Name: Whole-Wheat Oat Bread
Yield: 8 servings
Ingredients: 1 1/2 cups plus 2 tablespoons water; 1 1/2 cups plus 1 tablespoon old-fashioned rolled oats; 1 1/2 cups bread flour, plus more for dusting; 1 1/2 cups whole-wheat flour; 1/4 cup powdered nonfat dry milk; 1/4 cup unsulfured molasses; 1 envelope (1/4 ounce) active dry yeast; 3/4 teaspoon kosher salt; Safflower oil, for brushing; 1 large egg white, lightly beaten

Directions

1. In a saucepan, bring water just to a simmer. Pour the water over 1 cup oats in a bowl. Stir in molasses; let stand until mixture cools to warm, 10 minutes. Meanwhile, in a food processor coarsely grind 1/2 cup rolled oats. Transfer to bowl; add both flours and dry milk.
2. Sprinkle oat-molasses mixture with yeast. Stir in 1 cup flour mixture, and then the salt. Stir in remaining flour mixture, 1 cup at a time.
3. Turn dough out onto a floured surface. Using floured hands, knead until smooth, 5 to 10 minutes. Transfer dough to a lightly oiled bowl; turn to coat. Loosely cover with plastic wrap; let dough rise in a warm spot until doubled in bulk, 1 hour. Punch down dough. Transfer to a lightly floured surface. Knead dough once or twice. Flatten into a 9-inch circle.
4. Pull edges of dough up and in toward center; pinch to seal. Turn dough over. Pull down on dough with cupped hands to stretch top; pinch edges at bottom. Wrap hands around sides of dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high. Place on oiled baking sheet, seam side down. Cover with oiled plastic wrap. Let rise until dough doubles in bulk, 45 minutes to 1 hour.
5. Preheat oven to 400 degrees. Score an "X" in top of dough. Brush with egg white; sprinkle remaining oats. Bake 10 minutes. Reduce oven to 350 degrees. Bake, rotating sheet halfway through, until bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack before slicing.

Reviews

How would you rate this recipe?

gruenhildal540i

20 AUG, 2018

I have made all our bread for years, so while I have yet to try this, I believe it should be tasty and work just fine. My objection to the recipe is that it fails to indicate that parts of the total ingredients listed are to be added at various times. For example, it gives the total oats as 1 1/2 C. plus a Tablespoon--but unless you are really paying attention, it would be very easy to boil that water and toss in ALL of the oats right at the beginning. It would be helpful if the oats were listed either as being divided, or even better, as 1 C. + 1/2 C. + T. oats, to wake up the user to the fact that they are needed at different times. Yes, a person is supposed to read the entire recipe before ever attempting to make it--but sometimes the reading part and the baking part are not on the same day, and that's when the trouble starts!

Whole-Wheat Oat Bread

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