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Honey-Oatmeal Sandwich Bread
Yield: One (1) 9x5-inch loaf
Prep time: 20 minutes (active), 2 1/2 hours (inactive)
Cook time: 45 minutes
Total time: 1 hour 10 minutes
- 1 1/4 cups (10 ounces) boiling water
- 1 cup (3 1/2 ounces) old-fashioned rolled oats
- 2 tablespoons (1 ounce) unsalted butter, cut into 3 pieces
- 1 1/2 teaspoons salt
- 1/4 cup (3 ounces) honey
- 1 cup (4 ounces) whole wheat flour
- 1-2/3 cups (7 ounces) all-purpose flour
- 1/4 cup (1 ounce) nonfat dry milk
- 2 teaspoons instant yeast
- Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.
- Mix the remaining dough Ingredients with the oat mixture, and knead-by hand, mixer or bread machine-until you've made a soft, smooth dough.
Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.
- Lightly grease a 9x5-inch loaf pan.
Gently deflate the dough-it'll be sticky, so oil your hands-and shape it into a 9-inch log.
Place it in the prepared pan.
Cover it gently with lightly greased plastic wrap, and allow it to rise until it has crowned 1 1/2 inches over the rim of the pan, about 1 to 1 1/2 hours.
Near the end of the bread's rising time, preheat the oven to 350° F.
- Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes to prevent over-browning.
The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190° F.
Remove it from the oven, and after a minute or so turn it out onto a rack.
Brush with melted butter and sprinkle with additional oats.
Cool the bread completely before cutting it.
Source: Recipe adapted from King Arthur Flour Whole Grain Baking by the