Oatmeal Bread

This humble loaf is a continuation of the ongoing Pullman pan-demic happening here. The recipe is adapted from Hammelmans straight dough recipe from his first edition of Bread. I used his ingredient percentages approximately but converted it to a sourdough levain and the short bulk long proof method used previously. The whole grain portion is home milled in equal amounts of red and white spring wheat from Wheat Montana that was sifted twice through a 40 mesh screen with 6% of the bran removed. I have been adding a 1/2 tsp of double acting baking powder to the flour because King Arthur suggested it for their batter bread recipe. It may help with the texture and might reduce the sour taste but not sure if that is the case since my breads don’t seem to have a sour taste in general even with added whole grain. 

I always brush the top with butter while it’s still hot from the oven

It’s a versatile soft bread that works well for a PB&J or egg salad and makes decent toast. The milk and honey helped with browning so the trinity is back in play. I might try adding some cinnamon and raisins with it next time. 

We tried it with a BLT for dinner but it didn’t work as well as a hearth bread when fried on one side in the bacon grease. The star of the show was the Cherokee purple heirloom tomato anyway. Homemade mayonnaise is the best and so easy to make in the food processor. 
 

Happy baking Don