Whole Wheat Bread with Rolled Oats
Posted by orutherfurd Thu, Jun 23, 2011 05:06 PM | no reviews
Mellow, slightly sweet, dense, and crumbly: this is my ideal loaf of whole wheat. This bread is reliable, satisfying, and versatile. This is not the bread you're looking for if you want a whole wheat substitute for Wonder Bread.
For this bread, I grind 2/3 of the flour very coarsely (almost a meal consistency), and 1/3 moderately fine. I knead until there's some development, but certainly not trying to achieve any windowpaning.
| Ingredient | Metric | U.S. | Baker's % |
|---|---|---|---|
| whole wheat flour | 470 g | 1 lb, .58 oz | 100% |
| water | 384 g | 13.54 oz | 81.7% |
| rolled oats | 95 g | 3.35 oz | 20.21% |
| honey | 38 g | 1.34 oz | 8.09% |
| salt | 11 g | .39 oz | 2.34% |
| instant yeast | 2.8 g | .1 oz | .6% |
| Total | 1.001 kg | 2 lbs, 3.3 oz | 212.94% |
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| rolled oats | 95 g | 3.35 oz | 7/8 cup | |
| water | 384 g | 13.54 oz | 1 3/4 cup | |
| salt | 11 g | .39 oz | 1 3/4 tsp | |
| Total | 490 g | 1 lb, 1.28 oz |
Combine ingredients and let sit for 30 minutes, so oats can soften.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole wheat flour, coarsely ground | 470 g | 1 lb, .58 oz | 4 1/8 cup | 100% |
| honey | 38 g | 1.34 oz | 1/8 cup | 8.09% |
| instant yeast | 2.8 g | .1 oz | 7/8 tsp | .6% |
| soaker | 490 g | 1 lb, 1.28 oz | ||
| Total | 1.001 kg | 2 lbs, 3.3 oz |
Combine all ingredients and knead until moderately developed. Let rise until roughly doubled in volume (1 1/2 to 2 hrs), fold, and let rise again. 2nd rising should be roughly 1/2 the time. Divide, if making multiple loafs, pan, proof for about an hour, bake for 45 minutes @ 350°F.
I once tried retarding overnight in the fridge, but the loafs collapsed slightly. Nothing that affected the taste, mind you, just the appearance. If toasting, give it a really good toast.
