Oatmeal Bread
- Carbohydrate 34.9740432189515 g
- Cholesterol 0.326666666666667 mg
- Fat 2.78103534234022 g
- Fiber 1.85333166586558 g
- Protein 5.8264233468365 g
- Saturated Fat 0.314931756574362 g
- Serving Size 1 1 Serving (64g)
- Sodium 12.3989722892075 mg
- Sugar 33.1207115530859 g
- Trans Fat 0.287132721377397 g
- Calories 189 calories
Step-by-step
- Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
- Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
- Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
- Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.
Cooling the initial oat and boiling water mixture to 105 degrees Fahrenheit prevents thermal shock before adding the yeast. Dissolving active dry yeast in 100 degree water requires a five minute activation window until the liquid turns creamy. Molasses provides both dark color and residual moisture, but dark corn syrup or unrefined cane syrup can replace it gram for gram without altering the hydration requirements. Bread flour supplies the necessary gluten network for structural stability, whereas whole wheat flour introduces dense bran particles that shorten the gluten strands. Swapping high protein bread flour for all purpose flour reduces final loaf volume by roughly fifteen percent. Kneading must continue for ten full minutes to align the protein strands properly before the overnight cold fermentation phase. Panning the divided dough across three standard loaf pans and four mini pans demands careful spacing in standard domestic ovens to ensure convection airflow circulates adequately around each metal container. Benches must be lightly floured to prevent tearing the soft exterior during shaping. Baking concludes when the internal crust turns deep golden brown and yields a hollow acoustic resonance upon being tapped.
