Oatmeal Sandwich Bread Recipe

1 cup (227 grams) lukewarm water

1/3 cup (74 grams) lukewarm milk

1/4 cup / 4 tablespoons (57 grams) butter

2 tablespoons (28 grams) brown sugar

2 tablespoons (43 grams) honey

1 cup (99 grams) rolled oats

1/2 cup (50 grams) rolled oats, ground – or oat flour

2 1/2 teaspoons instant yeast

1 1/2 teaspoons salt

2 1/2 cups (298 grams) unbleached bread flour

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.  Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth.  Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

Gently deflated the dough, and transfer it to a lightly oiled work surface.  Shape it into an 8" log.  Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1" to 2" over the rim of the pan.  Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F.  If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool.  Store the bread well-wrapped, at room temperature, for several days; freeze for longer storage.

Makes 1 loaf.

From King Arthur Flour

Notes:

If you prefer oatmeal bread sweetened the traditional way, with molasses, simply substitute 3 tablespoons molasses for the brown sugar and honey.  The resultant bread will be darker in color, and slightly stronger tasting.

Want to make this loaf with the help of your bread machine?  Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.  About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.  Shape the loaf and bake it in your regular oven, as directed above.

Maple Oatmeal Bread

(FOR REGULAR LOAF)
1 cup water
1/2 cup old-fashioned rolled oats
1 tablespoon butter
2 tablespoons maple syrup
1 teaspoon salt
1/2 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons rapid-rising or active dry yeast

(FOR LARGE LOAF)
1 1/3 cups water
3/4 cup old-fashioned rolled oats
2 tablespoons butter
3 tablespoons maple syrup
1 1/2 teaspoons salt
1 cup whole wheat flour
2 1/4 cups bread flour
2 teaspoons rapid-rising or active dry yeast

Pour the water into the pan of the bread machine.  Add the remaining ingredients in the order listed. Select the Basic cycle, set the crust on Medium, and press Start.  (During the mixing cycle, if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch.  Or, if the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, 
until the dough is smooth yet soft to the touch.)

Alternatively, to make without bread machine:
Heat the water until warm, between 105° and 115°F; pour it into a large, warmed bowl, and add the yeast and rolled oats.  Let stand 5 minutes, until the yeast begins to bubble.  Stir in the butter, syrup, salt, and whole wheat flour.  Beat until a smooth batter forms.  Cover, and let stand 15 minutes.  Slowly add the bread flour and beat until a stiff dough forms.  Turn the dough out onto a very lightly floured board and knead, adding flour if necessary, until smooth and springy, about 5 minutes.  Wash the bowl and grease it; place the dough back in the bowl and turn it over to grease the top.  Cover and let rise until doubled, about 1 hour.

Lightly grease an 8- or 9-inch loaf pan or round cake pan.  Turn the dough out onto a lightly floured board or lightly oiled surface.  Punch the dough down, shape into loaf, and place in the pan.  Cover and let rise in a warm place until almost doubled, 1 hour.  Heat oven to 375°F.  Bake for 35 to 40 minutes, or until a wooden skewer inserted into the loaf comes out clean.  Remove from pan and cool on a wire rack.

From Whole Grain Breads By Machine or Hand by Beatrice Ojakangas

Bread-Machine Brioche

1/3 cup milk
2 large eggs
1 egg yolk
2 cups bread flour
2 tablespoons sugar
2 teaspoons gluten
3/4 teaspoon salt
1 1/4 teaspoons instant yeast
7 tablespoons unsalted butter, at room temperature, cut into pieces

Place the ingredients, except the butter, in the pan of the bread machine.  Set crust on medium and program for basic cycle; press start.  (This recipe is not suitable for use with the delay timer.)  The dough will be soft and sticky.

About 8 minutes into the knead cycle, open the lid while the machine is running.  Add a piece or two of the butter, allowing it to be incorporated before adding more pieces.  It will take a minute or two to add all the butter.  Close the lid.

When the baking cycle ends, open the lid and let the bread sit in the pan for 15 minutes.  Gently remove the loaf from the pan and place it on a rack.  Let cool to room temperature before slicing.

Makes one 1 1/2 pound loaf.

From The Bread Lover's Bread Machine Cookbook by Beth Hensperger

Bohemian Black Bread

(FOR 1 1/2 POUND LOAF)
1 1/8 cups water
3 tablespoons butter, melted
1 1/2 tablespoons molasses

1 3/4 cups bread flour
1 cup medium or dark rye flour
1/4 cup wheat bran
2 tablespoons unsweetened Dutch-process cocoa
1 tablespoon gluten
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons caraway seeds
1/2 teaspoon fennel seeds
1 1/2 teaspoons salt

2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast

(FOR 2 POUND LOAF)
1 1/2 cups water
4 tablespoons butter, melted
2 tablespoons molasses

2 1/3 cups bread flour
1 1/3 cup medium or dark rye flour
1/3 cup wheat bran
3 tablespoons unsweetened Dutch-process cocoa
1 tablespoon plus 1 teaspoon gluten
2 teaspoons instant espresso powder
2 teaspoons caraway seeds
3/4 teaspoon fennel seeds
2 teaspoons salt

2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Place all ingredients in the bread machine pan in the order listed.  Set crust to Medium and program for Basic or Whole Wheat cycle; press Start.  This recipe MAY be made using the Delay Timer.

When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before serving.  


From The Bread Lover's Bread Machine Cookbook by Beth Hensperger

White Whole Wheat Bread

(FOR 1 1/2 POUND LOAF)
1 1/4 cups water
2 tablespoons nut oil or olive oil
1/4 cup maple syrup

3 1/4 cups white whole wheat flour
1 tablespoon gluten
1 1/2 teaspoons salt

2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast

(FOR 2 POUND LOAF)
1 5/8 cups water
3 tablespoons nut oil or olive oil
1/3 cup maple syrup

4 1/3 cups white whole wheat flour
1 1/2 tablespoons gluten
2 teaspoons salt

2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Place all ingredients in the bread machine pan in the order listed.  Set crust to Dark and program for Basic or Whole Wheat cycle; press Start.  This recipe MAY be made using the Delay Timer.

When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before serving.  


From The Bread Lover's Bread Machine Cookbook by Beth Hensperger

Maple Buttermilk Bread

(FOR 1 1/2 POUND LOAF)
1 cup plus 1 tablespoon water
1 1/2 tablespoons unsalted butter, melted
3 tablespoons maple syrup

3 cups bread flour
1/3 cup dry buttermilk powder or milk powder
1 tablespoon gluten
1 1/2 teaspoons salt
1 3/4 teaspoons SAF yeast or 2 1/4 teaspoons bread machine yeast

(FOR 2 POUND LOAF)
1 3/8 cups water
2 tablespoons unsalted butter, melted
1/4 cup plus 1 tablespoon maple syrup

4 cups bread flour
1/2 cup dry buttermilk powder or milk powder
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2 1/2 teaspoons SAF yeast or 2 3/4 teaspoons bread machine yeast

Place all ingredients in the bread machine pan in the order listed.  Set crust to Medium and program for Basic cycle; press Start.  This recipe MAY be made using the Delay Timer.

When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before serving.  


From The Bread Lover's Bread Machine Cookbook by Beth Hensperger

Cornmeal Honey Bread

(FOR 1 1/2 POUND LOAF)
1 1/8 cups water
1 1/2 tablespoons unsalted butter, cut into pieces
3 tablespoons honey

2 2/3 cups bread flour
1/3 cup yellow cornmeal
1/3 cup dry buttermilk powder or milk powder
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
1 3/4 teaspoons SAF yeast or 2 1/4 teaspoons bread machine yeast

(FOR 2 POUND LOAF)
1 1/2 cups water
2 tablespoons unsalted butter, cut into pieces
1/4 cup honey

3 1/2 cups bread flour
1/2 cup yellow cornmeal
1/2 cup dry buttermilk powder or milk powder
1 tablespoon plus 2 teaspoons gluten
1 1/2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Place all ingredients in the bread machine pan in the order listed.  Set crust to Dark and program for Basic cycle; press Start.  This recipe MAY be made using the Delay Timer.

When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before serving.  


From The Bread Lover's Bread Machine Cookbook by Beth Hensperger

Honey White Bread

1/2 cup water
1/2 cup milk
1 1/2 tablespoons canola oil
2 tablespoons honey
2 7/8 cups bread flour
1 tablespoon gluten
1 teaspoon salt
1 3/4 teaspoons instant yeast

Place all ingredients in the pan of a bread machine.  Set crust on medium and program for Basic cycle; press Start.  This recipe is not suitable for use with the Delay Timer.

When baking cycle ends, immediately remove the bread from the pan and place it on a rack.  Let cool to room temperature before slicing.


From The Bread Lover's Bread Machine Cookbook by Beth Hensperger