Thursday, February 16, 2012

Berry Orange Oatmeal Bread

Recently Mary Oysten from Owlhaven posted a recipe to make bread from leftover oatmeal.  One morning this past week we had leftover Blueberry Orange Oatmeal and I decided to give her recipe a try.  I did have to make some adjustments.  My recipe is at the bottom of this post... but there is a link above to access the original recipe at Owlhaven.

My family is thrilled with this bread, it is moist, but slices beautifully. We enjoyed one loaf the day I made it, some with butter, some without.  It was great either way.  And it will be perfect for peanut butter sandwiches later in the week.

Berry Orange Oatmeal Bread
Makes 2 loaves

Ingredients
 1 cup cooked oatmeal, cooled to lukewarm
 2 tsp yeast
 1 T coconut sugar
 2  cups hot tap water (about 110-115 degrees)(used 3/4c orange juice and added water to get 2 cups)
 2 teaspoons salt
 6-7 cups fresh ground red wheat (or unbleached all-purpose flour)

Let oatmeal cool to lukewarm. Meanwhile, stir the yeast and sugar into the warm water until dissolved, and allow to sit for 5-10 minutes, or until the yeast has created a bubbly foam on top of the water. Add the warm liquid, salt, brown sugar, and yeast mixture to the oats and stir well. Then stir in 6 cups of flour, 1 cup at a time.
Turn out on a floured board. Knead until the dough feels smooth, pliable and elastic. You may need to add up to one cup more flour if necessary to get the right feel. Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.

Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch pans (bread pans). Place the dough in the pans, cover, and let rise in a warm place until almost doubled in bulk.

Preheat oven to 375 degrees, place the bread in the center of the lowest rack, and bake for about 45 to 50 minutes, until the loaves sound hollow when tapped on top and bottom with the knuckles. Remove the loaves to a rack to cool. If you want a very soft top crust, brush the loaves with melted butter when you bring them out of the oven.


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