Homemade Oatmeal Bread
As a little girl my grandmother made the most amazing homemade bread! The one I can still remember vividly was her Homemade Oatmeal Bread. My grandmother was an excellent cook and is my inspiration.
My grandmother made her Homemade Oatmeal Bread using rolled oats and back-strap molasses. I followed her original recipe but added two little things that made my bread rise higher. The rich deep flavor of the Homemade Oatmeal Bread is still there, my additions just made the bread lighter and airier perfect for a delicious sandwich.
One of the modifications I made to my grandmother’s recipe is how I dissolve the yeast. I have found if your yeast does not bloom first, my bread does not rise as well. I begin by adding honey to my water which is 105-110 degrees. Then I dissolve my yeast into the honey water and let it bloom, when the water has a foamy head the yeast is ready to go.
The second addition I made to my grandmothers’ original recipe of Homemade Oatmeal Bread is the use of Bread Flour. The bread flour in the grocery stores have added gluten and you get a much better rise. I also add powder milk to my recipe. Over the years it is my experience powdered milk rises higher in bread recipes than traditional milk.
I choose to use a stand mixer to make my bread dough. When you use the mixer make sure it has at least a 5 quart bowl and has substantial power, the dough needs to knead for at least 7 minutes. This will destroy inferior mixers.
Here’s the recipe for Homemade Oatmeal Bread
Homemade Oatmeal Bread
Yields a 2 pound loaf
11/2 cups water, approximately 110 degrees f
1 teaspoon honey
1 packet rapid rise yeast (2 teaspoons)
1 ½ tablespoons melted butter, divided
1/3 cup molasses
4 cups bread flour, divided
3 tablespoons powdered milk(optional)
1 teaspoon kosher salt
1 cup rolled oats
Dissolve the honey and yeast into the warm water and let the yeast bloom.
In the bowl of a stand mixer fitted with a mixing paddle, mix ½ the flour, salt, powdered milk and oats.
Add in the yeast and 1 tablespoon of the melted butter.
Mix for 1 minute on low.
Slowly add in the remaining flour.
After all the flour has been added, switch over to the dough hook.
Let the dough hook need the dough on low to medium for 7 minutes.
Form the dough into a ball, spray the bowl with oil then place the dough ball back in the bowl and cover with a towel and let double in size. (Approximately 1 hour)
Punch the dough ball down and cut into two dough balls.
Grease a bread pan with some of the remaining melted butter and the dough balls into the prepared pan. Brush the dough balls with melted butter and cover and let rise till doubled again.
Preheat oven to 350 degrees.
Bake the bread for 30-35 minutes or until a thermometer reads 180 degrees internal.
Brush hot loaf with remaining butter.
After cooling for several minutes remove loaf from pan and let cool on racks.
This bread is outstanding for toast or sandwiches.
Here is the link for the mixer I used, it did an outstanding job!