Baker’s Formulas

Oatmeal Bread

Oatmeal Bread

Metric Baker's %
King Arthur Sir Galahad Flour 7.5kg 75%
Whole Wheat flour 2.5kg 25%
Water 6.25kg 62.5%
Yeast 0.25kg 2.5%
Salt 0.225kg 2.3%
Oil 0.75kg 7.5%
Honey 0.75kg 7.5%
Whole Milk 1.125kg 11.3%
Thick Rolled Oats 1.65kg 16.5%
Total Yield 21kg 210%

Mixing Soak the oats in the milk for 20 minutes. Add all the remaining ingredients to the mixer. In a spiral mixer, mix on first speed for 3 minutes to incorporate the ingredients. Mix for an additional 3-4 minutes, to a moderately strong gluten development.

Desired Dough Temperature 76°F

Bulk Fermentation 2 hours, with a fold after 1 hour.

Dividing Divide the dough into 0.68kg pieces if making 9"x5" loaf pan breads.

Shaping Shape into logs, dip the top surface into a damp cloth, and then into a sheet pan with raw oats. Place the loaves into the strap pans.

Baking Proof fully and bake at 425°F for about 36 minutes. Small rolls can also be made with the dough.