Oat Bread

 

I like a hearty bread in the mornings. None of the light, fluffy, butter rich stuff for me! I have called this "Oat Bread" but perhaps a better name would be "Cereal Bread" since it has wheat, corn and oats in it. The bread is dense, but not hard or tough. For a less dense loaf, use 1/2 cup cornmeal and 1/2 cup of Buckwheat flour. I toast the buckwheat flour until it smells aromatic. This gives the loaf a nutty flavor. It is fairly moist and soft. Great with any topping you like. Preparation time is long, but the bread can be sliced and frozen. 

2 cups bread flour

1 cup cornmeal (fine ground, pre-cooked like that used for making Arepas)

1 cup oats

1/3 cup maple syrup

¼ cup applesauce

2 tablespoons unsalted butter, melted

1/2 cup milk

¾ teaspoon salt (if no salt restriction)

¾ cup lukewarm water

1 teaspoon cinnamon

1 teaspoon allspice

½ teaspoon cloves

2 teaspoons yeast

1.   Gently heat the milk, maple syrup and butter until the butter melts. Set aside to cool. Add the applesauce to the cooled mixture.

2.   Mix the flour, cornmeal, (salt, if using), oats and spices in a mixer bowl.

3.   Proof the yeast in the lukewarm water until foamy

4.   Using a stand mixer with a dough hook, combine all ingredients to make a rough dough. Let rest for 5 minutes

5.   Resume kneading for 6 minutes. Don’t add more flour as the cornmeal and oats will absorb any excess liquid if the doughy looks and feels sticky.

6.   Place in an oiled bowl and allow to rise for an hour

7.   Place the dough on a flat surface and fold over to form a log shaped roll, about 9” long. Use a rolling pin and also pinch to close any open seams, so that the dough seals well without leaving any seams. Place in a lightly greased 9”x5” loaf pan

8.   Let the dough rise for another 1.5 -2 hours until it is above the level of the pan

9.   Bake in preheated oven at 350 degrees for 35-40 minutes or until golden brown. The internal temperature of the bread should be 190 degrees F, and it should hollow when you tap it. Slice when cool.