Old fashion rolled oats give this bread body with a wonderful chew. An excellent sandwich bread toasted, grilled or as French toast.
Don’t add more flour too quickly. As the oats absorb the milk, the dough will firm up. Hand knead the dough into a nice ball before the ferment. As this dough is firm, it requires a long ferment and proof.
The photo above is of my first test of this recipe. I made it with an 8.5×4.5 inch pan. This is why it overflows the top. A 9×5 inch pan will probably work better. I will also try as a boule.
- Flour - 3 cups (390 g)
- Old-fashioned rolled oats (not quick oats) - 1 cup (110 g)
- Instant Yeast - 2¼ tsp (7 g)
- Milk - 1¼ cup (296 g) - Warm (~95°F, 35°C)
- Butter - 2 TBSP (28 g)
- Honey - 3 TBSP (64 g)
OR Brown Sugar - 3 TBSP (38 g)
- Salt - 1½ tsp (9 g)
- Olive Oil - for wash - 1 TBSP (14 g)
- 9x5x2.5 inch loaf pan
- Combine milk, butter and honey (if used) and warm (~95°F, 35°C).
Stir after warm to blend in honey.
- Combine flour, oats, yeast, brown sugar (if used) and salt.
- Add milk mix and flour mix into the mixer bowl. I go back in forth with some fluid then some flour.
Give the dough some time to knead before adding any extra flour. The oats will absorb fluids as it is worked.
- Knead 6 minutes. Hand knead to form a nice ball.
- Cling wrap and ferment 1½ hour
- Punch down and place in a greased 9x5 loaf pan.
- Proof 1 hour.
- Preheat oven to 350°F/180°C/Gas 4
- Wash dough with olive oil.
- Bake for 35-40 minutes
or until a thermometer inserted into the center registers at least 190°F/88°C.
- Cool on a wire rack.
I live on a working maple syrup farm so French Toast is a common breakfast. Today we made it with the oatmeal bread. Usually the bread is more of a vehicle to carry the egg, butter and maple syrup. The oats give the bread more body for a more filling meal. If you have a teen age young man at home with a hollow leg that you can never seem to fill, this may help.