Bread of the Month – Whole Wheat Oat Bread

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The first Friday of every month is going to have a different bread recipe – the Bread of the Month. Last month I shared Olive Cheddar Bread. For the third bread I wanted to do something with oats. So I mixed up this bread with the intention of using it as a sandwich bread. It was great  for sandwiches, but it made great toast too!! We ate it way too fast.  So here it is …

Here’s How to Make some Bread:

Start with the yeast – Always start with the yeast.

Pour the yeast and sugar in a large bowl, then add the warm water. Stir and let set until the yeast lets you know it’s ready. It will foam!

bread yeast

Sift the flours and salt together to make sure they are spread throughout evenly.

Beat the egg, milk and butter together.

Pour the yeast mixture into the middle then gently mix.to Add butter and milk mixture and stir until you have a soft dough.

bread

Add the oats and mix until it’s not sticky. Add a little more flour if needed.

If you use your hands, make sure you flour your hands.

Turn the dough out onto a floured pastry cloth. The pastry cloth keeps the dough from sticking when you knead it.

bread cloth

Knead the dough, turning a quarter turn each time. Push, pull and punch. Get that dough to stretch and blend and become smooth. The more you knead it, the higher your rise will be. Dough loves to be pounded! The best is about 10 minutes of kneading.

bread

Lightly spray a clean ceramic bowl with oil, place the dough in the middle

and cover with a damp cloth.

Allow the dough to rise in a warm place until at least double. I put it on top of the refrigerator. Depending on the weather – hot or cold; damp or dry; this could take anywhere from an hour to four or five. Give it the time it needs.

bread

When it’s puffed itself up, turn it back out onto the pastry cloth and give it another knead. At least five minutes.

Cut the dough in half

bread

and form two loaf shapes. Place them into an oiled loaf pans

bread

and cut a slit down the middle on the top.

Cover with a damp cloth and

let it rise again – about and hour or two.

bread

Preheat the oven to 450° – Bake for about 20 minutes. Reduce heat to 350° and continue to bake for about 25 to 30 minutes.  You’ll know it’s done because the top will be golden and it will sound hollow when you thump it.

bread

Remove it from the oven and rub the top all over – generously – with butter.

bread

Allow it to cool for about 20 minutes before you cut it. I know – it’s hard. But cutting it too soon will make the internal steam give it a heavier texture. If you don’t mind that, and just can’t wait, it won’t ruin it either.

bread

So grab the knife and have a taste!

© Copyright 2020 The Lazy Gastronome

bread

Whole Wheat Oat Bread

A combination of whole wheat and oat flours with whole rolled oats added in. Great for sandwiches.

Course: bread, Breads
Cuisine: American
Keyword: bread, oat, oat flour, sandwich, sandwiches, whole wheat, yeast
Servings: 2 loaves
Author: HelenFern
Ingredients
  • 1-1/2 Tablespoons dry yeast
  • 2 Tablespoons sugar
  • 1 cup lukewarm water
  • 2 cups oat flour
  • 3 cups whole wheat flour
  • 1 Tablespoon sea salt
  • 2 cups rolled oats
  • 1 large egg
  • 1/4 cup butter, melted and cooled
  • 1-1/2 cup milk, at least 2% fat
Instructions
  1. Start with the yeast - Always start with the yeast.

    Pour the yeast and sugar in a large bowl, then add the warm water. Stir and let set until the yeast lets you know it's ready. It will foam!

  2. Sift the flours and salt together to make sure they are spread throughout evenly.

  3. Pour the yeast mixture into the middle then gently mix.

  4. Beat the egg, milk and butter together.  Add to the mixture and stir until you have a soft dough.

  5. Add the oats and mix until it's not sticky. Add a little more flour if needed.

     If you use your hands, make sure you flour your hands.

  6. Turn the dough out onto a floured pastry cloth. The pastry cloth keeps the dough from sticking when you knead it.

  7. Knead the dough, turning a quarter turn each time. Push, pull and punch. Get that dough to stretch and blend and become smooth. The more you knead it, the higher your rise will be. Dough loves to be pounded! The best is about 10 minutes of kneading. 

  8. Lightly spray a clean ceramic bowl with oil, place the dough in the middle and cover with a damp cloth.

  9. Allow the dough to rise until at least double. Depending on the weather - hot or cold; damp or dry; this could take anywhere from an hour to four or five. Give it the time it needs.

  10. When it's puffed itself up, turn it back out onto the pastry cloth and give it another knead. At least five minutes.

  11. Cut the dough in half and form two loaf shapes. Place them into an oiled loaf pans and cut a slit down the middle on the top. 

  12. Cover with a damp cloth and let it rise again - about and hour or two. 

  13. Preheat the oven to 450° - Bake for about 20 minutes. Reduce heat to 350° and continue to bake for about 25 to 30 minutes.  You'll know it's done because the top will be golden and it will sound hollow when you thump it.

  14. Remove it from the oven and rub the top all over - generously - with butter.

  15. Allow it to cool for about 20 minutes before you cut it. I know - it's hard. But cutting it too soon will make the internal steam give it a heavier texture. If you don't mind that, and just can't wait, it won't ruin it either.

Recipe Notes

© Copyright 2020 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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3 Responses to Bread of the Month – Whole Wheat Oat Bread

  1. Beverly says:

    Your bread looks so amazing. Yummy! Congratulations, you are being featured at Thursday Favorite Things. I hope you stop by. https://www.eclecticredbarn.com/2020/07/thursday-favorite-things_16.html
    Hugs,
    Bev

  2. Pingback: Tasty Tuesdays: Favorite Recipes in July | Creative K Kids

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