Oatmeal Bread

Posted by orutherfurd Wed, Mar 30, 2011 05:17 PM · 4 stars based on 1 review

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A wonderful all-around bread.

681 g bread flour (75%)
227 g whole wheat flour (25%)
150 g rolled oats (16.56%)
567 g water (62.5%)
99 g milk (10.94%)
68 g honey (7.5%)
68 g canola oil (7.5%)
20 g salt (2.19%)
4.6 g instant dry yeast (.51%)
Total 1.885 kg

%	Ingredient	Metric	U.S.	Volume
75%	bread flour	681 g	1 lb, 8 oz	5 1/4 cup
25%	whole wheat flour	227 g	8 oz	1 cup, 15 tbsp, 1 3/4 tsp
16.56%	rolled oats	150 g	5.3 oz	1 1/2 cup
62.5%	water	567 g	1 lb, 4 oz	2 1/2 cup
10.94%	milk	99 g	3.5 oz	3/8 cup
7.5%	honey	68 g	2.4 oz	1/4 cup
7.5%	canola oil	68 g	2.4 oz	3/8 cup
2.19%	salt	20 g	.7 oz	1/8 cup
.51%	instant dry yeast	4.6 g	.16 oz	1 1/2 tsp
	Total	1.885 kg	4 lbs, 2.46 oz

Mix water, milk, salt, whole wheat, and rolled-oats in a bowl and let sit for 15 minutes. Add the rest of the ingredients and mix for 3 minutes in mixer, or 5 to 8 minutes by hand. Desired dough temperature is 76°F. Ferment for 2 hours, folding after 1 hour or retard overnight. Shape, proof for 1 to 1.5 hours, steam, bake for 15 minutes at 460°F, and 20-25 minutes at 430°F.

Adapted from Bread, by Jeffery Hammelman.

Scale Recipe

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Reviews

4/5 by orutherfurd 14 years ago

A very nice bread. I go through phases where I make it regularly, then forget about it a for a bit, then back to making it regularly again.

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