It's always especially fun to have a visitor who enjoys baking. This time it's the youngest nephew, who is a professional baker in Virginia. He is quite adept with sourdough, but I no longer have a sourdough starter. I bake so infrequently now that I keep the packets of yeast in the freezer.
We decided to make a bread based on cooked oatmeal, which also have rolled oats in it and around it. Because we can, we added multi grains which add flavor, texture, and nutrition. This one is a two day process, so plan accordingly if you are going to make it.
This is a fairly dense bread, moist and delicious, especially if you like oatmeal and a mixture of grains and seeds. Be sure to grease the bread pan if you do the final step of rolling the shaped dough in milk and then the rolled oats as we did. Makes great toast!
Triple Oat and Mixed Grains and Seeds Sandwich Bread
recipe by Elle
Poolish:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup steel cut oats, cooked for 5 minutes in 3/4 cup boiling water, stirring constantly, then cooled to tepid
1/2 cup quick style rolled oats
1 cup sourdough starter
1/2 cup warm water
1 teaspoon salt
Dough
1/2 cup buttermilk at room temperature
1 tablespoon honey
1 egg, beaten slightly
all of the Poolish
1 cup old fashioned rolled oats
1 cup + bread flour
1/4 cup ground flaxseed
1/2 cup millet flour
1/2 cup King Arthur Baking Harvest Grains Blend (four grains (whole oat berries, millet, rye flakes, and wheat flakes) and four seeds (flax, poppy, sesame, and sunflower)
1/2 cup whole wheat flour
Wash and topping:
1 egg yolk, mixed with 1 tablespoon warm water
2-3 tablespoons old fashioned rolled oats
Whisk all the ingredients for the Poolish together. Cover with plastic wrap and let sit in cool place overnight, or for at least eight hours.
In a heatproof measuring cup or bowl, mix together the buttermilk and honey. Warm slightly in the microwave. Cool if needed so that it is no hotter than 110 degrees F. Mix in the egg.
Take all of the Poolish and put into a stand mixer bowl. Using paddle attachment, mix in the buttermilk mixture, the rolled oats, and 1 cup of the bread flour. Remove the paddle and using the dough hook, incorporate the remaining flours and seeds (which have been combined in a bowl). If needed, use more bread flour, a tablespoon at a time, to make a dough that cleans the side of the mixer bowl. Knead with the mixer and/or by hand for 8 - 10 minutes until dough is elastic and somewhat smooth.
Place dough in oiled bowl; turn dough to oil other side. Cover with plastic wrap and let rise until doubled in bulk, about 2 hours.
Punch dough down and turn out onto a floured board. Knead lightly a few times to release trapped air. Divide dough in two pieces. Shape each piece into a loaf shape. If desired, roll in milk (I put enough in a baking pan to barely cover the bottom with milk) and then roll in rolled oats (a slightly thicker layer of rolled oats in another baking pan) and put into a greased loaf pan. (If you prefer, just put shaped loaf into the greased loaf pan.) Cover and let rise until almost to the top of the pans, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F. about 15 minutes before bread is ready to bake.
If loaves have not been rolled in oats, brush egg wash over the top of each loaf and sprinkle liberally with the rolled oats. Cut slashes in the top of the loaf. If you rolled the shaped loaves in milk and oats, just cut the slashes. Either way, bake in a preheated oven for about an hour, until top of bread is golden and loaf sounds hollow when bottom is tapped. Cool on a wire rack for at least 45 minutes before slicing. Makes 2 smaller loaves or one large loaf and a baby loaf.
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