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This take on classic oatmeal bread features the lighter taste of brown sugar, as opposed to the molasses usually used. We feel the flavor of the oats shines through more fully when it's not masked by molasses.
1 3/4 cups (14 ounces) boiling water
1 cup (3 1/2 ounces) rolled oats
1/2 cup (2 3/4 ounces) steel-cut oats or Irish oatmeal, uncooked
1/4 cup (1 3/4 ounces) lightly packed brown sugar
2 3/4 cups (11 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dried milk
1 3/4 teaspoons salt
2 teaspoons instant yeast
1/4 cup (3/4 ounce) milled flaxseed OR 2 tablespoons vegetable oil
Manual Method: In a medium-sized mixing bowl, combine the boiling water, oats, steel-cut oats and sugar. Stir the mixture once or twice to combine, then set it aside to cool to lukewarm. Add the remaining ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. This is a stiff dough, but just keep working at it; it’ll become smooth and elastic. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Mixer Method: Combine the ingredients as directed above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise as directed above.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.
Transfer the dough to a lightly greased work surface, and form it into a loaf. Place the loaf in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan and let the bread rise for 1 hour, or until it's just crowned over the edge of the pan.
Bake the bread in a preheated 375°F oven for 35 to 45 minutes, or until it's golden brown and its internal temperature is about 200°F. Note: This bread has a tendency to brown quickly (and underbake in the center), so plan on tenting it lightly with aluminum foil about 20 minutes before the end of the baking time. Remove the bread from the oven, and turn it out onto a wire rack to cool completely. Yield: 1 loaf.
Nutrition information per serving (1/2-inch slice, 52g): 135 cal, 1g fat, 5g protein, 22g complex carbohydrates, 3g sugar, 2g dietary fiber, 246g sodium, 123g potassium, 10RE vitamin A , 2mg iron, 38mg calcium, 97mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 3, Early Spring 2000 issue.