Oat Bread

I got this recipe off the back of a package of Bob's Red Mill Organic Old Fashioned Rolled Oats.

I love Bob's Red Mill. Not only do they make a huge assortment of grains and beans, but they were also underwriters on my favorite PBS reality show, "Colonial House". This is a show where a bunch of people went to live in a faux 16th Century New England colony for five months. They had to live completely in period: clothes, tools, food, houses, bathroom situations etc... I don't imagine it comes as a surprise I am a fan... anyway, Bob's Red Mill made it possible, so I buy his oats.

I am currently in the process of making my second loaf of this bread. I thought the first one turned out really nicely. It is a much better contender as a sandwich bread than the Simple Bread recipe I have been using. (I'm not saying it's better, the simple bread is denser and a more suitable companion to soups and stews.) I am going to put this recipe down as it is given by Bob's Red Mill, but in my current effort I have made a couple changes I will note below.

1 Tablespoon Active Dry Yeast
11/2 Tablespoons Turbinado Sugar
11/4 cup warm water (95º-105ºF)
11/2  teaspoons Sea Salt
11/2 Tablespoons Vegetable Oil
2 Tablespoons Oat Bran
1/4 cup Rolled Oats (I doubled this to 1/2 cup the second time because I didn't think it was "oaty" enough the first time.)
1 cup Whole Wheat Flour
2 cups Unbleached White Flour (The second time I switched it to 2 cups whole wheat flour and one cup white flour)


In a large bowl mix the yeast, sugar and warm water. Let rest for a few minutes. Stir in the remaining ingredients in the order given. Turn dough out on a well-floured pastry cloth (I have never heard of a pastry cloth before, I just kneaded the dough in the bowl.) and knead until smooth and elastic, adding more whole wheat flour as needed to prevent sticking.

Place dough in a large oiled bowl and cover with a towel. Set bowl in a warm place and let dough rise until doubled in bulk. (About 1 hour). Then punch dough down and turn onto lightly floured pastry cloth, shape into loaf.

Place in an oiled bread pan, cover with towel and let rise again until doubled in bulk
Preheat oven to 425 degrees. Place oven rack in the center of oven and place bread pan on center rack. Bake for 25 minutes, or until done.

Makes 1 loaf (13 slices).