This oatmeal bread is made with just 1/2 cup of whole wheat flour. The white flour allows it to rise in a normal way, but still, preserves the nuttiness and golden tan color. Try it toasted, with marmalade, for breakfast, or with your favorite soup.
Makes one small loaf of oatmeal bread, about 600 grams, 1 pound, 5 ounces.
- 1/2 cup oatmeal
- 1/2 cup whole wheat flour
- 1 cup boiling water
- 1 tablespoons honey
- Optional: 1 tablespoon molasses
- 1 tablespoon oil
- 1 teaspoon salt
- 1/4 cup warm water (110 F)
- 1 pinch sugar
- 2 teaspoons yeast
- 1 1/2 to 2 ccups all purpose flour (or bread flour)
Mix oats and whole wheat flour in a bowl. Add the boiling water and stir. Stir in the honey, molasses, oil and salt and let cool to lukewarm (about 1/2 hour or more). It's OK if it's room temperature, too.
Mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes, until foam forms on the top of the mixture.
Add the yeast to the oat mixture and mix well.
Start adding the white flour, 1/2 cup at a time, until firm dough forms. Turn out on a lightly floured board and knead 4-5 minutes, until dough is elastic and somewhat smooth.
Form dough into a ball and place in a clean, oiled bowl, turning once to coat. Cover the bowl with plastic wrap and place in a warm spot (70-85°F) until doubled in bulk, about 1 hour.
Shape the bread. You may either form this bread into a sandwich loaf (Instructions here) or make a free-form, German style loaf. Place loaf on parchment paper or oiled cookie sheet.
Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
Cover with a towel and let rise until almost double.
Meanwhile, heat your oven to 450°F for 1/2 hour (loaf pan) or 1 hour with a baking stone.
Slash the top of the loaf with a sharp razor blade.
Place the loaf pan in the oven and turn down to 400°F. Bake for 30-40 minutes, or until the internal temperature reaches 190°F.
If you are baking a free-form loaf, place it on the cornmeal-strewn stone directly using the parchment paper or a baker's peel or, if you do not have a baker's peel, place the cookie sheet with the dough directly on the stone.
You may wish to create steam in the oven for the first 5 minutes. Heat an old roasting pan on the rack below the stone and pour 2 cups of boiling water in it right after you put the bread in the oven.
Spray water the sides of the oven with a squirt bottle two or three times in the first 5 minutes. Turn oven down to 400°F and bake for 30 minutes or more, until the internal temperature reaches 190°F.
Bread steams itself dry, so let the bread cool for at least 2 hours before slicing or it may seem gummy inside.