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Irish Oatmeal Bread




Source of Recipe


Cooking Light, JANUARY 2004


Recipe Introduction


"If you have oatmeal at breakfast and make a sandwich with this bread for lunch, you can meet the recommended 1 1/2 cups oatmeal per day. This recipe yields a dense dough, so use a stand mixer for mixing. Make sure the oatmeal mixture is cool before combining with the yeast mixture."


List of Ingredients




2 1/4 cups boiling water
1 3/4 cups steel-cut oats
1 tablespoon salt
3 tablespoons butter
3 tablespoons light brown sugar
1 Dash granulated sugar
2 packages dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100� to 110�)
3 1/4 cups all-purpose flour -- divided
3 cups whole wheat flour
Cooking spray
1 large egg -- lightly beaten

Recipe



Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85�), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350�.

Uncover dough, and brush egg evenly over loaves. Bake at 350� for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.

Yield: 2 loaves, 14 servings per loaf (serving size: 1 slice)

CALORIES 154 (15% from fat); FAT 2.5g (satfat 1g, monofat 0.7g, polyfat 0.4g); PROTEIN 5.1g; CARBOHYDRATE 28.9g; FIBER 3g; CHOLESTEROL 11mg; IRON 1.8mg; SODIUM 267mg; CALCIUM 15mg;

NOTES : Fantastic! I made the second loaf into Cinnamon Swirl Bread by spreading the dough with 1 T. butter and sprinkling with 1/3 cup brown sugar mixed with about 1/2 T. cinnamon and rolling it up and sealing it. Yum! I used instant SAF yeast (about 4 t.) instead of regular and skipped the egg glaze. I think I brushed the loaves with butter after removing them from the oven.