Fresh Bread



Blogging Marathon #32
Theme: Baked Goods

Oatmeal bread is a traditional home baked bread that has been popular in America since colonial times. If you are a fan of old TV shows like Little House on the Prairie & the Waltons like I am, you’ll find references to this bread. There are so many different variations of making this bread. Some simply combine the raw oats with the flour and then make bread as you would normally. Others cook the oats first. Since I had such a successful bread when I made Quinoa Bread by cooking the quinoa first, I decided to go with this method.

I used a Nick Malgieri recipe posted by That Skinny Chick Can Bake. I did add some flaxseed for extra fiber.

Oatmeal Bread 
(adapted from Nick Malgieri)

Yield: 1 loaf
Ingredients:

  • 1 cup oats
  • 1 cup boiling water
  • 1/2 cup warm water (110-115 F)
  • 2 1/2 teaspoons dry active yeast
  • 2 1/2 cups bread flour (or all purpose flour) + 1/4 cup extra for dusting
  • 2 tablespoons raw brown sugar (Demerara)
  • 1 tablespoon ground flaxseed
  • 1 teaspoon salt
  • 2 tablespoons butter, cut into small pieces

In a bowl, pour boiling water over oats and stir to mix. Let cool to room temperature. The oats will have absorbed all of the water.

In a small bowl, whisk warm water with 1 teaspoon of the sugar. Sprinkle yeast on top. Let sit for 5-10 minutes, until yeast turns foamy.
In a large bowl, combine flour, flaxseed, remaining sugar and salt. Mix. Add yeast, butter and oats.
Mix well and knead for 5 minutes, until you have a dough that is soft and pliable.
Place dough in a greased bowl, turning the dough over to grease all sides of it.

Cover loosely with plastic wrap and a kitchen towel. Let rise for 1 hour, until doubled in size.
Punch out air. Transfer to a well floured board. This dough is quite soft so you will have to sprinkle extra flour on top of the dough.
Grease a loaf pan with non stick spray or butter.
Roll into a 12×17 rectangle.  Starting at the narrow end, roll into a tight cylinder.

Place in prepared pan and cover loosely with greased plastic wrap and a kitchen towel. Let rise for 45 minutes, until doubled in size.
Preheat oven to 375 F,
Place in oven and reduce oven temperature to 350 F.
Bake for 30-40 minutes, until loaf sounds hollow when tapped.

This bread is super soft and fluffy!

…linking to Yeastspotting

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille

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