Our Best-Ever Oatmeal Bread - Powerful Handmade site

Our Best-Ever Oatmeal Bread

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Our Best-Ever Oatmeal Bread

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OK, all of us agree: that is our #1 recipe for oatmeal bread. Sweeter than maximum, it is nutty, wet and smooth, very best for each toast AND peanut butter sandwiches.

At a look

Prep
Bake
Total
Yield
1 loaf

Ingredients

  • 1 1/four cups boiling water
  • half of cup rolled oats
  • 2 tablespoons butter
  • 1 1/four teaspoons salt
  • 2 tablespoons molasses or maple syrup
  • 2 tablespoons honey
  • 2 1/four teaspoons instantaneous yeast
  • 1/four cup Baker’s Special Dry Milk
  • three to three 1/four cups King Arthur Unbleached All-Purpose Flour
  • half of cup pecan meal, almond flour or finely diced pecans, almonds or walnuts

  • 10 oz boiling water
  • 1 three/four oz rolled oats
  • 1 ounce butter
  • 1 1/four teaspoons salt
  • 1 three/eight oz molasses or maple syrup
  • 1 half of ounce honey
  • 2 1/four teaspoons instantaneous yeast
  • 1 1/four oz Baker’s Special Dry Milk
  • 12 three/four to 13 three/four oz King Arthur Unbleached All-Purpose Flour
  • 2 oz pecan meal, almond flour or finely diced pecans, almonds or walnuts

  • 283g boiling water
  • 50g rolled oats
  • 28g butter
  • 1 1/four teaspoons salt
  • 39g molasses or maple syrup
  • 43g honey
  • 2 1/four teaspoons instantaneous yeast
  • 35g Baker’s Special Dry Milk
  • 361g to 390g King Arthur Unbleached All-Purpose Flour
  • 57g pecan meal, almond flour or finely diced pecans, almonds or walnuts

Instructions

  1. Place the boiling water, oats, butter, salt, molasses or syrup, and honey right into a medium-sized bowl, stir, and let the mix cool to lukewarm.
  2. Mix the remainder dough components (the usage of the lesser quantity of flour) with the oat combination, and knead — via hand, mixer, bread device or meals processor — till you could have made a comfortable, clean dough. Add the additional flour (if important) when you are kneading.
  3. Place the dough in a flippantly greased bowl, duvet it, and let it upward push for 1 hour; the dough will have to be puffy.
  4. Gently deflate dough, form it right into a log, and position it in a flippantly greased nine” x five” loaf pan.
  5. Cover the pan with flippantly greased plastic wrap or an evidence duvet, and let the loaf upward push about 45 mins, or till it is topped about 1″ over the rim of the pan.
  6. Preheat the oven to 350°F.
  7. Bake the bread for 40 to 45 mins, camping it loosely with aluminum foil if it sort of feels to be browning too briefly.
  8. Remove it from the oven when the inner temperature registers 190°F on an instant-read thermometer. After five mins, take away the loaf from the pan and make allowance it to chill on a twine rack.
  9. Store, coated, for five days at room temperature. Freeze for as much as three months.
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