Hearty Oatmeal Bread
Submitted by karinf
Hearty oatmeal bread with caraway seeds, made from a yeasted dough with quick oats for a chewy crumb and rustic texture. Makes two loaves.
YIELD
32 servingsPREP
2COOK
40 minREADY
3 hrsThis is a bread with real substance. Two cups of quick oats and a tablespoon of caraway seeds stirred into a milk-enriched dough give each slice a chewy, slightly nutty character that plain white bread can’t touch. The oats absorb moisture during the rise, keeping the interior soft for days.
The mixing method here is worth paying attention to. Flour and salt go in first, then warm milk with softened margarine and sugar get beaten in for a full two minutes. That initial beating develops gluten early, which means less kneading later. The yeast joins with a second cup of flour in a separate addition and gets another two minutes of beating before the oats and caraway go in.
Eight to ten minutes of kneading on a floured board finishes the job. The dough should feel smooth and elastic, not sticky or shaggy. Two rises (one in the bowl, one in the pans) give the yeast time to develop full flavor and a light, airy structure despite the density of the oats.
Pro Tips
- Use quick oats, not old-fashioned rolled oats. Quick oats hydrate faster and integrate into the dough more evenly. Rolled oats leave chewy pockets.
- The milk mixture should be warm enough to soften the margarine but not hot enough to kill the yeast. Aim for about 110°F.
- Kneading is done when the dough springs back when you poke it with a finger and feels smooth, not tacky.
- Cool the loaves completely before slicing. Cutting warm bread compresses the crumb and makes it gummy.
Variations
- Replace caraway with fennel seeds for a more Italian-leaning flavor.
- Swap a cup of white flour for whole wheat flour for a denser, nuttier loaf.
- Brush the tops with an egg wash before baking for a shinier, darker crust.
Ingredients
Directions
Stir together 2 cups of flour and the salt in a large bowl.
Heat the milk, margarine and sugar together over low heat until the margarine is soft.
Add the liquid to the flour. Beat for 2 minutes on the medium speed of an electric mixer or 300 strokes by hand.
Combine 1 cup of flour and the yeast.
Add to the batter.
Beat for 2 minutes on medium speed or 300 strokes by hand.
Stir in the oats and caraway with a wooden spoon.
Stir in enough additional flour to make a stiff dough.
Turn out onto a floured board.
Knead until smooth, 8 to 10 minutes.
Place in a greased large bowl.
Brush the top with vegetable oil.
Cover with a damp kitchen towel and let rise in a warm place until double in size, about 1 hour.
Punch the dough down.
Divide it in half and shape to form two loaves.
Place in two greased 8½ " x 8½ " loaf pans.
Brush with melted margarine or butter.
Cover and let rise until nearly double in size, about 1 hour.
When almost doubled, preheat the oven to 375℉ (190℃).
Bake for about 40 minutes or until brown.
Cool before slicing.
Makes 2 loaves.
Comments
