Wednesday, July 8, 2009

Oatmeal Bread

I love bread. I love everything about it. Grinding the wheat, setting up my supplies, kneading the dough, watching it rise and then the smell of it while it is baking. There is nothing more satisfying then to have warm bread colling on a wire rack then cutting into it with some softened butter. Ooo la la.

This is a recipe I got form Sue Gregg. She is the queen of bread making and I thoroughly recommend you visit her site and buy her books. They are worth it truly.

1)Proof yeast: Dissolve yeast with honey in water in a glass measuring cup; let stand 5-10 minutes until bubbles up:
1/4 cup lukewarm water (100-115 degrees)
1 T honey
1 T (1 package) active dry yeast

2) Blend in mixing bowl in order given:
2&1/2 cups hot water (120-125 degrees)
2t salt
1/3 cup oil
1/3 cup honey
1/8 t vitamin C crystals or 250 mg. crushed or 1 T Dough Enhancer, optional
3 cups whole wheat flour

3) Blend in yeast; mix in remaining flour while easy to stir; then turn dough out on a floured surface to knead in rest of flour as needed to prevent sticking:
proofed yeast mixture
3-3&1/2 cups whole wheat flour

Oatmeal addition:
Follow directions as above but change these directions:
Add to hot water and allow to soak for 30 minutes:
2 cups uncooked rolled oats
1/2 cup sesame seeds, optional (we did not have any so they did not go in)

Omit or reduce honey and /or oil if desired ( we did not omit anything)
Reduce whole wheat flour by 1-2 cups as needed. Finish loaves as directed.

4) Knead until smooth and elastic, and resistant

5) Place dough in lightly oiled bowl, oil top of dough lightly, cover with a cloth and let rise in a warm place until double in size, about 1-1&1/2 hours.

6) Gently punch down in center, knead lightly

7) Shape, let rise, bake and cool according to recipe used for breads, rolls, or pizza crust.

Preheat oven to 355 degrees. Once dough has had a second rise and placed in the loaf pans, put the bread in the oven then turn down to 340 degrees and bake for about 40 minutes.

I found the dough to be a bit stickier, but kneaded it the same exact way. I did not however add more dough, even though it was tempting. Once I ran out of required amount of dough I stopped kneading, which was exactly the time I was use to.

This was thee most delicious bread I have ever tasted to date. This will definitely be made again in this home.

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