Bread Baking: Honey Oatmeal Bread

 I recently read a WWI article about oatmeal bread. The US had a wheat shortage post WWI because they sent so much wheat to Europe to relieve the refugees. As a result, people looked for bread recipes that called for less wheat flour than usual. So, this is one alternative. Adding oats to the bread to stretch the wheat is very effective.

Honey Oatmeal Bread:
2 cups (450mL) milk, brought to a simmer
1 cup (80g) rolled oats
4 tbsp (60g) soft butter
1/2 cup (170g) honey
4 1/2 tsp dry yeast
1/2 cup (110mL) warm water
1 1/2 tsp salt
2 1/2 cups (315g) whole wheat flour
about 3 cups (375g) white flour
egg wash (optional)


Bring milk to a simmer. Put butter and oats in a bowl and pour hot milk over it. Stir and allow to soak for 1 1/2 hours. 




Add honey, warm water, yeast and salt to the bowl with the milk and stir well to combine. Add whole wheat flour and combine. 


Add enough white flour to get the dough to come together until it is soft, but not sticky. Don't add more than you need. Knead dough for several minutes. Cover with clean towel and allow to rise about 1 hour or until doubled in size. 


Punch down and shape into loaves, placing in loaf pans. 


Brush with egg wash and sprinkle tops with raw oats. Cover and allow to rise another 1/2 hour to 45 minutes. 


Bake at 350°F or 180°C for 35-40 minutes or until bread sound hollow when tapped. 






Watch us make this classic recipe on YouTube here: https://youtu.be/-A2yCJuOs1k
Schaut zu wie wir dieses klassische Rezept auf YouTube machen hier: https://youtu.be/8sDslgEpr_E

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