This bread tastes so amazing with a little bit of marionberry jam from Oregon (thanks to my BIL and SIL who provide us with our stock whenever we get a chance to visit). I'm told the Marionberries are grown in the Pacific Northwest and that they are similar to blackberries, but much larger. I think I will be making another 2 loaves tomorrow because I've got to have more of this stuff! :)
Ingredients:
2 cups boiling water
1 cup rolled oats
1/2 cup brown sugar (or maple sugar if available)
1 tablespoon maple syrup or honey
1/4 cup (1/2 stick) butter
1 tablespoon kosher salt
1 teaspoon Saigon-type cinnamon
1 tablespoon instant yeast
1 1/2 cups King Arthur 100% White Whole Wheat Flour
4 cups King Arthur Unbleached All-Purpose Flour
2 cups boiling water
1 cup rolled oats
1/2 cup brown sugar (or maple sugar if available)
1 tablespoon maple syrup or honey
1/4 cup (1/2 stick) butter
1 tablespoon kosher salt
1 teaspoon Saigon-type cinnamon
1 tablespoon instant yeast
1 1/2 cups King Arthur 100% White Whole Wheat Flour
4 cups King Arthur Unbleached All-Purpose Flour
Directions:
In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer.
In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer.
Yield: 2 sandwich loaves.
I might have to try this. The bread looks so yummy!
ReplyDeleteBeth Z
I've baked this bread a few times since I posted the recipe and I've found that my bread only needs 23 minutes in my oven at 360 degrees. Just keep that in mind if you decide to try it. Thanks, Beth!
ReplyDelete