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Oatmeal Sandwich Bread Recipe

August 12, 2010

Oatmeal Sandwich Bread

 Recipe from “Good to the Grain” by Kimberly Boyce I used to bake my first successful loaf of bread.
2 c warm water
1 package active dry yeast
3 tbsp unsulphured (not black strap) molasses (i used half this)
2 1/2 c whole wheat flour
 2 c Bread flour (I used AP) 
 1 c Rolled oats  
 2 oz (1/2 stick) unsalted butter, melted and cooled slightly
 1 tbsp kosher salt   

This dough uses a method called autolyse, in which all the ingredients except the salt are mixed together and then allowed to rest before kneading. This rest gives the flour time to absorb the water, yielding a wetter dough and a moister bread with better irregular crumb.

This can be made in a mixer or by hand kneading for about 15 min, adding flour as needed.

1. Lightly butter a large bowl and 9x5x3 loaf pan.

2. add 2 c. warm water, yeast, and molasses to a large bowl (or mixer)

3. To autolyse, measure the flours, oats and butter into the bowl with the yeast mixture and stir together with a wooden spoon. Cover with a tea towel and let stand for 30 minutes.

4. Attach the bowl and the bread hook to the mixer, ADD THE SALT, and mix on medium speed for 6 min. The dough should slap around the sides without sticking to them. If the dough is sticking at anytime during the mixing, add a tablespoon or two of bread flour until the dough comes away from the sides of the bowl. The dough should be soft and supple, slightly tacky with as Kimberly in the book states, “a beautiful sheeting effect”. Whatever that means. I kneaded the dough by hand for about 15 min. I added approx 1/2 c flour while kneading.

5. For the first rise, scrap the dough onto a lightly floured work surface and knead a few times. Place dough into the buttered bowl, cover with tea towel and leave to rise for about 1 hour, or until it has doubled in size or proofed.

Side bar: Proofing 
A dough is proofed once it has fully risen. How can you tell if a dough is proofed? Gently push a floured finger into the dough, if it springs back the dough needs to proof longer. If a dimple remains move on to the next step.
6. To shape dough, scrape dough onto a lightly floured surface. Press down on the dough, working it toward a square shape while depressing all the bubbles. Fold the dough down form the top to the middle and up from the bottom to the middle. Next bring the newly formed top and bottom edges together and pinch the seam with your fingers. Pinch the sides the sides together and roll the shaped dough back and forth , plumping it so that it’s evenly formed and about the size of your loaf pan. Place the dough in the pan with the seam side down and press it gently into the corners of the pan.

7. For the second rise cover the dough and place in a warm place for about 1 hour, or until the dough rises to just half again its size or puffs up barely or just over the edge of the pan. While the dough is rising, preheat the oven to 400 F.

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3 Comments leave one →
  1. August 13, 2010 12:08 pm

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