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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

Ingredients

  • 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

Preparation

  1. Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.
  2. 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.
  3. 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.
  4. 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 Browneyed Baker

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