Honey-Oatmeal Sandwich Bread

Created 01 Nov 2012 20:44, Updated 03 Dec 2013 16:38

Honey-Oatmeal Sandwich Bread

From King Arthur Flour Whole Grain Baking

Yield: one 9x5-inch loaf, 18 servings
Baking Temp: 350 degrees F
Baking Time: 35 to 45 minutes

(Note: this is, hands down, our favorite bread. I use Earth Balance sticks and omit the milk to make a dairy free version, and it still tastes delicious. Also, an extra rise really brings out the flavor and makes a beautiful texture.)

1 1/4 c boiling water
1 c old-fashioned rolled oats
2 T unsalted butter, cut into 3 pieces
1 1/2 tsp salt
1/4 c honey
1 c whole wheat flour
1 2/3 c unbleached all-purpose flour
1/4 c nonfat dry milk
1/2 c finely chopped pecans or walnuts (optional)
2 tsp instant yeast

Place the boiling water, oats, butter, salt, and honey into a medium bowl. Stir and let the mixture cool to lukewarm.

Mix the remaining dough ingredients with the oat mixture, and knead – by hand, mixer, or bread machine – until you’ve made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.

Lightly grease a 9x5-inch loaf pan. Gently deflate the dough – it’ll be sticky, so oil your hands – and shape it into a log. Place it in the prepared pan. Cover gently with lightly greased plastic wrap or a proof cover, and allow it to rise till it’s crowned 1 1/2 inches over the rim of the pan, about 1 to 1 1/2 hours. Near the end of the bread’s rising time, preheat the oven to 350 degrees F.

Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes to prevent over-browning. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool completely before cutting it.

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