Thursday, January 29, 2009

bake it: oatmeal buttermilk bread in 8 easy steps

ingredients:

1 1/2 cups rolled oats
1 cup boiling water
1/4 cup warm water
2 teaspoons dried yeast
1 1/2 cups buttermilk
1/2 cup brown sugar
1/2 cup canola oil
1 cup whole wheat flour
3 1/2 cups white flour
2 teaspoons salt


1. in a large mixing bowl, place 1 1/4 cups oats. pour 1 cup boiling water over the oats. gently mix, for about 10 seconds, with wooden spoon to moisten all the oats. let sit in bowl, gently stirring once or twice, for ten minutes.

2. in a small mixing bowl, place 2 teaspoons of yeast. add 1/4 cup of warm water. whisk it for ten seconds or until the yeast mixes into the water. let rest for 5 minutes.

3. return your attention to the large mixing bowl with (now) soaked oats. add: the yeast mixture, 1 1/2 cups buttermilk, 1/2 cup brown sugar, 1/2 cup canola oil, 1 cup whole wheat flour, 3 1/2 cups white flour, and 2 teaspoons salt. mix all the ingredients together with a wooden spoon for about 5-7 minutes or when the mixture falls off the side of the bowl and begins to converge as a manageable blob-like structure.


4. take the manageable blob-like structure from the mixing bowl and place it onto a clean, well floured surface. knead it for 10 - 12 minutes. while kneading, add about a 1/2 a cup, 1/8 cup at a time, of white flour. the dough is ready when it becomes ball-like. also: when poked with a finger, it bounces quickly back to shape.

5. place dough in oiled (lightly, either with butter or oil) medium bowl and cover with a towel. put the towel-covered bowl in a place where it's warm and not subject to sudden breezes. let the dough do its thing for 1 hour. go have fun.

6. transfer dough from bowl to floured surface. knead and coddle dough for 1-2 minutes, or until all the air bubbles are worked out of the dough. cut resulting dough into two same-sized chunks. gently smoosh and guide dough into bread-like loaves. place loaves into oiled bread pans. cover pans with a towel and place where it's warm for 35-45 minutes or when the dough has nearly doubled in size.

7. at some point during step 6, preheat oven to 385 F.


8. remove the towel from the bread pans. with your hands or a water sprayer, flick drops of water on the top of the loaves. with the flicked water serving as a glue, sprinkle about 1 tablespoon of oats on the top of each loaf. place into oven and cook at 385 F for 1 hour. remove loaves from oven and let sit, still in pans, for 30 minutes. run a knife along the sides of the pan to loosen and then flip the pan to remove loaf. let the loaves sit for at least 15 minutes (preferably) before diving into it.

7 comments:

Irina G. said...

mmm, i've never made bread, but your description here makes it look very do-able and tasty.

jini said...

wow david! you are a baking pro! i'm impressed.

Debbie said...

I haven't made a yeast bread in years but I may just be inspired by your recipe. How do you coddle dough? -- do you pat and pet it?

david silver said...

debbie - both!

we should start a bread baking club here at USF.

Debbie said...

Pat it and pet it and mark it with a D, and put it in the oven...

The bread baking club could swap recipes or maybe everyone could bring in variations on the same basic recipe. hmm.

Kelli McCloskey said...

looks amazing. i'll have to try this out.

david silver said...

Kelli - you should totally try it out. and then let me know if the recipe makes sense. and then let me have a slice of bread!