Makes three 8"x 4" loaves, approximately 24 ounces each, plus 10 ounces of dough to save as 'old dough' for your next batch.
This is the 'old dough' version - instructions are included below for how to make this bread without old dough. As always, I urge you to seek out local and organic ingredients; they really do make a difference.
4 cups (32 fluid oz) very hot water or organic (or raw) milk (I always use milk now)
2½ cups (11 oz/311 g) organic old-fashioned oats, plus more for sprinkling on loaves if desired
1/2 cup (2 oz/62g) organic oat bran
1/2 cup (3½ oz/96 g) packed golden brown sugar
1/4 cup (1/2 stick/2 oz) organic butter
1 Tablespoon (3/8 oz/11 g) instant yeast (slightly more if using active dry yeast)
6 to 7 cups organic bread flour (6 cups = 1 lb, 15 oz/871 g)
1 Tablespoon (5/8 oz/20 g) salt
10 ounces 'old' dough** (white/oatmeal/whatever will work; if frozen, defrost first at room temperature or overnight in refrigerator)
**If you don't have any old dough, simply follow these instructions, but ignore the part where it says to add the old dough, and do not take out 10 ounces of dough when shaping the loaves.
Straight Dough Method (when you have no old dough) that will make old dough for your next batch: If you don't have any old dough, use the recipe above but use 4½ cups of water or milk instead of 4 and adjust the flour accordingly - you'll probably need less than 1 cup extra flour. Also, ignore the part where it says to add the old dough (because you don't have any yet).
Combine the oats, oat bran, brown sugar, and butter in a very large bowl. Add the hot water and stir until combined. Let the mixture sit until about 80°F, about 30 minutes.
Combine the yeast with 2 cups of the bread flour and stir into the oat mixture. Continue stirring in the flour one cup at a time until a soft dough forms. Transfer the dough to a well floured surface and knead for about 8 minutes.
Cover the dough with the bowl and let it rest for 20 minutes.
Cover the dough with the bowl and let it rest for 20 minutes.
Knead in the salt & old dough for 5 minutes, or until they're completely mixed in. Sprinkle the flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp tea towel.
Ferment (first rise): Approximately 1½ hours if dough is at an optimal 70° to 75°F. When the dough is ready, you should be able to push your finger deep into it and leave an indentation that does not spring back.
Divide and shape into three loaves (I shape mine into 'logs'-detailed instructions are included in the online version of this recipe), after taking out about 10 ounces to make 'old dough' for your next batch of bread, if desired. (If not, your loaves will just be slightly larger.) 'Old dough' can be wrapped in plastic, put in a zipper bag, and frozen until you are ready to use it.
Place the logs seam side down in greased loaf pans, then brush the tops of the loaves with water and sprinkle with oats, if desired.
Or, if you want a heavy, even covering of oats on your loaves, you can brush them with water and then roll them gently in a plate of oats. Place seam side down in greased loaf tins and cover with a damp tea towel.
Proof (second rise): Approximately 1 hour if dough is 70 to 75°F. The loaves are ready for baking when you make a slight indentation with your finger in the dough and it does not spring back. Note: this dough will not rise a whole lot while baking, so you want your loaves to be nearly finished size before you put them in the oven.
Bake at 375° for 35 minutes or until golden brown and bottoms sound hollow if tapped. Remove from pans and let cool on a wire rack. Try to wait at least 40 minutes before cutting into a loaf. Store at room temperature or freeze.
Note: This dough also makes fantastic dinner rolls and burger buns. Just shape into whatever size you like and reduce baking time accordingly. Rolls and buns can be formed into individual balls and spaced far enough apart on a baking sheet so they aren't touching, or you can place them close together in any size pan and make 'pull-apart rolls.' A pie or cake pan will give you a nice circle of rolls that look lovely on the table—or presented as a host/hostess gift.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
