As you all must know by now, I like to experiment with bread recipes. I also like to attempt vintage recipes and to bake breads that are standards from all over the world. And so, I approached this bread from England with an expectation of something special, since it is so well-known there. In reading about oatmeal bread I soon discovered that there are two distinct types. In this version, I will use rolled oats mixed directly into the dough. In another version, which takes about 2 days to make, the oats are cooked first, literally made into oatmeal breakfast cereal, then the next day added in to the dough. I will make the other version at another time. This version, however, produced a loaf with a close crumb and a very crunchy (and satisfying) crust. I have been eating it for the last 3 days (it keeps well!) with pastrami and Dijon mustard. Also, just plain toasted with peanut butter spread all over. It is delicious, and especially so, if you like crispy exteriors with soft interiors. A keeper.
Here's What You'll Need:
2 tsp dry yeast
1 1/2 cups warm water
2 cups whole wheat flour
1 1/2 cups medium oatmeal
1 1/2 tsp salt
1 tsp honey
rolled oats for decoration
Here's What You'll Need to Do:
1. Mix the yeast into 1/2 cup of the water and let it stand to activate for about 5 minutes.
2. Mix the flours, the oatmeal and the salt in a large bowl. Make a well in the center and pour in the yeast mixture. Pour about half the remaining water into the bowl and start to mix, adding just enough water to make a smooth and slightly sticky dough. This dough will be stiff!
3. Remove the dough from the bowl to a lightly-floured surface and knead until smooth, about 10 minutes.
4. Put the dough in a lightly oiled bowl, turn to coat, then cover and let it rise until doubled, about 2 hours.
5. Deflate the dough and let it rest for 10 minutes. Then, form it into a loaf and place it in a 8 1/2 in X 4 1/2 in (22 cm X 11 cm) loaf pan. Cover and let it rise until it just goes over the lip of the pan.
6. Heat the oven to 400 F (200 C). Brush the loaf lightly with water and sprinkle oats over the top.
7. Bake for about 40 minutes or until golden brown and it sounds hollow when tapped on the bottom.
8. Cool on a rack.
