Whole-Wheat Oat Bread
10 ingredients
31 steps
Ingredients
- 1 1/2 cups plus 2 tablespoons simmering water
- 1 1/2 cups plus 1 tablespoon old-fashioned rolled oats
- 1/4 cup unsulfured molasses
- 1 1/2 cups bread flour, plus more for dusting
- 1 1/2 cups whole-wheat flour
- 1/4 cup powdered nonfat dry milk
- 1 envelope active dry yeast (1 scant tablespoon)
- 3/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 large egg white, lightly beaten
Directions
-
1Pour the water over 1 cup oats in a medium bowl.
-
2Stir in the molasses; let stand until mixture registers 115F on an instant-read thermometer, about 10 minutes.
-
3Coarsely grind 1/2 cup oats in a food processor.
-
4Transfer to a separate medium bowl; add the flours and powdered milk.
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5Sprinkle the molasses mixture with yeast.
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6Stir in 1 cup flour mixture, then the salt.
-
7Gradually stir in the remaining flour mixture, 1 cup at a time.
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8Turn the dough out onto a lightly floured work surface.
-
9Knead until smooth and no longer sticky, 5 to 10 minutes.
-
10Oil a medium bowl with 1 teaspoon oil.
-
11Transfer the dough to the bowl; turn to coat.
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12Loosely cover with plastic wrap, and let the dough rise in a warm spot until doubled in bulk, 1 to 1 1/4 hours.
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13Brush a heavy-duty baking sheet with 1 teaspoon oil; set aside.
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14Punch down the dough.
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15Transfer to a lightly floured work surface.
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16Knead the dough once or twice.
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17Flatten into a 9-inch circle.
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18Pull the edges of the dough up and in toward the center; pinch to seal.
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19Turn the dough over.
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20Pull down on the dough with cupped hands to stretch the top; pinch the edges at the bottom.
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21Wrap your hands around the sides of the dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high.
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22Place on the oiled baking sheet, seam side down.
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23Brush plastic wrap with the remaining teaspoon oil; cover the dough.
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24Let rise until doubled in bulk, 45 minutes to 1 hour.
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25Preheat the oven to 400F.
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26Score an X in the top of the dough.
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27Brush with egg white; sprinkle with the remaining tablespoon oats.
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28Bake 10 minutes.
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29Reduce oven temperature to 350F.
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30Bake until dark golden brown and the bottom sounds hollow when tapped, 40 to 45 minutes.
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31Let cool completely on a wire rack.
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