Recipe by Erika #3
Moist, chewy bread for sandwiches or for simple snacking
Top Review by godbreathed01
I am making this bread for the 3rd time this morning. I love that is uses cooked oatmeal. I add a couple of tablespoons of millet to the mix when cooking the oatmeal. Adds a bit of crunch. Also 1/2 white and 1/2 whole wheat. This is a great bread, with a nice dense crumb that holds up well. I make it in the artisan bread method. I mix it up and instead of kneading, I let it sit for a day or two in the fridge to "sour". I use 1/2 the recipe at a time and it fills my pullman loaf pan perfectly. I also like to bake half the loaf and have small size rounds. I slice and toast them crispy for crackers. Spread with hummus or avocado or bean dip or....just dipped in oil and herbs. VEry nice. Also a great bread for grilled cheese sandwiches.
- 7 cups all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons salt
- 1 tablespoon fast rising yeast
- 2 cups buttermilk
- 1 egg
- 1⁄4 cup unsalted butter, melted
- 2 cups cooked oatmeal
- 3 tablespoons maple syrup
Directions See How It's Made
- In a large bowl, combine the flours, salt, and yeast; make a well in the center and add the buttermilk, egg, and melted butter and stir to combine roughly. Add the oatmeal and knead or stir for several minutes until the batter is smooth and elastic but still sticky. Place in a large greased bowl and let rise until dough doubles in size, about an hour.
- Grease two bread pans. Divide the dough between the pans, smooth the tops with wet hands, cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
- Bake in a pre-heated 375 degree oven for 45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.