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english oatmeal bread

April 23, 2018

thanks so much to Bernard Clayton’s New Complete Book of Breads – my new favorite bread book! if you have a favorite bread book, leave it in the comments!

2 cups rolled oats / oatmeal
2 cups milk
1 package yeast
2 T butter, room temperature
2 t salt
1 c whole wheat flour
2 c bread flour or unbleached flour
1 egg, beaten, mixed with 1 T water

(this makes 2 loaves; cut in half for one loaf)

soak oatmeal in milk for 2 hours

stir yeast into oatmeal mixture, add butter, salt, and whole wheat flour. beat by hand 100 strokes or in an electric mixer at medium speed. add 1/2 c white flour and continue beating for two minutes.

stir in balance of flour, 1/2 c at a time. the dough will be a rough, shaggy mass that cleans the sides of the bowl. if it is slack and moist, and sticks to the fingers, sprinkle with a little extra flour. (NOT TOO MUCH – I ADDED TOO MUCH!)

knead 8 mins. “occasionally change the kneading rhythm by raising the dough above the table and crashing it down hard against the surface. wham!

place dough in mixing bowl and pat with buttered fingers to keep the surface from crusting. cover the bowl and rise to twice its original size, about 1.5 hours. or poke – dent remains when dough is risen.

punch down, shape into two loaves. second rise: til doubled, about 45 minutes.

brush tops with egg wash and/or sprinkle with oats on top.

preheat oven to 400 20 mins before baking

bake in the hot oven 30 mins, reduce heat to 350, and continue baking another 20 to 30 minutes

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thanks again to Bernard Clayton’s New Complete Book of Breads for this great recipe – i really recommend this book for anyone who wants three hundred new recipes to try!

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i made every possible user error with this bread. my yeast was dead, so it didn’t rise, and i added way too much flour to the dough. it was still edible despite its outerworldly denseness, so i’m definitely going to give this another shot with some living yeast soon.

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