Whole wheat oat bread with yogurt and milk

When you’re in the mood for a substantial, enriched whole grain sandwich bread, this is a great one to try. It has more sugar and oil than my standard basic wheat bread — which is probably why I love it so much!

Whole Wheat Oat Bread with Yogurt and Milk

  • Servings: 2 sandwich loaves
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An enriched whole grain sandwich bread that's substantial and versatile.


The oats help give this bread a nice hearty texture, and the yogurt helps tenderize the whole grain wheat flour.

Ingredients

  • 1 1/2 c old fashioned rolled oats
  • 1 1/2 c boiling water
  • 3/4 c yogurt (I use homemade)
  • 1 c milk
  • 1/2 c canola oil
  • 1/2 c brown sugar
  • 2 tsp instant yeast
  • 750 gm freshly-milled hard white wheat flour
  • 1 tbsp fine sea salt

Directions

  1. To start, soak the oats in the boiling water while preparing the rest of the ingredients.
  2. After the oats have soaked for about 15 min., combine flour, sugar, and yeast in the bowl of a stand mixer. Stir together.
  3. In a separate bowl, mix the soaked oats, yogurt, milk, and canola oil.
  4. Add wet ingredients to mixing bowl with flour mixture, and mix with dough hook for 3 min.
  5. Rest 20 min. to let the flour absorb the liquids.
  6. Add salt and mix for 10 min on low speed. (Keep an eye on your mixer — mine started to smoke a little by the end of the 10 min.)
  7. Perform 2 sets of “stretch & fold”: on a lightly oiled counter, turn the dough out and pull the side farthest away from you down toward the center of the dough pile, then the side closest to you up to the center. Repeat with sides. Cover with the mixer bowl, and rest for 10 min. After 10 min., repeat the stretch and fold. Then fold into a ball, place in a large container that will hold the dough when doubled, and cover.
  8. Let rise until doubled (mine took 1 hr. 15 min.). Flatten the dough down, and rise until doubled again, for about half the time of the first rise.
  9. Coat the insides of two loaf pans with nonstick spray. Split the dough into two equal portions, shape for loaf pans, and place into the pans. Cover with plastic wrap and let rise for about 15 min.
  10. After the dough has rested for 15 min., preheat the oven to 375° and let the dough finish rising until it’s about an inch above the rim of the pans.
  11. Bake for 40 min., or until the inside of the loaves reaches 190–200°.
  12. When the bread is done baking, turn the loaves onto a rack to cool. Once cool, cut each loaf into 16 slices. This bread freezes well if you’re not going to use it in the next few days.

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