Classic Oatmeal Bread
A marvelous oatmeal bread adapted from Nick Magieri's How to Bake
Ingredients
- 1 cup oatmeal (regular, not quick oats)
- 1 cup boiling water
- ½ cup warm water (about 110º)
- 2 ¼ teaspoons dry active yeast (1 envelope)
- 2 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 tablespoons butter, cut into about 12 pieces, plus more for greasing the bowl and pan
Directions
- 1
Grease an 8 ½ x 4 ¼ inch loaf pan with butter and set aside.
- 2
Pour boiling water over oats in a bowl. Stir and set aside till cooled to room temperature.
- 3
Put warm water in a small bowl and add yeast. Stir and set aside.
- 4
In the bowl of a stand mixer, combine flour, brown sugar, and salt and stir to combine.
- 5
Fit the mixer with the dough hook and add oatmeal, yeast mixture, and butter pieces. Knead dough on low for about 5 minutes till smooth and elastic.
- 6
Place dough in a greased bowl, flip a couple of times to coat all sides with butter and cover with greased plastic wrap. Let rise till the dough doubles in bulk, about one hour.
- 7
Remove the dough from the bowl and place on a lightly floured work surface. Deflate the dough with the palm of your hand.
- 8
Form the dough into a rectangle, slightly longer than the pan length. Fold sides in so that the dough is slightly less in length than the pan, then roll to form a tight cylinder.
- 9
The dough should stick to itself, but if it doesn't you may dab a bit of water on the surface to increase adherence.
- 10
Place the cylinder of dough, seam side down, into the prepared pan.
- 11
Cover with greased plastic wrap and let rise till doubled, about an hour.
- 12
Preheat oven to 375º.
- 13
Remove plastic from the risen dough and place the pan in the oven.
- 14
Immediately decrease oven temperature to 350º and bake for 30-40 minutes or till the loaf is brown and sounds hollow when tapped and/or internal temperature reaches 210º.
- 15
Remove from pan to cooling rack. Slice when cooled.