The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

J.H. Oatmeal Bread

SylviaH's picture
SylviaH

J.H. Oatmeal Bread

I finally got around to making some of my favorite bread, oatmeal.  I tweaked J.H. Oatmeal bread formula by using KA Organic Whole White Wheat and KA Baker's Special Dry Milk/water instead of regular milk.  The loaves turned out delicious and tender with a lovely flavor.  I will definately be making this bread again and again! 

Sylvia

 

Comments

wally's picture
wally

Silvia,

Beautiful loaves!  I'm thinking a BLT would be great on them.  I've not heard of KA's Special Dry Milk/water.  What's the deal and difference?

Larry

SylviaH's picture
SylviaH

Thank you, Larry!  These loaves make nice sandwiches for the us and the grandkids!  I like the Baker's Special Dry Milk..the water was just added to replace the hydration from the milk in the original recipe.  It is a non-instant non-fat milk specially formulated for yeast bread baking.  It also can give better rise to your loaves than regular powdered milk.  It will increase the protein and calcium in your favorite bread recipes by adding  1/4 cup per 3 cups of flour or you can substitute for liquid milk in a recipe, use 1/4 cup plus 1 cup water for each cup of milk called for.  Regular milk needs to be scalded before using in bread.. because the enzymes can interfere with the activity of the yeast.  Using this product also saves that step and I think that's why it gives better rise and works better than regular instant powdered milk.

Sylvia

Paddyscake's picture
Paddyscake

PB & J, toasted fluffernutter and BLT's!! What to have first!!!

Mmm-mmm

Betty

SylviaH's picture
SylviaH

Thanks, Betty!  Mike goes to work early and can eat dinner at work so sandwiches come in handy when I do don't feel like making an early dinner and he's also a toastaholic!

Sylvia

dmsnyder's picture
dmsnyder

Truly classic sandwich loaves.

David

SylviaH's picture
SylviaH

Thank you, David! Rolled oats and flour...good old classic staples!

Sylvia

hansjoakim's picture
hansjoakim

These look utterly delicious!

I love the oatbread too! I should make it more often, because I love the soft crumb and the sweetness of oats and honey. Yours look perfect.

SylviaH's picture
SylviaH

Thank you, Hansjoakim!  I should have added honey to the staples list...I've just recently stocked up on my local honey.

Sylvia

Floydm's picture
Floydm

Beautiful.

SylviaH's picture
SylviaH

Thanks, Floyd!  Something tells me your kids like this kind of bread and dad likes to make it!

Sylvia

chahira daoud's picture
chahira daoud

Oh my GOD !!

I am fasting now Sylvia and it is a real torture to me, I am dreaming of a real sandwich of these wonderful bread !!

A wonderful job Sylvia !!

SylviaH's picture
SylviaH

Hello and thank you, chahira daoud!  Nice to see you on TFL, it's been awhile!

Sylvia

mrfrost's picture
mrfrost

Recipe, please?

Thank you.

SylviaH's picture
SylviaH

Thank you, dwighttsharpe! 

My variation on Jeffrey Hamelman's Bread - Oatmeal Bread

1. 1 lb, 8 oz King Arthur Bread Flour was used and I adjusted adding a little more hydration.  King Arthur All-Purpose flour works well.  Use a High-Gluten flour.

2. 8 oz King Arthur Organic White Whole Wheat Flour

3. 5.3 oz Organic Rolled Oats from my local Henry's Market

4. 1 lb 7.7 oz  spring water   'water has been increased 3.7 oz  because I used  KA special powdered milk' instead of regular milk.

5. 2.4 oz (3TBsp.) Honey

6. 2.4 oz (5 1/2 TBsp) Vegetable Oil

7. .7 oz (3 1/2 tsp. sea salt)

8. .18 oz, IADY (11/2 tsp) instant dry yeast

9. .35 oz  ( 1/8 cup) King Arthur Special Dry Milk Powder

1. Mixing: Place the oats in the mixing bowl.  Add the water and mix in the machine to wet the oats.  Let stand for 15 to 20 min. to soften.  Add all the remaining ingredients to the bowl.  In a spiral mixer, mix on first speed for 3 min.  to incorporate the ingredients thoroughly.  The dough consistency should be moderately loose, with a slight tackiness from the honey.  Turn the mixer to second speed and mix for 3 to 3 1/2 minutes, until a moderate gluten development has been achieved.  Desired dough temperature 76F.  You will need to use cold water that you have calibrated the right temperature.

2.  Bulk Fermentation:  2 hrs.  ( I choose the overnight retarding for more flavor.) I placed the bulk dough in my plastic large salad containers I save from the grocery store.

3.  Remove from refrigerator.  Warmed up for about an hour and then divided into 2 loaves.  Rested for 20 minutes.  Shaped and placed into 2 large 9X5 loaf pans.

4.  Final Fermentation: 1 to 1 1/2 hrs. 76F  or until fully proofed.

When fully proofed, sprayed on a little water and sprinkled with oats and slashed.

5.  Baking:  With normal steam.  460F.  The milk, honey, and oil contribute a lot to bread coloring;  lower the temperature by 20 to 30F after 15 minutes and bake in a receding oven.  30 to 32 minutes....while loaves in larger strap pans will take 36 to 40 mins.  I baked in my convection oven with steam and adjusted temperatures.

Sylvia

 

 

mrfrost's picture
mrfrost

Thank you so much, and sorry if it took too long for me to do so.

 

SylviaH's picture
SylviaH

Your welcome!

Sylvia

cake diva's picture
cake diva

I would restrain myself from eating these.  They're just too beautiful to eat!== cake diva

SylviaH's picture
SylviaH

Thank you, cake diva!

Sylvia

ques2008's picture
ques2008

i love the look of your bread.  the crumb also looks like it was baked to a "T"!

i love the way oatmeal adds softness to bread.

SylviaH's picture
SylviaH

Thank you, ques2008!  Knowing my oven pretty good has come in handy.  The crumb/gluten formation looked great..I thought to many photos so didn't put in a super close-up of the crumb.  My instant read thermometer needs a new battery!

Sylvia