Oatmeal Whole Wheat Bread

I know, I know – who out there is really going to make bread from scratch? Well, if you DO feel like taking on the challenge, this is a REALLY good recipe. I found it on a KitchenAid forum where someone credited it to Epicurious.com (just for the record). I haven’t made a ton of bread in the past, but I have made enough to know that it’s hard to make bread taste as good as some of the store-bought stuff. The texture is hard to get right. They use special ingredients and special ovens. I have gotten some clues from expert home bakers as to what cool ingredients I might add to make this EVEN BETTTER. Maybe I’ll share those ideas with you another time. But for now, this is definitely an amazing recipe just the way it is. It comes out somewhat similar to The Cheesecake Factory’s dark, sweet bread. It’s not really “sweet”, but just has a hint of sweetness from the honey. And after a few days, I stuck it in the fridge so it would last longer. Since it was in the fridge, from that point on, I toasted it when I wanted a slice. OMG! So good toasted! It’s like a whole ‘nother level of deliciousness when it’s toasted….”we bother” (if you don’t get the reference, read here).

My loaves did kind of collapse, so the tops fell in, but it didn’t affect the taste or the texture. They’d just look prettier if that hadn’t happened. I’m pretty sure I know why, too. I let them rise too long on the second rise (for those who don’t know, most (or maybe all) bread needs to rise twice). My oven was on the fritz and it took me an extra long time to get the temperature up to where I needed it (good thing I have my super cheap, super handy oven thermometer to keep me on track. Anyhow, by the time I got the temperature right, the loaves were like exploding out of the loaf pans. Clearly, too much rise. On the other hand, like I said, the texture was incredible overall.

One more note for you. Kneading bread is fun and there are definitely techniques involved. There are probably a million websites that will tell you how to do it “properly”, if there is such a thing. I just got my new MIXER (or hadn’t you heard?). So, for me, that was one of the great joys of having the top of the line mixer. It kneaded the dough for me – like a champ! Don’t lose heart, though, if you don’t have a mixer. Bakers have been kneading dough by hand forever and it’s totally fine. It just takes a little time and a little elbow grease.

OATMEAL WHOLE WHEAT BREAD

INGREDIENTS:
2 cups whole milk (or 1 12 oz. can of evaporated milk, plus 4oz. water (put evap. Milk in measuring cup and add water to make 16oz.)
1 cup old-fashioned rolled oats (not quick-cooking) 1/2 cup warm water (105-115°F)
2 tablespoons active dry yeast (from 3 packages)
1/2 cup mild honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 cups stone-ground whole-wheat flour
About 2 cups unbleached all-purpose flour (it may take up to another cup)
1 tablespoon salt
Vegetable oil for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water

DIRECTIONS:
• Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats.
• Let stand, uncovered, stirring occasionally, until cooled to warm.
• Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
• Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl.
• Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky).
OR if using KitchenAid mixer, add flour/knead until dough pulls away from sides of mixer (but not bottom – it will be a slightly sticky dough)).
• Form dough into a ball and transfer to an oiled large bowl, turning to coat.
• Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Lightly butter loaf pans.
• Turn out dough onto a lightly floured surface and knead several times to remove air.
• Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit.
• Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
• Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes.
* Here's one way you can "go the extra mile" with this recipe. Not necessary, but something I heard about once and decided to try. I heard that professional bakeries have ovens that "steam" the bread. You can immitate that by placing a cookie sheet on the bottom of the oven (preferably not your nicest cookie sheet, as it will be exposed to a lot of heat). After you put the bread in, pour a little bit of water in it (a cup or so). It should steam like crazy. Then it calms down and steams steadily while the bread cooks. You can add water if it seems like it's dried up. I added water a couple of times during the process. Again, totally not necessary, but it may have contributed to the overall texture of the crust and it really wasn't very hard to do.
• Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.