Whole Wheat Oatmeal Bread
Provided by: Gina Marie Miraglia Eriquez
Forget what you think you know about whole-wheat bread -- this recipe bakes up remarkably tender and full of flavor.
- 2 cups warm water (105 to 115 F)
- 2 packages active dry yeast (4 1/2 teaspoons)
- 1 teaspoon sugar
- 3 1/3 cups whole wheat flour
- 1 cup quick-cooking oats (uncooked)
- 1 tablespoon salt
- 1/2 cup mild honey
- 5 tablespoons unsalted butter, melted and cooled
- 1 large egg, beaten
- 3 1/3 cups all-purpose flour
- In a large bowl, combine water, yeast, and sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
- Stir in whole-wheat flour, oats, salt, honey, and butter until smooth. Stir in egg. Gradually stir in all-purpose flour.
- Turn dough onto a lightly floured surface and knead 5 to 7 minutes, or until smooth but slightly sticky (add a little more all-purpose flour if necessary). Shape dough into a ball and place in an oiled bowl, turning to oil the top. Cover bowl and let rise in a warm place (80 to 85F.) until doubled, about 1 hour.
- Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes. Oil a large baking sheet.
- Shape each half into a 6- by 4-inch oval, tapering ends slightly; place on baking sheet. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350F. Make slashes in tops of loaves with a sharp knife and sprinkle with some oatmeal. Bake until loaves are golden and sound hollow when bottoms are tapped, about 35 minutes. Transfer to racks to cool.
- Make ahead: Baked and cooled loaves may be wrapped in aluminum foil and put in a resealable plastic bag, then frozen for up to 1 month.