Tuesday, April 1, 2014

Good Morning! - Oatmeal Breakfast Bread


This is a special bread usually baked around Christmas for giving to friends. But honestly, this bread is so special it can and should be made anytime of year. It includes raw oats (not the rolled oats we are used to but the whole oats) and a lot of them. Because they, themselves are a bit crunchy, they give a 'nutty' texture to the bread and lots of flavor. The bread is dense, again because of the oats, but don't let that deter you. Spread some fresh butter or jam on this bread after lightly toasting and you will love it. What a great way to start your day!

This recipe is adapted from that all-time classic bread cookbook, Bernard Clayton's New Complete Book of Breads. What can I say, if you don't have it, and you're serious about baking bread, GET IT!!! It's that good.

Here's What You'll Need:
1 1/2 cups oats
1 1/2 cups boiling water (to soften the oats)
3 Tbs. butter or margarine
3 Tbs. honey
1 Tbs. brown sugar
2 tsp. salt
1/2 cup raisins
1 Tbs. dry yeast
2 eggs, large, room temperature
4 to 5 cups bread or all-purpose flour
3 Tbs. butter melted
1 cup sugar
2 Tbs. cinnamon

Here's What You'll Need To Do:

1. In a large bowl, mix the oats and the boiling water. Stir to blend, then add the butter or margarine, honey, brown sugar, salt and raisins. Let this mixture cool down to no more than about 130 F (45 C). You can also use a food processor to make this dough as seen here. Use the plastic dough blade to mix.

2. Add the yeast, then the eggs and 2 cups of flour. Beat with a wooden spoon (or the paddle attachment of your mixer) for a few minutes, working in additional flour, one half cup at a time, until it is solid enough to 'clean the bowl'. It will still be a bit sticky but can be removed to a work surface for additional kneading. For kneading with a food processor, after all the ingredients are combined, knead for about 1 minute being careful not to let the dough get too warm as that will harm (kill?) the yeast.

3. Knead vigorously for about 8 minutes adding a little flour if necessary. Or 1 minute with the processor.

4. Place the dough in a buttered (or oiled) bowl, turn to coat, then cover to rise. It will rise slowly but should double in about 2 hours.



5. Remove the dough from the bowl, cut into 2 equal pieces, and flatten and shape into a rough rectangle.
Sprinkle the dough with the sugar and cinnamon, then roll it up like a jellyroll. Shape into a loaf, place in a loaf pan and cover for the second rise, about 1 hour.

6. Bake in an oven heated to 350 F (180 C) for about 40 minutes until it is nicely browned. Brush with melted butted while still hot after removing from the oven. Cool on a rack.


Bon Appetit!

7 comments:

  1. This looks so great - can't wait to try it! Unclear about the kind of oats. When you first said, "raw oats, not rolled" I thought you meant oat groats, which are kind of like wheat berries. But in the photo it looks like rolled oats to me. Can you clarify? Thank you very much for posting.

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    1. I meant the whole rolled oats not the instant. I guess I wasn't exactly clear. Let me know how it comes out.

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  2. I've been baking with a wet starter (whole wheat sourdough kind of thing). I'm curious about the dry yeast in this recipe. Should I just dry out some of my wet starter, crumble it into flakes, and consider it "dry yeast"?

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    1. I would just use the starter as is. In other words, let's say you use a cup of starter which equals equal parts water and flour along then add the remaining ingredients, taking into account that you have already added 1/2 cup water and 1/2 cup flour and adjust accordingly. I actually thin this could be an excellent bread with the 'tanginess' of the starter adding to the sweetness of the oats. I would be curious how it comes out!

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    2. Fantastic. Thank you!!

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  3. Replies
    1. Thanks! Welcome aboard. I post new recipes from time to time as they come along and, of course, always welcome comments and suggestions.

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