Oatmeal Bread
Posted by orutherfurd Wed, Mar 30, 2011 05:17 PM | 4 stars based on 1 review
A wonderful all-around bread.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| bread flour | 681 g | 1 lb, 8 oz | 5 1/4 cup | 75% |
| whole wheat flour | 227 g | 8 oz | 1 cup, 15 tbsp, 1 3/4 tsp | 25% |
| rolled oats | 150 g | 5.3 oz | 1 1/2 cup | 16.56% |
| water | 567 g | 1 lb, 4 oz | 2 1/2 cup | 62.5% |
| milk | 99 g | 3.5 oz | 3/8 cup | 10.94% |
| honey | 68 g | 2.4 oz | 1/4 cup | 7.5% |
| canola oil | 68 g | 2.4 oz | 3/8 cup | 7.5% |
| salt | 20 g | .7 oz | 1/8 cup | 2.19% |
| instant dry yeast | 4.6 g | .16 oz | 1 1/2 tsp | .51% |
| 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.
Photos
Reviews
4/5
by orutherfurd
13 years agoA 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.