Oatmeal is probably about my favorite bread in loaf form. It’s wholesome, slightly sweet, makes great sandwiches and toast, and is just plain tasty. It’s a loaf that frankly, I don’t make enough of. You can vary the flavor by using cinnamon, or not, and you could use either maple or brown sugar to give it a little sweetness. When “modern” medical gurus tell you to eat more grains, this is what I think it should look like. I’m biased of course towards breads and baking
1In a large mixing bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon.
Pour mixture into a large pan
Cook to lukewarm.
2Add the yeast and flours, stirring to form a basic dough. A dough whisk works great here. Knead about 7 to 8 minutes by hand, and they say 5-7 by machine. Dough should be smooth and satiny, that supple feel you get with properly kneaded dough.
Transfer to a lightly greased bowl, cover with plastic wrap or silicone cover, and let rest for 1 hour. To use the silicone lid, just place over the bowl. That’s it. It forms a good seal, much easier to use.
When the dough rises, it will push the lid up, but that tells you the dough is pretty much ready!
3Divide the dough in half, and shape each half into a loaf. Place the loaves in 2 greased 8X4” loaf pans. Cover, I use a tea towel at this point, and allow the loaves to rise until they’re 1” over the edge of the pans.
This is about 1 hour.
4If you really want to gild the lily, you can brush the dough with some of the beaten egg, and sprinkle with some oats, if you want a shiny crust with oats on top.
Very pretty, see the photo.
5Preheat your oven to 350 degrees Fahrenheit. Bake the loaves for 35 to 40 minutes (check by the 30 min. mark). My loaves took 40 minutes, but everyone’s oven is different. Remove from oven when they’re golden brown, and they register 190 degrees on an instant read thermometer (my favorite latest trick, it ensures that they’re done or not).