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Oat Bread

Gesine Prado's go to sandwich bread, packed with whole grains but it delivers the squishy goodness of white bread. Kids and adults alike will love it and it makes for a wonderful breakfast sandwich, toasting up perfectly to hold all the morning goodness you can pile in. Watch the video tutorial below.
Yield 2 (9x4x4-inch) loaves

Ingredients

  • 2 1/4 cups (454g) starch water (tap water can be substituted)
  • 1 cup (89g) old fashioned rolled oats (NOT quick cooking or steel cut oats))
  • 1/4 cup (39g) maple syrup
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 tablespoon (20g) fine sea salt
  • 1 1/2 cups (170g) whole wheat flour (I use King Arthur)
  • 4 cups (480g) unbleached all-purpose flour (I use King Arthur)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast

Instructions

  • In a microwave safe bowl, combine the water, oats, maple syrup, butter, and salt. Microwave in 30 second bursts until the butter has melted. Allow to cool to 120-130°F and transfer mixture to the bowl of a stand mixer fitted with the dough hook.
  • Add the whole wheat and all-purpose flours and yeast to a separate bowl; whisk to combine. Add flour-yeast mixture to the mixer bowl. Knead on low (speed 2 or 3) until a smooth, soft, and elastic dough forms, about 10-15 minutes.
  • Spray a large bowl with non-stick cooking spray and turn dough out into the bowl. Spray the top of the dough with the non-stick spray and cover with plastic wrap. Allow to rise until almost doubled in size, about 1 hour. (See note for overnight rise option.)
  • Spray two 9x4x4-inch (or 8 ½x4 ½-inch) loaf pans with non-stick cooking spray. Set aside.
  • Punch down and turn dough out onto a clean surface. Divide the dough in half and shape each piece into a loaf shape about 8 inches long. Place in the prepared loaf pans, seam side down, and cover with plastic wrap. Place in a warm area of the house and allow to proof until they’ve risen slightly above the rim of the loaf pan and when you gently poke the loaves, the indentation partially springs back, about 1½ hours.
  • Preheat the oven to 350ºF and bake for 35-40 minutes or the internal temperature reads 190ºF.
  • Tip the loaves out of the pans and allow to cool fully cool on a cooling rack before slicing.

Notes

For an overnight rise, place covered bowl in refrigerator for up to 10 hours. Continue with step 4. The final rise time may be longer due to the cooler dough temperature.
 
Recipe created by Gesine Prado.