses
  • 1-1/4 tsp salt
  • 2 Tbsp honey
  • 2-1/4 tsp quick rise yeast (1 envelope)
  • 1/4 cup dry nonfat milk
  • 1 cup whole wheat flour
  • 2-1/4 cups bread flour
  • 1 Tbsp butter (for greasing pan)
  • 2 tsp olive oil (for greasing bowl)
  • 1 tsp oats

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  1. Grease a 9″ x 5″ loaf pan with butter.  Set aside.
  2. In the bowl of a standing mixer, combine oats, butter, molasses, salt and honey.  Pour boiling water over the top and stir well.  Let stand about 10 minutes to cool.
  3. In a medium bowl, combine yeast, dry milk, wheat flour, and bread flour with a whisk.
  4. Fit the mixer with a dough hook.  With the mixer on LOW speed, slowly add the dry ingredients, a cup at a time, until everything is worked in.  Use more flour if you have to to get a dough that pulls away from the sides and doesn’t stick to the bowl.
  5. Turn up the speed to MEDIUM and mix for another 5 minutes.
  6. Scoop out the dough and form into a ball.  Place in a bowl coated with olive oil and lightly spray the top.  Cover loosely with plastic wrap and let it sit in a warm place until doubled, 45 minutes to an hour.
  7. Place the dough on a lightly floured surface and gently press to remove any large bubbles.  Form into a log, and place in the prepared pan.  Lightly coat the top with olive oil and cover loosely with plastic wrap.  Let rise in a warm place until the dough is about 1 inch above the rim of the pan, 45 minutes to 1 hour.
  8. After 30 minutes of second-rising time, preheat the oven to 350°F.  When the dough has finished rising in the pan, lightly sprinkle the top with 1 tsp oats.  Make a slash about 1/4 inch deep lengthwise down the top center of the dough.
  9. Bake for 40 to 45 minutes.  Check the top after 30 minutes- tent with foil if it is browning too quickly.
  10. Let cool about 5 minutes, then turn the loaf out of the pan and let cool another 20 minutes before slicing.

Hope you’re having a wonderful Fall so far!

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