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This versatile loaf of homemade goodness can switch between sweet and savory dishes with ease. Whether making bread stuffing or bread pudding, French toast or grilled cheese, this is one loaf that knows how to be helpful around the kitchen!
If you are a seasoned breadmaker, use the short directions. Beginners should use the long directions for more explanation of each step.
Makes: 1 loaf
1 C. white flour
2 C. whole wheat flour
1 tsp. salt
1¼ C. water or whey
½ C. rolled oats (not instant) plus extra for rolling
2 Tb. butter
2 Tb. unsulfured molasses (not blackstrap) or honey or brown sugar
1 pkg. yeast (¼ oz. or 2¼ tsp.)
Short Directions:
- Heat 1 C. of the water or whey to hot but not boiling. Add the oats, molasses, and butter. Set aside to cool.
- Proof the yeast in remaining ¼ C. water or whey for 5 minutes.
- Combine the whole wheat and salt. Set aside the 1 C. white flour.
- Mix the wet and dry, adding just enough reserved flour to make a ball.
- Knead 10 minutes, adding reserved flour as needed. Oil the bread bowl and place dough in it.
- Cover and let rise 45 minutes.
- Punch down, shape into a loaf, roll the loaf in rolled oats, place seam down in oiled loaf pan and cover with plastic wrap. Let rise 45 more minutes.
- Uncover, make slits and bake at 375 for 40-45 minutes.
Long Directions:
- In a small saucepan, heat the 1 C. water until hot but not boiling. Stir in the rolled oats, molasses and butter. Remove from heat and let cool to 115 degrees or warm.
- Add the yeast to the remaining ¼ C. of water or whey. Set aside for 5 minutes.
- In a large bowl whisk the whole wheat flour and salt. Set aside the cup of white flour.
- Add the cooled oat mix and the yeast liquid to the whole wheat flour. Stir with a large spoon until well combined.
- Add the reserved flour a tablespoon at time until you can start kneading it without it sticking to you. Sprinkle some of the flour onto a cutting board and begin slowly kneading the dough for 10 minutes. Continue adding reserved flour only as needed to prevent it from sticking. You will need less and less flour towards the end of the 10 minutes.
- Spray oil the bread bowl (its ok if there is dough and flour stuck to it). Place the kneaded dough in the bowl and spray oil the top of the dough. Cover with plastic wrap or a tea towel and put in a warm place to rise for 45 minutes. Spray oil a 9X5 or 4.5X8.5 bread pan and set aside.
- Remove from the bowl and knead it a few times. Shape in into an oval or log shape. Pinch the seam together, then gently roll the loaf in rolled oats. Place it seam-side down in the oiled bread pan. Recover with the plastic wrap (not a tea towel here). Set aside to rise for 45 minutes more.
- Preheat the oven to 375 in the last 15 minutes of its second rise. Remove the plastic wrap. Cut a few shallow slits across the top. Bake for 40-45 minutes. Remove from the bread pan onto a cooling rack and let cook at least 20-30 minutes before cutting. Once completely cool, store in a bag or breadbox on your counter.
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