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Last Modified: 01/31/12
First Published: 12/28/11
Views: 925 | | |
| Views: 925 |
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Servings: 30
Total Cost: $4.97
Cost Per Serving: $0.17
Total Calories: 4,256
Calories/Serving: 142 | Earthy and flavorful, yet still light; these honey oat wheat loaves are a terrific choice for sandwiches. Slices are also really nice simply toasted with butter since toasting this bread really intensifies its qualities. There is quite a lot of honey in this dough which makes for a light sweetness that balances the earthiness of the oat and the wheat beautifully. Easy to make and without a lot of fuss, this is one of those recipes you come back to because it makes a delicious bread with a substantial amount of whole wheat and oats and everybody who tastes it really likes it.
2 loaves Ingredients - 453 g bread flour
- 265 g whole wheat flour
- 2 cups old fashioned oats
- 6 tbsp dry milk
- 6 tbsp honey
- 570 g water
- 4 tsp instant yeast
- 3 tsp salt
Method:
In the mixer bowl, add all the ingredients except from the salt. Mix everything together to a rough dough, cover and let rest for about 20 minutes. At this point, add the salt and knead the dough with the dough hook for about 8 minutes.
Put the dough in a lightly greased bowl, cover with plastic wrap and let rest for 1 - 1 1/2 hour.
Divide the dough in two and shape each into a log, place in oiled loaf pans. Cover each loaf with greased plastic wrap and let rise for 1 - 1 1/2 hour.
Preheat the oven 450 degrees F, 30 minutes before baking, ideally put a baking stone in the oven. To bake the loaves, set the pans on the baking stone, toss 1/2 cup of ice cubes on the cast iron pan and immediately shut the door. Immediately lower the temperature to 350 degrees F, and bake for about 40 minutes, or until the internal temperature reaches 190 degrees. For the last 15 minutes, you might have to tint the loaves with foil to avoid too much browning.
Let rest on a baking rack, at least an hour before cutting into, ideally longer.
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