The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oatmeal loaf

MeganJane's picture
MeganJane

oatmeal loaf

Well, I am going to try the Oatmeal Loaf recipe from Hamelman's book again. I made it earlier this week and it tasted amazing, but the rise was mediocre. It was two hours in the loaf pans and I just got sick of waiting, thinking I probably did something wrong so I might as well stick it in the oven. I have a feeling I will need to hand (gasp) knead it because my Kitchenaid isn't up to that much dough.

Comments

Floydm's picture
Floydm

I just got the Hamelman book but haven't tried the oatmeal bread yet. I'll have to check it out, because I *love* bread with oats.

I agree that his proportions are on the large size for a standard 4 1/2 or 5 quart Kitchenaid. I halved one of his recipes (poolish ciabatta) today because I knew my mixer wasn't going to be able to handle the whole thing and I didn't have time to hand knead.

I also have to admit that I added about 1/2 teaspoon extra yeast. Yes, I know really great artisan bread requires minimal yeast, but I'm not a great artisan baker yet and I want at least one of my batches of bread this weekend to come out light. It definitely helped.