Irish Oatmeal Bread
February 13, 2020
"Recipe source: Bon Appetit (February 1990) makes 2 loaves"
- Serving Size: 1 (93.2 g)
- Calories 176.3
- Total Fat - 3.2 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 250.8 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 5.5 g
- Sugars - 4 g
- Protein - 6 g
- Calcium - 19.2 mg
- Iron - 2 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.3 mg
In a bowl place 1 cup oatmeal and stir in the hot water and let stand for 1 hour.
In a saucepan over low heat add the cold water and oat bran and bring to a boil, string constantly and then stir into the oatmeal mixture (in the bowl) and let cool.
In a bowl add warm water and stir in the yeast and let stand for 10 minutes or until foamy.
Stir yeast mixture, brown sugar, oil and salt into the oatmeal mixture. Stir in 2 cups of the white flour and 2 cups of the whole wheat flour. Turn dough out onto floured board and knead until smooth and elastic; adding more flour as needed (10 minutes).
Grease large mixing bowl (or a large pot) and add dough turn to coat all surfaces. Cover with plastic wrap and let rise in a warm area (we use an unheated microwave)until doubled (1 1/2 hours).
Punch dough down and let stand in a warm draft-free area for 30 minutes.
Grease two 9 x 5 inch loaf pans (or we use 1 large loaf pan and two individual size loaf pans). Turn dough out onto floured board and divide in half.. Shape into loaves and put into prepared pans. Sprinkle each with 1 teaspoon oatmeal. Cover loosely with plastic wrap and let rise until almost doubled (30 minutes).
Preheat oven to 375 degrees F. Bake loaves for 50-60 minutes or until lightly browned and bottoms sound hollow when tapped. Cool in pans and then turn out onto racks to let cool completely.
Tips & Variations
No special items needed.