Is it Wednesday already? These past two weeks have kept me as busy as a one-armed paper hanger on a windy day! I don't know where all the time goes, but homemade bread always has a way of slowing things down.
A few weeks ago, I visited another loverly blogger's website at Lindsey's Luscious and spied a tasty looking bread recipe. It looked good enough for me to brave snail-mail spam and order a bag of Harvest Grains Blend from King Aurthur Flour company.
Why is it that when you order something from one company, a thousand other companies send you junk mail for their junk? Anyway, the bread was worth the risk! Thanks Gina!
BTW, this makes the best damn toast you ever wrapped your lips around!
Honey Oatmeal Harvest Grains Bread
Recipe Source: Lindsey's Luscious
Makes 2 large loaves
1 cup prepared steel-cut Irish oatmeal (cooled)
4 tablespoons melted butter
1 cup whole milk
1/2 cup honey
4 1/2 teaspoons instant yeast
4 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup mixed nuts and seeds (I used KA's Harvest Grains Blend)
2 teaspoons salt
1/2 cup water (more or less/as needed)
egg wash (one egg beaten with a tablespoon of half-and-half)
In the bowl of a stand mixer fitted with the dough hook, combine all ingredients except the egg wash and rolled oats. Mix until fully combined, cover the mixer with a tea towel, and let sit for about 20 minutes to fully hydrate the dough before kneading.
After the dough rests, remove the towel, turn the mixer up to medium speed (about 4 on my Kitchen Aid) and knead with the dough hook for five minutes (it will seem a little soft and sticky, but that's okay).Turn the dough into a large, greased bowl (I spray mine), cover with plastic wrap, and let rise in a warm place until almost doubled.
Punch down the dough, divide in half, and on a well-floured work surface, shape into two rectangular loaves. Press each loaf into a well-greased pan. Cover the loaves loosely with sprayed plastic wrap, and let proof in a warm place for about a half hour, until about an inch over the top of the pans. While the loaves are proofing, preheat the oven to 350 degrees.When loaves have fully proofed, carefully remove the plastic wrap, brush the tops with egg wash and sprinkle liberally with rolled oats.
Bake for 40-45 minutes until the loaves are golden brown on the bottom. (You may need to cover the tops of the loaves with foil after 30 minutes to prevent over-browning.) Remove from the oven, and cool loaves in the pans on a rack for fifteen minutes or so. Then turn the loaves out of the pans and cool completely on the rack. Store in an airtight container, bag, or wrap.
Photo from Lindsey's Luscious