Oatmeal Wheat Bread

Now that is what I call wonder bread

This recipe is adapted from the second best bread book available called Bernard Clayton’s New Complete Book of Breads. This book is full of really good recipes and ideas for the more experienced baker, but does have some easy breads for a novice as well. I added honey to offset the earthy wheat and oat flavor of the original. I also soaked the oats in buttermilk instead of regular milk to add a more subtle tangy flavor and help make the crumb less dense. Otherwise the recipe is fairly similar. The bread makes two loaves or about 12 buns and is an excellent sandwich or toasting bread. I use a mixer to blend bread together but always knead by hand.

English Oatmeal Bread

• 2 cups oatmeal
• 2 cups buttermilk
• 2 1/4 tsp active dry yeast
• 2 tbsp butter softened
• 2 tsp salt
• 1 cup whole wheat flour
• 1 1/2-2 cups unbleached white flour
• 1 tbsp honey

In a mixing bowl soak the oats in the buttermilk for 2 hours. Add yeast, honey, butter and whole wheat flour and beat on medium speed for 30 seconds. Add salt and beat for 1 minute more. Turn the mixer to speed 3 and add 1/2 cup of white flour at a time beating it into the dough before adding more. When it turns into a rough dough that pulls away from the bowl place on a floured counter and knead until smooth and elastic, about 8 minutes. Add more flour of too sticky. Place dough in a greased bowl and let rise for 1 1/2 hours covered. Punch down dough and let it rest for 5 minutes. For loaves cut it in half and shape each one. Place in greased loaf pans and cover. For buns roll into a long rope and cut into equal pieces. Then shape each piece into a bun and place on a greased baking sheet. Let dough rise for 45 minutes or until doubled. Place in a preheated oven at 400 degrees and bake for 30 minutes. Turn heat down to 350 and continue baking until bread is browned and done, about 20 minutes more for loaves. Turn bread out on a cooling rack.