Sunday, May 08, 2005

Honey-Oatmeal Sandwich Bread

Honey-Oatmeal Sandwich Bread PictureHoney-Oatmeal Sandwich Bread (Adapted from KAF Whole Grain Baking)

1 1/4 cups boiling water
1 cup old-fashioned rolled oats
2 tablespoons unsalted butter, cut into 3 pieces
1 1/2 teaspoons salt
1/4 cup honey
1 2/3 cups all-purpose flour
1 cup whole wheat flour
1/4 cup nonfat dry milk
2 teaspoons instant yeast

In a medium bowl, stir together the boiling water, oats, butter, salt and honey - set aside and let the mixture cool down until it is lukewarm.

In a large bowl, whisk together flours, dry milk and yeast. Pour in the wet ingredients from above and stir just until combined. Cover the bowl and let rest for 45 minutes to give the flour a chance to absorb the liquids.

Turn the mixture out onto a lightly floured surface and knead until the dough is soft and smooth, adding sprinkles of all-purpose flour if necessary to keep it from sticking to your hands. Place the dough in a large bowl that has been lightly coated with nonstick spray - cover and allow to rise until doubled in bulk.

Gently deflate the dough - I found that the dough was still fairly sticky, so I just lightly sprayed my work surface and hands with nonstick spray so I didn't have to add anymore flour. Shape the dough it into a 9-inch log. Carefully transfer the log into a 9" x 5" loaf pan coated with nonstick spray. Cover and let rise until it has risen about 1 1/2 inches over the rim of the pan, about 1 to 1 1/2 hours. Around the end of the bread's rising time, preheat the oven to 350.

Uncover and bake, tenting it with foil after 20 minutes, until it is golden brown and sounds hollow when tapped on the bottom - about 45 minutes total. Remove the bread and place it onto a rack to cool completely before slicing. If you prefer your bread with an ultra soft crust, brush the top with melted butter as soon as you turn it out.

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