The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Back to the active dry: Maple Brown Sugar Oatmeal Bread

Stephanie Brim's picture
Stephanie Brim

Back to the active dry: Maple Brown Sugar Oatmeal Bread

So my sourdough starter isn't ready yet. I've decided I'm going to baby it a little longer with three stirrings a day and lots of love. That being the case, I still needed to bake. This came about because I had oatmeal for lunch today. Strange lunch, I know, but sometimes you just have those cravings that must be heeded. I envisioned this as a soft-crusted bread with a dense but moist crumb and a decently caramelized crust. I wanted a little maple flavor, as well as the flavor of the brown sugar. I almost got it, but I think that this is still a work in progress. Not using instant oatmeal may be a start. It also needs a tad more salt than the teaspoon I put in. The only thing I'm lacking to make it completely from scratch is the maple syrup, which I'll get on friday, and I'll bake it again this weekend from old fashioned oats, brown sugar, and maple syrup. For anyone who still wants the recipe, it is below. I think I'm starting to get the scoring thing. These didn't blow out on the bottom. They were also better proofed than my last loaf. I let them sit for about an hour before baking. The real test of any bread making, for me anyway, is the appearance of the crumb. This is, by far, my best for a more dense loaf. I'm really loving what I'm learning here. I'm having a lot of fun baking (sometimes more than my boyfriend, our daughter, and I can eat, but it's proving to be very educational. Recipe: Maple Brown Sugar Oatmeal Bread - Take One Prepare the oatmeal: 1 packet instant maple & brown sugar oatmeal 1/2 cup water Mix and heat for 1 minute. It will be almost done, but not quite. Allow to cool to just warm. Assemble the rest of your ingredients: 3 1/3 cups flour 2 1/2 tsp active dry yeast 2 tablespoons of butter 1/4 cup lightly packed brown sugar (very lightly) 1 egg, lightly beaten 2/3 cup milk (lukewarm) 1 1/2 tsp salt Disolve the yeast in the milk. In your large bowl you use for mixing the final dough, mix together the oatmeal, sugar, and egg. Once incorporated, mix in the milk. Once all this is well mixed, add 2 cups of flour and the salt and mix until you get a thick paste. Add the rest of the flour in 1/3 cup increments until it's almost all in. If your cups are the same as my cups, it should take all but the littlest bit of the flour. If not, you want the dough to feel very sticky and barely hand-kneadable. Once mixed together so that there's barely any flour left in the bowl, rest for 10 minutes. After the resting period, turn the dough out onto your kneading surface and "knead", as well as you can, for a few minutes. 5 or so. Bulk ferment should be about 60-80 minutes. Mine was on the longer side because of the temperature of my kitchen. I stretched and folded the dough three times during this time. Got very good gluten development. Preshape and allow to sit for 5 or so minutes. Shape loaves, then proof for about 45 minutes to an hour, depending on the warmth of your kitchen. Score and bake in a 400 degree oven for 15 minutes, then turn down to 350 and bake until a thermometer reads 200 degrees or so.

Comments

paddyboomsticks's picture
paddyboomsticks

Looks good Susan!

Stephanie Brim's picture
Stephanie Brim

I made French toast with this earlier tonight with great success. The taste was out of this world. Maybe it doesn't need as much tweaking as originally thought.

pattycakes's picture
pattycakes

I have often made oatmeal bread with leftover oatmeal made with rolled oats.


I add some yeast to the slightly warm cooked oats with a little water (or milk for luxury) and some honey and whole wheat flour, stir it up to make a wet sponge and wait for it to look a little puffy and alive. (I like to do cool risings to develop the flavor.) I then add salt to taste along with bread flour, gradually, in the mixer until the dough clings to the dough hook. I keep the dough as soft and wet as I can. I give it a good knead, up to 10 minutes, and then throw in some cold butter pats and knead with the machine until they're incorporated. Sometimes the butter makes the dough begin to change a little too much to stay on the hook, so I sprinkle a little flour if necessary to keep it intact.


Then let the dough rise once or twice and bake in loaf pans. Sometimes I throw uncooked raw oats into the mix or brush the bread with milk and sprinkle them on top.


This is loosely based on the Tassajara method I learned many years ago, and it makes a delicious, moist bread.


If anyone wants a real recipe, I could come up with it...

Stephanie Brim's picture
Stephanie Brim

Yeah, that's pretty much how this started.


This weekend I plan to do this with old fashioned oatmeal and milk. I'm going to actually make the oatmeal with milk and honey, then add a smattering of whole wheat flour as well as the white bread flour.  Should make excellent toast and possibly even good sandwiches...but it'll be quite wet.

pattycakes's picture
pattycakes

I'm sure it will be delicious! You first loaves looked really good, and it's so great to keep making the same bread--you learn so much about how the ingredients and how you do things affect the end product.


Let us see how this weekend's bread turns out!