two cups of Bob’s Red Mill Oat Flour remaining after the snickerdoodle project was complete. The bag sat on the corner edge of my cutting board taking up valuable real estate with no sign of moving on.
That is until their recipe for “Oat-y-licious Wheat Bread” captured my attention. I was in possession of all the necessary ingredients. Bread baking in itself is not particularly time consuming. The trick is to fill the time while the dough does all its rising and proofing. It does no good to spend your time peeking at its progress.
- Water 1c warm (~110˚F)
- Active Dry Yeast 2t
- Oat Flour (Bob’s Red Mill) 1/2c
- Unbleached Flour 1c
- Whole Wheat Flour 1 1/2c
- Salt 1/2t
- Butter 2T, melted
- Sugar 2T
Preheat your oven to 350˚F.
Combine the water, yeast, and sugar. Melt the butter. In a separate large bowl combine the remaining dry ingredients. Allow the yeast to foam and the melted butter to cool slightly before adding them to the dry ingredients. Mix well and turn out onto the table top for kneading. * I found the mix a bit dry. Keep an extra 1/4 cup of water on hand to bring the dough together if necessary.
Your elbow grease will be required for 6-8 minutes. The dough should be springy. Shape the dough into a ball. Place in an oiled bowl in a warm spot to rise. It should double in size in about an hour.
Punch down the dough and allow it to rest for a few minutes before shaping it into the desired loaf. Place the loaf in the greased baking pan, cover, and allow to proof until doubled in size. Bake for 40-45 minutes. Allow to cool before turning out onto a wire rack.
I have been enjoying the bread in the morning toasted with jam and an espresso.