I enjoy baking and have ever since I was in early elementary school. In my adult years, I established my own bakery and specialized in making yeast breads, although I did make a lot of other goodies too. Little by little, I’m creating YouTube videos demonstrating how to make a lot of the breads I made in the bakery. To accompany the videos, I’m writing blog posts so you can print out the recipes if you want. They can also be downloaded in .PDF format from my website at http://HandMadeInIowa.com.
Below is my recipe for homemade Oatmeal Bread. The recipe has been scaled down to make two loaves, the usual amount for home recipes. It’s truly delicious and was a BIG seller at my bakery! Give it a try. It’s really not hard! To SEE how it’s made, check out the video below, where I walk viewers through the process step-by-step. Enjoy! Judi
Homemade Oatmeal Bread
Makes Two Loaves
1-1/2 cups rolled oats (either quick or old fashioned)
1-1/2 cups boiling water (or reserved water from cooking potatoes)
3 Tbsp (1-1/2 oz) butter
1/4 cup honey
1 Tbsp brown sugar
2 tsp salt
2 room temperature eggs, lightly beaten
1 lb, 4 oz bread flour
1/2 oz Rapid Rise Yeast
Note: This recipe is designed for being prepared in a home stand mixer. If you don’t have one, simply hand mix the ingredients per the instructions and hand knead, being careful to work in as little extra flour as possible.
In a stand mixer bowl, combine the rolled oats, boiling water, butter, honey, brown sugar and salt. Place the bowl on the mixer stand and mix on low speed, using a standard paddle blade. Mix until the ingredients are well blended and oats appear to be “cooked.” Remove bowl from mixer stand.
Test the temperature of the mixture with an instant read thermometer. When it cools to between 120 and 130ºF, it is safe to proceed forward. Stir in the lightly beaten eggs. Set aside.
In a separate bowl, weigh out the bread flour. Stir in the yeast. Stir the flour mixture into the oat mix, just enough so the flour won’t spray out of the bowl when the mixer is turned on. Place mixer bowl onto the mixer stand, insert the dough hook, and mix on low speed for 8 to 10 minutes. Remove the dough hook and bowl from the stand.
Cover the bowl and allow the dough to rest for 10 minutes. Meanwhile bring a medium size saucepan of water to boil and prepare the oven to use as a proof box. Turn the oven light on. Place the lower rack at the lowest position in the oven and the top rack in the middle of the oven. When the water comes to a boil, place the saucepan on the lower oven rack and close the door. (This method can be used with both an electric and gas range.)
After the dough has rested, remove it to a VERY lightly floured board. Form into two loaves and place each loaf into a sprayed, oiled or greased loaf pan. (I used 8×4 pans, but 9×5 pans would also work, making shallower loaves.)
Place the formed loaves in their pans on the middle oven rack over the pan of hot water. Close the oven door and allow them to rise for 30 to 40 minutes, until about doubled in size. Remove loaves and saucepan from oven and preheat the oven to 350ºF.
An optional step to adorn the loaves: In a small bowl, mix one whole beaten egg with 1 tablespoon of water. Brush each loaf with the egg mixture and sprinkle with extra oats. (If you do not do this optional step, simply brush the BAKED loaves with melted butter as soon as they come out of the oven.)
When the oven is preheated, bake bread for 25 to 30 minutes, until golden brown. Remove loaves to a wire rack and allow them to cool completely before slicing.