Not Your Everyday Oatmeal Sandwich BreadOle & Shaina Olmanson
A good everyday bread can be hard to accomplish at home, especially if you’re used to eating overly processed bread or dry and boring bread. This recipe, however, achieves a perfect balance of softness and texture, making it perfect to accompany your favorite soup or hold together your secret sandwich fixings.
A good bread can also make a fantastic homemade holiday gift. This bread paired with your homemade pear butter and perhaps the very book the recipe originated from, Good to the Grain, by Kim Boyce. While we’re on the subject of gifts, this particular bread was a gift to me, a virtual one, from the extremely talented Katie of GoodLife Eats (pictures are hers). A perfect loaf of oatmeal sandwich bread made the perfect gift on a cold winter day, and just think of what it would do were it delivered warm at your doorstep just for you.
Oatmeal Sandwich Bread adapted from Good to the Grain
2 cups warm water
2 1/4 teaspoons active dry yeast
3 tablespoons unsulphured molasses (not blackstrap)
2 1/2 cups whole wheat flour
2 cups bread flour
1 cup rolled oats
4 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon kosher salt
Butter a large bowl and a 9″ loaf pan and set aside. In a large mixing bowl or food processor fitted with a dough hook, mix together water, yeast and molasses. Allow the yeast to stand for 5 minutes until it begins to bubble. Add the whole wheat and bread flour, the oats and the melted butter. Stir to combine. Cover with towel and let rise for 30 minutes. Add in salt and then mix using bread hook for 6 minutes until dough pulls away from sides and becomes a ball. You can add a tablespoon or two of flour if necessary.
Scrape dough onto a lightly floured surface and knead 5-10 times. Place into the large, buttered bowl
For the first rise, scrape the dough onto a lightly floured work surface and knead it a few times. Put the dough into the buttered bowl, cover with a towel, and leave it to rise for about 1 hour or until it doubles in size.
Turn dough out onto floured surface after first rise. Shape by folding into a square, folding top down towards center and bottom up towards the center. Then pinch the new top and bottom together to seal, roll to shape and place in the loaf pan, seam side down. Allow to rise in a warm place, covered with a towel for one hour or until dough rises an additional half its size. Preheat oven to 400° F.
Bake the loaf at 400° F for 40 minutes, rotating the pan halfway through. Can be stored in an airtight container for up to 3 days.
Makes (1) 9″ loaf of bread.