Oatmeal Bread

Freshly baked Oatmeal Bread - comfort food doesn't get much better. This bread recipe is a comfort for the cook as well, because it is simple and dependable, producing light, finely textured loaves every time. Moreover, because this recipe includes oats, it is full of whole grain nutrition. Neither the dough nor the resulting bread is delicate or fussy; this is the dough wrapped around hot dogs for our Halloween Severed Fingers.

There is a lot of yeast in this bread - two packets or 4 1/2 teaspoons - so it is full of life. When you add warmed milk to the dry ingredients, all that yeast gets so excited that it can hardly contain itself. It's important to watch this dough because it rises quickly.

The original recipe comes from the Quaker Oats website, but since I can't help experimenting, the following recipe is somewhat different. I use canola oil in place of margarine or butter, and even though the oats add plenty of nutrition, I sneak in a cup or so of spelt flour. If you use soy instead of dairy milk, you'll have thoroughly lactose-free bread.




Recipe: Oatmeal Bread

4 c. unbleached all-purpose flour
1 to 1 3/4 c. spelt flour
2 1/2 c. rolled oats (quick or old fashioned, uncooked)
1/4 c. raw sugar
Two packages yeast (4 1/2 tsp.)
2 1/2 tsp. salt
1 1/2 c. water
1 1/4 c. milk (plain soy milk works very well)
1/4 c. canola oil

In large bowl of stand mixer with dough hook, combine dry ingredients EXCEPT for the spelt flour.

In 4 cup glass measure, combine water, milk and oil. Heat in microwave to about 120 to 130 degrees. With mixer running on low speed, add warm liquids slowly to dry ingredients. Increase to medium speed and beat 3 minutes. Add at least 1 cup of spelt flour, adding more as needed to produce a firm dough.

Let dough rest 10 to 15 minutes, but no longer, as the yeast will begin to rise right away.

Turn mixer on medium speed, increasing gradually to high power to knead the dough. Knead by machine about 5 minutes (about 8 minutes by hand.) The mixer may labor and scoot across the counter, so don't wander away!

Place dough in greased bowl, turning once so top is also greased. (A natural oil spray works nicely.) Cover and let rise about 30 minutes or until doubled. (Notice this is much quicker than other breads.)
Slide your hand along the inner side of the bowl and lift dough from beneath to release gas. Repeat around the bowl, then lift the dough and squeeze between your hands to divide it into two. Shape the two balls into loaves and place in greased 9" x 5" loaf pans. (Dough may be frozen at this point.) Cover with greased plastic wrap and set aside to rise about 15 - 20 minutes, or until dough is about 2" above edge of pan.

Bake at 375 degrees about 40 minutes or until interior of loaf reaches 200 degrees.

Tip out of pans and cool completely on rack. Oatmeal Bread keeps nicely for a day or two, and makes wonderful toast.