Tuesday, February 16, 2010

BOTD: Maple White Wheat Oatmeal Bread


I’ve been on a bit of a maple binge lately. Today's Bread of the Day is no exception. It’s easy to explain, though. There’s a cooking contest coming up that involves maple, and I’m trying to come up with some crazy recipes that I can submit.

While this bread is really tasty, as I was typing up the recipe I realized it’s probably way too complicated for a contest where some random person will have to bake my recipe. When I got to the part where I was about to describe how to shape the bread, I realized that if the person isn’t a bread baker, a written description is going to be difficult to follow.

So I’ve abandoned it for the contest. But I’ll keep it around for personal use. And here it is for you, too.


Maple Oatmeal White Wheat Bread
 

The maple adds a nice sweetness to this hearty bread, and counteracts some of the bitterness that some people detect in whole wheat products. This bread takes quite a lot of kneading to get it to the shiny and elastic stage, but it does get there. It’s also a bit slow rising; don’t rush it. This loaf is worth waiting for.

1 cup lukewarm water
1 package (2 1/4 teaspoons) instant yeast
1/2 cup maple syrup
1 cup instant oats
1 teaspoon salt
3 3/4 cups white wheat flour
1 1/2 tablespoons olive oil

Extra olive oil for drizzling
Cornmeal

In the bowl of a stand mixer, combine water, yeast, maple syrup and oats. Let sit for 10 minutes until the oats hydrate the liquid starts bubbling, indicating that the yeast is alive.

Add salt and 3 cups white wheat flour and mix with stand mixer fitted with the paddle attachment until the dough comes together. Switch to the dough hook and knead on medium speed for 5 minutes. Add more flour 1/4 cup at a time, slowing or stopping the mixer while adding flour. Continue kneading at medium speed until the dough starts getting stretchy and is tacky but not sticky. You may not need all of the flour. Add olive oil and continue kneading until the dough becomes shiny and elastic.

Turn dough out of the bowl and form into a ball. Place the ball in a clean, large bowl, Drizzle with a little olive oil to coat the dough ball all over, cover the bowl with plastic wrap, and set in a warm place to rise until doubled in size.

Preheat the oven to 325 degrees and sprinkle cornmeal on a baking sheet.

Remove the dough from the bowl and shape into desired shape. I tend to like oval loaves, but it’s up to you.

Cover with plastic wrap and let rise until doubled.

Remove plastic wrap, slash top of loaf, and bake at 325 degrees for 40-50 minutes, until the bread is a rich brown.

Take out of the oven, put on a rack, and cool completely before cutting.

2 comments:

Anonymous said...

Looks good!

Anonymous said...

Just tried this recipe. Really nice flavor!

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