The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings

dvigs24's picture
dvigs24

Greetings

Hello all, I'm a beginning bread baker in Connecticut. Just wanted to introduce myself and say thanks for all the wonderful information and conversation available on this site. I look forward to many future loaves!

-Darron from The Teacher Learns to Cook

Oatmeal BreadMy first Oatmeal Bread

jhmayo's picture
jhmayo

hi there Darron,

i'm also new here, and have also just completed my first oatmeal loaf!  I’ve not been making bread long and I tend to not follow recipes very well...here's my attempt (recipe (i think...if i remember correctly) below)):

 

3 ½ cups of unbleached white flour

2 cups of wholemeal flour

1 cup of oatmeal

1 cup of rolled oats, soaked in boiling water for 10 minutes (~2 cups of water)

1 tbsp of sugar

1 tsp of salt

1 tsp of dried yeast on half a cup of warm water.

2 tbsp of good olive oil

Method

Mix together dry ingredients, oil and rolled oats, followed by the water/yeast. Knead for a 5 minutes and allow to rise for around an hour. Repeat (knead + 1 hr), and then cut and roll into balls, place in an 8” tin and allow to rise for around 45 mins while the oven heats to 240C (470F). 5 minutes before putting the bread in the oven, make the oven as humid as possible. Bake on 240C for 20 mins before reducing the heat to 200C and continue to bake for a further 25-30 mins.

Jack


 

dvigs24's picture
dvigs24

If you're bread tastes half as good as it looks, then you must be pretty happy!

Paddyscake's picture
Paddyscake

Welcome to TFL..I grew up in Connecticut and lived there until I moved to Oregon in 2003. Where are you located? I am originally from Simsbury. I checked out your site and saw some yummy looking stuff. I'll be going back to take a closer look.