Sept 18, 2014, 1st try “Oatmeal Sandwich Bread” from Good to the Grain
- 1 package (2.5t) active dry yeast / 0.6oz (16g) cake yeast
- 2C warm water (470g)
- 3T (50g) (not blackstrap) molasses
- 2 1/2C (290g) whole wheat flour
- 2 C (254g) bread flour + 60-90g
- 1C (100g) rolled oats
- 2oz (1/2 stick) butter, very soft (+ more for pan)
- 1 T (14g) salt
- Mixer with dough hook
- 1 loaf pan + 2 smaller loaf pans
- towel
- Mix water, yeast and molasses in bowl of mixer. Let it sit for 5 min to make sure it is still active.
- Add flours, oats and butter with yeast and stir until shaggy mess. I prefer a knife as it is easier to clean off dough.
- Cover with a towel and let it rest for 30 min. This is the autolyse time.
- Add salt.
- Mix in mixer with dough hook for 6 min. It should come away from the sides of the bowl without sticking. If it does stick add 1T of bread flour at a time until it comes away. It shouldn’t be a dry dough, but a slightly tacky, like my humor.
- Knead a few minutes on a lightly floured surface (or maybe a few dashes of water?).
- Rise for 45 min to 1 hour (doubled). I find that 45 min has been working well in my 70°F apartment.
- Shape the dough by laying it out flat, then rolling it up the size of your loaf pan.
- Sprinkle with oats or bran if you like. Spritz with water to make sure they stick.
- Turn on oven to 400°F. Let it rest in a warm place for about an hour, or until it’s 50% bigger (oy! the fractions!).
- Bake at 400° for 40 min for one whole loaf, until dark top and hollow sounding. Small loaves are 15-20 min. Internal temp of 195°.
Sept 30, 2014
Last night made one regular loaf pan and a small one. That worked much better. The height of the bread was just right. Plus, Ella had a blast having “her” loaf.
October 25, 2014
Trying with 2 small loaf pans + regular loaf pan.
Jan, 2016
2 small loaf pans + regular loaf pan. Done by 22 min. D’oh!