Monday, April 18, 2011

Whole Wheat Oatmeal Bread

A Friend of mine (Jill) gave me a wonderful recipe for oatmeal bread. As I said earlier I am a recipe changing freak, so here is my tweaked recipe of the oatmeal bread to make it whole wheat and use less fat. I am telling ya, it's pretty darn good and super moist for a whole wheat bread. Don't be intimidated. It isn't hard and I have done all of the work of making 4 major flop loaves before I got this recipe right. So....that means you won't have to throw away 4 loaves like I did!
  • 1 cup Rolled Oats
  • 1/2 cup Fine Ground Whole Wheat Flour
  • 1/2 cup Raw Honey
  • 1 Tbsp Salt 
  • 2 Tbsp Plain Greek Yogurt
  • 2 cups Boiling Water

  • 1 Tbs Refrigerated Yeast
  • 1 tsp Raw Honey
  • 5 cups Whole Wheat Flour
  • 3 Tbs Dough Conditioner or Enhancer

Mix together the Oats, 1/2 C flour, 1/2 Cup honey, salt, yogurt and water in a stand mixer and let sit until luke warm. 
Then, dissolve: yeast and 1 tsp honey in 1/2 cup warm water (110-130 degrees)
When batter is cooled to lukewarm, add yeast mixture.
Stir in the remaining 5 cups of ww flour and dough conditioner/enhancer.
When dough is stiff enough to handle, knead on floured surface for 10 min. 
Place in greased bowl, cover with plastic wrap and towel, and let rise one hour. Punch down. Shape into 2 loaves and place in greased loaf pans. Cover loosely with plastic wrap and dish towel in a warm area and let rise 45-60 min.
Place a baking dish of water on the bottom rack of the oven to create steam and moisture during baking. Bake at 350 for 35-40 mins. Cool on rack, brush loaves with butter for a soft crust.

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