J.H. Oatmeal Bread

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

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

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

Sylvia

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

Sylvia

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

Sylvia

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

Thank you, cake diva!

Sylvia

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