I know that I usually post pictures of the things that I bake. This time the only pictures would be crumbs. My father-in-law and I made this bread over the weekend and it disappeared like we were a pack of gluten-hungry wolverines. It is based on Jeffrey Hammelman’s bread of the same name, though we made a few tweaks.
I promised my father-in-law that I would print up our process and email it to him. I decided to post it here and kill two birds with one stone (why do those birds always get the shaft?).
Makes 3 loaves
150g Rolled Oats
567g Warm Water
680g AP Flour
230g Whole Wheat Flour
10g Instant Yeast
68g Vegetable Oil
First, soak the raisins in warm water for 30 min. This water will be drained off so the amount doesn’t matter. Next, in a large bowl soak the oats in the 567g warm water and let sit for 30 min.
While the raisins and oats are soaking, mix the flours, salt, cinnamon, and yeast in a medium bowl.
Once the oats are done soaking, add the dry ingredients to them in the large bowl. Add the honey, oil, and milk.
Mix together until you have a shaggy dough. Turn it out onto the counter and knead for five minutes.
Drain the raisins and gradually work them into the dough. This can be a bit tricky as the dough might not want to stay together. Keep at it.
Allow to rise for an hour. I like to rise all my breads in my oven. I put a milk jug filled with hot water in there and it tends to stay between 78-83 degrees for hours. This probably isn’t necessary with instant yeast, but for sourdough it is vital.
After an hour, pull out your dough and give it a few firm folds on the counter to press out some of the gas. Put it back in the bowl and let it rise for another hour.
The dough should be doubled by now, especially if you controlled the temperature. If not, leave it for a while longer.
Divide the dough into three loaves. Shape and place them into greased loaf pans. Brush the tops of the loaves with water and sprinkle on some loaves. This step is pretty but optional. Cover the loaves with plastic wrap and rise for another 90 min.
15 min before baking, remove the plastic wrap and preheat your oven to 450 degrees.
Load the oven with the loaves side by side. Bake for five minutes and then turn the oven down to 375. Bake for 20 min, turn the loaves 180 degrees and bake another 15-20 min.
Cool and enjoy. This bread is great with peanut butter, or toasted with butter and cinnamon sugar.