Oatmeal Bread from The Laurel’s Kitchen Bread Book
- cut recipe in half, making one loaf
- used old fashioned oats
- used freshly-milled hard white wheat
7:30 a.m.: Cook oatmeal and then set aside, covered.
11:45 a.m.: Prep ingredients and make dough, adding small amounts of water after first 10 minutes of kneading.
12:30 p.m.: First rise.
2:45 p.m.: Deflate dough, round, and cover for second rise.
4:15 p.m.: Flatten dough and rest on counter for about 5 minutes, then shape and put in loaf pan.
6:15 p.m.: Bake, 1 hour, until internal temp is 200°.
This dough didn’t rise as high as my regular wheat sandwich bread. But it wasn’t a brick either — it just took longer during the rising times, and there wasn’t oven spring.
One thing I noticed about this bread is that the crust was quite moist after baking. This is a nice alternative to the crustier style (well, crustier immediately after baking and toasting) that I typically bake. The inclusion of the oats must help hold moisture.
It doesn’t taste especially oat-like to me, but it is a good, moist bread, a bit on the hearty side. I like it spread with butter and jam. I’m not sure how it will pair with more savory ingredients — the inclusion of the oatmeal makes me think it’s better with sweet and buttery flavors, but I’ll likely test it out at some point.
Update: This bread works beautifully as a general-purpose sandwich bread. I tried it with a variety of savory fillings (veggies with mayo and mustard, salmon salad) and was delighted about how well the bread complemented them. It totally took me by surprise, and this versatility has put Oatmeal Bread on my list of favorite sandwich loaves.