After my semi-failed attempt to make rye bread last week, I wanted something wheat-based and relatively simple this time. I debated going for a basic whole wheat or French bread since I've had really good results with them in the past. But I like variety and wanted to try something different. This oatmeal bread looked approachable and tasty, so I figured I might as well give it a whirl.

It made a nice bread overall. Good colour and crumb with a bit of spring in the oven. I didn't get quite as much gluten development as I would've liked and the dough wasn't quite as stretchy and elastic and I'd hoped. But maybe that's just a consequence of adding other grains into the mix. Whatever the case, it does seem to have baked up nicely and the Kidlet approves, so I'll take it!

Oatmeal Bread

Slightly adapted from the Laurel's Kitchen Bread Book

Ingredients

• 105g oats¹
• 2 c. water
• 2 1/2 Tbsp. coarse sea salt
• 3 Tbsp. honey
• 1/2 c. warm water
• 2 tsp. active dry yeast
• 750g whole wheat bread flour
• 4 Tbsp. unsalted butter
• extra water, for kneading
• extra rolled oats, for coating (optional)

Directions

1. Combine oats and water and bring to a boil. Reduce to medium-low and simmer until thickened.
2. Stir in salt and honey and set aside to cool.
3. Sprinkle yeast into warm water and set aside for ~10 minutes.
4. Make a well in the centre of the flour and add cooled oatmeal and yeast mixture.
5. Working from the centre outward, gradually incorporate the flour into the liquids.
6. Turn dough out onto work surface and begin kneading. It will be very stiff at first. Don't add more water yet.
7. After 10-15 minutes of kneading, smear 2 Tbsp. of butter in the work surface and knead it in.
8. Once first measure of butter has been fully incorporated, add the remaining 2 Tbsp. in the same way.
9. One all of the butter has been worked into the dough, evaluate to see if it needs more water.
10. Work in additional water by wetting hands every few strokes as needed.
11. Knead dough for 20-40 minutes total. (Timing will depend on how efficient your kneading is.)
12. Shape into a ball and set in a covered bowl to rise for 60-90 minutes. Rise is done when 1cm (~0.5") deep fingerprint doesn't fill in at all.
13. Knock back, shape into a ball again, and return to covered bowl to rise again. This rise should take 45-60 minutes.
14. Knock back again, divide into two equal portions, and shape each portion into a ball, stretching the gluten taut across the top of each ball. Cover and set aside for 10 minutes.
15. Shape into loaves by pressing each ball flat, folding into thirds, and rolling up like a jelly roll.
16. If desired, roll each loaf in rolled oats to coat the outside.
17. Place shaped loaves into greased loaf pans, cover, and set aside to rise for 30-45 minutes.
18. If they rise very well, slash the tops.
19. Bake at 180°C (350°F) for 45 minutes.

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¹ The authors recommend either old-fashioned rolled oats or steel-cut oats for this recipe. I had ~120g of quick oats left in the cupboard, so I just tossed them in. Rolled oats will make for a lighter bread with a milder flavour. Steel-cut oats will make for a slightly denser, heartier bread with a stronger flavour. ^Back