Wednesday, January 27, 2016

Oat and Wheat Sandwich Bread

I was getting a little bored making the same old recipe for sandwich bread. It's good and all that, but it was time to try something else. This recipe (courtesy of Smitten Kitchen) caught my eye, mostly for rolled oats being one of the ingredients.

Now a word of warning: this recipe is a two day affair. But with planning it is totally worth the time and effort.

To make the dough, it's just a matter of combining water, milk, honey, and yeast. An egg and oil gets added, then the flour*, oats and salt. Everything mixes together for about one minute, then the dough rests for 5 minutes. After resting, the dough gets mixed again for about two minutes.

After turning the dough out on a floured surface, knead it for just a bit, then pop it into a lightly oiled bowl.

Cover the bowl with plastic wrap and let the dough proof for about an hour.

Transfer the covered bowl to the fridge to ferment. This fermentation time can be just overnight or as long as five days, depending on when you want to bake the bread. I've just done it overnight thus far, but plan to try a three and five day ferment to see if there's a marked difference in taste.

Anyhow, when you're ready to bake the bread, divide the fermented dough into two equal pieces. Form the loaves and allow to proof for about an hour.

When this round of proofing is done, pop the pans into a pre-heated 350-degree oven and let bake for 35 to 40 minutes.

The end result is scrumptious! The crumb is tight, the crust is crunchy, and the rolled oats add a subtle texture to go along with the wheat flour. Providing my cooking and baking schedules allow, I plan to keep making this recipe on a regular basis.

*The recipe calls for 5 cups of whole wheat flour. I wanted to lighten it up a tiny bit and substituted 2 cups of all purpose flour, making the final amount for the wheat 3 cups. 

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