Whole Wheat Maple-Oatmeal Bread
I haven't posted this recipe in a while (actually I haven't made this bread in a while), and I forgot how delicious it is. Really easy to make; a few simple ingredients (100% whole wheat); and so delicious you'll eat it for breakfast (makes great toast), lunch (do I even have to mention sandwiches), and dinner. Anyhow, the recipe is below.
Whole
Wheat Maple-Oatmeal Bread
Makes
2 or 3 loaves
6
cups whole wheat flour, divided
2
cups oatmeal, plus additional for coating
2
tablespoons vital wheat gluten
3
½ cups water, divided
2
tablespoons instant yeast, divided
¼
cup olive oil
¼
cup maple syrup
2
teaspoons kosher salt
Separate
the ingredients into two bowls using this ratio: In one bowl combine
4 cups of flour, two cups of oatmeal, the wheat gluten, and 2 ½ cups
of water; stir until just combined. In the second bowl combine the
remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water;
stir until just combined. Cover the bowls and allow the ingredients
to rest and begin fermenting for at least an hour, but up to 12.
Then combine the contents of bowl bowls into the bowl of an upright
mixer fitted with a dough hook. Add the remaining tablespoon of
yeast, along with the olive oil, maple syrup, and salt. Knead the
dough on medium speed for about 8 minutes, then cover and allow to
rise for one hour. Transfer the dough to a work surface, cut it into
two or pieces, gently shape it into loaves. Dust the counter with
extra oatmeal and roll the loaves in it, gently pressing oatmeal into
the surface of the raw dough. Place the loaves into oiled loaf pans,
cover with plastic wrap, and allow to rise for 45 minutes. Preheat an
oven to 425F. Bake the bread for about 30 minutes, or until golden
brown and sounds hollow when tapped on. Remove the bread from their
pans and allow to cool for 10 minutes before slicing.
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