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Ingredients
- 1 1/4 cups boiling water (10 ounces)
- 1 cup old-fashioned rolled oats (3.5 ounces)
- 2 tablespoons unsalted butter (1 ounce) cut into 3 pieces
- 1 1/2 teaspoons salt
- 1/4 cup honey (3 ounces)
- 1 cup whole wheat flour (4 ounces)
- 1 2/3 cups all-purpose flour (7 ounces)
- 1/4 cup nonfat dry milk (1 ounce)
- 1/2 cup chopped pecans, finely chopped, or wallnuts (optional), (1 7/8 ounces)
- 2 teaspoons instant yeast
Preparation
Step 1
1. Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.
2. Mix the remaining dough ingredients with the oat mixture, and knead-by hand, mixer or bread machine-until you've made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.
3. Lightly grease a 9 x 5-inch load pan. Gently delate the dough-it'll be sticky, so oil your hands-and shape it into a 9-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap or a proof cover, and allow it to rise till it's crowned 1 1/2 inches over the rim of the pan, about 1 to 1 1/2 hours. Near the end of the bread's rising time, preheat the oven to 350 degrees.
4. Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes to prevent over-browning. The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190 degrees. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.
Notes: Variation: Cinnamon-Swirl Oatmeal Toasting Bread
Prepare the bread dough as directed on the previous page, adding 1 large egg yolk to the dough. Allow the dough to rise once.
Filling
1 large egg white
2/3 cup (5 ounces) packed light brown sugar
2 tablespoons (5/8 ounce) unbleached all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
Lightly grease a 9 x 5-inch loaf pan. Gently deflate the dough, transfer it to a lightly greased work surface, and pat and roll it into a long 8 x 24-inch rectangle. The dough is fairly soft and it's easy to shape.
The prepare the filling: Combine the egg white, brown sugar, flour, cinnamon and vanilla. Spread the filling over the rolled-out dough. Starting at a short end, roll the dough up, gently tucking in the edges (to contain the filling) as you go along. Seal the seam, and pat and smooth the roll into a 9-inch log. Place it in the prepared pan.
Cover the pan with lightly greased plastic wrap or a proof cover, and let the loaf rise till it's crowned about 1 inch over the rim of the pan, 1 1/4 to 2 hours. Near the end of the bread's rising time, preheat the over to 350 degrees.
To Bake the Bread: Set the bread pan on a parchment lined baking pan, to catch any potential filling overflow. Bake the bread for 50 to 55 minutes, tenting it loosely with foil after 20 minutes to prevent overbrowning. The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190 degrees. Remove it from the oven, and after 5 minutes loosen the edges and turn it out onto a rack. Cool the bread completely before slicing.
this was outstanding. The three of us inhaled it. It also kept well.