The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Oatmeal Sandwich Bread

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songwritergirl's picture
songwritergirl

Whole Wheat Oatmeal Sandwich Bread


This was my first legit attempt at homemade bread, a whole wheat oatmeal bread. The recipe is from Kim Boyce's "Good To The Grain" cookbook, and is made in one day, using active dry yeast, regular whole wheat flour, oatmeal and unbleached bread flour, and a very short 30-minute autolyse before kneading and proofing. It's a great beginner's recipe.


A short list of ingredients I used:


King Arthur Flours


Red Star Active Dry Yeast

Comments

breadsong's picture
breadsong

I think that's a really pretty loaf - it's got a nice shape, and a lovely dark crust;
I bet it tastes fantastic!  Regards, breadsong

shansen10's picture
shansen10

This is exactly what I want to bake for my husband.  Coud you supply the recipe?


Thanks,


Sue

songwritergirl's picture
songwritergirl

Thanks breadsong-it does have a fantastic taste, and it's a simple recipe!

songwritergirl's picture
songwritergirl

Hi Sue,


here's a link to the recipe as posted on Molly Wizenbrg's blog Orangette-


http://orangette.blogspot.com/2010/08/it-is-called-toast.html


Just scroll down towards the bottom of the post and you'll see the recipe-best wishes!

shansen10's picture
shansen10

this will be my next bake!

rhomp2002's picture
rhomp2002

I love oatmeal for breakfast.  I have it year around, usuall with bearing and sugar, never any milk (hate oatmeal with milk).   I used to buy oatmeal bread at the bakery and supermarket.   Now I only use steel cut oatmeal.  All the recipes I have found for oatmeal bread call for rolled oats which just sounds gross to me.   Roll oats is way down on my list of foods as having the consistency of library paste.   Does anyone have a way to use steel cut oats in bread.

songwritergirl's picture
songwritergirl

Hi rhomp2002,


I've read that you can use cooked grains in bread recipes, so you might try cooking 1 cup of steel cut oats as you normally would, and substituting that for the 1 cup of rolled oats. You may need to slightly reduce the amount of water in the recipe to account for the extra moisture from the cooked steel oats. But honestly, if you're concerned about an undesirable "pasty" texture from using rolled oats, you won't even know the oats are there other than the sweetness and moisture they add to the overall flavor and texture. If you look at the crumb in the picture you'll notice the bread looks like 100% whole wheat, and the texture is the same. Hope that helps! 

merlie's picture
merlie

Thank you so much for this recipe !! I made it today - just fabulous -my husband couldn't leave it alone. It turned out with a crisp crust which we loved.  Now I must get back to trying to slash bagettes correctly.....I can make perfect epi but the slashing to get the perfect ear eludes me every time!   Again  - thank you ! 


 Merlie

songwritergirl's picture
songwritergirl

 


Hi Merlie,


You're welcome! My husband likes this bread too. I also made a french toast recipe from the book Tartine Bread using the whole wheat oatmeal bread...



and then made some croutons from the what was left of the loaf.



The whole wheat oatmeal bread worked great for both!