The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Oat and Wheat English Muffin Loaf

November 19, 2011 - 1:49pm

MarieH

Oat and Wheat English Muffin Loaf

I have been tinkering with an oat and whole wheat english muffin loaf for quite a while. I used to make this recipe with AP flour but now we try to eat only whole grain baked goods. This is my latest tinker and I am quite happy with the results. I increased the water for a higher hydration loaf hoping to get bigger nooks and crannies to better simulate an english muffin. The recipe follows the pictures. Happy baking!

6 oz (1 1/2 cup) whole wheat flour 6 1/2 oz (2 cups) oat flour 1 TBS sugar 2 tsp salt 3/8 tsp baking soda 4 1/2 tsp instant yeast 2 oz (1/2 cup) bakers milk powder	Stir together in a large bowl. Note: If you don't have oat flour, you can grind old-fahioned oatmeal in a food processor until flour-like.
19 1/2 oz water 2 oz orange juice	Heat until 120-130 degrees and add to the dry ingredients. Beat well with a wooden spoon to make a smooth batter. Batter will be quite thin.
10 oz (2 1/2 cups) whole wheat flour	Add and stir in until well blended to make a loose batter. Adjust with water or flour to the consistency of muffin batter.
Grease and sprinkle with cornmeal two 5”x 8” bread pans. Divide batter evenly between the pans and lightly smooth tops with a spatula dipped in water. Lightly sprinkle top of batter with cornmeal. Cover and let rise in a warm place for 30 - 45 minutes until about 1/2 inch above the top rim of the pan. Batter will be very puffy. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool on a rack. Because this bread has no fat, it should be used in a day or two. It freezes very well and can be put in the toaster without thawing.