Oatmeal Bread

Saturday, February 23, 2013

Recipe adopted from Artisan Breads by Eric W. Kastel.

Despite the fact that I'm trying to get more quick breads on the blog (since I mainly have yeast breads), I also want to make a dent in my Artisan Breads cookbook...which consists of only yeast breads.  So it looks like the only way to win both battles is to make plenty of both types.


Oat Soaker:
2/3 cup water
3 3/8 ounces (~1 1/4 cups) oats, rolled (not instant)

Final Dough:
1 1/2 cups water, 80° F
Oat soaker
3 tablespoons honey
1 teaspoon malt syrup
20 1/8 ounces (~4 cups) bread flour
2 1/4 teaspoons instant dry yeast
1 tablespoon salt
3 7/8 ounces (~1 1/2 cups) oats, rolled and toasted (not instant)


Bring the water for the soaker to a boil, and then combine with the oats in a bowl.  Cover with plastic wrap and let rest for 30 minutes.

Combine the water, oat soaker, honey, and malt in a mixer bowl.  Using a dough hook, mix for 2 minutes on medium speed.  Add the flour and yeast, and then the salt.  Mix on low for 4 minutes, scraping down the bowl halfway through.  Mix for 3 minutes at medium speed.  Add the toasted oats and mix until incorporated.  Place the dough in a greased bowl and cover with plastic wrap.  Let sit in a warm area for up to an hour, or until doubled in size.

Place the dough on a floured surface, gently stretch, and fold into thirds.  Place it back into the bowl, recover, and let rest for another 15 minutes.

Divide the dough into two, and shape into oblong loaves.  Brush the loaves with water and sprinkle on additional oats.  Tightly cover the loaves with a damp cloth and let rest in a warm area for an additional 60 to 75 minutes.

Preheat the oven to 450° F with a baking stone in the oven.  Ten minutes before baking the loaves, place a tray filled with water on the bottom shelf.  This will keep the loaf moist.  Using a sharp razor, longitudinally cut the loaves down the middle at a 45 degree angle.  Transfer loaves to the baking stone and bake for 10 minutes.  After 10 minutes, remove the water tray and bake for another 10 to 20 minutes.  Remove the bread from the oven and transfer to a cooling rack.  Let rest for at least 30 minutes before slicing.

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