Irish Oatmeal Bread

• Vegetarian

• Breakfast Foods

  • 1 cup Steel cut oats

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tbsp Brown sugar, light
  • 1 Pinch Granulated sugar
  • 1 package Instant yeast
  • 1/2 tbsp Salt
  • 1 1/2 cups Whole wheat flour

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1 1/2 tbsp Butter

• Liquids

  • 1 4 cup warm water (100° to 110°
  • 1 1/8 cup Water

Found on theredheadbaker.com

Description

Directions

• Combine the first 5 ingredients (boiling water through light brown sugar) in the bowl of a stand mixer, and let stand 25 minutes.
• Dissolve the granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to the oat mixture. Combine 1 1/4 cups of the all-purpose flour and all of the whole wheat flour. Gradually add the flours to the oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands if necessary (dough will still feel moist).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, then a clean kitchen towel, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• Punch the dough down; cover with plastic wrap and let rest 5 minutes. Roll the dough into a 14 x 8-inch rectangle on a floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the loaf, seam side down, in a 9-inch loaf pan coated with cooking spray. Cover with plastic wrap and let rise 30 minutes or until doubled in size.
• Preheat oven to 350º.
• Uncover dough and bake at 350º for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan, and cool on a wire rack.