This week’s episode was an exercise in patience for me. The oatmeal bread recipe takes time. As in hours of your time. Most is passive, lots of dough resting, but I was not feeling patient at the start. But, the funny thing about baking is, once you start on the path you just accept it and do your taxes while dough rests. At least that’s what I did.
This is the book the made me believe whole wheat bread could be light and delicious. It truly is an amazing resource. After you have mastered the no knead method and are up for a challenge this is the recipe for you. The recipes from Laurel’s Kitchen take time and patience but are well worth all your effort. I picked my favorite recipe to share and I adapted it a smidgen. The oatmeal loaf is light, and great for slicing up, don’t expect leftover to stick around long.
Unlike other oatmeal breads, this one uses cooked oats, not raw; the finished product is amazingly creamy. If you don’t usually have leftover oatmeal on hand you want to make it the night before so it has time to soak up all the water. Don’t worry I will walk you through it all. This bread is worth every second you put into it. Lets get started!
* Make sure you read the full recipe and watch the entire video before making this or any of my recipes, not every tip makes it into the video
* In the video player you can increase the video quality (the default is very low). This will show the details of the video A LOT better! Its the cog/wheel shaped button on the right, bottom of the player.
1+1/3 cups rolled oat
2 cups boiling water
1 tablespoon salt
2 teaspoons yeast
1/2 cup warm water
3 tablespoons honey
1/4 cup melted coconut oil
5 cups whole wheat flour
The night before boil 2 cups water. Toss in the oats and stir until it starts to thicken. Add the salt and take the oats off the heat. Store in the fridge until baking day.
Bring oatmeal to room temperature. About 1 min in the microwave if yours was in the fridge.
Dissolve yeast in 1/2 cup warm water.
Mix coconut oil and honey into your cooked oatmeal.
In a large mixing bowl add 5 cups whole wheat flour
To the flour add the yeast and the oatmeal mixture. Mix it up with a spatula or spoon as best you can.
Turn the mixture out onto your dry counter, no need to flour it. It will not be sticking together, it is very dry and flaky, like a pie crust.
Start kneading. The kneading seems pointless at first; it looks like there is not enough water. Keep pushing the dough together and folding. You can wet you hands every once in a while. Since the moisture is coming from the oatmeal, it takes extra time for the flour to become hydrated. Knead for ten minutes and if it still has not come together start wetting you hands, adding water that way, until the dough comes together. Keep kneading until you dough passes the window pane test- you should be able to stretch a small piece of dough, without it ripping, until you can see through it. Mine took 20+ min to get to this point. Don’t worry you can take your time and take breaks if you need to. It’s hard work!
After kneading, rest the dough in a warm (90 degree) place for 90 min, cover it lightly with some foil. I pre-heat my oven for about 2 min and use my thermometer to check the temp. When it is about 100 degrees I put the bread in with just the light on and close the door.
After the first rest, take the dough and press it flat about 1 inch thick. Fold in the edges like a flower pulling in it’s petals. Press the ends together on the underside of the ball you just created.
Place the ball back into the bowl and warm oven, covered lightly, for 45 min.
After 45 min, take the ball out and split it into 2 equal pieces. Form into a ball and let them sit on your counter, covered with a kitchen towel, for 10 min.
After the 10 min rest, shape the balls into loafs and place into a 2 greased loaf pans. Cover the loafs, in a warm spot for 45 min and then put in a 350 degree oven.
The loaves are done in about 30-35 min, when they are golden brown and the internal temp is 205-210.
Tip the loaf out of the pan onto a cooling rack. Slice it up and enjoy!
Store whole or sliced bread in a airtight container with a paper towel to soak up any condensation
Thank you for watching! I hope you enjoyed my creamy oatmeal loaf bread. If you found today’s video interesting and helpful, and know someone who could benefit from step by step videos on baking with whole grains, please share this episode with them today!