Oatmeal & Brown Sugar Toasting Bread

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Oatmeal & Brown Sugar Toasting Bread

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Published prior to 2008

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.

Reviews

1
  • star rating 08/19/2014
  • grace from connecticut
  • I made this bread today and it came out great!
  • star rating 03/08/2012
  • delatigre7 from KAF Community
  • when combining this in my bread machine, I'm glad that I looked at it before the last 10 min. as suggested as it was quite mushy and I had to add extra flour, other than that, it baked up nicely, tasted great and I will make it again.
  • star rating 05/18/2011
  • patalli20159 from KAF Community
  • I made this bread for the first time today and am happy with the end result. The bread is good with a nice texture and not too sweet. I did have some difficulty with the recipe. First, the dough never stopped being sticky. I added more flour, but even with oiled hands and an oiled work surface could not knead this dough. I ended up kneading quite a bit more flour into it, but it was still pretty sticky. Also, even though it wasn't very warm in my kitchen, the dough rose a lot (I used active dry yeast, not instant, but still just added it with the dry ingredients). I gave the first rise 45 minutes, at which point it had doubled. The second rise was also about 45 minutes, with the dough rising well above the edge of the pan. Once in the oven, it was clear the dough had risen too much since the loaf fell a bit while baking. Nothing drastic, and it is certainly still edible. Next time I will be prepared for the stickiness and watch to make sure it doesn't rise so much. So while I like how the bread tastes, it was not the easiest dough to work with for me. By the way, I added a teaspoon of cinnamon with the dry ingredients and am so glad I did! Really good flavor.
    Several questions come to mind....the recipe calls for rolled oats plus steel cut or Irish. If you use instant oats, that would affect the moisture in the dough. Sounds like you had good taste and texture in the end. There are other variables we could consider (like type of yeast used and flour measurement). We'd be glad to help problem solve this recipe if you'd like to call the Baker's Hotline. Call 800-827-6836 and ask to speak with a baker. Irene @ KAF
  • star rating 03/01/2010
  • Lisa from Richmond VA
  • This recipe makes wonderful bread. I was able to get two loaves of bread instead of one. I really like the Irish oatmeal in this recipe, it makes for a more interesting bread. It is wonderful toasted. I made this yesterday and I only have one half of a loaf left. My family ate the rest! I will be making this again!
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