Oatmeal Bread (Steel Cut Oats version) from The Laurel’s Kitchen Bread Book
- cut recipe in half, making one loaf
- used 1/4 of a batch of cooked steel cut oats (the total batch was 200 g of raw oats cooked in 3 3/4 c water)
- used freshly-milled hard white wheat
8:15 a.m.: Prep ingredients and make dough. Added a bit of extra flour to compensate for too much hydration.
8:45 a.m.: First rise.
10:45 a.m.: Deflate dough, round, and cover for second rise.
11:45 a.m.: Flatten dough, shape, and put in loaf pan.
12:45 p.m.: Bake, 50 min., until internal temp is 198°.
The recipe had warned of a lower-rising loaf when using steel cut oats, but happily that was not the case for me. The dough rose very well, and in fact I put it into the oven a touch too late and the center of the bread has a weak structure. There was a fair amount of oven spring, so next time it’ll get baked before it climbs so high in the pan.
Taste-wise, I’d put it on par with the rolled oats version, but maybe a little bit heartier. It was wonderful as a grilled cheese, toast, and as-is with a bit of butter.