This is another one of the recipes in Artisan Bread in Five Minutes a Day aka my new bread Bible. I was excited for this recipe because I love oatmeal and I was looking forward to a healthy, hearty bread.
However, I thought the dough turned out a little runny (maybe it’s supposed to be runny?). I added half a cup of flour. The bread seemed to take forever to rise and still turned out somewhat flat. The taste is good, but the bread crumbles easily. I have a hard time spreading peanut butter on it.
I do like the idea of Oatmeal Bread so I’m going to have to revisit this recipe another time and figure out what I’m doing wrong!
- 1 3/4 c. lukewarm water
- 1 c. whole milk
- 1/2 c. pure maple syrup
- 1 1/2 T. instant yeast
- 1 T. Kosher salt
- 1/4 c. oil
- 1/2 c. oat bran
- 1/3 c. wheat bran
- 1 1/2 c. old-fashioned rolled oats
- 4 1/2 c. unbleached all-purpose flour
- Mix yeast, salt, water, milk, maple syrup and oil in a mixing bowl.
- Mix in the remaining dry ingredients using a spoon, food processor with dough attachment, or heavy-duty stand mixer with a dough hook.
- Cover with plastic wrap and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately two hours.
- The dough can be used immediately after the initial rise or refrigerated in a lidded container and used within 8 days.
- When you’re ready to bake, grease a 9x4x3″ nonstick loaf pan. Dust the surface of the dough with flour and cut off a hunk of dough approximately the size of large orange or grapefruit. Dust the chunk of dough with flour and quickly shape the dough into a ball. Stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter of a turn.
- Elongate the ball into an oval and drop into prepared pan. Allow to rest and rise for one hour and 20 minutes.
- Place an empty broiling pan on the rack below the stone. Preheat the oven to 350 degrees.
- Place the bread pan in the oven and quickly pour 1 cup of water into the broiling pan beneath the stone. Close the oven door as quick as possible. Bake for about 45 minutes, until deeply browned and firm.
- Cool before cutting or eating.