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Wheat Oatmeal Bread
by
Stephanie
Текущий рейтинг: 4.0
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%20Active%20Dry%20Yeast1%20T%20Honey2%20T%20%20Molasses%20(corn%20syrup%20or%20honey%20can%20be%20substituted)2%201/2%20c%20Whole%20Wheat%20Flour2%20c%20%20Bread%20Flour1%20c%20Rolled%20Oats4%20T%20unsalted%20Butter,%20melted%20and%20cooled%20slightly1%20T%20Sea%20Salt%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3Elightly%20butter%209x5x3%20bread%20loaf%20pan%3C/p%3E%3Cp%3E1.%20%20Gently%20warm%20milk%20and%20water%20to%20about%20115%20F.%20Combine%20water,%20milk,%20yeast,%20honey,%20and%20molasses%20in%20the%20bowl%20of%20a%20standing%20mixer.%20Stir%20to%20dissolve%20yeast.%3C/p%3E%3Cp%3E2.%20Add%20flours,%20oats,%20melted%20butter,%20and%20sea%20salt%20to%20the%20liquid%20mix.%20%20Using%20the%20bread%20hook%20and%20stand%20mixer,%20mix%20for%206%20minutes%20on%20medium%20speed.%20The%20dough%20should%20climb%20the%20dough%20hook%20and%20slap%20around%20the%20sides%20of%20the%20bowl%20without%20sticking.%20If%20the%20dough%20is%20sticking,%20add%20a%20tablespoon%20or%20two%20more%20of%20flour%20at%20a%20time%20until%20the%20dough%20comes%20cleanly%20away%20from%20the%20sides%20of%20the%20bowl.%3C/p%3E%3Cp%3E3.%20Cover%20the%20bowl%20with%20a%20towel%20and%20place%20in%20a%20warm%20area%20to%20rise.%20Leave%20to%20rise%20for%20about%20an%20hour%20or%20until%20doubled%20in%20size%20(to%20test%20if%20it%20has%20proofed%20enough,%20gently%20poke%20the%20dough-%20if%20it%20springs%20back,%20it%20needs%20to%20proof%20longer%20%E2%80%93%20if%20a%20dimple%20remains,%20it%20is%20ready.)%3C/p%3E%3Cp%3E4.%20Shape%20the%20loaf.%20Put%20the%20dough%20on%20a%20lightly%20floured%20work%20surface.%20Flatten%20out%20the%20bubbles%20while%20working%20the%20loaf%20into%20a%20square%20shape.%20Grabbing%20the%20top%20edge,%20fold%20the%20dough%20down%20towards%20the%20middle.%20Grab%20the%20bottom%20edge%20and%20fold%20up%20to%20the%20middle,%20bringing%20the%20two%20edges%20together.%20Pinch%20the%20seam%20and%20sides,%20sealing%20them%20with%20your%20fingers.%20Roll%20the%20dough%20back%20and%20forth,%20plumping%20it%20into%20an%20even%20log%20and%20about%20the%20size%20of%20your%20bread%20pan.%20Gently%20place%20the%20dough%20into%20your%20bread%20pan,%20seam%20side%20down.%20Press%20the%20dough%20gently%20into%20the%20corners%20of%20the%20bread%20pan.%3C/p%3E%3Cp%3E5.%20Cover%20the%20loaf%20with%20a%20towel%20and%20leave%20it%20to%20rise%20in%20a%20warm%20area%20for%20about%20an%20hour%20or%20until%20the%20dough%20rises%20to%20half%20again%20its%20size%20and%20is%20puffing%20up%20barely%20over%20the%20edges%20of%20the%20loaf%20pan.%3C/p%3E%3Cp%3Ewhile%20the%20dough%20is%20rising,%20preheat%20the%20oven%20to%20400%20F.%3C/p%3E%3Cp%3E6.%20If%20desired,%20sprinkle%20the%20top%20of%20the%20loaf%20with%20bran%20or%20oats.%20Bake%20for%20about%2040%20minutes,%20rotating%20halfway%20through.%20%20The%20loaf%20is%20done%20baking%20when%20the%20crust%20is%20dark%20brown%20and%20sounds%20hollow%20when%20tapped.%20Remove%20the%20loaf%20from%20the%20pan%20and%20allow%20to%20full%20cool%20on%20a%20baking%20rack.%3C/p%3E){kind=link}