last week i mentioned i was trying a new bread recipe, and promised to let you know if it was a smash. so, here i am to tell you: this is my latest bread love. seriously, i love it. your taste buds would remember the goodness of plain butter + jam toast better, if they had a slice of this bread to be spread upon. your brown bag lunch would be a bit more charming, if it held a sandwich cut from this loaf. and i really do suspect your life will be happier if you bake this insanely good bread. the end.
oatmeal sandwich bread
adapted just a teensy bit from orangette
1 package (2 1/4 tsp.) yeast
2 T. unsulpured molasses
1 T. honey
2 cups warm water
2 cups whole wheat flour
1/2 cup white whole wheat flour*
2 cups unbleached flour
1 cup rolled oats
4 T. butter, melted and cooled slightly
2 1/4 tsp. salt
* the original recipe just calls for 2 1/2 cups whole wheat flour, but i threw in this 1/2 cup of white whole wheat because i wanted to use it up.
in the bowl of a stand mixer, combine 2 cups warm water, the yeast, molasses and honey. stir briefly, and then allow the yeast to bloom for about 5 minutes. add the flours, oats, and butter, and stir to mix (i used a whisk). the dough will look rough and shaggy. cover with a towel, and let stand for 30 minutes.
attach the bowl and bread hook to the mixer. add the salt, and mix on medium speed for 6 minutes. the dough should come together around the hook and slap around the sides of the bowl without sticking. (sprinkle 1-2 more tablespoons of flour down the sides of the bowl if dough is sticking.)
place dough in a greased bowl and let rise 1 hour. when dough has doubled in size, shape it in your hands and place in a greased loaf pan, seam side down, and press it gently into the corners of the pan. cover with a towel, and let rise again for about 1 hour. while it's rising preheat oven to 400 degrees. when dough has finished its second rise, bake for about 40 minutes, rotating the pan halfway through. the loaf is ready when top and bottom crusts are nicely browned, and sounds hollow when thumped on top. remove from pan and let cool completely on a wire rack before cutting, so that the crumb has time to set.
enjoy, my friends. it even has a little sandwich-loaf-lip on the top crust!
and don't be discouraged by the lengthy instructions, they're just graciously thorough.
and now i'm off to school! hooray! be back soon.