I loved the Buttermilk Oatmeal Bread I made awhile back so much that I wanted to try it again, but with an extra rise and extra hydration.
- 1 1/2 c old fashioned rolled oats
- 1 1/2 c water, boiled (up from 1 1/3 c)
- 1 3/4 c oldish milk (up from 1 1/2 c)
- 1/2 c canola oil
- 1/2 c brown sugar
- 2 tsp instant yeast
- 750 gm freshly milled hard white wheat flour
- 1 tbsp salt (regular, non-iodized Mortons)
- added about 3 tbsp extra water during mixing stage
- after initial mixing, rested for 20 min., kneaded for 5 min. with dough hook, then moved to counter and did 4 stretch and folds with 10 min. intervals in place of kneading
- first rise 55 min.
- flatten and rise again for 45 min.
- split, shape (envelope style folding and rolling), rise while oven preheated to 375°
- baked 40 min., to 195° inside
Love! One loaf had a hole through the center — I must not have rolled it up tight enough. But the bread is fantastic.
Doing the stretch and fold in place of 20 min. of kneading was great. I didn’t experience any ill effects of letting time do the work in place of the long knead. Might have been due to the increased hydration.