The Bread that Ate My Kitchen

I almost forgot that I promised a post on the bread that I made for my recent family reunion. I made Whole Wheat Oatmeal Bread, which is great for sandwiches or toast. It is full of whole grains without that “sticks and twigs” texture. This is the bread that rose so well that it popped the top off its rising container and almost overflowed onto the counter.

Don’t let this scare you off making it – just make sure you have a big enough container for rising. The original recipe makes four loaves of bread, which is a huge amount of dough. And I didn’t have a big enough container. I am posting a reduced recipe that will only make two loaves and will be much more manageable. Even if you have never made bread before, you can do this.

Unfortunately I forgot to take many pictures of the process. I will do a post sometime soon on bread making, with exhaustive pictures, to help you gain confidence if you are thinking of taking the leap into yeast baking.

Feel free to post in the comments if you have any questions at all about baking with yeast. I made my first yeast bread when I was in college, from an illustrated Time Life yeast baking book. I have learned a lot by trial and error, and I am happy to share my tips and hints. If you are in the St. Louis area, I do also offer cooking and baking classes. Contact me and we will talk!

Whole Wheat Oatmeal Bread
Adapted by the Cook’s Life
From “Country Baking” by Ken Haedrich
Makes 2 large loaves

The original recipe was called “Grainy Bread for the Whole Week” but I thought it needed a better name. And it made four huge loaves of bread, so I cut the recipe in half. Feel free to double the recipe if you are an experienced baker, but be aware it makes a lot of dough.

3 cups warm milk or water*
¾ cup rolled oats, old-fashioned or quick
1 package dry yeast (2 ¼ teaspoons)
¼ cup honey
5 ½ cups white whole wheat flour
1 ¼ teaspoons salt
¼ cup canola or vegetable oil
1 ½ to 2 cups unbleached all-purpose flour, approximately

*Milk will make a softer bread than water. I prefer using milk.

Pour the water or milk into a large mixing bowl or mixer bowl. Add the oats, yeast and honey. Stir in 4 cups of the white whole wheat flour. Cover the bowl tightly with plastic wrap and let rest for 30 minutes.

After the rest, add the salt, oil and the remaining 1½ cups white whole wheat flour. Mix well. Cover the dough and let rest for 10 minutes.

After the rest, add about 1 cup of the all-purpose flour. When dough gets hard to stir, turn out onto a floured surface to knead, or leave in the mixer and use the dough hook to knead. Knead the dough until it is fairly stiff, smooth and elastic. Add flour if the dough sticks to your hands or the sides of the bowl.

Place the dough in a large greased bowl or container that has enough room for the dough to double in size. Cover with plastic wrap or the lid and let rise in a warm place for 45-60 minutes, or until doubled.

Grease a baking sheet, or line with parchment, if you are making freeform loaves. Or grease two 9 by 5 inch loaf pans.

Turn risen dough out onto a lightly floured surface and knead briefly, for about 30 seconds. Divide dough into 2 pieces and form each into an oblong, football-shaped ball. Place loaves on prepared baking sheet, leaving room between them, or in loaf pans. If using loaf pans, press dough firmly into corners. Cover loosely with parchment or waxed paper and allow to rise until doubled. This should take 20-30 minutes, or about half the time the dough took to double the first time.

About 15 minutes before the bread is risen, preheat the oven to 375 degrees.

Bake the loaves 30-45 minutes, or until they are golden brown and sound hollow when tapped. Freeform loaves on a baking sheet will take slightly less time to bake than those in loaf pans.

Remove bread from the pans and let cool on wire racks. When completely cool, store leftovers in an airtight container or plastic bag. Freeze if not eating within a few days. Homemade bread dries out faster than commercial bread, but if you slice it before freezing, you can remove slices as you need them. They thaw in a few minutes, or you can toast them.

 Download the recipe here.

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