Ingredients
- 1 3/4 cup water
- 3.75 ounces fresh rolled oats (about 1 cup)
- 1/4 cup packed brown sugar
- 4 Tablespoons butter, cut into cubes
- 1 1/4 teaspoon salt
- 1 cup rolled oats
- 1/4 cup wheat germ
- 2 Tablespoons vital wheat gluten
- 2 cups unbleached bread flour
- 1/4 cup nonfat dry milk
- 2 teaspoons yeast
Directions
- Combine water and oats (3.75 oz. oats) in a medium microwave safe bowl. Microwave 4 minutes or until done. Remove from microwave. Stir in butter, brown sugar, and salt until melted. Move to mixing bowl to cool.
- Meanwhile, take out remaining ingredients. Either wait until oatmeal is only warm, or if impatient like me, add cooler ingredients first and add the yeast at the very end once the mix is cool enough not to kill the yeast. (I actually did add an extra Tablespoon or 2 of flour this time. I had a note that it was sticky written in my book.) Mix ingredients until well combined - I let my mixer knead it a few minutes. Cover and let rise until nearly double in bulk (1-2 hours)
- Grease a bread pan with cooking spray. Deflate dough and shape it into a log. Allow to rise until is is 1 1/2 inches over the rim of the pan. (45 min-1 hour) Near end of the bread's rise, preheat the oven to 350.
- Bake for 35-40 minutes tenting with foil after 15 minutes (I forgot to tent mine, and only cooked it 30 minutes. It could have used the extra 5-10 minutes, but I was afraid to keep it in any longer since I had forgotten to tent it. It was fine, just a bit soft in the middle, but I also cut it when it was still very warm.)
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