Oat-y-Licious Wheat Bread, Yeast-Leavened

Various Leavened Breads

By Cat, April 2009 (Photo right, from Wikimedia Commons)

See also: 1. Whole Wheat & Oat Yeast-Leavened Bread; 2. Bread Basics (Yeast-Leavened Breads); 3. Basic Yeast Bread; 4. Basic Yeast Bread, Presoak Sponge Method; 5. Bread & Rolls Menu

I’m interested in making mixed-grain breads. I’m collecting a few but have not tested all of them, including this recipe from a package of Bob’s Red Mill (1) Oat Flour, using  both wheat and oat flours. It does not include a sponge or presoak, but I’d like to adapt it for these. 

Oat-Y-Licious Wheat Bread (Yeast-Leavened)

Makes 1 loaf.   I’ve not yet tested this.

I’d like to adapt this for a sponge method, or to use spelt instead of wheat,  but I’ve not done that yet.

Ingredients & Equipment:

• 1 ½ cups whole wheat flour
• ½ cup oat flour
• ½ cup unbleached white flour, plus more for kneading
• ½ tsp Unrefined sea salt
• 1 cup warm filtered water (110⁰ F)
• 2 tsp active dry yeast
• 2 Tbsp butter, melted
• 2 Tbsp sugar
• medium bowl
• large bowl
• loaf pan

Method

1. Sift flours and salt into medium bowl.
2. Place warm water in large bowl; sprinkle yeast on top. Let stand 5 minutes to proof yeast. Then add butter and sugar, stirring to blend.
3. Add flour mixture and stir to blend; then knead on surface dusted with unbleached white flour, until smooth and elastic, about 5 – 8 minutes.
4. Place in oiled bowl, turning to coat dough on all sides with oil. Cover with damp cloth and let rise in warm place for 1 hour.
5. Punch down and let rest 5 minutes. Shape into loaf and place in buttered loaf pan. Cover and rise for 1 hour until doubled in bulk.
6. Bake at 350°F for 40 – 45 minutes. Remove pan to cooling rack and cool several minutes before removing loaf from pan to finish cooling.

References

1. Bob’s Red Mill (link removed at their request0