King Arthur Flour's Old Fashion Oatmeal Bread
This is a King Arthur flour recipe with a few changes.I only had 2 T. of molasses,so I used 2 T. & added 2 T of honey to complete the recipe.No dry milk,so I used 1/4 c whole milk and 1/4 c less water. I did not use the bread improver and the bread rose just fine.
The kitchen was cool,so I turned the oven to 250 degrees.When it came to temp,I turned it off and put the bread in to rise.
- 1 1/3 c boiling water
- 1 c old-fashion rolled oats
- 1/4 c vegetable oil
- 1/4 c molasses
- 2 3/4 c king arthur unbleached all-purpose flour
- 2 t. instant yeast
- 1 1/2 t. salt
- 1/4 c baker's special dry milk or nonfat dry milk
- 1 t.king arthur whole-grain bread improver,optional
2) Add the remaining ingredients and mix and knead them — by hand, mixer, or bread machine — to form a soft, slightly sticky, craggy dough.
3) Cover the bowl, and allow the dough to rise until it's puffy though not necessarily doubled in bulk, about 1 1/2 hours. If you're using a bread machine, allow the machine to complete its dough cycle.
4) Turn the dough out onto a lightly greased or floured work surface. Shape it into a log, and place it in a well-greased 8 1/2" x 4 1/2" loaf pan. Cover the pan with plastic wrap and allow the bread to rise for 45 to 60 minutes. When fully risen, the crown of the bread should be about 1" above the rim of the pan.
5) Remove the plastic, and bake the loaf for about 35 minutes in a pre-heated 350°F. A digital thermometer will register at least 190°F when inserted into the center. This bread can brown quickly, so check during the baking time and tent it lightly with foil if needed.
6) Remove the loaf from the oven, turn it out of the pan, and cool it on its side on a rack. The bread is delicate coming out of the oven, and setting it upright on the rack may cause it to sag.
7) Allow the bread to cool completely before slicing