* Exported from MasterCook *
Bread, Oatmeal Buttermilk Maple Sandwich
Recipe By : Peabody
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Hand Made
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups rolled oats -- Note 1:
1 cup boiling water
1/4 cup water
2 1/4 tsp. Red Star Yeast Platinum yeast -- Note 2:
1 1/2 cups buttermilk -- used Darigold
1/2 cup canola oil
1/2 cup maple syrup
1 cup whole wheat flour -- Note 3:
3 1/2 cups all-purpose flour -- Note 4:
2 tsp. salt
My go to bread for sandwich bread. Oatmeal gives it heartiness.
Buttermilk makes it soft. Maple gives it a hint of sweet. Makes for
great pb and j's.
Note 1: I used Quaker
Note 2: containes dough conditioner
Note 3: I used King Arthur
Note 4: I used King Arthur
Set aside 1/4 cup rolled oats.
Place the remaining oats into a medium bowl.
Cover with boiling water.
Mix with spoon to moisten all oats.
Let bowl sit, uncovered, for 10 minutes, stirring frequently.
Place 1/4 cup of warm water in the bowl of your stand mixer and
sprinkle yeast on top.
Mix with a whisk to dissolve yeast.
Let rest for 5 minutes.
Add soaked oats, buttermilk, canola oil, maple syrup, both flours, and salt.
Using the hook attachment, mix on low speed for 1 or 2 minutes to
combine ingredients.
Increase speed to medium and mix for about 10 minutes.
Dough will be wet at first, but will eventually from a ball. Ball
will have a satiny finish and will bounce back quickly when poked with finger.
Place dough in an oiled, medium bowl and cover with plastic wrap.
Proof in a warm room, 70-75F, for about an hour. If your room is
colder it will just take longer to rise.
Dough will almost double in size.
Pull dough from bowl onto a floured surface and flatten it with your
hands, releasing excess air bubbles.
Form dough into a 12 x 6" rectangle and position it so that a long
side is facing you.
Fold the 2 short ends onto the top so they meet in the middle.
Starting with the closest end, roll dough away from you into a log.
Let loaf rest on its seam for a few minutes.
Transfer dough to an oiled 9 x 5 x 4" loaf pan, seam side down.
Using your hands, push down on the dough to make sure it extends to
all corners of the pan.
Cover with plastic wrap and let proof in a warm room for 35 to 45 minutes.
Loaf will rise to slightly above the top of the pan.
While loaf is proofing, preheat oven to 385F.
Remove plastic wrap and mist top of loaf with spray bottle of water
(I just sprinkle with my hands).
Sprinkle with remaining oats.
Place pan on center rack of oven and bake for approximately 1 hour.
Top and sides of finished loaf will be deep golden brown.
Let cool in the pan on a wire rack for at least 30 minutes, then run
a sharp knife around the sides of the loaf to release from the pan.
Invert to remove loaf.
Source:
"Adapted from Macrina Bakery and Cafe Cookbook"
S(Internet address):
https://www.sweetrecipeas.com/2016/09/21/oatmeal-buttermilk-maple-sandwich-bread/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 223 Calories; 7g Fat (28.3%
calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber;
1mg Cholesterol; 261mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2021 - 0715