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Blogging Marathon #25: Week 1/ Day 2 Theme: Baking with Whole Grains Dish: Wholewheat Oatmeal Bread Wholewheat Oatmeal bread has been on my to-make list for a while now. For some reason the combination of wholewheat and oats sounded delicious. So when I saw the theme "Baking with Whole Grains", I knew right away that I have to give this combo a try.


Servings

2 loaves

Total time

60 minutes

Cuisines

American


Ingredients

  • 2 cups water (Boiling)
  • 1 cup oats (Rolled)
  • (1.25l) fish stock
  • 1 tbsp honey
  • (1.25l) fish stock (- (half a stick))
  • 1 tbsp salt
  • 1 tsp cinnamon (Ground)
  • 1 tbsp yeast (Instant)
  • 3 cups Wholewheat Flour
  • 2 cups all purpose flour
  • 3 tsp Wheat (Vital gluten)


Method

  1. In a bowl of the stand mixer, combine water, oats, sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
  2. Add yeast and the flours to the mixture and knead with the dough hook until a smooth, pliable dough forms, about 5-7 minutes. Spray the top of the dough with cooking spray, cover with a plastic wrap and set aside to rise for 1 hour.
  3. Divide the dough in half and shape each half into a loaf. Place the loaves in two 8.5"x4.5" loaf pans (I used my 9"x5" loaf pans, which worked fine), cover loosely with lightly greased plastic wrap and set aside to rise for 1 hour. Dough should crown 1" over the rim of the pan; I had to let my loaves rise for 2.5 hours to get to this stage because it was VERY cold when I made the bread. So make sure that the dough rises sufficiently before baking the bread.
  4. Preheat the oven to 360°F and bake the loaves for 33 minutes until the tops are golden brown and the   internal temperature is 190°F. If your oven cannot be set to 360°F, then set it at 350°F and bake for 35-40 minutes.
  5. Let the bread cool for 10 minutes in the pan before removing onto a wire rack. Cool completely before slicing.
Contains allergens

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