KA's Oatmeal Bread

%	Ingredient	Metric	U.S.	Volume
100%	bread flour	362 g	12.73 oz	2 3/4 cup
27.42%	rolled oats	99 g	3.49 oz	1 cup
7.76%	butter, softened	28 g	.99 oz	1/8 cup
2.53%	salt	9 g	.32 oz	1 1/2 tsp
11.08%	brown sugar	40 g	1.41 oz	1/8 cup
1.72%	instant yeast	6 g	.22 oz	2 tsp
78.39%	milk, lukewarm	283 g	9.98 oz	1 1/4 cup
	Total	827 g	1 lb, 13.15 oz

Ingredient

Metric

U.S.

Volume

100%

bread flour

362 g

12.73 oz

2 3/4 cup

27.42%

rolled oats

99 g

3.49 oz

1 cup

7.76%

butter, softened

28 g

.99 oz

1/8 cup

2.53%

salt

9 g

.32 oz

1 1/2 tsp

11.08%

brown sugar

40 g

1.41 oz

1/8 cup

1.72%

instant yeast

6 g

.22 oz

2 tsp

78.39%

milk, lukewarm

283 g

9.98 oz

1 1/4 cup

Total

827 g

1 lb, 13.15 oz

Mix all ingredients and knead well. I found it to be a very, very sticky dough. Don't often wish for a mixer, but this made me wish for one.

Let rise 1 hour.

Shape, optionally coat in rolled oats, and proof for 1 to 1 1/2 hours.

Bake at 350°F for 35 to 40 minutes (for ~830g loaves). 190°F is expected internal temp.

Note to self: made w/100% white whole wheat, adding ~100g of starter discard, ~60g extra milk, and 15g rye (because had the berries on hand). for 2x2lb scaling. Ended-up with 2x1014g loaves. Probably could have done a little more milk. Previously, I've done 15% whole wheat, which has been great.