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Butter a Slice of Warm Oatmeal Bread

Oatmeal Bread

Oatmeal Bread

I can tell autumn is here. The days are cooler and certainly shorter. We’re cutting corn stalks and harvesting pumpkins and gourds.  They’ll go with the fall display we make with straw bales on the north side of the outhouse facing the garden.

When there’s a nip in the air, it’s bread making time in many of our Community kitchens. Here’s a recipe I’ve enjoyed for years from good friend and excellent baker, Carolyn Grieme. Carolyn is a Northern Ky. reader and she has been known to show up at a friend or neighbor’s door with a loaf of this maple oat bread still warm from the oven. When she brings it to our house, I always cut off a piece for myself and stash it for later since the bread disappears quickly.

The recipe is detailed and easy to follow.

Carolyn told me: “I usually use a soufflé pan to bake the bread, but I have used a cake pan, but not a 10″ one as I never had one until recently. It turned out fine in cake pan – you just don’t get the mushroom look like you do when you use soufflé pan.”. A keeper!

1 cup old-fashioned rolled oats

1 cup boiling water

1/2 cup maple syrup

1 package (1/4 ounce) active dry yeast

1/3 cup warm (105 degrees -115 degrees ) water

4 cups flour

1-1/2 teaspoons salt

2 tablespoons vegetable oil

1 tablespoon butter, melted and cooled (opt)

Place 1 cup oats and boiling water in stand mixer fitted with dough hook.

Meanwhile, dissolve 1 tablespoon of the maple syrup and yeast in warm water in small bowl. Let stand until foamy, about 5 minutes.

Add flour, salt, oil and yeast mixture to mixer.  With machine running on low/stir, pour remaining maple syrup slowly in, just as flour continues to absorb it.

When ball forms, let dough hook knead for another couple of minutes or so.

If dough is too sticky and doesn’t clear sides, add more flour, 2 tablespoons at a time. If too dry, add water, 1 tablespoon at a time.

Place dough in large greased oven proof bowl, turning to coat. Cover loosely with towel.

Place in warm oven (preheated to about 100 degrees and then turned off before putting bowl in).

Or bring large shallow pot of water just to simmering. Remove from heat. Place rack on top. Place bowl with dough on rack; cover with towel.

Either way, let rise 45 minutes to 1 hour or until doubled.

Punch down dough; knead a few times on lightly floured surface.

Grease 1-1/2-quart soufflé dish or 10-inch-round cake pan. Place dough in, pressing level to fill.

Cover with towel. Let raise again by either method for 45 minutes or until doubled.

Preheat oven to 350 degrees.

Brush top with melted butter. Bake 30 to 35 minutes or until golden brown and hollow sounding when tapped. Remove from dish to rack to cool.

Tip from Rita’s kitchen: To make this in a food processor, check out my website.

 

Carolyn Grieme’s maple oat bread

Carolyn told me: “I usually use a soufflé pan to bake the bread, but I have used a cake pan, but not a 10″ one as I never had one until recently. It turned out fine in cake pan – you just don’t get the mushroom look like you do when you use soufflé pan.”. A keeper!

1 cup old-fashioned rolled oats

1 cup boiling water

1/2 cup maple syrup

1 package (1/4 ounce) active dry yeast

1/3 cup warm (105 degrees F to 115 degrees F) water

4 cups flour

1 1/2 teaspoons salt

2 tablespoons vegetable oil

Topping:

1 tablespoon butter, melted and cooled

Place 1 cup oats and boiling water in 12-cup food processor fitted with dough or steel blade; let stand 10 minutes.

Meanwhile, dissolve 1 tablespoon of the maple syrup and yeast in warm water in small bowl. Let stand until foamy, about 5 minutes.

Add flour, salt, oil and yeast mixture to food processor. With machine running, pour remaining maple syrup slowly through feed tube, just as flour continues to absorb it. When ball forms, process another 1 to 2 minutes. If dough is too sticky and doesn’t clear sides of bowl, add more flour, 2 tablespoons at a time. If too dry, add water, 1 tablespoon at a time.

Place dough in large greased bowl, turning to coat. Cover loosely with plastic wrap. Bring large shallow pot of water just to simmering. Remove from heat. Place rack on top. Place bowl with dough on rack; cover with towel. Let rise 45 minutes to 1 hour or until doubled.

Punch down dough; knead few turns on lightly floured surface. Grease 1-1/2-quart soufflé dish or 10-inch-round cake pan. Place dough in, pressing level to fill. Cover with sprayed plastic wrap. Place on rack over very hot water in pot; cover with towel. Let rise 45 minutes or until doubled.

Preheat oven to 350 degrees.

Brush top with melted butter. Bake 30 to 35 minutes or until golden brown and hollow sounding when tapped. Remove from dish to rack to cool.

Permanent link to this article: http://abouteating.com/wonderful-oatmeal-bread/

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