January 12, 2011

Oatmeal Bread

I am one who does not like to cook the same thing more than twice a month.  We have moved so many times I nearly need my toes to keep track of how many.  However, our family has been eating the same sandwich bread for a couple of years now.  I suppose one could say we really like it...It seems very popular with guests as well so I thought I would share the recipe. I make this bread once a week and simply store the extra loaf in the freezer so it is fresh when we need it. I also make a yummy Cinnamon Raisin variation of this bread a couple of times a month (see the end of the recpe for how). 

Oatmeal starter:
1 1/2 C Oats (I use quick oats)
3/4 C Whole Wheat Flour (I like using stone ground fine)
1/2 C Brown Sugar
1Tbs Salt
3 Tbs Butter
3 1/2 C Boiling water

Additional Ingredients:
1/2 C Ground Flax Meal
1 C Warm Water
3 tsp Yeast
4 C Whole Wheat Flour
3-4 C All Purpose Flour

Stir all dry oatmeal ingredients together in mixing bowl.  Add butter and boiling water, stir till combined.  Leave for at least 30 minutes. 

In measuring cup with the 1 C Warm water, dissolve yeast.  Add to oatmeal mixture.  Add in flax meal and stir with dough hook.  Add in Whole wheat flour and knead until well combined. 

Add in white flour 1/2 C at a time until the dough does not stick to the bowl but it is still moist and not too stiff. Transfer to a greased bowl, cover and let rise for one hour. 

Divide dough in two, roll each half of the dough out on a lightly floured surface into a 10''x20'' rectangle (approximately).  Tuck in one inch on each long side and then roll the whole rectangle up from short side to short side so you have a 8-9'' long loaf. 

Place in greased bread pans.  Cover and let rise 45-60 minutes.  Bake at 350 for 35-45 minutes. Tip bread out of pans immediately and cool completely.

For a variation I also use this recipe to make Cinnamon Raisin Bread which is very popular for breakfast around here.  I simply up the brown sugar to 3/4 C, substitute one C of the whole wheat with white flour and mix in two or three C of raisins before I add the white flour.  Then when I roll out the dough I spread butter on the rectangle, and sprinkle with white sugar and cinnamon.  Bake an additional ten minutes and you have breakfast bread!

Happy Bread Making!
Check out the 4 Moms Bake Bread for more bread recipes and tips.


Nikki said...

Oooohhhhhhhh...I love to try new bread recipes. This one looks excellent. Thanks for sharing Heather! And by the way, I loved your last post about M. Such a sweet addition to your family!

Diana said...

Look's great! Thanks for including the raisin recipe.

Question - Is the "quick oats" instant?

Ryan & Heather said...

No, the oats are not instant.

Headmistress, zookeeper said...

This looks really good!
Can we get a link back to the Four Moms bread baking linky?  Thanks.=)

Ryan & Heather said...

Absolutely! Taken care of.

I should have thought of that when I linked up...it was an older posting and I am somewhat new to the blogging thing.
Thanks for asking,